These homemade pancakes without eggs are a soft, golden stack made from simple pantry staples. Baking powder does all the lifting instead of eggs. The pancakes come together in about 20 minutes, so they work just as well for a lazy Sunday morning as for the morning you open the fridge and realize you're out of eggs entirely.
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Have kids coming over for a sleepover and need a quick, easy breakfast? I have you covered. These pancakes are soft, a little sweet, and endlessly adaptable, whether you're missing eggs, cooking for a dairy-free crowd, or want a reliable Sunday stack.
Unlike recipes that rely on a flax egg or mashed banana as a stand-in, this pancakes recipe skips the substitute altogether, keeping the ingredient list short and the method hard to get wrong.
What I also love about this recipe for pancakes without eggs is that it is dairy-free, nut-free, and yeast-free: perfect if you're making it for family and friends with dietary requirements.
Breakfast is an important meal of the day for me, and I love something quick, easy, and filling. If there is one dish that comes close to this pancake and ticks all the boxes for me, it is vegan banana pumpkin bread with warming spices.
Another favorite lately has been this eggless chocolate chip banana bread. It's not only packed with the natural sweetness of ripe bananas but also gives me a little indulgence with those rich, melty chunks of chocolate.
And if you are a fan of crepes, then you must try my coconut milk crepes. They are dairy-free, light, and another great breakfast option.
If, however, you are a fan of savory breakfast, then I highly recommend my adai recipe. It is made with lentils and rice.
What is your favorite meal of the day? Do let me know in the comments below. I would love to hear from you. - Padma
This post includes helpful tips, but if you're in a hurry, use the "Jump to Recipe" or section links to skip ahead.
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Can you make pancakes without eggs?
Yes, you can. Here is a quick overview of this no-egg pancake recipe.
Texture: Even though these pancakes have no eggs, they are fluffy like a dream. The baking powder makes them soft enough that I don't have to add baking soda too. The all-purpose flour gives these pancakes a lightness.
Ease: These homemade pancakes without eggs are a breeze to make. Seriously, you cannot go wrong with them. Just mix the wet ingredients and the dry ingredients separately, then combine them together. That's it!
No substitutes needed: Some eggless pancake recipes ask you to replace the egg with a flax egg or mashed banana. This one doesn't. Baking powder does all the work here, so there's nothing extra to buy and no substitute ratios to remember.
Adaptability: This is a vegan version of the classic pancake recipe. You can make a gluten-free version with buckwheat or millet flour. You can also add flavors to make this recipe more interesting: see the notes section below for ideas.
Ingredients for eggless pancakes
These pancakes require your usual pantry ingredients, and since the batter skips both eggs and dairy, it covers two substitutions in one bowl.
You can add more interesting flavors to the pancakes based on what you're in the mood for. Check the notes section for ideas. And check the recipe card below for quantities.
Plant-based milk: I use almond milk. You can use any milk of your choice, including oat, soy, or coconut milk.
Oil: Vegetable oil or any other neutral oil will work here.
Sugar: Use demerara or any other type of sugar of your choice.
Vanilla extract: Not essence, will give a lovely, deep vanilla flavor to the pancakes.
Cinnamon: I love this warming spice. It adds a lovely flavor and is healthy too.
Baking powder: this is doing double duty here. Since there's no egg to help the batter rise, fresh baking powder is what gives these pancakes their lift, so check that yours isn't expired before you start.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Instructions
Here I'll show you, step-by-step, how to make pancakes without eggs. Once you have mastered making them, you'll be whipping up these quick 'without eggs' pancakes effortlessly.
Step 1: Make the wet mixture.
- To a bowl, add oil, plant milk, and vanilla extract. Add salt, sugar, and cinnamon powder. Whisk.
Step 2: Make the pancake batter.
- Add the flour to the wet mixture in 3 to 4 batches. Mix in between each batch. Whisk well to make a smooth, lump-free batter.
- Add the baking powder and pour water on top of it. This will froth up the baking powder, so mix gently.
The batter is ready.
Step 3: Make the pancakes:
- Place a pan over medium-high heat and let it heat evenly before you start. A drop of batter should sizzle gently on contact. If it sits there without a sound, give the pan another minute.
