Eggless Pancakes: In my early years of blogging, despite my diverse array of eggless cakes, cookies, muffins, and other baked goods, I hadn't ventured into making eggless pancakes.
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Growing up in India, pancakes weren't a staple in my culinary repertoire, nor were they something I had much exposure to. Consequently, I didn't feel the urgency to explore pancake recipes without eggs or document them on my blog.
However, when my then three-year-old was introduced to pancakes through school and friends, I sought a quick solution. I turned to a store-bought pancake mix and added mashed bananas to make eggless pancakes for him.
It wasn't until nearly three years into my blogging journey that my husband's consistent encouragement led me to experiment with homemade eggless pancakes.
I scoured various eggless pancake recipes, trying and testing several, until I found what I believed to be the ultimate eggless pancake recipe. Drawing from the best elements of each recipe and discarding what didn't quite work, I crafted what became, unexpectedly, the most sought-after recipe on my blog.
After fifteen years of blogging, this no-egg pancake recipe stands as the highlight of my career. With over two thousand comments and feedback, it's not just a recipe; it's a beloved staple in many households.
This easy pancake recipe without eggs has fostered a community of positivity, conversation, and shared culinary experiences—a testament to the power of simple, home-cooked meals in bringing people together.
Indeed, while it's true that the recipe isn't immune to criticism, the overwhelming majority of feedback has been positive. One of the most touching aspects has been the loyalty of my readers, who often jump in to defend the recipe in the comment section. It's a heartwarming reminder of the strong emotional connection that food can evoke.
Why this recipe works?
For those new to my blog who are considering trying this eggless pancake recipe, I can confidently say that after over a decade of refining it, I now make it almost every 2-3 weekends, and it turns out perfectly each time.
I've experimented with countless variations, substituting flours, dairy with non-dairy alternatives, and playing with add-ons like blueberries, chocolate chips, and nuts.
The result?
Every iteration has been phenomenal, proving the versatility and reliability of this eggless pancake recipe.
So, for anyone hesitant to dive into the world of eggless pancakes, I encourage you to give this recipe a try. I'm confident it will become a cherished staple in your household, just as it has in mine and in the homes of countless readers.
Furthermore, it's essential to highlight how simple this recipe is, as it uses very basic ingredients. With no fancy ingredients or equipment, you'll need just flour, baking powder, butter, oil, and sugar to create these airy, fluffy, light, pillow-like pancakes. The trick lies in measuring, mixing, and getting the pan just hot enough.
This updated post for the eggless pancake recipe aims to be as extensive and informative as possible to eliminate any shortcomings. I've tried to answer as many questions as possible to make the recipe clearer, aiming for a 100% positive outcome for everyone who tries it.
Taste & Texture
The taste and texture of these eggless pancakes are remarkably like those made with eggs. They are light, airy, and fluffy, much like traditional pancakes. Many readers who typically use eggs in their cooking and make pancakes with eggs have attested to this similarity.
These eggless pancakes are intentionally very mildly sweet. The recipe is not designed to create a sweet pancake but rather to serve as a basic eggless pancake recipe that can be easily customized. It's a canvas for creating both sweet and savory pancakes to suit individual preferences.
This versatility allows for endless possibilities, making it possible to add flavors and add-ons of one's choice to make the pancakes unique. Whether you prefer a classic pancake with syrup or something more adventurous like blueberry pancakes or savory options like cheese and herb pancakes, this recipe can be tailored to your liking, making it perfect for any occasion or craving.
Readers Feedback
Beth said: ⭐⭐⭐⭐⭐
Thank you for sharing this recipe! The pancakes are fantastic! I doubled the recipe & used a ¼ cup ice cream scooper to measure out for cooking. It made 10 medium sized pancakes. I also added dried blueberries & honey glazed pecans…I measured those with my heart ❤️
Amy said: ⭐⭐⭐⭐⭐
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
Seagirl said: ⭐⭐⭐⭐⭐
It is absolutely delirious how good these are! As a baker, I am kind of stuck on eggs and buttermilk…but listen…these pancakes are the bomb Dotcom. Try them exactly as the recipe instructs and you will be so happy you did. An aside re: some of the comments on doubling the recipe: Doubling recipes with baking ingredients is trial and error so you have to experiment until you find the measurements that work or make the recipe exact but separately. Thanks so much Madhuram – these are in my forever pancake recipe arsenal now! Happiest holidays to all!
