Do you enjoy eating pancakes, but want to eat them without using eggs? We all enjoy eating pancakes, especially on a weekend morning. Meanwhile, some of us prefer to eat them egg-free, this makes room for several egg substitutes to try out when making delicious, vegan, or dairy-free pancakes.
Whether you are vegan, have an egg allergy, or are simply out of eggs, you can enjoy your healthy, and vegan pancakes with these recommended egg substitutes when making them.
Here are some of the best egg substitutes to try out when making your delicious pancakes; you can either use applesauce, nut or seed butter (peanut, almond, or sunflower butter), mashed banana, chia seeds, flaxseeds, commercial egg replacers, yogurt, buttermilk, or tofu (plain silken).
This article helps to explain effective egg substitutes to use when making your delicious pancakes. Also, make sure to explore, any of the egg alternatives listed below, when making egg-free pancakes.
Why Eggs Are Used In Pancakes?
In case you are wondering why eggs are used when making pancakes, it is used to bind the dry ingredients (flour, baking powder, sugar) with the wet ingredients (milk, water).
Eggs also help your pancake look fluffier, it helps to make them puff up or leaven, hence giving it a light yet fluffy texture. Eggs help to add the golden brown color seen in pancakes and help for added moisture to your pancake.
Overall, eggs are essential and useful in baking, and the ability to use them in diverse ways while baking or cooking makes them important in the kitchen. Nevertheless, if you cannot use eggs in your pancake recipe, there are healthy and sweet egg substitutes to try out.
13 Effective Egg Substitute For Pancakes
Pancakes are enjoyable when all ingredients are rightly measured and the batter consistency is great. Here are the best egg alternatives to use when making your pancakes for a yummy and delicious outcome:
1. Nut or seed butter
A simple yet popular egg substitute in pancakes is nut butter either peanut, cashew, or almond butter, and for nut allergies, you can use seed butter like sunflower butter.
Nut butter helps to act as a binder to stick your batter, it also helps to add a certain richness to your pancakes, and a golden-brown color to your batter. You can simply use 2 tablespoons for every 1 egg in your pancake batter.
2. Applesauce
Fruit purée is generally an ideal substitute for eggs and oil in cooking recipes because they add moisture and help to bind the dry and wet ingredients together. Simply measure 1/4 cup of applesauce to replace 1 egg when making your pancakes, also it is generally recommended to use unsweetened applesauce.
3. Mashed or puréed banana
This is another fruit egg substitute that works well with your pancakes, although you would get a hint of banana flavor in your pancakes, it works the same way as the applesauce mentioned above.
4. Flaxseeds
You can use flaxseeds to acquire a vegan “egg” effect in your pancakes. Simply mix tbsp of ground flaxseed and warm water and leave for 15 minutes. The mixture would turn into a gel-like substance which many like to call the “flax egg”. It can be used as a binder for vegan-baked goods, such as; pancakes, banana bread, waffles, or cookies.
5. Chia seeds
They work the same way as flaxseeds but give a lighter color to any food imparted. Both flaxseeds and chia seeds give baked foods a nutty flavor, they are also high in fiber, so use a measured amount. Lastly, they brown quicker, so it helps to cook them on medium heat.
6. Tofu (plain silken)
Simply blend your tofu until completely smooth, add your wet ingredients and blend again, before mixing with your dry ingredients. They are a great egg substitute for pancakes, dense cakes, or cupcakes.
7. Sweet potatoes
Puréed sweet potato work just as your mashed or puréed banana would work in your recipe. If you do not mind a hint of sweet potatoes taste in your pancake, go ahead and try them out, as they help to thicken and bind your batter properly. As per usual 1/4 cup purée sweet potato for every 1 egg in your pancake recipe.
8. Pumpkin purée
Always remember any fruit purée used in making your pancake, there would be a hint of the taste in it, so if you enjoy the taste of pumpkin, you can opt for pumpkin purée instead.
9. Yogurt
Pancakes need moisture and liquid. With the right amount of protein, your pancake would come out better, thus yogurt can help add the moisture needed in your pancake. It is recommended to use unflavored plain or Greek yogurt, but if you are vegan try non-dairy yogurts (almond milk yogurt or soy yogurt).
10. Buttermilk
This helps for added liquid as well, you can use a 1/4 cup for every 1 egg and ensure the water or other liquids are measured, so you have a thick batter consistency.
11. Commercial egg replacers
There are various commercial egg replacers to try in your recipe, they are made from potato starch, tapioca starch, or leaving agent. They are a great egg substitute for your pancake. Ensure to read directions on the box on how to use them.
12. Non-dairy milk
This is recommended for a dairy-free pancake meal, you can either use cashew milk, soy milk, or coconut milk to add to your pancake batter, without having to use dairy milk.
13. A mixture of baking soda and vinegar
You can try this to help your batter stick well together. Simply use 1 tbsp of baking soda dissolved in 1 tbsp of white vinegar for 1 egg.
Simple Classification For Egg Substitute In Pancakes
You can simply classify egg alternatives into the following: Fruit, Legumes and Seeds, Dairy, and Pantry Staples. You can use any egg substitute of your choice or a balanced mixture of egg substitutes. Here are the egg substitute found under each classification:
| Classification | Egg Substitute |
| Fruit | Mashed banana, applesauce, or pumpkin purée. |
| Legumes and seeds | Chia seeds, flaxseeds, tofu (plain silken), or sweet potato purée. |
| Dairy | Yogurts, buttermilk, commercial egg replacers, or non-dairy milk. |
| Pantry Staples | Nut or seed butter, A mixture of baking soda, and vinegar. |
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What can I use as an egg substitute in pancakes?
Conclusion
We all love rich and tasty pancakes, topped with fruit, syrup, or whipped cream.
The article has helped us conclude, that we can still enjoy the rich texture of pancakes without using eggs. Whether you are on a diet plan, have an egg allergy, or are vegan. There are simple and efficient egg substitutes to try out for your pancakes.
Always remember to measure ingredients properly and use ingredients, you do not mind the taste hinting off in your pancakes. Now, you can simply add any of these egg substitutes to your pancake recipe and enjoy them with family or friends