This pancake recipe without eggs makes soft, thin pancakes that are easy to roll or fold. They're more like English pancakes or crêpes than thick American pancakes, and they're perfect with lemon and sugar, jam, Nutella or savoury fillings.
The batter uses simple everyday ingredients and cooks into delicate, flexible pancakes with lightly golden edges. Ideal if you've run out of eggs, can't eat eggs or just want an easy no-egg pancake batter.
Jump to:
- Why this recipe works
- Key ingredients and substitutions
- Can I make these vegan?
- Best pan for eggless pancakes
- Why rest the batter?
- What should the batter look like?
- How to make pancakes without eggs
- Top tips
- How to flip eggless pancakes
- How to keep pancakes warm
- Troubleshooting pancakes without eggs
- Storage, reheating and freezing
- Filling ideas
- More pancake recipes
- More pancake fillings and toppings
- Recipe
Recipe updated June 2026: Refreshed with clearer guidance, batter texture cues, flipping tips and troubleshooting.
Why this recipe works
- No eggs needed - handy if you've run out or need an egg-free pancake.
- Soft and flexible - ideal for rolling or folding with fillings.
- Thin pancake style - closer to English pancakes or crêpes than thick American pancakes.
- Simple ingredients - made with flour, milk, water, oil, sugar, vanilla and salt.
- Sweet or savoury - use vanilla for sweet pancakes, or leave it out for savoury fillings.
- Good South African connection - lovely with cinnamon sugar if you want that pannekoek-style feel.
Key ingredients and substitutions
You'll find the full ingredient list with measurements in the recipe card at the bottom of the post.
Self-raising flour
This recipe uses self-raising flour for a little softness and structure. If you only have plain flour/all-purpose flour, add ½ teaspoon baking powder to the dry ingredients.
Milk
Whole milk or semi-skimmed milk both work. For dairy-free or vegan pancakes, use an unsweetened plant milk with a neutral flavour, such as oat or soya milk.
Vanilla extract
Lovely for sweet pancakes, but leave it out if you're making savoury pancakes. I use homemade vanilla extract when I have it, although shop-bought works perfectly well too.
Oil
A little neutral oil in the batter helps keep the pancakes flexible and less likely to stick. Use only a thin film of oil in the pan; too much can make the pancakes greasy and chewy.
Can I make these vegan?
Yes. These pancakes are already egg-free and made with oil instead of butter. To make them vegan, use an unsweetened plant milk such as oat, soya or almond milk.
Best pan for eggless pancakes
- A good non-stick frying pan is the easiest option for eggless pancakes because they are a little more delicate than pancakes made with eggs.
- A crêpe pan also works well, especially if it has a low lip for easy flipping.
- A cast iron pan can work if it is well-seasoned and evenly heated, but it would not be my first choice for this recipe.
Why rest the batter?
Resting the batter for 30 minutes gives the flour time to absorb the liquid, which makes the batter smoother and easier to work with.
You can cook the pancakes straight away if needed, but rested batter usually gives softer, more flexible pancakes.
Pro tip
What should the batter look like?
The batter should be smooth and pourable, with the consistency of thick cream. It should spread easily across the pan when you swirl it.
If it feels too thin and watery, whisk in a small spoonful of flour. If it feels too thick to swirl, add a splash of milk or water.
Different flours can absorb liquid differently, so use the texture as your guide.
How to make pancakes without eggs
1. Add all the pancake ingredients to a large mixing bowl.
2. Beat with an electric hand mixer or a hand whisk until smooth, but don't overmix. The batter should look like thick cream.
3. Let the batter rest for at least 30 minutes. This helps it become smoother and easier to cook.
4. Heat a non-stick frying pan over medium-high heat. Add a little oil, then use kitchen paper to wipe it across the surface. The pan should be lightly greased, not oily.
Keep the oiled kitchen paper nearby so you can wipe the pan again between pancakes if needed.
5. Pour a ladleful of batter into the hot pan and quickly swirl it around to coat the base in a thin layer.
6. Cook for about 1½-2 minutes, until the surface looks dull rather than shiny and the edges start pulling away from the pan (this is important, otherwise it might tear).
7. Check the underside if needed. It should have a few light golden spots before you flip.
8. Flip carefully with a spatula and cook the second side for 30 seconds to 1 minute, until lightly golden.
9. Transfer to a plate and cover with foil or a clean kitchen towel while you cook the rest. Covering helps make them soft.
Tip: If the pancakes start to stick, wipe the pan again with the oiled kitchen paper.
Top tips
Don't overmix the batter - Mix only until smooth. Overmixing can make the pancakes tougher.
Rest the batter if you can - A 30-minute rest gives a smoother, softer pancake.
Use a jug or ladle - A jug makes it easier to pour the batter quickly, while a ladle gives you more control over the amount.
Keep the oil light - Use kitchen paper to wipe the pan with a thin film of oil. Too much oil can make the pancakes greasy.
Swirl straight away - Pour the batter in and tilt the pan immediately so it spreads into a thin layer.
Wait before flipping - Wait until the surface looks dull and the edges start pulling away from the pan before flipping. If you flip too early, the pancake may tear.
Cover the cooked pancakes - Cover the cooked pancakes with foil or a clean kitchen towel while you make the rest. This helps them soften and stay warm.
Pro tip
How to flip eggless pancakes
- Wait until the top looks dull, the edges start to lift and the underside has a few light golden spots.
- Slide a spatula under the pancake and loosen it gently all the way around before flipping. Keep the spatula close to the pan and flip quickly to help prevent tearing.
- Successful pancake flipping is partly confidence. They can feel your fear, so no flinching.