Joann said: ⭐⭐⭐⭐⭐
Wow! These were awesome. I’m in the UK so used Self Raising Flour and left out the baking powder and all measurements otherwise the same. I was surprised to see these poof up lovely almost instantly. Cooked them slowly as recommended (used a 6 on my induction). I used the oil to cook and left out the butter – so mine weren’t too brown too soon, turned the hob up to 8 at the end to quickly brown both sides. (Was tempted to add the butter at the end for extra flavour – but served with maple syrup and cream so probably not needed – lol)
Thank you for sharing – you saved my morning, having promised pancakes only to realise I had no eggs!!!
Oh, and DH says he actually prefers these to my usual ones with egg.
Suggested Reading: The BEST Fluffy Eggless Omelettes Video Recipe
Ingredients and Substitutes
- 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. It serves as the base of the pancake batter, providing the necessary structure and texture for the pancakes. The gluten content in all-purpose flour helps give the pancakes their soft, fluffy texture. That being said, I have made the very same recipe with whole wheat pastry flour for pancakes with a similar texture. This is because whole wheat pastry flour is 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. I have not tried this recipe with self-rising flour but have seen a comment that it works but have to omit the baking powder from the recipe. I cannot vouch for it without trying it myself. For more details about the use of other flours please check the FAQ section below.
- Baking powder: Baking powder is a leavening agent that helps the pancakes rise and become light and airy. It reacts with the liquids in the batter to produce carbon dioxide bubbles, which create the pancake's characteristic texture. Make sure that it is of the best quality and not expired. Do not use baking powder and baking soda interchangeably. It doesn’t work always. In some cases, baking powder can be substituted with baking soda and vinegar but I haven’t tried it in this eggless pancake recipe.
- Sugar: Very little sugar is used in this recipe making it perfect to have these eggless pancakes as a savory or sweet dish. If you want to have it as a sweet breakfast top it with maple syrup, fruits and jelly to suit your taste. Sugar also plays a role in browning the pancakes as they cook, contributing to their golden color and caramelized taste.
- Ground cinnamon and Vanilla extract: These add a warm, sweet and aromatic flavor to the pancakes, enhancing their overall taste. One can play with the quantity of the spice and extract or omit which you are not particular about.
- Butter: Butter adds richness and flavor to the pancakes, making them more indulgent and satisfying. It also helps create a crisp, golden crust on the pancakes as they cook, adding to their overall texture. You can replace this with oil too if you want to make vegan pancakes.
- Oil: Oil helps prevent the pancakes from sticking to the pan as they cook, ensuring that they are easy to flip and remove. It also contributes to the pancakes' moistness and tenderness, helping them stay soft and fluffy.
Step-by-Step Instructions
Here are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.
1. Whisk together the dry ingredients.
2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
3. Stir in the wet ingredients to the dry ingredients. Do not over-mix.
4. Lumps are perfectly fine. Set aside for a couple of minutes.
5. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
6. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
7. Batter is ready. Leave it for 2 minutes.
8. When the pan is hot enough, pour a ladleful of batter on the pan for each pancake.
9. Cook until bubbles appear on the face of the pancake. Carefully flip the pancake and cook until its golden brown.
10. Egg-free pancakes are ready!
Recipe FAQs
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. I have had success with Bob’s Red Mill gluten-free all-purpose flour mix. You may need to adjust the amount of liquid in the recipe, so start with less and gradually add more until you reach the desired consistency. But do not attempt this recipe by simply replacing the all-purpose flour with a gluten-free grain flour or almond flour or coconut flour because it does not work.
Yes, you can! Use dairy-free milk. You can also use vegan butter or margarine instead of the melted butter or replace that with oil too.
Yes, 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.
Yes, 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.
Absolutely! 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.
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.
