These Eggless Pancakes are thicker and fluffier using two clever techniques! Up your pancake game with this reader favorite recipe! It is perfect for vegetarians or if you simply run out of eggs.
To create truly exceptional eggless pancakes, with a soft, light, fluffy texture, that just collapses with the weight of the fork, I had to devise a recipe that cleverly combines two distinct techniques.
Eggs play a vital role in achieving a desired structure like in pizza pancakes or almond flour banana pancakes, which explains why pancakes lacking eggs often turn out flat and thin.
Say goodbye to the boxed pancake mix. These eggless pancakes are not overly sweet, are easily customizable based on the ingredients available in your kitchen, and serve as a versatile foundation for incorporating your favorite add-ins like the sheet pan pancakes.
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Why this recipe works?
I adopt the pastry method of incorporating butter into the flour as opposed to the conventional approach of mixing melted butter. Why?
When flour is mixed with liquids, the two natural proteins present in wheat, link together to form gluten. More gluten formation, results in chewier or less tender pancakes. By coating every flour molecule with the fat (in this case butter), it inhibits the liquid to come in contact with those natural proteins, thus resulting in super soft eggless pancakes.
As the pancake cooks, the butter melts, creating a lubricating effect. The combined moisture from milk and butter starts to evaporate, resulting in the formation of bubbles that rapidly expand in size, filling the gaps between the flour molecules. Also, both baking soda and baking powder work together to leaven the batter, resulting in a supremely tender and light texture.
What our readers are saying?
Heaven writes "These were DELICIOUS! I was skeptical when I saw vinegar and baking soda, but trusted the process. lol. I use a little of a butter flavored crisco stick after every pancake for crispy edges. Only change I made was instead of 2 tablespoons of milk, I did one tablespoon of vanilla and one tablespoon of milk (plus the ¾ cup of milk.) They tasted really good, this is the first homemade recipe I’ve used that tastes like actual BUTTERMILK pancakes!"
Meena writes "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"
Natalie writes "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. We like to add some vanilla or cinnamon into the mix to add a variety to the mix!!"
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- All-purpose flour - The main dry ingredient, providing structure and texture.
- Sugar - Adds a subtle sweetness and also helps with browning and caramelization. Use white granulated or brown sugar.
- Leavening - Both baking powder and baking soda work with vinegar, reacting rapidly to produce carbon dioxide, which leavens eggless pancakes upon cooking.
- Butter - Adds richness, and flavor and coats the flour, limiting gluten formation.
- Milk - Provides more richness and ensures the eggless pancakes remain tender.
- Vinegar - Provides the necessary acid to react with the baking soda and leaven the pancake. Distilled white vinegar gives a clean flavor, but fresh lemon juice also works well.
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 for bursts of fruity sweetness like in blueberry waffles.
- Mix in semi-sweet chocolate chips into the batter for a decadent and indulgent twist.
- Add lemon zest and poppy seeds for zesty and textured eggless pancakes.
- Stir in ground cinnamon for warm and comforting flavors.
- Swirl Nutella or peanut butter into the batter.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1 & 2. Add all-purpose flour, baking powder, baking soda, sugar, and salt into a medium bowl and whisk until combined.
3 & 4. Add room-temperature butter and mix with your fingertips, until you no longer see any visible pieces of butter and the flour resembles coarse crumbs.
5 & 6. Add milk and vinegar, and whisk until just combined. The batter should be slightly thick with a pourable consistency, but not runny. Whisk in a splash of milk, if the batter looks thick.
Pro tip: It is important not to over-mix your eggless pancake batter. The more you stir the batter, the more gluten develops, resulting in a toucher pancake.
Trouble shotting - Batter consistency
The consistency of the batter affects the texture of the eggless pancakes. So, getting the right consistency is absolutely critical in making the best recipe. It should be slightly thick, and pour easily but not be 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. This extra liquid 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.
7. Place a non-stick pan over medium heat and add a teaspoon of butter, when moderately hot. Ladle about ⅓ cup of batter into the skillet, spreading into a circle, but not too thin.
