Made with the classic ingredients you expect and without having to swap ingredients, the method is what yields great eggless pancakes so make sure to read about the one step you can’t skip!
Can You Make Pancakes Without Eggs?
It might be hard to believe but yes, you can! With dozens of pancake recipes on this site, I, too was a bit of a skeptic when I began testing recipes to make pancakes without eggs.
When you follow the method and the recipe below, you’ll achieve a thick batter that holds up well, pancakes that are easy to flip and stack, drizzled with syrup, or loaded up with pancake toppings.
The taste is nearly identical to classic old-fashioned pancakes -even though these don’t have buttermilk- and the best part is that you don’t have to find an egg substitute for pancakes to make a batch!
Ingredients for Pancakes without Eggs
The ingredients below will yield 12 pancakes without eggs or needing to make any swaps. Since there are no eggs in the recipe, I’ve made some notes on the reason why each ingredient is important to yield the best results.
- All-purpose flour: the base ingredient for making these pancakes.
- Sugar: a little adds a hint of flavor to the recipe and offsets the alkaline taste of baking powder and salt.
- Baking powder: necessary to give the batter lift and make the pancakes fluffy when it reacts with heat.
- Salt: enhances the flavors in pancake batter and balances out the bit of sugar so it doesn’t burn.
- Milk: use dairy or a non-dairy milk alternative for this recipe.
- Water: this replaces the egg white par of the egg. It’s essential.
- Vanilla extract: adds flavor to the batter, recommended.
- Butter: some of the butter is to replace the egg yolk in the recipe and some is to make it more flavorful.
You’ll find the measurements and ingredients in the recipe card below.
How to Make Eggless Pancakes
The process of making eggless pancakes is similar to making traditional pancake batter; however, there’s one crucial step that’s important in this recipe to avoid failed pancakes.
- Measure dry ingredients
In a large bowl, combine the flour, sugar, baking powder, and salt. This is the same bowl you’ll use to mix the batter. - Mix the wet ingredients
In another bowl, combine the milk, water, vanilla extract, and melted butter. - Make the batter
Make a well in the middle of the large bowl containing the dry ingredients and add the wet ingredients. Use a whisk to mix, moving from the outside in to make a cohesive batter, without overmixing. - Wait 10 minutes
This crucial step allows the pancake batter to thicken up and the ingredients to bind. Once the time is up, give it a mix once. - Cook the pancakes
Heat a non-stick pan or griddle over medium-high heat. Once hot, grease it with butter, oil, or spray.
Pour ¼ cup of batter for each pancake. Cook for about 2 minutes, until defined edges form and the batter bubbles up at the top. Flip the pancakes and cook for one more minute on the other side. Remove from the pan and continue making pancakes with the rest of the batter. - Serve
This recipe makes 12 pancakes. Stack them high, drizzle with syrup, or load them up with toppings.
Watch this recipe video to see me make eggless pancakes!
Substitutions
Since this recipe contains no eggs at all, there is no need to swap them for another ingredient. That said, to accommodate other dietary preferences, here are some tested substitutions.
Dairy-Free
Use a dairy-free milk alternative instead of the milk. Instead of melted butter, use a vegan butter alternative for baking (they come in stick form) not margarine. I’ve used vegetable oil once with good results (the flavor was ok).
Gluten-Free
I’ve made this recipe using an all-purpose gluten-free 1 to 1 baking flour. You’ll find my top recs for making pancakes in this gluten-free pancake recipe post.
Sugar-Free
The one tablespoon of sugar in this recipe enhances the taste of the batter. You can omit it if you’d like or add a few drops of stevia or a granulated alternative such as Swerve or Truvia (no blue, yellow, or pink packets).
Storing Leftovers
This recipe yields 12 pancakes when measuring ¼ cup of batter for each pancake. You can keep any uncooked batter in the fridge for up to 2 days covered or freeze the pancake batter. You can also cook the entire batch, and keep the pancakes in the fridge for up to 5 days or freeze pancakes for up to 3 months.
Fluffy Pancakes without Eggs
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 2 cups milk
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 4 tablespoons butter, melted
Instructions
Measure dry ingredients:
- In a large bowl, combine the flour, sugar, baking powder, and salt.
Mix the wet ingredients:
- In a bowl, combine the milk, water, vanilla extract, and melted butter.
Make the batter:
- Make a well in the middle of the large bowl containing the dry ingredients and add the wet ingredients. Use a whisk to mix, moving from the outside in to make a cohesive batter, without overmixing.
Wait 10 minutes:
- Wait 10 minutes for the pancake batter to thicken up and the ingredients to bind. Once the time is up, give it a mix once.
Cook the pancakes:
- Heat a non-stick pan or griddle over medium-high heat. Once hot, grease it with butter, oil, or spray.
- Pour ¼ cup of batter for each pancake. Cook for about 2 minutes, until defined edges form and the batter bubbles up at the top. Flip the pancakes and cook for one more minute on the other side. Remove from the pan, continue making pancakes with the rest of the batter, and serve.
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