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Pancakes without eggs are even better than the classic recipe! A secret ingredient makes these vegan flapjacks over the top delicious.

Pancakes without eggs
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Don’t have eggs? Or looking for vegan flapjacks? Might we introduce…our famous Pancakes Without Eggs! This recipe is so flavorful, you might enjoy these more than the classic recipe (we did!). A secret substitute for the eggs brings richness in flavor and a savory sweetness. In fact, we prefer making these to our standard pancakes! Our 3 year old can’t get enough of them. Neither can we! Here’s what to know about making a pancakes recipe without eggs.

The best egg substitute for pancakes?

There are lots of foods to use as an egg substitute for pancakes…but what’s the absolute best sub? Usually when we make vegan pancakes or baked goods, we substitute a flax egg. A flax egg is ground flax seed mixed with water, which makes a gel-like substance that works as a binder. But we don’t always have flax seed on hand. But here, we wanted to make a pancake recipe without eggs using a substitute that’s always on hand in the pantry.

The best egg substitute for pancakes? Peanut butter – or any nut or seed butter! This substitute does a few things: it replicates the richness of eggs, the moisture content, and works as a binder to hold the pancakes together. Even better, it adds a subtle nuttiness to the flavor that makes them irresistible! The substitution ratio? 1 egg equals 2 tablespoons nut butter.

Pancakes without eggs

Notes on nut butter

You can use any type of nut butter or seed butter in these pancakes without eggs! Peanut butter is what’s most often on hand in our pantry, but we stock several types of nut butter. Make sure to use creamy nut butter in all cases: this allows it to meld into the texture of pancakes. Here are a few nut butter options:

  • Peanut butter: Peanut butter has the strongest nutty flavor! Try it homemade.
  • Almond butter: Almond butter is slightly more neutral. Try it homemade.
  • Cashew butter: Cashew butter also has a mild flavor! Try it homemade.
  • Pecan butter: Pecan butter works too! Try it homemade.
  • Sunflower butter: Sunflower butter is a great option for nut allergies!

Ingredients for pancakes without eggs

This pancake recipe without eggs we developed especially to use ingredients you’d likely have on hand at home. Because if you don’t have eggs and can’t run to the store…you probably aren’t stocking some other unique ingredients. Here’s what you need for these pancakes without eggs:

  • All purpose flour
  • Whole wheat flour: this is important for the texture and color
  • Cinnamon
  • Baking powder
  • Light brown sugar: You can substitute granulated sugar, but keep in mind the color of the pancakes will be lighter
  • Salt
  • Neutral oil: use organic vegetable oil, canola oil or grapeseed oil
  • Nut butter: peanut butter, almond butter, cashew butter or sunflower butter
  • Milk: 2%, oat milk or almond milk
Pancake recipe without eggs

Tips for cooking: low and slow is key!

Last thing to remember for these pancakes without eggs: a few tips for cooking them! Because the texture is a little different from a standard pancake, you’ll want to make sure the heat is not too high. Here’s what to know about cooking these flapjacks:

  • Low and slow is key! Make sure the heat is on low to medium low! These pancakes without eggs can burn more easily than the standard pancake. Cook them too high high and they’ll be brown on the outside and gooey on the inside. But go low and slow and they’ll come out perfectly.
  • When to flip? When bubbles form and pop. When’s the right time to flip a pancake? Wait until bubbles form on the surface and start to pop. Sometimes it seems like you’re waiting too long, but trust us! This trick works every time.
Pancakes without eggs

More pancake recipes

There are so many more tasty pancake recipes to try! We’ve got lots of ideas whether you’re looking for gluten free, healthy, or seasonal options. Here are some favorites:

This pancakes recipe without eggs is…

Vegetarian, vegan, and plant-based.

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Vegan pancakes

Pancakes Without Eggs (Easy Substitute!)

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 to 9 medium pancakes 1x


Pancakes without eggs are even better than the classic recipe! A secret ingredient makes these vegan flapjacks over the top delicious.


  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ¼ teaspoon cinnamon 
  • 1 tablespoon baking powder
  • 2 tablespoons light brown sugar (or granulated sugar)
  • ½ teaspoon kosher salt
  • 2 tablespoons neutral oil
  • 2 tablespoons creamy peanut butter, almond butter, or cashew butter (or sunflower butter for nut free)
  • 1 ¼ cup milk of choice (2%, oat milk or almond milk)


  1. In a medium bowl, whisk together the all purpose flour, whole wheat flour, cinnamon, baking powder, sugar, and kosher salt.
  2. In a liquid measuring cup, whisk together the oil and peanut butter. Add it to the batter, then immediately add the milk. 
  3. Stir the wet ingredients into the dry ingredients until a smooth batter forms. 
  4. Lightly grease a skillet with coconut oil and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the batter into small circles (a little less than ¼ cup each). Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until done. Repeat with the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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1 Comment

  1. Heather lichty says:

    Omg these were delicious. Is there anything I replace with egg? I’m trying to stay under 200 grams cholesterol a day.