Recipe
Eggless Pancakes Recipe
Ingredients
- 1 Cup All Purpose Flour
- 1 Teaspoon Sugar
- ¼ Teaspoon Ground Cinnamon
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 1 Cup Milk (I Used 2%)
- 1 Tablespoon Vegetable 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
- The pan should not be over-heated or else the pancakes will blacken. To get that nice golden color I usually have the knob at 4.
- I added a couple of blueberries to the batter. You can add about ½ a cup of nuts, fruits or chocolate chips for this measurement.
Taste & Texture
Nutrition
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Twinkle says
Thank you for posting this recipe. I was looking for egg less recipe as we don't keep eggs at home. I made this first time and it turned out great. I served it with Chocolate syrup. My son loved it. I used Ghee instead of butter as I had no butter at home and sweetened it a little with two tbl spoon of sugar.
Madhuram says
That's awesome, Twinkle.
Hayley says
Just curious - have you ever premade the batter and then frozen it and used it? We're going on a week long camping trip so looking for things that can be kept frozen and then just thawed overnight and have it ready to go. Thanks!
Madhuram says
I haven't frozen the batter but frozen the pancakes. I think that would be a better idea for you to take it for camping too. Don't you think so too, Hayley?
tim says
Best pancakes I have tried and so useful without eggs
Madhuram says
Thanks, Tim.
Nisha says
Made them today as a batter to dip apple rings to make apple pancake. They were just awesome! Thank you so much.
Madhuram says
Wow! That's a cool idea, Nisha.
Michelle Mielke says
These were excellent. Made them with fresh blueberries. Better than any pancakes I've made in the past with eggs. Thank you for sharing this ♥️
Madhuram says
Thanks, Michelle.
Allyson says
This was soooo delious and sooooo yummy
Madhuram says
Thanks, Allyson.
Angela Alba says
Finally:) a pancake recipe where the pancakes turn out FLUFFY! I made these for my Dad and I and we loved them! Thanks for sharing this recipe!
Madhuram says
You're very welcome, Angela.
Geetha Ravi says
Turned out amazing! Crispy on the outside and soft on the inside. I made fresh whipping cream to go with it. Thank you so much for sharing the recipe!
Madhuram says
You're very welcome, Geetha.
Beth Kosin says
Excellent!!
Madhuram says
Thanks, Beth.
Jenny says
Delicious- thank you!!
Madhuram says
Thanks, Jenny.
Misty says
These were so good! I premixed the dry ingredients in a baggie and took this recipe camping. We brought the wet ingredients in a cooler and mixed these up at the Grand Canyon and had the best breakfast ever. Thanks for sharing!
Madhuram says
Wow! That's cool, Misty! You're welcome.
Laura Valdez says
My son has been allergic to eggs since he was 1 yr old. So for 7 years I have been searching different recipes for him that taste yummy. Spot on! Thank you!!
Madhuram says
You're welcome, Laura.
Kirsty says
Can you use this same recipe to make waffles with?
Madhuram says
It should be fine, Kirsty as long the batter is thick and not runny.
Elissa says
These were fluffy and tasty! I served them with honey and jam which tasted great with the cinnamon.
Madhuram says
Thanks for trying the recipe, Elissa.
kawthar says
I love it! it's awesome and I only make this recipe for my family..I make it with whole wheat though..thank you!
Madhuram says
You're welcome, Kawthar. I too make it with whole wheat pastry flour all the time.
Stacey says
I made these this morning and the family loved them. It was the first time I got a homemade pancake recipe to work. Great flavor! Thanks for the recipe!
Madhuram says
You're welcome, Stacey.
Sahana says
Oh it was sooo good...thank you...I wanted to make pancake for my toddler and no eggs at home so googled and yours was the 2nd blog and just clicked on it and made it...so simple and tasty
Madhuram says
You're welcome, Sahana.
Sydney says
Have you tried a whole wheat eggless pancake recipe?
Madhuram says
Yes, I make this recipe with whole wheat pastry flour all the time.
John says
I usually make french toast or waffles from scratch for my picky kids. Finding we were out of eggs after starting the bacon I panicked. Found this online and reluctantly made it because the kids don't like pancakes. They give them and " these are really really good." Next time with chocolate chips.
Madhuram says
Thank you very much, John.
