The BEST Eggless Pancakes Recipe Ever!

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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!

A tall stack of golden-brown eggless pancakes is topped with fresh blueberries and sliced strawberries. Maple syrup is being drizzled down the sides, creating a glossy sheen. The pancakes have a fluffy texture with slightly crisp edges. More berries are scattered around the plate, adding vibrant color.

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

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Why You'll Love This Recipe?
Ingredients and Substitutions
How To Make Eggless Pancakes?
Recipe Tips
Make-Ahead and Storage Tips
Recipe FAQs
More Eggless Pancake Recipes You'll Love
Recipe
Comments

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—an eggless pancake recipe so good it became the most popular on my blog with over 2000 comments from happy readers!

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 anyone who wants to make pancake without eggs.

Ingredients and Substitutions

You don’t need any fancy ingredients to make these egg free pancakes! 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.

The ingredients include all-purpose flour in a floral-patterned bowl, sugar, baking powder, ground cinnamon, and salt on a pink plate, 2% milk in a glass, vegetable oil in a green cup, water in an orange cup, vanilla extract in a pink cup, and butter on a blue plate.

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.

Combine all spices into a large bowl and combine thoroughly with mixture.

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 these eggless 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.

A stack of golden-brown eggless pancakes is served on a white plate, topped with fresh blueberries and sliced strawberries. A fork holds a bite-sized portion, revealing the pancakes' fluffy texture. The background is blurred with a white table setting.

Recipe FAQs

Can I use this eggless pancake batter to make baked pancakes?

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.

Can I double this eggless pancakes recipe?

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.

More Eggless Pancake Recipes You'll Love

The BEST Vegan Pancakes Ever!
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Healthy Vegan Peanut Butter Pancakes
The Fluffiest Vegan Banana Pancakes!

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Recipe

Eggless Pancakes

Madhuram Light, fluffy, and incredibly easy to make, these eggless pancakes require just a few pantry staples! Whether you’re egg-free by choice or out of eggs, this tried-and-true recipe guarantees perfect pancakes every time! 4.91 from 903 votes Print Recipe Pin Recipe Prep Time 15 minutes Cook Time 10 minutes Resting Time 2 minutes Total Time 27 minutes Course BreakfastCuisine American Servings 6 Small PancakesCalories 157 kcal Need To Convert Measurements?Check out the Baking Measurement Chart!

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.

Taste & Texture

I have said it earlier and I'm going to say it again, these are THE best eggless pancakes. Light, soft and fluffy! Very little sugar is used in this recipe making it perfect to have these egg free pancakes as a savory or sweet dish, so top it with maple syrup, fruits and jelly for a sweet breakfast.

Nutrition

More Eggless Pancakes/Waffles

Eggless Chocolate Pancakes
Eggless Red Velvet Waffles
Eggless French Toast
The BEST Fluffy Eggless Omelettes

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Greta recipe always give you the best outcome
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I made this tonight and I wished I would have taken a picture! These pancakes are delectable. I used melted coconut oil and non-fat dry milk mixed in water as substitutes for the oil & milk. I found I had to let almost all the bubbles pop on the top before flipping and I did add water inbetween each pancake to cool the pan. I love pancakes but I am allergic to eggs so this recipe hit the spot! I will definitely make these over and over again! =D
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- Thank you very much for the detailed, lovely feedback, Danielle!
  Reply
My son has an egg allergy and he absolutely loves these! In fact we only make these now they are so light and fluffy the texture is moist but not heavy. A favourite in our house. Thank you for sharing.
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- You're very welcome, Sharon. Thank you for the feedback.
  Reply
It was easy and tasted amazing.
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- Thank you very much.
  Reply
Literally the best pancake recipe I've ever tried! Just finished making them and I wish I had made more. I usually don't care for pancakes at all, so I was surprised that I loved them. The only thing I would do differently is double the recipe if you're cooking for more than 2 people. I was able to get about 6 or 7 small pancakes out of this recipe.
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- Thank you so much, Bree. Yes, I often double the recipe and it works just fine.
  Reply
Best pancake recipe ever!!!!! I have been trying countless recipes for several months trying to find one I like. I would make pancakes a few times a week and use a new recipe each time. I ran out of eggs but still wanted pancakes and I’m so glad I found this one. The flavor is divine, the texture is perfect, not too thick or thin, and they cook evenly. I love the hint of sweetness—they don’t need that much syrup to be delish. Try it!!!
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- Thank you very much, Paige for trying the recipe and for your valuable time to leave a positive feedback.
  Reply
This recipe was really good. I loved this recipe.
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- Thank you very much, Haaniya.
  Reply
Perfect consistency and flavor. Simple to make. Just perfect!
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- Thank you very much, Lauren.
  Reply

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Hi, I'm Madhuram!

Founder and Creator of Eggless Cooking, sharing my passion for eggless baking since 2008. Alongside my husband, who handles the tech and photography, we’ve created a trusted space for delicious egg-free and vegetarian recipes that anyone can enjoy.

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