These Eggless Pancakes come out thick, fluffy, and perfect every time—plus, they’re incredibly easy to make. Ideal for vegetarians or those mornings when you’re fresh out of eggs. One of our most popular recipes— loved by over 300K readers!
Looking for outstanding pancake recipes? Try making my blueberry buttermilk pancakes or the pizza pancakes recipes next.
These eggless pancakes are truly exceptional with a soft, light, fluffy texture that just collapses with the weight of the fork!
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🤩 Why our recipe?
- Foolproof eggless pancake recipe!
- No buttermilk
- Quick and easy
- I use a secret ingredient to make them light and fluffy
Featured comments
From Melissa: "Absolutely delicious. The only thing I did differently was to add a little vanilla extract. Perfect birthday breakfast"⭐️⭐️ ⭐️⭐️ ⭐️
From Meena: "I made a few eggless recipes of pancakes and this is the best so far. So fluffy and flavoursome!! Thank you. this recipe deserves 5 out of 5"⭐️⭐️ ⭐️⭐️ ⭐️
From Natalie: "My family loves pancakes and then we found out that my 1 year old is extremely allergic to egg. After trying many other pancakes and egg substitute, I found this recipe. It was a BIG success. Love that the pancake is still fluffy and it tastes good too!!"⭐️⭐️ ⭐️⭐️ ⭐️
Role of vinegar in a pancake recipe
Vinegar reacts with baking soda to create carbon dioxide bubbles, which help the pancakes rise and turn out fluffy. Its mild acidity also softens the gluten in the flour, resulting in a lighter, more tender texture. In eggless pancakes, vinegar helps mimic the lift and structure that eggs typically provide—especially when paired with baking soda.
Variations
There are numerous variations to this basic eggless pancakes that allow you to customize the flavor and add interesting elements. Here are a few ideas:
- Add fresh or frozen blueberries. We also have a blueberry buttermilk pancake recipe with eggs.
- Mix in semi-sweet chocolate chips.
- Add lemon zest and poppy seeds.
- Stir in ground cinnamon.
- Swirl Nutella or peanut butter into the batter.
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Room temperature butter or melted butter?
This recipe originally used a pastry-style method—softened butter was mixed into the flour mixture before adding the wet ingredients. I used that technique in my marbled sheet pan pancakes.
Later, I tried a simpler method: mixing the melted butter in with the wet ingredients.
Surprisingly, there was almost no difference in taste or texture. The original method gave the pancakes a slightly domed top, while the new version turned out more evenly flat—but both were equally thick.
Turns out, the real game-changer wasn’t the butter—it was the cooking temperature.
What is the best temperature for thick and fluffy pancakes?
The secret? Medium heat! Not too high, not too low. Here's why:
- Medium heat: It lets the batter start setting right away and helps the vinegar and baking soda work their magic, giving the pancakes a nice rise.
- Low heat: If the pan’s not hot enough, the batter spreads too much, and the pancakes end up thin and flat.
- High heat: The outside browns too fast, and the inside doesn’t have time to rise, leaving you with undercooked or flat pancakes.
So, aim for that sweet spot—medium heat is key to fluffy, perfect pancakes every time!
Right batter consistency
The batter's consistency is crucial for perfect eggless pancakes. It should be slightly thick, pouring easily without being runny.
- If the batter is too thick, it can result in a bread-like texture. To adjust the batter and make it soft and light, you can add one to two tablespoons of additional milk. It will help to loosen and create a smoother, more pourable consistency similar to a cake batter.
- If the batter is too thin, it will make the eggless pancake spread out, be thinner and not give a fluffy texture. You can try stirring in one or two tablespoons of additional all-purpose flour, 2 to 4 tablespoons almond flour, or about ¼ cup of rolled oats like the oat flour pancakes, to fix the issue.
Recipe tips
- Do not over mix – The same rule applies as with all pancake batters. It is better to see tiny pockets of dry flour rather than mixing to make it smooth.
- Make right away - Don't leave the eggless pancakes batter sitting around. The rising power will be compromised and the batter will get more thicker, resulting in a not so fluffy pancake.
- Heat - Cook eggless pancakes over medium heat. High heat will brown them faster without getting them cooked through.
- Buttermilk - Replace milk and vinegar with equal parts buttermilk
Good read: I love this Bon Appetit article on the science behind making a perfect pancake.
Recipe FAQs
Eggs act as a binding agent and provides structure. The proteins in the eggs coagulate during cooking, forming a network that gives the pancakes their shape and prevents them from falling apart. They also leaven the pancake by trapping air during mixing, creating some lift and contributing to the fluffy texture.
Lay cooled pancakes in a single layer, on a baking sheet, and place in the freezer for about an hour or until they turn hard. Transfer them into zipper bags and freeze them for 1 to 2 months.
Reheat in the microwave - Place the desired number of pancakes on a microwave-safe plate and cook until heated through.
Reheat in air fryer - Place frozen pancakes in the air fryer in a single layer and cook at 250 degrees f for 3 to 4 minutes.
Reheat in the oven - This method is handy when you are reheating a large number - Place frozen eggless pancakes on a baking sheet (in a single layer) and bake at 350 degrees F, for about 10 minutes.
More eggless recipes
Thick and Fluffy Eggless Pancakes
Ingredients
- 2 cups all purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons butter reduce salt if using salted butter
- 1 ¾ cups milk
- 2 teaspoon white vinegar
Instructions
- Add the flour, sugar, baking powder, baking soda and salt into a large bowl. Whisk to combine.
- If using room temperature butter: Use your fingertips to mix it into the flour until the mixture looks like coarse crumbs. Then, add the milk and vinegar and whisk until just combined.If using cold butter: Melt it until it’s just melted—not hot! Then, mix in the melted butter, milk, and vinegar, and whisk until everything is just combined.