Lydia says
This is my favorite recipe for pancakes!! I make it all the time. I also add frozen blueberries. And I love the cinnamon in the recipe.
Madhuram says
Thank you very much for the feedback, Lydia.
Rakesh chapatwala says
For how much time we have to keep the pancake mix before we cook
Madhuram says
No specific requirement like that, Rakesh.
kurt schwarznau says
Not bad at all. I made these because at the last minute I came to the realization that there were no eggs in the house! I did double the sugar and cut down on the baking powder, just too metallic tasting. So buttermilk was substituted for whole milk.
Madhuram says
Thanks for the feedback, Kurt.
A.R. Boothe says
Hi well i didnt have eggs so i searched for an egg substitute. I found a few substitutes for eggs but i didnt find one that i could use with what i had on hand. I found one but it called for shortening an water and baking powder or baking soda not sure . But i didnt want to put more shortening in it so . I searched for an eggless pancake and i ran across this recipe. So i tried it but i doubled it an instead of the water it called for i used milk. I would have to agree with the person who posted recipe. It was delicious i will use it from now on . I will use less cinnamon though next time but they where great . Thanks a bunch for shareing recipe
Madhuram says
Thank you very much for the feedback.
Tee says
Awesome recipe!
I substituted the cinnamon for brown sugar and the vanilla extract for condensed milk as i did not have these ingredients, but they still turned out quite nice!
Madhuram says
I haven't used condensed milk in this recipe. Is your review for the eggless vanilla cake by any chance?
Dov says
Amazing recipe! I used whole milk and brown sugar, added chunky chocolate chips, and it turned out perfectly. Delicious! So light and fluffy, I hardly had to press my knife down to cut it. Paired perfectly with some cool milk and a good book. Pouring the butter back into the dough was a neat trick! Very fun.
Madhuram says
Thanks, Dov.
Teri says
Excellent! My daughter is allergic to egg, so I’ve tried many recipes. These are fluffy and tasty and you don’t miss the egg at all! I made 3x the recipe and freeze in packs of three. A quick zap in the microwave and breakfast is ready. I just wish I could print it easily bc I don’t want to lose this recipe.
Madhuram says
Wow! That's awesome, Teri. We used to have a print option. For some reason we removed it, don't remember why. Will ask my husband to look into it again.
Carrie says
Tasty! I subbed brown sugar and added frozen blueberries. First batch was a bit thin and too moist- my griddle temp might not have been heated enough. The rest of the batches turned out nicely. I doubled the recipe and next time I will use even less oil/butter- I only used 2 TBSP butter for a double recipe because the batter already looked thin (possibly due to the blueberries thawing in the batter). They brown very nicely though and taste great. Thanks!
Madhuram says
You're very welcome, Carrie. Yes the griddle has to be hot enough to get thick and fluffy pancakes.
Amie Poindexter says
Can i substitute water for milk?
Madhuram says
Yes, you can, Amie.
Carlee says
I made this for my 5 PICKY children this morning. They loved them! (I added mini chocolate chips). Trippled the recipe to toss leftovers in the freezer. Everyone loved breakfast and had seconds!
Madhuram says
That's wonderful, Carlee.
Abigail says
Ran out of eggs too. Pretty good. They are fluffy. I'd add more salt, (Though I do tend to add salt.) They did make six small pancakes but if I was feeding anyone other than myself, I would have made more. But the fit what I wanted, which was eggless pancakes.
Madhuram says
Thanks for trying the recipe, Abigail.
Vaidehi says
Thanks. A quick breakfast for kids who r very choosy. Goes good with Nutella ! I added some sprinkles n kids were so happy. Have to try it with maple syrup... Im sure It will taste good.
Madhuram says
You're welcome, Vaidehi.
Aira says
Hi! I’m glad I found your recipe! I’m planning to make one for breakfast tomorrow and I just wanna ask, if I wanted more servings and will double the ingredients, do I also double the measurement for baking powder? We are 8 in the family and I wanted to make a lot of pancakes lol. Thank you in advance for the help!
Madhuram says
Yes, you will have to double the baking powder as well, Aira.
Samantha chee says
Really fluffy. Unbelievably fluffy and tasty!