How to keep pancakes warm
Stack the cooked pancakes between layers of foil and cover them while you cook the rest.
You can also place the plate over a pan of gently simmering water, loosely covered with foil. This keeps them warm without drying them out.
Troubleshooting pancakes without eggs
My pancakes are tearing
The pancake may need a little longer before flipping, or the pan may not be hot enough. Wait until the top looks dull and the edges start to lift.
My pancakes are sticking
Use a good non-stick pan and wipe it with a thin film of oil. If the pan is scratched or too dry, eggless pancakes can stick more easily.
My batter is too thin
Different flours absorb liquid differently. Whisk in a small spoonful of flour until the batter looks like thick cream.
My pancakes are too thick
Use a little less batter in the pan, or whisk in a splash of milk or water so the batter spreads more easily.
My pancakes are dry or chewy
There may be too much oil in the pan, or the heat may be too high. Wipe the pan lightly and cook over medium to medium-high heat.
Storage, reheating and freezing
Storage
Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheating
Reheat in the microwave in short bursts until warm. Cover with a clean kitchen towel or microwave-safe cover so they don't dry out.
Freezing
Freeze cooked pancakes for up to 3 months, with baking paper between layers if you like. Defrost at room temperature or in the fridge, then reheat gently.
Filling ideas
For sweet pancakes, try:
- lemon and sugar
- cinnamon sugar
- jam
- Nutella
- berries and cream
- ice cream and chocolate sauce
- banana and caramel
- mascarpone cream
- marshmallow fluff
For savoury pancakes, leave out the vanilla and try:
- cheese and ham
- mushrooms in cream sauce
- spinach and ricotta
- savoury mince
- leftover bobotie
- chicken mayo
More pancake recipes
If you like thin pancakes, try my traditional, no-fail South African pancakes or Danish pancakes next.
More pancake fillings and toppings
For sweet fillings, try mascarpone cream, marshmallow fluff or Bar-One sauce with ice cream.
For savoury filling ideas, try bobotie or curried mince for vetkoek.
Recipe
Pancake Recipe Without Eggs
Equipment
- 1 Large mixing bowl
- 1 Electric hand mixer
- 1 Non-stick pan
- 1 Ladle or small jug
- 1 Rubber spatula
Ingredients
- 160 grams self-raising flour
- 150 millilitre milk - or 150g if you prefer to weigh it
- 150 millilitre water - or 150g if you prefer to weigh it
- 2 tablespoons granulated sugar
- 2 tablespoons oil
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- a little neutral oil for the frying pan - Use sunflower, vegetable or rapeseed oil. Olive oil can add flavour, so only use it if you don't mind that.
Instructions
- Add all the pancake ingredients to a large mixing bowl.160 grams self-raising flour, 150 millilitre milk, 150 millilitre water, 2 tablespoons granulated sugar, 2 tablespoons oil, ½ teaspoon vanilla extract, ¼ teaspoon salt
- Beat with an electric hand mixer or a hand whisk until smooth, but don't overmix. The batter should look like thick cream.
- Let the batter rest for at least 30 minutes. This helps it become smoother and easier to cook.
- Heat a non-stick frying pan over medium-high heat. Add a little oil, then use kitchen paper to wipe it across the surface. The pan should be lightly greased, not oily.Keep the oiled kitchen paper nearby so you can wipe the pan again between pancakes if needed.a little neutral oil for the frying pan
- Pour a ladleful of batter into the hot pan and quickly swirl it around to coat the base in a thin layer.
- Cook for about 1½-2 minutes, until the surface looks dull rather than shiny and the edges start pulling away from the pan (this is important, otherwise it might tear).
- Check the underside if needed. It should have a few light golden spots before you flip.
- Flip carefully with a spatula and cook the second side for 30 seconds to 1 minute, until lightly golden.
- Transfer to a plate and cover with foil or a clean kitchen towel while you cook the rest. Covering helps make them soft.
Notes
- The batter should be smooth and pourable, with the consistency of thick cream.
- If the batter is too thin, whisk in a small spoonful of flour. If it is too thick, add a splash of milk or water.
- Use only a thin film of oil in the pan. Too much oil can make the pancakes greasy or chewy.
- Flip when the top looks dull and the edges start to lift.
- For savoury pancakes, leave out the vanilla.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Bayizee says
this recipe was so great. loved the addition of the ml to gram conversion! so helpful. but the water and the milk combination seemed a little to overbearing for my flour as the batter ended up being really watery. but i just added more flour to make it a little less watery. but great recipee overall
Maretha Corbett says
Hey Bayizee! So pleased you liked the pancakes! Although, sorry to hear you ran into a bit of an issue with the batter being too thin. I find that sometimes it depends on the flour you're using. I often make the same recipes in either the UK or in South Africa. The flours
do tend to react a little differently, depending on where you are. Thankfully, pancake batter can be quite forgiven and you solved it by adding a little more. Phew!
Thanks for the feedback and happy cooking!
Maretha.
Chloe says
loved the recipe however the gram measurement for the milk should be 150g not 388g 1ml =1g
Maretha Corbett says
Oh wow, you're absolutely right, Chloe!
I can't believe I let that one slip through - talk about a rogue splash of milk 😅
Thank you so much for catching it and letting me know. I've fixed the typo now. Really appreciate it!
Maretha x
Danielle Hornsey says
Where’s the measurement.
Maretha Corbett says
Hi Danielle,
Do you mean the ingredient measurements? They're right at the bottom of the post, or you can click the ‘Jump to Recipe’ button at the top. It’ll take you straight there.
Just in case, here’s the direct link to the recipe section:
https://thecinnamonjar.com/perfect-eggless-pancakes-thin-pancakes/#recipe
Hope that helps!
Maretha