Substitute for Eggs in Pancakes: Fluffy Results Every Time
When making pancakes, the best substitute for eggs is Mashed Banana. Mashed banana binds pancake batter beautifully and adds natural sweetness. The starches help create structure while keeping pancakes tender and fluffy. Eggs help bind the batter, add structure, and create fluffy pancakes through their leavening action when beaten. The substitute needs to provide binding and ideally some lift for light, fluffy results.
Best Substitute
Mashed Banana
1/4 cup (about half a medium banana) per egg
Mashed banana binds pancake batter beautifully and adds natural sweetness. The starches help create structure while keeping pancakes tender and fluffy.
What else can I use instead of eggs in pancakes?
Flax Egg
1 tbsp ground flaxseed + 3 tbsp water per egg (let sit 5 minutes)
Great vegan binder. Adds a subtle nutty flavor. Pancakes will be slightly denser.
Unsweetened Applesauce
1/4 cup applesauce per egg
Adds moisture and mild sweetness. Works well in any pancake recipe. Reduce sugar slightly.
Yogurt + Baking Powder
1/4 cup yogurt + 1/4 tsp extra baking powder per egg
Yogurt binds while extra baking powder compensates for the leavening eggs provide. Very fluffy results.
Frequently Asked Questions
How do you make pancakes without eggs?
Use 1/4 cup mashed banana per egg for the easiest substitute. For vegan pancakes, a flax egg (1 tbsp ground flaxseed + 3 tbsp water) works great. Add 1/4 tsp extra baking powder to keep them fluffy.
Will pancakes be fluffy without eggs?
Yes, especially if you add a little extra baking powder (1/4 teaspoon per egg replaced). Banana and yogurt substitutes both produce fluffy pancakes. Let the batter rest 5 minutes before cooking for best results.