- Pour a ladle of batter and drizzle ½ teaspoon of oil. When bubbles appear on top, a few of them pop, and the edges look dry rather than wet, flip the pancake over. Drizzle ½ teaspoon more oil. Cook until the bottom turns golden brown and is dry.
Remove from the pan and keep aside. Cook the rest of the pancakes in the same way.
Why are my eggless pancakes dense or flat?
If your pancakes come out dense, flat, or gummy instead of fluffy, it's almost always one of these four things.
- Your baking powder is old. This is the most common culprit, especially in an egg-free batter where baking powder is doing all the lifting. Baking powder loses its strength over time, even unopened. Test it by dropping ½ teaspoon into hot water. If it fizzes right away, it's still good.
- The batter is overmixed. Whisk just until the flour disappears. Overmixing develops the gluten in the flour, and that makes for tough, dense pancakes instead of soft ones. A few small lumps in the batter are fine.
- The pan is the wrong temperature. Too hot, and the outside browns before the inside sets, leaving a raw center. Too cool, and the pancakes spread thin and turn out flat instead of puffing up. Medium-high, with a gentle sizzle when the batter hits the pan, is the sweet spot.
- The flour was packed into the measuring cup. Scoop your flour lightly into the cup and level it off with a knife, rather than digging the cup into the bag. Packed flour means more flour than the recipe calls for, which can make the batter too thick and the pancakes heavy.
Recipe Notes and tips
Yield: These quantities make about 12 small pancakes (3 per serving).
Make waffles instead of pancakes: This batter works perfectly in waffle makers as well!
Substitute for baking powder: If you've just realised that you have run out of baking powder, use baking soda + lemon juice as a swap.
Flavor boost: To add more texture and flavor to these eggless pancakes, add some or all of these to the batter:
- 2 tablespoons of finely chopped apple or applesauce
- One mashed, over ripe banana
- 1 tablespoon of raisins
- 1 tablespoon of chocolate chips (check for dairy free ones)
- 2 teaspoons of melted butter (the recipe will not be vegan)
- 1 teaspoon of pumpkin spice instead of cinnamon powder.
Variations
- You can use whole wheat flour instead of plain flour. Add 1 to 2 tablespoons more of water if the batter is too thick.
- To make these pancakes gluten-free, swap the all-purpose flour for buckwheat or millet flour. Ragi or finger millet works really well.
- Make banana pancakes by adding a medium sized, over ripe, mashed banana to the batter.
- Add ½ cup of canned pumpkin to make these egg-free pancakes healthier.
Another breakfast recipe that you try are these vegan waffles - they are both delicious and satisfying!
Storage
Storing the pancake mix: Mix the dry ingredients ahead of time, and store them in a container with a lid. When ready to make, just add the wet ingredients and the pancake batter is ready within minutes.
Storing the pancake batter: Combine the wet and dry ingredients into a smooth, lump-free batter. Store it in an airtight container with a lid in the refrigerator for up to 2 days.
Storing cooked pancakes: Let leftover pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days.
Freezing: Layer cooled pancakes between sheets of parchment paper and freeze in a container or freezer bag for up to 2 months. There's no need to thaw first.
Reheating: Skip the microwave if you can. A toaster, toaster oven, or a dry skillet over medium heat brings back the crisp edges and keeps the pancakes from turning soggy. A few minutes is all they need, straight from the fridge or freezer.
Serving suggestions
Serve the pancake with toppings of your choice:
- A generous drizzle of dairy-free chocolate syrup, or, as a fun twist, drizzle my sweet and tangy tamarind sauce.
- Maple or agave syrup
- Fresh berries - I love fresh blueberries and strawberries.
- Oat milk whipped cream or any other plant-based cream.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
FAQs
Ingredients that can replace eggs in pancakes are: mashed banana, applesauce, ground flaxseed, or baking powder. I have used baking powder in this recipe, and it makes the fluffiest pancakes without having to add eggs.
It is easy to make eggless American pancakes. All you need is flour, oil, milk, salt, sugar, ground cinnamon, and baking powder.
Yes, you can. Most store-bought pancake mixes have eggs in them. It is easy to make an eggless pancake mix at home with a few pantry staples: flour, milk, salt, sugar, ground cinnamon, oil, and water.