8. Cook for about 1 and ½ minutes, until a few bubbles appear on top and the bottom is golden brown. Turn over and cook for an additional minute ( the center should spring back when touched).
How to serve?
Stack the cooked eggless pancakes on a plate and serve with a pat of softened butter and drizzle them with maple syrup. You can top them with fresh fruits (like berries or sliced bananas), whipped cream, chocolate chips, chopped nuts, honey, jam, or even a sprinkle of powdered sugar. Get creative!
Storage and reheating instructions
To freeze - Lay cooled eggless 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 zip lock bags and freeze them for 1 to 2 months.
- Reheat in the microwave - Place desired number of eggless pancakes on a microwave-safe plate and cook until heated through.
- Reheat in air fryer - Place frozen eggless 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.
Helpful 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 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.
There are several tricks to producing a fluffy texture in your eggless pancakes. Chemical leaveners such as, baking powder and baking soda, combine with the acid, like buttermilk or vinegar, and help the pancakes rise and become fluffy. Also, overmixing the batter can lead to development of gluten, resulting in dense and tough pancakes.
Unfortunately no. Once you've mixed the eggless pancakes batter, both baking powder and baking soda immediately begin producing gas, which begins escaping into the air as it sits. So, it is best to cook the eggless panackes right away, the gas heat up and further expand, giving a fluffy texture.
More eggless recipes
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Eggless Pancakes
Ingredients
DRY
- 1 cup all purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
WET
- 2 tablespoons unsalted butter room temperature
- ¾ cup plus 2 tablespoons milk
- 1 teaspoon white vinegar
Additional ingredients
- additional butter to make pancakes
- maple syrup for serving
Instructions
- Add all dry ingredients into a medium bowl and whisk until incorporated.
- Add butter and mix with your finger tips, until you no longer see any visible pieces of butter and the flour resembles coarse crumbs.Pro tip: When flour is mixed with liquids, the two natural proteins present in wheat, link together to form gluten. More gluten formation, results in chewier or less tender pancakes. By coating every flour molecule with the fat (in this case butter), it inhibits the liquid to come in contact with those natural proteins, thus resulting in super soft texture.
- Add milk and vinegar, whisk until just combined. Batter should be slightly thick, pour easily but not be runny. Whisk in a splash of milk, if batter looks thick. Tip: It is important not to over-mix your eggless pancake batter. The more you stir the batter, the more gluten develops, resulting in a toucher pancake.Pro tip: The consistency of the batter affects the texture of the pancakes. So, getting the right consistency is absolutely critical in making the best recipe. It should be slightly thick, and pour easily but not be runny. Refer notes for trouble shooting tips.
- Cook pancakes - Place a non-stick pan over medium heat and add a teaspoon of butter, when moderately hot. Ladle about ⅓ cup of batter into the skillet, spreading into a circle, but not too thin.
- Cook for about 1 and ½ minutes, until few bubbles appear on top and the bottom is golden brown. Turn over and cook for an additional minute ( the centre should spring back when touched).
- Repeat with remaining batter to make additional pancakes and serve hot with a generous drizzle of 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. This extra liquid 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 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.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
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Aaralyn
This taste super amazing! It turned out the way I wanted it to turn out. It’s so good, me and my little sister enjoyed it!
Maria Doss
Hi Aaralyn, So glad you enjoyed these pancakes, Maria
Ian Hanson
Wonderful recipe! Just one issue with the cooking process. Butter cooks really hot and burns easily, so if you have a glass top stove, PLEASE use oil or only cook it on medium-low. I'm standing in the kitchen waiting for my pan to cook off so I can wash it and cook the rest of the pancakes. LOL
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. We like to add some vanilla or cinnamon into the mix to add a variety to the mix!!
Thank you so much!!
Maria Doss
Hi Natalie, Glad that your baby was able to enjoy these pancakes, Maria
Jennifer
I have made what seems like every eggless fluffy pancake recipe known to the internet. Zero have worked until this morning. Brilliant recipe! Thank you.
