Are making homemade pancakes but are all out of eggs? No need to worry, you have multiple substitute options you can use to make fluffy, delicious pancakes.
Most classic pancake recipes call for an egg or two, and they serve an important role in both the flavor and texture of pancakes, so make sure to use one of these alternatives and you will be happy with your results.
You will find both dairy options as well as vegan, so no matter what you need you will find multiple great options.
So what are the best egg substitutes in pancakes?
The top substitutes to use instead of eggs when making pancakes are Greek yogurt, applesauce, mashed banana, buttermilk, and silken tofu.
Make sure to read on for how to convert each of these ingredients for a great stack of pancakes.
Egg Alternatives for Making Pancakes
Eggs play an important culinary role in pancakes. They add flavor as well as that classic fluffy texture. Eggs do this by creating little air pockets in your batter.
And while not all of these substitutes are capable of creating the same height as eggs, they will all allow you to make wonderful homemade pancakes.
Related: Milk alternatives in pancakes
Greek yogurt is one of my favorite all around substitutes for eggs and it works great in pancake recipes. Greek yogurt will help bind your other ingredients as well as add some height to your flapjacks.
Make sure to use plain Greek yogurt, as you don’t want to introduce any uncomplimentary flavors into your pancakes.
You can use regular yogurt but I’ve found better results with Greek yogurt.
Related: Greek yogurt replacements
Equivalent1/4 cup of Greek yogurt equals 1 egg
Applesauce is a great vegan friendly egg substitute that works well when making pancakes. While it won’t provide the same height as eggs, you will still get soft and delicious pancakes.
I prefer using natural applesauce but almost any kind will work. You can even use apple cinnamon for an interesting twist on classic pancakes.
Related Recipe: Dairy free pancakes
Equivalent1/4 cup of applesauce equals 1 egg
Mashed banana is a classic egg substitute perfect for making tasty homemade pancakes. The flavor pairs amazingly well and it produces a great texture, albeit less fluffy than when using an egg.
Use ripe bananas and mash them thoroughly before adding them to the rest of your ingredients. Once added, combine and then make your pancakes as your recipe calls for.
Related: Flavors that go well with banana
Equivalent1/4 cup of mashed banana equals 1 egg
Buttermilk was once used often in pancake recipes, and it’s still a great addition to your recipe. Buttermilk adds an interesting flavor and will result in a flatter, more classic style pancake.
I like using buttermilk when I plan to top my pancakes with fruit and whipped cream. It’s a wonderful flavor pairing.
When using buttermilk, reduce the other liquid in your recipe by 1/3.
Equivalent1/4 cup of buttermilk equals 1 egg
If you are looking for a vegan friendly and dairy free egg substitute for making pancakes, silken tofu is a great choice.
Silken tofu comes in different consistencies so you may need to adjust other ingredients to get your batter the right thickness.
Once you do, silken tofu will create a good textured pancake without adding any unwanted flavor.
Equivalent1/4 cup of silken tofu equals 1 egg
Egg Replacement FAQ
What can you substitute for eggs in bisquick pancakes?
You can use Greek yogurt, applesauce, mashed banana, or silken tofu instead of egg when making pancake mix.
Use a quarter cup of your alternative for each egg you are replacing.
Related Recipe: Bisquick pumpkin waffles
Can you use mayonnaise as a substitute for eggs in pancakes?
Yes, you can use mayonnaise instead of egg in pancakes. Mayo is made of oil and eggs, so it provides a texture and flavor quite similar to egg.
Use 1/4 cup of mayo for each egg you are replacing.
Can you use baking powder instead of egg in pancakes?
Baking soda with vinegar can be used as an egg substitute for pancakes. It will produce a flatter pancake but the flavor is quite good.
Mix one teaspoon of baking soda with one tablespoon of either apple cider vinegar or distilled white vinegar for each egg you are replacing.