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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!
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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 Replace Eggs in Pancakes
Typically, you’d use one of these egg substitutes to make pancakes without eggs, but this recipe omits them altogether. Through months of testing, I’ve learned that letting the batter sit for 10 minutes is not something that works for every recipe, only for the measurements I share 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!
Make next: French Toast without Eggs
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
Watch how it’s made:
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon aluminum-free 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.
Notes
- Dairy-Free: use dairy-free milk (not water) and a vegan butter alternative for baking (they come in stick form), not margarine instead of butter. I’ve used vegetable oil with good results the flavor was a bit bland.
- Gluten-Free: use an all-purpose gluten-free 1 to 1 baking flour.
- Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.
Allie says
Fantastic. With how expensive eggs are now I decided to give this a try. I added about a tbsp more of baking powder, and these are stinking SPOT on to Great Value pancake mix. Super quick and easy
Niyati says
Excellent, easy and tasty! Thanks for the recipe.
Heather says
These really were the BEST pancakes I’ve ever made! No egg was missed at all! Fluffy, fluffy, moist and they had amazing rise! Let them rest! This is now the recipe I’ll always use. Thank you!!!
Jessica Doyle says
I’m not sure if I did something wrong but these came out super flat and not fluffy at all. I was trying to make them for my 10 month old with an egg allergy.
Laura Fuentes says
Were any other ingredients changed in the recipe? If not, was your baking powder active?
Cassie says
These were so delicious!
Carolyn Joyce says
These turned out fabulous! They will now be my go-to pancake recipe! Thank you. 🙂
Richard says
Awesome
Betsy says
These eggless pancakes were amazing! Definitely making them again, whether I have eggs or not!
Janet says
Best eggless pancakes ever!
Purity Cox says
Love this recipe! My third time making it and it’s so fluffy!
An'Yai Hill says
they are perfect to make for my mommy in the morning I 7years old
Laura says
This was excellent, thanks for sharing!! Not a vegan but I refuse to buy eggs at today’s prices. I found medium low on my induction top was best.
Camilla says
Made these since my daughter is allergic to eggs. I’ve made plenty of pancake recipe before, but this is the first time going eggless and this was a bust. They tasted fine but were so flat they were nearly crepes (and yes, I double checked my baking powder for freshness)
Laura Fuentes says
If these were flat and nearly crepes it tells me the batter was too thin. What liquid did you use? As you can see in the video, the batter is not runny at all.
Joan says
These were fantastic!
Janet says
The ultimate eggless pancakes!
Betty says
These eggless pancakes were so good!
Laura Fuentes says
These pancakes without eggs turned out GREAT. Will be making this recipe again.
Dayna says
So delicious!
Pam says
Perfect pancakes without eggs. Will make it again.
Cassie says
Easy recipe and it tasted so good!
Nice and beat says
Amazing. This was so fluffy and tasty. I can’t believe it. I’ve used both box and scratch recipes to make pancakes in the past. This is my newest favorite. I only made half of this recipe, as it’s only me and didn’t follow the instructions all the way through. For example, I used evaporated milk instead of milk and only used butter at the cooking phase. And I used cake flour instead of all purpose flour. Still came out great.
Liz T says
Made half the recipe and came out great! Kids loved them, thanks for sharing the recipe!
Jamie says
These were incredible!
Muther says
This is the best pancake batter recipe I’ve ever used!
Omera says
Made this and it was so good. Simple and so tasty
Mun says
Hey I tried this during the breakfast cause I run out off egg, it turned out one of the best pancake recipe.. so fluffy, yes make sure the low heat, so the pancake does not turn out chewy.. I add 1 cup sourdough discard just does not waste it. Thank you for sharing, so easy to make!
Estella says
I loved not having to find swaps to make pancakes without eggs. Great recipe
Linda says
When egg prices were high, I searched for no egg pancakes and found this recipe. They were great! No need for eggs in pancakes anymore!