Maria Doss
Glad you liked them hun - Maria
Meena KESIRAJU
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.
Maria Doss
Mi Meena, Glad you liked these pancakes, Maria
Lisa S
WOW! I made these vegan, and we are blown away. I’ve tried dozens of eggless recipes and they all fall flat…literally. These were OUTSTANDING. So fluffy and delicious.
My minor changes…
Replaced milk with unsweetened almond milk. (Added about 1/4 cup more than asked for. To match consistency in your video).
Replaced butter with earth balance original.
Added teaspoon of vanilla.
And voila! The absolute BEST vegan pancakes I’ve ever had.
Thank you!
Maria Doss
Hi LISA, So glad you loved these pancakes and thank you for the tip of using almond milk, Maria
Ashley Leahy
Do you think using coconut oil in place of butter will work still?
Maria Doss
Hi Ashley, Coconut oil might not work for this method. Butter has about 17% water, which creates steam and thus resulting in a nice lift when cooking, when compared to 0.1% water in coconut oil. Also, coconut oil is better suited when added in a liquid state for seamless incorporation. Hope it helps - Maria
Heaven
These were DELICIOUS! I was skeptical when I saw vinegar and baking soda, but trusted the process. lol. I use a little of a butter flavored crisco stick after every pancake for crispy edges. Only change I made was instead of 2 tablespoons of milk, I did one tablespoon of vanilla and one tablespoon of milk (plus the 3/4 cup of milk.) They tasted really good, this is the first homemade recipe I've used that tastes like actual BUTTERMILK pancakes!
Maria Doss
Hi Heaven, So glad you loved these pancakes, Maria
Yasmine
Made these pancakes and they were delicious!! Substituted lemon juice for vinegar and it worked out perfectly fine. If you’re planning on doing so as well, make sure you double the amount of lemon juice, so for every teaspoon of vinegar, instead use 2 teaspoons of lemon juice. also skipped the baking powder cause I didn’t have any they turned out amazing!!
Maria Doss
Thank you for the tip Yasmine😊 Have a wonderful day - Maria
Christina
Great recipe! Fluffier than when I use eggs. Family loved them!
Maria Doss
Sounds wonderful:)
Mikey
A little disappointed with how these turned out after all the raving reviews. If you are expecting pancakes that taste like normal pancakes made with egg then this is not that. Consistency was fluffy but more like cake texture. Taste was ok. Difficult to turn in the pan without adding lots of oil as the mixture just crumbled
Maria Doss
Hi Mikey, Sorry to hear that this recipe did not work out well for you. Our guess is that the measurements might have been a little off. We would recommend mixing in more liquid (milk/water) to get a softer texture. Hope it helps, Maria
ma. Ino……
WOW!!!
I gobbled up 2 fluffy pancakes in a flash! Deelishus! I used buttermilk and added vanilla 1 tsp and a bit more buttermilk until I got the consistency I liked( thicker than usual) and scooped out 6 x 1/3 cupfuls of batter. The butter was a little melted after 15 sec in microwave when I rubbed it into the flour. Only part I was horrified was finding out that 1 pancake = 58g carbs! O my Lordy! But it was cloud- like. You bet! Once a year will treat m’self heheh!
Thanks!
Maria Doss
Hi, Glad you loved the pancakes, Maria
Grant
I'm not reading this searching for the recipe first thing in the morning. Thumbs down. Should've been short sweet to the point
Maria Doss
Thanks for your feedback, Maria
Kim
@Grant, There is a this thing at the top of any food recipe blog that says, "Jump to Recipe"
I'm guessing you were too tired to see it.
Tash
If I wasn't so lazy, I'd totally say goodbye to boxed pancake mix😄! This recipe is really good! I usually caramelize apples & cinnamon in butter & sugar and then add to my batter and fry in butter for crispy edges. I still used my method but by rubbing the butter into the flour gave it that extra buttery taste I love!!
