Egg Substitutes for Eggless Pancakes

Servings: 10

Prep Time: 5

Cook Time: 10

Total Time: 15

No eggs, no problem. This egg-free pancake recipe is fluffy and delicious. Just pick one egg substitute to use and keep the rest of the recipe as is.

5 from 32 votes

Flax egg: mix 3 tablespoons warm water with 1 tablespoon ground flax meal in a small bowl. Wait 10 minutes until a gel-like mixture forms. Mix with the wet ingredients
Chia egg: mix 3 tablespoons hot water with 1 tablespoon chia seeds in a small bowl. Wait 10 minutes until a gel-like mixture forms and use that in the recipe. Mix with the wet ingredients.
Commercial Egg Replacers: see package directions for 1 egg.
¼ cup Mashed banana: use ¼ cup of ripe mashed banana. For added banana flavor, use up to ½ cup. Mix with the wet ingredients.
¼ cup Canned pumpkin puree: use ¼ cup and mix with the wet ingredients. For a nice touch, add ¼ teaspoon cinnamon to the batter.
Arrowroot powder: mix 3 tablespoons of warm water with 2 tablespoons of arrowroot powder. Wait 10 minutes and combine with the wet ingredients.
Commercial egg replacers: follow the package recommendations to make 1 egg for this recipe. Mix as noted in the package.

Measure, mash, or mix your egg subsitute with the recommended amount of water and wait 10 minutes.

In a large bowl, combine the flour, baking powder, salt, and sugar. Add a bit of cinnamon if desired.

In a bowl, place the melted butter and milk. Mix these with your chosen egg replacer (after the wait noted).

Make a well in the middle of the large bowl containing the dry ingredients and add the liquid ingredients. Using a whisk, mix moving outwards to incorporate everything into a cohesive batter.

Heat a non-stick pan or griddle over medium-high heat. Once hot, grease it with butter, oil, or spray.
Pour ¼ cup of batter for each pancake. Cook for about 2 minutes, until defined edges form and the batter has begun to bubble up at the top. Flip the pancakes and cook for one more minute on the other side. Remove from the pan, continue making pancakes with the rest of the batter, and serve.

Nutritional information calculated using a flax-egg as the replacer. Some data will vary when another substitute is used.
Make this recipe gluten-free by using a 1:1 gluten-free flour mix.
My top egg replacers are Neat Plant-Based Replacer, Ener-G Egg Replacer, and Bob's Red Mill Egg Replacer for achieving consistent results.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.