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.
Hanna Foeller says
Interesting. Is the cinnamon optional though? Don't have any.
Madhuram says
It is optional but I would suggest adding it.
Mindy says
So you add Vegetable oil and butter? I thought the butter was to grease the pan but it says to melt it & add to batter?
Madhuram says
Yes Mindy, add both. But I make these vegan these days and add totally 2 tablespoons of oil and still turns out great.
brinda says
Can I use wheat flour
Madhuram says
Yes it works fine. I do it all the time.
Mira Kawar says
This recipe is amazing, i used soy milk instead of the normal and oil instead of the butter.They turned out fluffy and amazing with maple syrup.
Thanks for sharing 🙂
Madhuram says
You're welcome Mira
Sinead Lawson says
Hi there, I was wondering whether in your recipes I could substitute the all purpose flour for gluten free flour mixes? I am trying to stay away from gluten and also have to avoid eggs for health reasons and so many of these recipes are for things I love to make so would be great to still make them. Thanks.
Madhuram says
Gluten-free and egg free baking is not that easy Sinead Lawson. It's a lot of trial and error only. You cannot simply substitute gluten free flour for the all-purpose flour or whole wheat flour in a recipe. You would need xanathan gum too, to give the rise.
Mini says
I am going to try this recipe but I was told to add flaxseed gel to make it fluffier by someone . Can you tell me how would that make a difference and yes my son loves cottage cheese. I have some pressed cottage cheese leftovers . Can you guide how can I add that in them.
Madhuram says
Yes you can add about 1/4 cup of cottage cheese and I'm sure it won't affect the texture that much.
Lynn says
I made these for the first time today after recently finding this website. My husband is allergic to eggs and I always used to mix up two separate batches of pancakes - one for him, and one for the rest of the family with eggs because I never really liked the eggless ones enough to make them for everyone. But these did come out really good after I had to make an adjustment. I don't see any other posts mentioning it being too wet. Did I do something wrong? The mix was so watery I couldn't use it! So I added more flour and a little more baking powder and it was fine.
Ed says
Easy to follow receipt, my son has egg, dairy allergies, so making these was a piece of cake. The only thing I didn't like to much was the 2 teaspoon of baking soda, for some reason it gives a funny taste to the pancakes. Overall its pretty good, will keep in hand when Bisquick is not around like today. My kids are what??? you are making pancakes from scratch!!!!! No way, guess what they ate them all.
Madhuram says
Thanks ED 🙂
Prachi says
Truly heavenly. These are the best pancakes we have had. Before this i had been using an eggless pancake mix which was never very satisfying but this recipe is the one to which i can come again and again. Thanks for sharing it here.
Madhuram says
You're welcome Prachi. 🙂
Eugenia says
I was watching Gilmore Girls and suddenly had this uncontrollable urge to eat some pancakes. I didn't have any eggs, so I wound up here. They were wonderful! Sooo fluffy and crispy and golden. I added some frozen blueberries and chopped toasted pecans and drizzled them with honey... Best pancakes I've ever had!
Madhuram says
Thank you so much Eugenia. Blueberries and toasted pecans sound like an amazing combo!
Rhonda says
I'll admit, I had my doubts - I didn't think this would work. We tried this recipe because we'd already started a pan of bacon and had our appetites set on pancakes when we realized we'd forgotten to pick up eggs. Not only was I wrong, I have to admit these are fluffier than many of the recipes we've tried that use eggs. In fact, I think this is probably now our go-to recipe for making up a stack of impressive pancakes when we have company over for breakfast! Thanks very much for sharing.
Madhuram says
Thank you very much for your lovely comment, Rhonda. You have made my day.
Lanka says
It was the best fluffy and crispy pancakes I've ever had. who needs eggs anyway. So simply and heavenly! Thank you to whoever came up with this recipe and thanks for posting in this site.
Madhuram says
Yes, these are the best pancakes. Thanks for trying it Lanka.
chiara says
Madhuramben!
I have to tell you that I have been making these pancakes for a few months. My egg and dairy allergic son has been loving them! I was preparing them initially with my homemade nut milk in place of the milk, but forgot to make the milk last night. So this morning when he asked for pancakes, I tried to make them with just water. Oh, my! You must try this. I think they are better with just water. They are twice as fluffy and moist! Awesome recipe that I will share on my website for sure!
Madhuram says
That's great to know Chiara. I'm definitely trying it the next time. 🙂
Anita says
As described they really are the best pancakes I have tasted! So fluffy and delicious flavour.
Just made a batch, easy follow recipe and the taste is perfect.
Thanks!
Madhuram says
Thank you very much Anita.
nikita says
Omg . Awesome pancakes
Madhuram says
Thanks Nikita.
Linda says
Thank you for this recipe. We got snowed in and I ran out of eggs. My hubby doesn't really like pancakes and prefers eggs for breakfast. Made these for him and guess what? He liked it!! Thanks again!
Madhuram says
You're welcome Linda.
Mandeep says
I made these today and it turned out really good. Added little more sugar to the batter and had it with strawberry syrup..YUMMMYY!!! Thanks for all your recipes..
Madhuram says
You're very welcome Mandeep.
Topper says
The pancakes are awesome. I have a 5 year old who has had an egg allergy since he was 2 and these are a lot better than the box pancakes. His egg allergy is now gone but we only eat these.
Madhuram says
Oh! thank you so much Topper.
Payal says
Hi,
I made these pancakes today for brunch n I have only one word for them. Outstanding!!! I did not expect them to be so fluffy n soft. I had to add an extra teaspoon of water as the batter was not exactly pouring consistency. My dd loved it...thanks.
Madhuram says
Thank you very much Payal.
jose says
A great recipe. made excellent flapjacks.
Madhuram says
Thanks Jose.