I hate the taste of eggs in pancakes so your eggless version is perfect! The next breakfast or brunch I have at my house...no boxed pancakes lol
Maria Doss
Hi Tash, Glad you loved it hun, Maria
Belinda
These are AMAZING!
Fantastic recipe, this will be my no.1 recipe I use. Thankyou!
Maria Doss
Glad you loved them Belinda, have a wonderful summer, Maria
Samantha
Tried these today as I had ran out of eggs. Followed recipe exactly and measured very carefully. They got increasingly puffy as I worked through the batch but they were still pretty gross and most of them ended up in the bin. My daughter flat refused to eat them and pancakes are one of her fav things ever. I wish I'd just popped next door to ask for an egg! I don't think that amount of rising agent and vinegar against that amount of sugar was ever going to work really.
Maria Doss
Hi Samantha, I'm so sorry that this recipe did not work for you. It is one of our reader favorites that has been a huge hit since it was published. My guess is that the amount of leavening might have been interchanged or they might have passed the expiration date. Hope you give this a try again, Maria
Harriet
Was so hungry and had no eggs, this saved my morning with my little one
Maria Doss
Hi Harriet, Happy to hear, Maria
Ana
First fluffy pancakes that I try and I really like on all sides😋 Always loved how american pancakes look but the taste and texture were a bit dissapointing. Now I've got my favourites, THANK You! ❤️ Also the explanations about the science behind helped me understand not just follow the instructions. Amazing!
Maria Doss
Glad you liked it hun, Maria
Corwin
Awesome pancakes!! Worked very well and tasted fantastic, a godsend when I realized I was out of eggs after already measuring out my flour
Maria Doss
Happy to hear, Maria
Millie
I made these vegan with maple flavored oat milk and vegan “butter”. I also added blueberries and they were delicious and fluffy!
Nicole
These just aren’t quite right. I read the reviews and was so excited. These pancakes are beautiful out of the pan. They look great and seem to be everything you want. But then you dress them up with syrup and they become a a floury soggy messy. They fall apart, and have a raw flour taste too. I followed the recipe to a T and they looked awesome, but absolutely don’t taste awesome or hold up with syrup. Your texture in a pancake should not really change with syrup when absorbing. Maybe if it had sat for hours, but this is immediate and unpleasant. I could not bring myself to eat the doughy messy on my plate. The texture is like thick flour and water mixture in your mouth.
Maria Doss
Hi Nicole, we are so sorry that the pancakes didn't turn out as expected. Not sure what went wrong, although this has been a beloved reader favorite since it was published. Our guess is that the ingredient measurements might have been different or baking soda and baking powder might have been interchanged. Hope you give this a try again. Have a great day - Maria
Kyra
Thanks for this recipe! It’s amazing. Came across this website by searching for breakfast pancakes without egg, in the absence of groceries for ‘normal’ breakfast.
I substituded vinegar for fresh lemon juice, didn’t add the baking soda (no problem!) and added freshly grounded cinamon and 1 banana in slices. Served it with banana, honey and cinamon. Wow! Tasted like a dessert.
Maria Doss
Happy to hear hun - Maria♡
Abra
Made the mistake and forgot the eggs for Christmas breakfast......no worries made this gem of a recipe and boy what a kitchen Christmas miracle! Thanks for this amazing yummy recipe. Delightful and easy to make!
Maria Doss
Glad you liked it hun - Maria
Ann C
Overall these pancakes are really enjoyable, they look extremely appealing and everything however i would reccomend that you use moderation with the syrup. If you put too much syrup then they become soggy and have the the texture of corn meal.
Maria Doss
Thanks for the tip, wishing you a wonderful new year - Maria
J
I did as what is said on the recipe. But my pancakes turned very salty. My children didn’t like it.
Maria Doss
Hi, The butter used might have been salted butter or you added more than recommended measure of salt by accident. We recommend using unsalted butter and not more than 1/4 teaspoon of salt. Hope it helps next time, have a great weekend - Maria
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
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!