Can I make pancakes without eggs?
If you’re out of eggs, can’t eat eggs, or are vegan you can still make that batch of pancakes you’re craving. It’s really simple with this list of 11 ways to make pancakes without eggs.
These egg substitutes work great for regular pancake recipes or gluten free pancakes. Please see my complete list of egg substitutes for cakes, cupcakes, brownies, etc.
I’ve been using egg substitutes successfully in pancakes for over a decade whenever I’m out of eggs. My favorite is chia seeds.
Please note, that I do not recommend using them to replace eggs in coconut flour pancakes. Coconut flour is a very finicky flour and it requires a large number of eggs and using an egg substitute will make the pancakes very brittle. I suggest only replacing half of the eggs with these egg alternatives and it will work out great.
Keep in mind that using a substitute for eggs in your pancakes may change the texture and flavor of your dish. Obviously, using a banana instead of an egg will give your recipe a banana flavor.
6 Best Egg Substitutes for Pancakes
These options will not only replace eggs but they will either not add flavor like chia seeds or give your pancakes a flavor boost.
- Chia seeds
- Plain yogurt
- Pumpkin puree
- Sweet potatoes
How to Make Pancakes Without Eggs
This list is an expanded list from above and gives the ratios needed to make 1 egg. If your pancake recipe needs 3 eggs simply multiply the amounts by 3.
- Applesauce: Combine 1/4 cup of unsweetened applesauce with 1/2 teaspoon of baking powder to create a substitute for one egg. The applesauce will add a nice fall flavor.
- Aquafaba: Use 3 tablespoons of aquafaba (the liquid from a can of chickpeas) as a substitute for one egg. Aquafaba is so versatile you can use it as a vegan meringue.
- Bananas: Mash 1/4 cup of ripe bananas and mix with 1/2 teaspoon of baking powder to create a substitute for one egg.
- Chia seeds: Use a mixture of 1 tablespoon of chia seeds and 3 tablespoons of water in place of one egg. The chia seeds will gel as soon as they get wet. I use this option regularly since it’s easy, works great, and the chia seeds have a neutral flavor. It also gives your pancakes a poppyseed texture.
- Chickpea flour: Combine a mixture of 3 tablespoons of chickpea flour with 3 tablespoons of water until the mixture is creamy. Chickpeas have a distinct flavor so be mindful of how this would change the flavor of your pancakes.
- Cornstarch: Combine 1 tablespoon of cornstarch with 3 tablespoons of water to create a substitute for one egg.
- Flax seeds: Use a mixture of 1 tablespoon of ground flax seeds and 3 tablespoons of water in place of one egg. The flax seeds will gel and act like an egg. I’m not fond of this option since flax seed has a very distinct “healthy” flavor. It tastes like you’re adding bran to your pancakes.
- Plain yogurt: Mix together 1/4 cup of plain yogurt and 1/2 teaspoon of baking powder to create a substitute for one egg. Greek yogurt will work too. This option gives your pancakes a nice buttermilk flavor from the tanginess of the yogurt.
- Pumpkin puree: Mix together 1/4 cup of pumpkin puree and 1/2 teaspoon of baking powder to create a substitute for one egg. Pumpkin pie filling will work too. This is a great way to use up extra pumpkin pie filling and add flavor to your pancakes.
- Silken tofu: Use 1/4 cup of silken tofu, blended until smooth, as a substitute for one egg.
- Sweet potatoes: Mix together 1/4 cup of mashed sweet potatoes and 1/2 teaspoon of baking powder to create a substitute for one egg.
If you are ever out of maple syrup for pouring all over your pancakes, check out my maple syrup substitutes.DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.