- Batter consistency 👉 The batter should be thick enough to pour easily, but not runny. If it looks too thick, just whisk in a splash of milk to thin it out.
- Heat a large skillet over medium heat. To test if it’s ready, flick a few drops of water on the surface—if they sizzle and dance, you’re good to go. Add a bit of butter or coconut oil to coat the pan.
- Scoop the batter onto the skillet using a ¼ cup or large cookie scoop. (Add chocolate chips or blueberries on top if you’d like!). Cook for 1–2 minutes, until the edges look golden and bubbles form and pop on the surface. Flip and cook another 1–2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter and serve hot with maple syrup.
Notes
- If the batter is too thick, it can result in a bread-like texture. To adjust the batter and make it soft and light, you can add one to two tablespoons of additional milk.
- If the batter is too thin, it will make them spread out, be thinner and not give a fluffy texture. You can try stirring in one or two tablespoons of additional all purpose flour, 2 to 4 tablespoons almond flour or about ¼ cup of rolled oats to fix the issue.
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Priscilla
I love this recipe! Super fluffy & great texture every time. Any tips on how to manage the baking powder taste though? Should I try adding a bit less, or will bumping up another ingredient maybe neutralize it?
Maria Doss
Hi Priscilla, You could experiment with any of the following options:
1. Reduce the baking powder (the pancakes will be thinner and less fluffy)
2. Add some vanilla extract or ground cinnamon along with the wet ingredients.
3. Stir in some fresh blueberries, semi sweet chocolate chips, sliced banana & walnuts into the batter just before making pancakes.
Hope it helps, have a wonderful week hun - Maria
Melissa
Absolutely delicious. The only thing I did differently was to add a little vanilla extract. Perfect birthday breakfast.
Maria Doss
Happy to hear hun, have a wonderful day - Maria
Claire
So good! I added an extra spoonful of sugar and a teaspoon of vanilla extract and they were super delish!
Maria Doss
Happy to hear hun, have a wonderful day - Maria
Rich
I 4x'd the recipe, and I added 1 Tbsp of Manuka honey to the batter to cover the baking powder flavor - never made it before, just read some comments about the baking powder flavor. They turned out really really good and really really fluffy.
Maria Doss
That’s so great to hear! Wishing you a very happy holidays - Maria ♡
Leslie
Really delicious and so fluffy ! Instead of milk I used sweetened plain yogurt and less sugar worked just fine!
Maria Doss
Happy to hear hun, have a wonderful day - Maria
Devin
Found this recipe on an early Saturday morning after taking the dog out and realized I had no eggs.
Eating now and everyone loves it. The detailed instructions regarding batter led to a beautiful and fluffy pancake. Thanks!
Maria Doss
Happy to hear that, have a wonderful weekend - Maria
Elizabeth
I looked for a recipe without eggs when the price of eggs skyrocketed, because I make them regularly for our Church morning tea when I'm rostered on. No one noticed the difference in no eggs, and the recipe is fantastic every time. It's now my go-to recipe for pikelets; so yummy buttered and jammed up with plum or berry jam. Thank you so much!
Maria Doss
That’s so great to hear! So glad you enjoyed it Elizabeth! – Maria ♡
Milky
Maria your recipe was absolutely wonderful, my friend ate them with joy. Thankyou!
L
Thanks for explaining the cause of rubbery pancakes. My kids like boxed mixes but I hate them. These were velvety.
Maria Doss
That’s so great to hear! So glad you enjoyed it – Maria ♡
Brenda
This recipe is amazing! I am celiac and already have a GF “go-to” recipe for pancakes but was in a pinch this morning when I realized we were out of eggs. I decided to try this recipe using the King Arthur 1:1 GF flour and was not disappointed! I did have to use a little more milk to reach the consistency from the video, rested my batter about 15mins (usually do this with GF baking) and added white chocolate chips. Even my husband who has no dietary restrictions said these were great! Thank you so much for your recipe, breakfast is my favorite and I think I may have just found a new go-to recipe!
Maria Doss
That’s so great to hear! So glad you enjoyed it Brenda – Maria ♡
Talia
This was great
I did add cinnamon and a dash of vanilla
Maria Doss
That’s so great to hear! So glad you love them hun – Maria ♡
Darshana Chaudhari
After trying many a different recipes, the one that has always given me the perfect result is always been yours. N i have been making these for a good number of years. Always perfect. My kids love these pancakes. I have shared this page with everyone who has needed an eggless pancake recipe. Its the best ever.
Thank you for making this..
Maria Doss
That’s so great to hear! So glad you love it hun – Maria ♡
Sue
Ive made a lot of pancakes through out the years and this one is my new go to..My husband gave them a 10/10.
Maria Doss
That’s so great to hear! So glad you love it hun – Maria ♡
Veronica Villalvazo
Super delicious and fluffy
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Ann
The best pancakes I’ve eaten in a long time. Followed the recipe word for word. Wonder if they can be made with either almond flour or wheat flour?
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Lisa Ryan
I've made these several times and I love the results every time. Today I am getting my experimenters hat on to add blueberries and chia seeds. Thanks for the recipe!!!
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Charmie Jung
Hello!
Glad to have seen and tried this recipe! Even though it's eggless, it is still fluffy.
Was a little bland for me and my son's liking so I sprinked brown sugar and choco chips on others before flipping.
And since my son also loves cheese, I also added cheese in some batches.
Easy and delicious, just how busy moms like me would like it!
Thank you, and greetings from the Philippines 🇵🇭! 🤗
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Kara
My 13 yr.old daughter has an egg allergy. I’ve tried many eggless pancake recipes over the years. These were hands down the best.
Thanks so much for the recipe!!
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