Yes, you can substitute milk with plant-based alternatives such as almond milk, soy milk, oat milk, and rice milk.
Yes. This recipe already skips both. The plant-based milk stands in for dairy milk, and the baking powder does the job eggs would normally do, so you get one batter that solves for both at once.
Swap the 2 teaspoons of baking powder for ¾ teaspoon of baking soda plus 1 tablespoon of lemon juice or white vinegar. Add the baking soda to the dry ingredients as usual, and stir the lemon juice or vinegar into the wet ingredients right before combining, since it needs to react while it's still fresh.
Usually it's old baking powder, an overmixed batter, or a pan that's too hot or too cool. See the troubleshooting section above for the fix for each.
Yes. Let them cool completely, then freeze in a single layer or with parchment between them for up to 2 months. Reheat straight from frozen in a toaster or dry skillet.
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📖 Recipe
Fluffy Pancakes without Eggs
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Ingredients
Equipment
Instructions
- Place oil, plant based milk and vanilla extract in a bowl. Add salt, sugar and cinnamon powder. Whisk.1 cup (220ml) plant based milk, 1 tablespoon neutral oil, 1 teaspoon vanilla extract, 3 teaspoons sugar, ¼ teaspoon salt, ¼ teaspoon cinnamon, ground
- Now add the flour in 3 to 4 batches. Mix in between each batch. Whisk well to make a smooth, lump-free batter.1 and ¼ cups (156g) plain (all purpose) flour
- Add the baking powder and pour water on top of it. When you see it frothing, mix gently with a ladle. The batter is ready.2 teaspoons baking powder, 1 tablespoon water
- Pour a ladle of batter to a frying pan on medium high heat. Drizzle ½ teaspoon of oil. Cook until you see bubbles appear on the top, a few bubbles pop and the edges are dry.10-12 teaspoons neutral oil
- Flip. Drizzle ½ teaspoon more oil. Cook until the bottom is golden brown and dry.
- Cook the rest of the pancakes in the same way.
- Serve the pancake with toppings of your choice a generous drizzle of vegan chocolate syrup or maple syrup.fresh berriesapplesauceplant based whipped creamfresh berries of choice, dairy-free chocolate syrup , applesauce, maple syrup, plant based whipped cream
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Notes
- Plant-based milk: I have used almond milk. Coconut milk, oat milk, or soy milk will work well too.
- Flour: You can use whole wheat flour instead of all-purpose flour. Add 1 to 2 tablespoons of water if the batter is too thick.
- Substitute for baking powder: If you've just realised that you have run out of baking powder, use baking soda + lemon juice as a swap.
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Liz says
I made this for my family and they really loved it!
Padma Kumar says
Thank you so much for your feedback.
Helen at the Lazy Gastronome says
These pancakes really are fluffy! The work "cake" really suites them! My family gobbled these up!! We added the last of the fresh blueberries on top.
Padma Kumar says
So happy to hear that your family loved it!
Alexandra says
These are the best vegan pancakes! I couldn't believe how light and fluffy they are, and best of all, they came together quickly. They taste great - we served them with coconut yoghurt and fresh fruit. The perfect breakfast.
Padma Kumar says
So glad you liked them Alexandra. Coconut yogurt sounds like a great idea!
Cpg says
I could eat these pancakes for every meal. Yum! Ty for this recipe
Padma Kumar says
So happy that you love them too! Thank you.
Nora says
What gorgeous pancakes! You hardly notice that there is no egg! Really awesome!
Padma Kumar says
Thank you Nora. You made my day 🙂
Andréa says
I'm going to make this for my vegan friend when she's coming over. I bet she's going to love it!
Padma Kumar says
So looking forward to your friends and your feedback. Thank you!
Marie-Pierre Breton says
I just got myself a new pancake pan! The kids demand some every weekend. I'm going to try your recipe to initiate it's first job! Yum!
Padma Kumar says
Thank you so much! Looking forward to you trying it 🙂
Mary says
Did not miss the egg at all! These were very light and fluffy. I took your suggestion and topped them with chocolate syrup. Delicious!
Padma Kumar says
Yay! I love it with chocolate syrup too.
Sabine says
These eggless pancakes came out so well and they were delicious. Love the recipe.
Padma Kumar says
🙂 🙂