Madhuram says
Thanks, Samantha.
Alex Chavez says
These taste better than ones at a restaurant!! So happy I found your recipe. I cant wait to try them with bananas in the mix next!
Madhuram says
Wow! Thank you very much for the kind compliments, Alex.
Giovanna says
I've made this recipe so many times at this point, i can't keep count. I buy organic eggs so it hurts me to use eggs in so many recipes. Also i run out of eggs alot because my husband LOVES eggs so this recipe is a perfect fit for us the day before payday. Thank you!!!
Madhuram says
You're welcome, Giovanna.
Kelley Kajdasz says
These are wonderful!!
Best pancakes EVER!
Madhuram says
Thank you very much, Kelley.
Kelley Kajdasz says
Oh my GOSH! My son has an egg allergy and we've always used egg substitute.
These was terrific!!
Madhuram says
Thanks, Kelley.
Ash says
Amazing! The best egg free pancake! Fool proof recipe..easy to follow. Great job!
Madhuram says
Thank you very much, Ash.
Ray says
Hi there . Thanks so much for this recipe the taste is amazing and they were so fluffy . My one year old is allergic to eggs so glad I have new breakfast option for him ❤️
Madhuram says
You're very welcome, Ray. Thank you very much for the feedback.
Michael Spatafore says
We made these pancakes this morning and they were outstanding. I substituted applesauce for the oil and used half wheat flour and half white. My granddaughter has an egg allergy and couldn't tell the difference. This will be my go to recipe from now on. As others have said,no more box mixes! Thank you
Madhuram says
That's wonderful, Michael! I can't wait to try the applesauce for oil variation of the recipe. Thank you for letting me know.
Peter says
These are AMAAAZING!!!! just made these for my daughter and I ended up having one myself!! Thank you for the recipe!!
Madhuram says
You're very welcome, Peter.
Sharanpreet Kaur says
I tried them and they turned out amazing!!
Madhuram says
Thank you very much, Sharapreet.
Paula says
Thanks for this! I used evaporated & choco soy milk 'cause I ran out of regular milk, & omitted the butter too but still turned out great. So fluffy! I don't think I'm going back to boxed mixes.
Madhuram says
Chocolate milk sounds like an amazing idea, Paula. Thanks for the tip. Now I can't wait to try it.
maya menon says
Amazzing i added a combination of wheat and all purpose flour...and i ran out of vanilla so substituted i teaspoon of instant coffee..i also added 1tsp of coco powder
It turned out amazzing
Madhuram says
Thank you very much for the feedback, Maya. I'm also going to try the cocoa powder and coffee powder combination.
Nic says
I can’t thank you enough for posting this. My 3 year old has an egg allergy so he’s never been able to have pancakes(we tried those fancy eggless brands and they were disgusting).
This recipe has the taste AND texture of panocakes with egg and now my son is thrilled that he can eat pancakes!
Madhuram says
You're very welcome, Nic. Thank you for trying the recipe and taking the time to leave a feedback.
Erik says
Like everyone else on the planet, I consider myself a pancake connoisseur. These pancakes are terrific! Thank you for sharing. It's great just the way it is. Nice job!
Madhuram says
You're very welcome, Erik.
Alison Smith says
My mix seems awfully thick, I can barely paddle it out, is that normal?
Madhuram says
Hi Alison, it shouldn't be too thick. Don't expect it too be thin too. A bit thicker batter will only give fluffy pancakes.
Eve says
So delicious thank you!! I have an egg allergy and my boyfriend didn’t notice the difference between these and normal egg pancakes!
Madhuram says
That's awesome, Eve.
Sunita says
Wonderful first time I tried pancakes homemade n it came out like professional thank you so much and without the eggs it came out lovely
Madhuram says
You're very welcome, Sunita.
Gretchen says
Have you tried making this with gluten free flour 1:1 flour? Do you think I will need to add anything to make up for the loss of gluten? Thank you in advance!
Madhuram says
You can use gluten-free baking flour mix in place of all-purpose flour and I don't see why it wouldn't work. That has worked in other recipes. You may also try this gluten-free banana pancake recipe I have.