Can you make epic -and by epic, I mean delicious- no egg pancakes? The short answer? Yes. They don’t call me the “pancake mom of the internet” on YouTube for nothing.
With many pancake recipes on this website, I always get comments and emails asking how that particular pancake recipe can be made without eggs.
In today’s post, I am going to share with you my go-to eggless pancake recipe.
Can You Make Pancakes Without Eggs?
The reason for eggs in a pancake recipe is to bind the dry ingredients (flour, baking powder, salt) with the wet ingredients (milk or water). Good pancake batter needs a binder and therefore, eggs work great.
But what if you can’t eat eggs because of an egg allergy, dietary preferences, or you ran out of eggs but want to eat pancakes? Don’t worry, with today’s recipe you can make awesome pancakes without eggs without any issues. As long as you keep the other ingredients the same, that is 😉
Egg Substitute for Pancakes
The best egg substitute for pancakes is one you can a) tolerate and b) have around.
If you ran out of eggs and need a quick substitute, I’ve got you covered. If you are vegan or have an egg allergy, then I recommend purchasing one of the ingredients below that mixes with water to form a gel-like/egg-like mixture.
The recipe below has 1 traditional egg. Here are a few egg substitutes for pancakes that work with this recipe:
- Flax “egg”: mix 3 tablespoons warm water with 1 tablespoon ground flax. Wait 10 minutes until a gel-like mixture forms and use that in the recipe.
- Mashed banana: ¼ cup mashed banana for one (1) egg.
- Pumpkin Puree: you can use ¼ cup canned pumpkin puree for one (1) egg.
- Chia egg: mix 3 tablespoons hot water with 1 tablespoon chia seeds. Wait 10 minutes until a gel-like mixture forms and use that in the recipe.
- Commercial Egg Replacers: there are a variety of egg replacers in the market typically made from a starch and leavening agent. The directions are in the box (can vary by type).
My top egg replacers are Neat Plant-Based Replacer, Ener-G Egg Replacer, and Bob’s Red Mill Egg Replacer for achieving consistent results.
- Arrowroot Powder: mix 3 tablespoons warm water with 2 tablespoons arrowroot powder. Wait 10 minutes and use the mixture in the recipe. This is my least favorite.
While there are other “substitutes” for eggs that work with other recipes, when it comes to yielding fluffy and delicious pancakes, the list above is what I recommend and have noted in the recipe below.
Watch this video to see me use a few of these so you can see the batter consistency and hear my best tips for making eggless pancakes.
Pancake Ingredients Without Egg
If the only thing you are substituting is the egg in a recipe, the following pancake ingredients are what you need to make the recipe without an egg:
- Flour, either all-purpose or 1:1 gluten-free flour (I’ve linked the one I tested with this recipe)
- Baking powder
- Sugar, optional
- Egg replacer, your choice from list above
- Melted butter, optional
- Milk, dairy or non-dairy
Pancake Batter Consistency Without Eggs
One of the questions I’m often asked is… what is the consistency of my pancake batter without eggs supposed to look like? The answer will depend on the egg replacer you used from the list above.
If you used any of the powdered replacements (flax, chia, egg replacer, arrowroot powder) the batter will look a lot like traditional pancake batter.
If substitute the egg with the mashed banana your batter will smell and taste a little banana-like. If you used the canned pumpkin puree as a substitute, your batter will have an orange, pumpkin-like color, and slight taste.
Eggless Pancake Recipe
If you can measure ingredients and mix them in a bowl, you can make this eggless pancake recipe. Here are the steps:
- In a large bowl, combine the flour, baking powder, salt, and sugar (if using).
- Select your egg replacer and once mixed and you’ve waited the amount of time listed, add it to the middle of the bowl. If you’re using canned pumpkin or mashed banana there’s no waiting.
- Add the melted butter, if using, and milk to the bowl.
- Beginning from the middle, combine the wet ingredients with the dry ingredients, moving outwards to incorporate everything into a cohesive batter.
- Preheat a non-stick griddle or non-stick pan to medium-high heat. Grease it with butter or spray, and immediately pour a little less than ¼ cup of batter to form each pancake.
- Wait about 2 minutes, until defined edges form and the batter has begun to bubble up at the top to flip. Cook for an additional minute until the tops feel “bouncy” to the touch.
- Remove from heat and serve.