These Fluffy Eggless Pancakes are one of the best homemade pancake recipes you'll make! They come out thick, fluffy, and perfect every time. Ideal for vegetarians or those mornings when you’re fresh out of eggs. No buttermilk needed!
5 STAR REVIEWS
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!!" ★★★★★
Do you need eggs for pancakes? No, not at all! You can make soft, light, and fluffy pancakes without eggs — no egg substitutes needed! These eggless pancakes are incredibly tender and airy, collapsing under the weight of your fork in the best way. Perfect for anyone avoiding eggs or just out of them.
Jump to:
- Short Video
- Ingredients you'll need for pancakes without eggs
- Add vinegar to a pancake recipe to make them fluffy
- Recipe tips
- Fluffy Eggless Pancakes
- Variations
- Recipe FAQs
- Freezing and Reheating
- Room Temperature vs. Melted Butter: Which Is Better for Fluffy Pancakes?
- Perfect Pancake Batter Consistency
- 🥞 Looking for more homemade pancake recipes?
Short Video
Ingredients you'll need for pancakes without eggs
Scroll down to the recipe card below for full information on ingredients and amounts.
- All-purpose flour: It provides the essential structure in pancakes. It forms the base of the batter, holding everything together and giving the pancakes body without making them too dense.
- Sugar: Sugar adds sweetness and helps balance the flavors. You can use white sugar for a cleaner, more neutral taste, or brown sugar for a deeper, slightly caramel-like flavor.
- Leavening Agents (Baking Powder + Baking Soda): This egg-free panacke recipe uses both baking powder and baking soda to achieve a tall, fluffy rise. Baking powder gives the pancakes lift, while baking soda reacts with acidic ingredients like vinegar to create bubbles, resulting in a light, airy texture.
- Butter: It adds richness, moisture, and tenderness. It also contributes to that golden-brown color by promoting even browning on the griddle or pan.
- Milk: It hydrates the dry ingredients and helps form a smooth, cohesive batter. It also supports leavening by dissolving sugar and activating baking soda, while adding a subtle richness and natural sweetness.
- Vinegar: Vinegar might seem like an unusual ingredient, but it's especially useful in eggless panacke recipes, where it helps create light, fluffy results. It reacts with baking soda to create carbon dioxide bubbles, giving them a fluffy, lifted texture. When combined with milk, vinegar mimics buttermilk’s acidity, adding a slight tang and helping tenderize the batter by softening gluten development.
Add vinegar to a pancake recipe to make them fluffy
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 recipe, vinegar helps mimic the lift and structure that eggs typically provide—especially when paired with baking soda.
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 egg free pancake 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 the pancakes over medium heat. High heat will brown them faster without getting them cooked through.
- Buttermilk - Replace milk and vinegar with equal parts buttermilk
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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.
Variations
There are numerous variations to this basic eggless pancake recipe 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.
Recipe FAQs
Eggs act as a binding agent and provide 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.
Freezing and Reheating
To Freeze: 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.
Room Temperature vs. Melted Butter: Which Is Better for Fluffy Pancakes?
Both room temperature and melted butter work well, with almost no difference in taste or texture. The main variation was in the appearance: pancakes made with room temperature butter had a slightly domed top, while those made with melted butter cooked more evenly across the surface. In both cases, the pancakes were equally thick and fluffy.
The real game-changer for perfect eggless pancakes recipe is the cooking temperature — medium heat is key! Too hot, and they burn outside before cooking through; too low, and they won’t rise properly. Just as important is the batter consistency: it should be slightly thick, pourable but not runny, for that ideal fluffy texture.
Good read: I love this Bon Appetit article on the science behind making a perfect pancake.
Perfect Pancake Batter Consistency
The batter's consistency is crucial for perfect homemade pancakes. It should be slightly thick, pouring easily without being runny.
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.
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.
🥞 Looking for more homemade pancake recipes?
Here’s your ultimate guide to cozy, creative pancake recipes — whether you're into classic stacks or fun new twists!
- Start your morning with my blender oat flour pancakes — they’re soft, fluffy, and made with wholesome rolled oats.
- For a naturally sweet, nutrient-packed option, try my almond flour banana pancakes. They’re light, fluffy, and perfect for kids or anyone looking for a healthy, grain-free pancake.
- Baking instead of flipping? My baked pancake muffins are made in one bowl and baked in a muffin pan — easy to grab, pack, or freeze for busy mornings.
- Craving savory? You’ll love my pizza pancakes — loaded with melty cheese, sauce, and your favorite toppings, they’re a fun twist for lunch or even dinner!
- Keep it classic with my blueberry buttermilk pancakes — soft, tall, and everything you want in a weekend breakfast. Light, golden, and made to soak up maple syrup.
- Feeding a crowd? Skip the skillet and bake my marbled sheet pan pancakes — soft and fluffy with no flipping required. Slice and serve for the easiest brunch ever.
- And of course, it wouldn’t be fall without these healthy pumpkin pancakes — full of warm spices, pumpkin purée, and the coziest autumn flavors in every bite.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
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
Christine
Wow, so yummy for a quick mix. Didn't have buttermilk so substituted a tablespoon of sour cream. Will use this for camping since I won't have to worry about bringing eggs. Thanks!
Maria Doss
That’s so great to hear! So glad you love it hun – 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
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