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Want to make pancakes without eggs? Check out this list of easy ways to substitute for eggs in pancakes!
When you’re craving a stack of fluffy pancakes but find yourself out of eggs or following a dietary preference that avoids them, there’s no need to worry. We’ve got you covered with a variety of egg substitutes that will help you whip up delicious pancakes without compromising on taste and texture. In this comprehensive guide, we’ll explore the world of eggless pancakes and provide you with practical tips, preferred substitutes, and a delectable pancake recipe to enjoy.
Why Use Egg Substitutes in Pancakes
Eggs play a crucial role in traditional pancake recipes, acting as binders that hold the ingredients together. However, there are several reasons why you might consider using egg substitutes for a pancake recipe:
1. Dietary Preferences
If you follow a vegan or vegetarian diet, using egg substitutes allows you to enjoy pancakes while adhering to your dietary choices.
2. Egg Allergies
For individuals with egg allergies, egg substitutes provide a safe way to enjoy pancakes safely.
3. Egg Shortages
In situations where you’ve run out of eggs but still crave pancakes, egg substitutes come to the rescue.
It’s important to note that while substituting eggs, you should aim to maintain the desired consistency and texture of your pancakes.
Commonly Used Egg Substitutes for Pancakes
Here are some commonly used egg substitutes for pancakes, each with its own unique properties:
1. Flax “Egg”
- Preparation: Mix 3 tablespoons of warm water with 1 tablespoon of ground flaxseed. Allow it to sit for 10 minutes until it forms a gel-like mixture.
- Use: Replace one egg in your pancake recipe with the prepared flax “egg.”
2. Mashed Banana
- Usage: Use ¼ cup of mashed banana to substitute for one egg.
- Example: Mash a ripe banana until smooth and mix it into your pancake batter for a delightful hint of banana flavor and a quick and easy egg alternative. This is perfect in a pinch!
3. Pumpkin Puree
- Usage: Replace one egg with ¼ cup of canned pumpkin puree.
- Tip: Pumpkin puree adds moisture and a subtle earthy flavor to your pancakes, making them extra special.
4. Chia Egg
- Preparation: Mix 3 tablespoons of hot water with 1 tablespoon of chia seeds. Wait for 10 minutes until it forms a gel-like mixture.
- Use: Substitute one egg with the prepared chia egg.
- Note: Chia seeds not only provide binding but also add a nutritional boost to your pancakes.
5. Commercial Egg Replacers
- Variety: There are various commercial egg replacers available, typically made from starch and leavening agents.
- Instructions: Follow the directions on the package, as they can vary by type.
- Recommended Brands: Neat Plant-Based Replacer, Ener-G Egg Replacer, and Bob’s Red Mill Egg Replacer are preferred for consistent results.
6. Arrowroot Powder
- Preparation: Mix 3 tablespoons of warm water with 2 tablespoons of arrowroot powder. Allow it to sit for 10 minutes before using.
- Caution: Arrowroot powder is a less favored option due to its texture in pancakes.
7. Silken Tofu
- Usage: Blend ¼ cup of silken tofu until it’s smooth and creamy. Use this as a replacement for one egg.
- Example: Silken tofu provides a neutral taste and excellent binding properties, making it an ideal egg substitute.
- You can also just make silken tofu pancakes. This ingredient makes egg-like pancakes without the use of any eggs. You can see this easy silken tofu pancake recipe for more tips and tricks.
8. Unsweetened Applesauce and Baking Powder
- Usage: Combine ¼ cup of unsweetened applesauce with ½ teaspoon of baking powder to replace one egg.
- Note: This combination adds moisture and leavening to your pancakes, resulting in the perfect light and fluffy texture.
- Usage: Replace one egg with ¼ cup of buttermilk.
- Tip: Buttermilk not only adds moisture but also imparts a subtle tangy flavor to your pancakes.
10. Yogurt and Baking Soda
- Usage: Mix ¼ cup of yogurt with ½ teaspoon of baking soda to replace one egg.
- Benefit: This combination mimics the leavening effect of eggs and contributes to a tender texture.
11. Vinegar and Baking Powder
- Usage: Combine 1 tablespoon of white vinegar or apple cider vinegar with 1 teaspoon of baking powder. Allow it to fizz, then use it as a substitute for one egg.
- Important: Ensure that the vinegar-baking powder mixture is well-blended into the pancake batter.
12. Carbonated Water
- Usage: Add ¼ cup of carbonated water or soda water to your pancake batter to replace one egg.
- Result: Carbonated water creates a light and airy texture in pancakes, similar to the effect of eggs.
When you run out of eggs but still want to enjoy pancakes, mayo provides an easy and accessible replacement. Just last weekend I made some mayo pancakes without eggs or milk for breakfast. These were the most tender pancakes I’d ever tried!
These egg substitutes provide a wide range of options to suit your taste preferences and dietary needs when making pancakes without eggs. Experiment with them to discover the perfect eggless pancake recipe for you!
Preferred Egg Substitutes for Pancakes
When it comes to achieving the perfect texture and taste in your pancakes, some substitutes stand out:
- Flax “Egg”: The flax “egg” is known for its effectiveness in binding and creating a pleasant texture in pancakes.
- Mashed Banana: It not only provides binding but also imparts a delightful banana flavor to your flapjacks.
- Commercial Egg Replacers: Brands like Neat Plant-Based Replacer, Ener-G Egg Replacer, and Bob’s Red Mill Egg Replacer consistently deliver satisfying results.
Now that you’re familiar with these egg substitutes, let’s put one of them to use in a mouthwatering eggless pancake recipe.
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 tablespoons oil
- Choose one of the following egg substitutes:
- **Flax "Egg"
- **Mashed Banana
- **Commercial Egg Replacer
- **Silken Tofu
- **Unsweetened Applesauce and Baking Powder
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, prepare your chosen egg substitute according to the instructions mentioned earlier.
- Pour the prepared egg substitute into the dry ingredients.
- Add the milk and oil to the mixture. Stir until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a griddle or non-stick pan over medium heat and lightly grease it with oil or cooking spray.
- Pour ¼ cup of pancake batter onto the hot griddle for each pancake.
- Cook until bubbles form on the surface and the edges start to look set, approximately 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes or until they are golden brown and cooked through.
- Serve your eggless pancakes hot with your preferred toppings, whether it's maple syrup, fresh berries, or a dollop of vegan whipped cream.