Ever needed to make pancakes without eggs? It’s possible – just pick one or a combination of the egg substitutes for pancakes below!
Pancakes for breakfast. Whether with jam, syrup, fruit or chocolate, there is hardly anybody who can resist this sweet breakfast temptation. But if you can’t have eggs, if you’ve run out of eggs or are a vegan you still can make lovely fluffy eggless pancakes! Below you’ll find some of the best egg substitutes for pancakes – save this post or just write a few of them down to have when needed!
The Function of the Egg in Pancakes
For most classic pancake recipes you will see eggs listed as one of the main ingredients. They’re used in pancakes to:
- Act as a binder. The most important function of eggs in baked goods and pancakes is to hold the wet and dry ingredients together. Without a proper binder, your pancakes will fall apart.
- Add some moisture. Basically, one large egg equals and can substitute 3 tablespoons of moisture.
- Add color and richness to the texture. The egg yolk also contributes to the golden brown color of the final product.
- Make the pancakes fluffy. Beaten eggs help the batter rise while being cooked. Pancakes have light, airy, and fluffy texture due to eggs.
Vegan Egg Substitutes for Pancakes
And now that you know the main reason eggs are used in pancake batter, let’s have a look at some of the best egg substitutes for pancakes that will do the job.
1. Mashed Banana
Using mashed banana in pancakes will bind the ingredients together, add moisture, natural sweetness, and some banana flavor, of course.
1 egg = 1/4 cup pureed banana
2. Nut or Seed Butter
This is another great pancake egg substitute that comes with many different options. Cashew, peanut, almond, hazelnut, sunflower seed….Whichever type of butter you use, it will act as a binder to bring the batter together. Moreover, it will add a pleasant hint of nutty flavor to your pancakes.
1 egg = 3 tbsp. nut butter
3. Flaxseed
Ground and soaked flaxseed aka flax egg can also work great in pancakes. Just mix the ground flaxseed with warm water and leave it for at least 15 minutes. The gel-like liquid will help hold all the ingredients together. Keep in mind that flaxseed does have its specific flavor that might not be for everyone.
1 egg = 1 tbsp ground flaxseed +2 1/2 tbsp warm water
4. Chia Seeds
Similar to flax egg, you can make a chia egg to use for your eggless pancakes. Just keep in mind that if you use whole seeds to make your vegan egg substitute, then they will give a bit of a pop to your final product. So, for best results, we recommend grinding the chia seeds before using. Then, mix them with warm water. Wait for a few minutes or until you get a gel-like liquid, which basically is the pancake egg substitute.
1 egg = 1 tbsp chia seeds + 3 tbsp warm water
5. Applesauce
Applesauce is next on the list of egg substitutes for pancakes. It works great for holding the ingredients together due to its high pectin content. Applesauce will also add some moisture and a hint of apple flavor to your pancakes.
1 egg = 1/4 cup unsweetened applesauce
6. Pumpkin Puree
Another option to make pancakes without eggs is pumpkin puree. It has so much to give – a rich color, some natural sweetness, smoothness, flavor as well as moisture. And last, but not least, it will act as a binding agent due to its sticky, thick texture.
1 egg = 1/4 cup pureed pumpkin
7. Yogurt
Yogurt, both dairy and plant-based can also be an excellent egg substitute for pancakes. Whether plain or flavored, it won’t let your pancakes fall apart while cooking them. For neutral flavor, use plain unsweetened yogurt.
1 egg = 1/4 cup yogurt
8. Arrow Root Powder
If you, by any chance, happen to have arrowroot powder close at hand, then you can use it to make healthy, vegan, eggless pancakes. What you need to do is mix it with some water and wait for as long as two minutes.
1 egg = 2 tbsp arrowroot powder + 3 tbsp water
9. Carbonated Water
If you want to impress with fluffy egg-free pancakes, then make them with carbonated water. Carbonation will trap air bubbles and as a result, your pancakes will be light and airy. This egg substitute works best if combined with another leavener, such as baking powder or soda.
1 egg = 1/4 cup carbonated water
10. Commercial Egg Replacer
If it seems daunting to choose the best pancake egg substitute, you can also buy a ready-made commercial egg replacer. Just read the instructions on the box carefully and you’ll make your no-egg pancakes in no time.
How to Make Pancakes without Eggs
And now that you know so many egg substitutes for pancakes, you may be wondering how exactly to make these egg-free pancakes. The best option here is to make smaller pancakes, because they’re easier to flip.
Also don’t do high heat, keep it low or medium – you want the pancake to kinda set before flipping it. If you see the edges done, sneak the spatula underneath and swiftly flip (give yourself space). When you do this a few times it will start feeling natural and you’ll be able to fit more pancakes into a pan without making a mess.
Now, my favorite way to make pancakes without eggs is using a banana or a combination of mashed banana and nut butter. I also don’t use regular flour, but oats and the result is delicious (see the recipe card below!)!
More Cooking & Food Tips
I hope you found some good egg substitutes that you want to use in your pancakes! For more cooking and food tips check out these articles:
10 Egg Substitutes For Pancakes
Ever needed to make pancakes without eggs? It's possible with these egg substitutes for pancakes!
Ingredients
- 1 banana, medium (use 70% in the pancakes - rest for topping)
- 1/2 cup oats
- 2 Tbsp almond milk
- 1 tbsp coconut oil
- 1/2 tsp baking powder
- vanilla or cinnamon
- chopped almonds or walnuts (optional)
Instructions
- Use a hand blender to blend banana, oats, vanilla, 1 tbsp coconut oil, baking soda and almond milk.
- Oil a non-stick pan, add the batter forming small pancakes.
- Cook at (lower) medium heat! It's important to not cook the pancakes at high, because that would make them burn before they're ready to flip.
- Cook until bubbles form, flip carefully, but quick to cook on the other side.
- When golden brown on each side - transfer to a plate and top with your favorite toppings. I chose almond butter and some frozen raspberries.
Notes
The original recipe is here.
Nutrition Information
Yield 3 Serving Size 1Amount Per Serving Calories 379Total Fat 27gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 20gCholesterol 0mgSodium 282mgCarbohydrates 28gFiber 7gSugar 7gProtein 11g