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How to Make Eggless Pancakes: Easy Eggless Pancake Recipe

Name: How to Make Eggless Pancakes: Easy Eggless Pancake Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 pancakes
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk or whole milk; 2 tablespoons unsalted butter, melted; 2 tablespoons vegetable oil or coconut oil; 1 teaspoon vanilla extract; Maple syrup, for serving

Written by MasterClass

Last updated: Feb 7, 2026 • 2 min read

Pancakes are among the most versatile of breakfast recipes—you can make them with whole grain or whole wheat flour, studded with blueberries or chocolate chips, held together with almond milk. So whether by fate (an egg allergy), choice (a vegan lifestyle), or a poorly-timed empty egg carton, there are plenty of occasions for eggless pancakes.

Learn From the Best

3 Egg Substitutes for Pancake Recipes

Eggs provide structure to pancake batter thanks to their protein content and bind ingredients together as a liquid. Any substitute should be able to do one or both:

1. Fruit purée. You can use a fruit purée like applesauce, or mashed banana, to replicate the binding effects of an egg, but it may also result in a soggy pancake if used too liberally. Start with ¼ cup and increase from there if the batter still seems too dry.
2. Baking powder. The best pancake is a fluffy pancake. If you’re going egg-free, consider using a rising agent like baking powder to give your pancakes some height. While baking powder doesn’t bring the liquid binding power of an egg, it will provide a reliable lift.
3. Aquafaba. Also known as chickpea water, is a go-to vegan substitute for egg-free baking. Whip ¼ cup aquafaba using a handheld electric mixer or in a stand mixer until it resembles meringue, then carefully fold into the prepared batter as a final step.

Eggless Pancake Recipe

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29 Ratings | Rate Now

makes

4-6 pancakes

prep time

15 min

total time

30 min

cook time

15 min

Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk or whole milk
2 tablespoons unsalted butter, melted
2 tablespoons vegetable oil or coconut oil
1 teaspoon vanilla extract
Maple syrup, for serving

1
In a large mixing bowl, combine the AP flour, baking powder, baking soda, and salt.
2
In a separate bowl or liquid measuring cup, combine the milk, 1 tablespoon of melted butter, oil, and vanilla; whisk thoroughly. Drizzle over dry ingredients, and fold to combine with a spatula just until there are no pockets of flour left. For fluffy pancakes, you want to maintain as much air in the batter as possible, so avoid overmixing. Let the batter sit for at least 5 minutes, to allow the baking powder time to activate.
3
Melt the remaining butter in a non-stick griddle, cast iron skillet, or frying pan over medium-high heat. Using a measuring cup, ladle about ⅓ cup of batter and cook until bubbles appear and the underside is golden brown and lightly crispy, about 4 minutes. Flip, and cook until the second side is equally golden, and pancakes are cooked through.
4
Repeat with the remaining batter.

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