Pancakes Without Eggs (Easy Recipe + Video)

Name: Fluffy Pancakes without Eggs
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; Pinch salt; 2 cups milk; 2 tablespoons water; 1 teaspoon vanilla extract; 4 tablespoons butter (melted)

Recipe

This is the best and only recipe you'll need for making pancakes without eggs that turn out fluffy and build a great stack!

This pancake recipe without eggs is everything you want: no substitutes, easy to cook, and results in a fluffy, delicious breakfast.

Pancakes without eggs on a plate topped with syrup and butter

Can You Make Pancakes Without Eggs?

Laura fuentes holding a skillet of food standing in front of a blue door

Yup, been there, done that. More than once, I’ve promised my family homemade pancakes only to realize that I had no eggs. Having tested this recipe and method many times, I can confidently say that this pancake recipe without eggs delivers every time. If you’re looking for great vegan pancakes, use this recipe. If it’s just eggs you’re missing, stay here and watch the short video in the recipe card for a great visual.

Ingredients for Pancakes without Eggs

This recipe uses ingredients you’d expect in pancakes, just no eggs. All-purpose flour, a little sugar to sweeten, baking powder to make them fluffy, and a pinch of salt. Any milk will work, a little water, vanilla extract for flavor, and butter for moisture and flavor.

overhead view of ingredients needed to make eggless pancakes labeled

How to Make Eggless Pancakes

Make the batter.
Measure and whisk the dry ingredients in a large bowl. Then add the wet ingredients, mixing until there’s no visible flour left. It’s ok if the batter isn’t perfectly smooth.

side by side image of making eggless pancake batter. on left a bowl with the dry ingredients and on the right, after adding the wet ingredients and the batter is mixed

Let it sit for 10 minutes on the counter.
This crucial step allows the pancake batter to thicken. Right before cooking, give it a gentle mix, one turn around the bowl.
Cook the pancakes
A non-stick griddle or pan, over medium heat. They take about 2 minutes per side to cook. Rinse the pan between batches under hot water to prevent them from burning.
Serve and store.
Serve these warm, drizzled with some pancake syrup and topped with your favorite toppings. This recipe yields 12 pancakes when pouring ¼ cup of batter for each pancake. Extras keep in the fridge for up to 5 days and can be frozen for up to 3 months.

The batter is thick, easy to flip, and holds up beautifully if you add ⅓ cup of chocolate chips or 1 mashed banana to make banana pancakes.

Pancakes without eggs on a plate topped with syrup and butter with a syrup bottle in the back

Make next: French Toast without Eggs

Eggless Pancakes FAQ’s

How do I replace the egg in pancake batter?

This recipe keeps things simple and omits the egg completely. You can follow this pancake recipe with a substitute instead.

Can I use a pancake mix without the eggs?

If your boxed mix calls for an egg and you’re out, you might want to add 2 to 3 tablespoons of additional liquid (probably milk) to the batter to replace the volume loss from the egg. Then, let the batter rest for 10 minutes before cooking so it has time to settle and absorb the moisture. This ensures that the first pancake is as good as the last and is also the secret to omitting the eggs.

Always See My Recipes In Google

Fluffy Pancakes without Eggs

Servings: 4

Prep Time: 10

Cook Time: 10

This is the best and only recipe you'll need for making pancakes without eggs that turn out fluffy and build a great stack!

4.86 from 85 votes

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Watch how it’s made:

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
Pinch salt
2 cups milk
2 tablespoons water
1 teaspoon vanilla extract
4 tablespoons butter, melted

Instructions

Make the batter

In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, combine the milk, water, vanilla extract, and melted butter.
Pour the wet ingredients into the large bowl with the dry ingredients and gently mix with a whisk or fork, moving from the outside of the bowl in. Stop mixing once there's no visible flour left. A few lumps are ok.

Let the batter sit for 10 minutes

A crucial step to success. Wait 10 minutes before cooking these so the batter fully sets. Once the time is up, mix the batter gently with a spatula with a single turn around the bowl. If adding diced fruit or chocolate chips, add them now.

Cook the pancakes:

Heat a non-stick pan or griddle over medium heat and once hot, grease it with butter, oil, or spray. Immediately pour ¼ cup of batter for each pancake. The batter is a bit thick, use the back of the scoop or a spoon to gently spread it out.
Cook the first side for about 2 minutes, until bubbles form throughout and you can visibly see defined edges. Flip the pancakes over and cook them for another minute to two, until the middles are puffy. Avoid burnt pancakes or burnt butter (a result of a pan that's too hot) by rinsing the pan under water between batches.

Serve & Store

Serve these warm, topped with your favorite toppings. Store cooked pancakes in the fridge for up to 5 days and in the freezer for up to 3 months.

Notes

Add-ins & mix-ins:

This batter will hold 1 mashed ripe banana. It should be mashed first, then mixed with the wet ingredients.
Fold in ½ cup of chocolate chips into the batter at the very end, right before cooking.
1 cup of diced/chopped fruit can be folded into the batter, such as fresh or frozen strawberries or blueberries.

Note on taste:

If your butter is salted, omit the pinch of salt.
- - Whenever possible, use aluminum-free baking powder. This ingredient can leave a salty/metallic aftertaste in your pancakes, especially in fluffy recipes like this one that have more of it. The tablespoon should be flat, not heaping.

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