With the highest number of positive reviews on the internet, this eggless pancakes recipe has been tried, tested, and loved by thousands! Whether you’re out of eggs or following an egg-free diet, this foolproof recipe guarantees soft, fluffy, and perfectly delicious pancakes every time!
They really are the best. This is a staple recipe in my house. I can’t eat eggs, so I make this for me/my family and they do not notice the difference and beg me to make these pancakes! Thank you ⭐⭐⭐⭐⭐
- Amy
Pancakes weren’t a regular part of my childhood, so I never thought about making them—let alone an eggless version. But when I started creating egg-free alternatives for classic recipes, I knew breakfast staples like eggless waffles, eggless omelette, eggless French toast had to be part of my collection.
That became even more important when my then three-year-old discovered pancakes through school and friends. At first, I took the easy route—using a store-bought pancake mix with mashed bananas instead of eggs. A few years into blogging, my husband kept nudging me to try making them from scratch, so I finally did. I tested countless recipes, tweaking and combining the best parts until I landed on the perfect one—a recipe so good it became the most popular on my blog!
Now, after 16 years of blogging and over 2,000 comments from happy readers, these eggless pancakes have become a staple in so many kitchens, proving that a simple, homemade breakfast can bring so much joy!
Why You'll Love This Recipe?
Reliable and Foolproof: This recipe has been refined, tested with countless variations, and consistently delivers perfect results. Whether using different flours, dairy or non-dairy alternatives, or mix-ins like blueberries and chocolate chips, these egg free pancakes always turn out soft, fluffy, and delicious. Its reliability has made it a staple for me and thousands of readers who swear by it.
Easy for beginners: Yes! This recipe requires only basic pantry staples—flour, baking powder, butter, oil, and sugar. The key is simple: accurate measuring, gentle mixing, and heating the pan just right. Plus, this updated post is packed with tips and answers to common questions to ensure a 100% success rate for everyone trying it for the first time.
Ingredients and Substitutions
You don’t need any fancy ingredients to make these pancakes without eggs! Each ingredient plays a key role in making them soft, fluffy, and delicious. Below, I’ve highlighted a few key ingredients, explaining why they matter and what substitutions work best so you can easily customize the recipe to suit your needs.
- All-Purpose Flour: The use of all-purpose flour in this eggless pancake recipe is key if you want to mimic the exact taste and texture of pancakes made with eggs. That being said, I have made the very same recipe with whole wheat pastry flour for pancakes with a similar texture because it's made from soft wheat. However, if you use whole wheat flour, the taste and texture will vary depending on the brand you are using, due to the type of wheat used. Gluten-free all purpose flour mix like Bob's Red Mill can be used to make gluten-free eggless pancakes.
- Baking powder: Make sure that it is of the best quality and not expired. Do not use baking powder and baking soda interchangeably.
- Milk: I have used dairy milk in this recipe but non dairy milk works well too if you want to keep it dairy free.
- Butter: Butter adds richness and flavor to the pancakes, but you can replace this with oil too if you want to make diary free, vegan pancakes.
A full ingredient list with exact amounts can be found in the recipe card below.
How To Make Eggless Pancakes?
Here are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.
Step 1: Combine the dry ingredients into a large bowl.
Step 2: In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
Step 3: Stir in the wet ingredients to the dry ingredients. Do not over-mix.
Step 4: Lumps are perfectly fine. Set aside for a couple of minutes.
Step 5: Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
Step 6: Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
Step 7: Batter is ready. Leave it for 2 minutes.
Step 8: When the pan is hot enough, pour a ladleful of batter on the pan for each pancake.
Step 9: Cook until bubbles appear on the face of the pancake. Carefully flip the pancake and cook until its golden brown.
Step 10: Egg-free pancakes are ready. Serve pancakes warm, stacked on a plate, with your choice of toppings like fresh fruit, butter, or syrup.
Recipe Tips
One of the most important tips for making perfect eggless pancakes is controlling the griddle temperature. If it gets too hot, the pancakes can stick, turn too dark on the outside, and stay undercooked inside. To prevent this, I always sprinkle a little water on the pan after each pancake to cool it slightly before pouring the next one. This simple trick helps maintain the ideal temperature, ensuring evenly cooked, golden brown pancakes every single time!
Make-Ahead and Storage Tips
- Make batter ahead of time: You can prepare the pancake batter ahead of time and refrigerate it for up to 2 days. This allows you to enjoy freshly cooked pancakes without the hassle of preparing the batter in the morning. Simply let the batter come to room temperature for about 10-15 minutes before cooking. Sometimes you might also need to add a little water/milk to get the right consistency.
- Make pancakes ahead of time: You can make the pancakes and store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in a toaster before serving.
- Freeze pancakes: Place them in a single layer on a baking sheet, cover it with plastic wrap and freeze until solid. Then, transfer them to a resealable plastic bag and store them in the freezer for up to 2 months. To reheat, microwave them or bake them in the oven at 350°F (175°C) for 10-15 minutes.
Recipe FAQs
Even though I have not tried it yet, I have seen a couple of comments where few readers have done it, and it has worked. I will update here when I make baked pancakes.