June says
These were great
Steph says
Unfortunately not fluffy at all. Super dense and sticky. Followed all directions
Laura Fuentes says
I’m sorry that these didn’t work out for you. I hope it was something missed because as you can see in the video, they turn out. *I only shoot videos for recipes I’ve made dozens of times*
Jess says
My toddler woke up wanting pancakes and I always use eggs but was out today. I Found this recipe and they are absolute perfection! Super fluffy. If there is one thing that I have learned about making pancakes it’s… absolutely do not over mix and leave those lumps or they 100% go dense…. Thanks for this recipe, I will be saving it for eggless days
Esther says
Yummy recipe! I doubled the amount of sugar bc I’m a sweet tooth and it was fantastic, maybe the best pancakes I’ve ever made
Lisa H says
We got to our cabin and realized we didn’t have eggs. I found this recipe, everything I needed to make it I did have on hand at the cabin. My husband’s not a big fan of pancakes but he actually ate four of these, he never eats more than two out of a bag. If I could give this a thousand stars I would. I will never lose this recipe, it will stay with me forever. These were the most fluffy pancakes and so rich tasting, I’m just blown away. I did not have turbinado sugar but I did have some organic brown sugar I used that instead and they were just as delicious actually I think they maybe had a little bit of a caramelized flavor to them which even made them more fun. Hands down the best recipe for pancakes in the universe !!!
Rai says
Awesome recipe! And they are definitely fluffy don’t skip the letting the batter rest step. The next time I make this I’ll add another tbsp of sugar to the dry ingredients just because I could taste the baking powder quite heavily and I prefer a spoon more sugar in the batter than having to dump a lot of syrup on it
Kara says
Promised my kids pancakes this morning, and then realized we were out of eggs. You totally saved me this morning, these were perfect!
Zach says
4 teaspoons of of baking powder was way too much. The pancakes were good and crisp just had a strong baking powder taste. I will be making these again but with half baking powder
Laura Fuentes says
Thank you for sharing. You can also omit the salt if your butter is salted or half it next time.
D says
Zach… that’s 4 of butter… I think you read wrong
Bobbyjinjinching123 says
Awesome pancake recipe without eggs. They turned out great.
Kasandra says
This was a nice activity with me and my dad making pancakes. We usually use the box pancakes and I wanted to try something new and this was really good and it tastes similar to the box pancakes. 🙂
Amy says
I used water instead of milk, only because I didn’t have any on hand. I also like my pancakes on the thin side with crispy edges. These turned out perfect with some added cinnamon. I will never ever buy box mix again!
Laura Fuentes says
Thank you for sharing that not only you enjoyed these pancakes without eggs but that it worked with water-only as well!
Alicia says
How are you supposed to add the melted butter without it solidifying when it hits the milk?
Zoey says
It just works
Natalie says
As soon as I mixed the milk with the butter, the butter wasn’t melted anymore. So, as far as “it just does” when someone else asked if it works and doesn’t harden butter. It just doesn’t.
Amanda says
For next time you could let your butter cool off and let your milk warm up to room temperature
donna says
Appreciate this recipe. Will try it out.
Michelle says
Good flavor! We have an egg allergy in the family and just tried this today. We have an induction stove and I literally cooked them on a 3 – very low, so they didn’t burn.
The texture is a bit soft inside even though they cooked through. But VERY GOOD flavor! Thanks for providing an egg free option!
Angela says
I used this recipe as I had no eggs in the house…honestly…didn’t miss the eggs…these are soft fluffy and delicious..thank you
Michelle says
These came out a little weird for me. The batter was so thick that I had trouble getting them cooked all the way through without burning the outsides. They were almost like biscuits?
Laura Fuentes says
They are definitely not biscuits but they will be thick and fluffy. Next time, add a tablespoon of additional milk if you like them tinner. When it comes to the cooking them through, reduce the heat slightly. I always test one pancake in a batch (or new recipe) and adjust the batter if needed.