Doubling recipes is tricky to do while baking and in recipes that involve leavening agents. Unless you try it, you cannot tell if it will work. Fortunately, I have tried it with this pancake recipe, which works. That being said, I have never ventured more than doubling the recipe. If I remember right, I didn't even double the recipe immediately. First, I did one and a half measurements, and when I saw it worked, I doubled it. Maybe you can follow that, too.
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Recipe
Eggless Pancakes
Ingredients
Dry Ingredients:
- 1 Cup All-Purpose Flour
- 1 Teaspoon Sugar
- ¼ Teaspoon Ground Cinnamon
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
Wet Ingredients:
- 1 Cup Milk I Used 2%
- 1 Tablespoon Oil I used sunflower oil
- 1 Tablespoon Water
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Butter
Instructions
- Whisk together the dry ingredients.
- In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
- Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
- Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
- Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
- When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
- Carefully flip the pancake and cook until its golden brown.
My Notes
- Maintain the griddle temperature for perfect pancakes. If it gets too hot, pancakes may stick, burn outside, and stay undercooked inside. To prevent this, sprinkle a little water on the pan after each pancake to cool it slightly before pouring the next one. This ensures evenly cooked, golden brown pancakes every time.
- You can customize these pancakes by adding blueberries, chocolate chips, nuts, or any other mix-ins of your choice. About ½ cup works well for this recipe.
Jessica Adams says
I decided to do a breakfast dish for dinner and I tried this recipe. Let me begin by saying I have very picky eaters...they devoured each bite! The only thing I did differently was I doubled the vanilla extract. Awesome recipe!
Madhuram says
Thanks Jessica.
Lori says
I grated a gala apple into my batter and it was so good , ty so much for this recipe !
Madhuram says
That's a great idea Lori.
DDonaldson says
Thank you for this site. I am now able to make my son everything he wishes he could eat but could not because of this egg allergy. So far we have enjoyed all the recipes that we have tried.
Madhuram says
Thanks for the comment Donaldson.
tabitha says
These were so good!!! I made them for my daughter and I and we loved them.
Madhuram says
That's great Tabitha.
Daryan says
Just made these for me and my son and I LOVE THEM!! I actually like them more than with eggs...
I'm pregnant and for some reason eggs make me want to gag. SO THANK YOUUUU!!
Madhuram says
You're welcome Daryan. All the best for a safe and healthy pregnancy.
Jas says
Seriously some of the best pancakes I've ever had!! Thank you so much for sharing this! I made mine with some choc chips and it was blissss!
Madhuram says
You're very welcome Jas.
Lee Ward says
This was awesome! Highly recommended! 🙂
MayMay says
Just tried this with small portion (1/4 of this recipe) and it came out nice! I always find recipes for pancakes are too big portion for myself (and i can't cut 1 egg into 1/4 egg) that's why I was searching for an eggless recipe. I was too lazy to melt the butter first, so I just put in my room-temperature butter, and my pancakes seem still pretty nice. Mine came out a bit crispy on the outside and I love it! Next time I might add more sugar in the batter because I like to use very little bit of syrup (to keep it crispy!), hopefully it will still turn out nice.
Madhuram says
Thanks for the feedback, MayMay.
Lindsey says
These pancakes were A-Mazing!!!!! I added a bit more cinnamon and topped with strawberries for added sweetness. Soooooo good! Thank you for this eggless recipe!
Madhuram says
You're welcome Lindsey.
Audrey says
Tried and tested by family. They said they were great. My eleven year old grandson gave it higher than a 5 rating.
Madhuram says
Thanks Audrey.
Anastasia says
Tried making these as I had no eggs in the house but had a real craving for pancakes, they're excellent, look great and taste delicious. Thank you!
Madhuram says
You're welcome Anastasia.
Robin says
I have an allergy to milk so I used water instead, also, I didn't have vanilla. They would have been better with the vanilla and a touch of salt. Can't wait to make them again! I also omitted the butter and used coconut oil for the vegetable oil.
Madhuram says
Thanks Robin. I'm glad that you liked it.
Moose says
Thank you so much for this recipe, I'm definitely sharing with my friends. I managed to blacken only one of my pancakes, but that's because I'm a terrible and inattentive cook, nothing else! They're delicious!
Madhuram says
Thanks Moose.
Marguerite J W White says
They were lovely I made them tonight...
Madhuram says
Thanks Margurerite.
Brit says
These are amazing! My toddler has an egg allergy and this was my first attempt at egg free pancakes. We all loved them-even without syrup! Thanks a bunch!
Madhuram says
You're welcome Brit.
Ansley says
So, I want to make funfetti pancakes but we have no eggs and I really dont want to run to the store. If I use this recipe and just add the extras from the other recipe, would it work?
Madhuram says
Hi Ashley, I had to Google to find out what funfetti pancakes were and wow it's a cool idea. This recipe should definitely work. I'm going to try it too.
nrk says
Excellent recipe! Thank you very much for sharing it. Keep up your good work.
Madhuram says
Thanks NRK.