17 Best Egg Substitutes For Delicious And Nutritious Pancakes

For people who are vegan, have an allergy, trying to consume less cholesterol, or just couldn’t find eggs in the store, there are plenty of replacements to use in your pancake mix instead.

making pancakes

I have put together this list of the best egg substitutes you can add to your pancake mix.

Although not all of them act and taste the same way, I am sure you will find at least one that you like. My favorites are 1, 4, 7, 11, 12, and 17.

Also, you don’t need a special recipe for any of these ingredients. Use your regular pancake or crêpe recipe and just replace the egg with one of the following ingredients. You can even use two or three of these ingredients at the same time.

Check them out and experiment until you get the flavor and texture desired in your recipes.

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17 Egg Substitutes For Making Pancakes And How To Use Them


Aquafaba is a liquid you see when you open a can of chickpeas, and it makes an excellent vegan egg replacement in baked goods.

The thought of making pancakes without eggs is foreign to most people. After all, eggs help bind the pancake mix together. Without them, all you’d have is a pan-full of mush when you try to get them out of the pan. The egg also helps make the pancake a bit fluffier and crispier and adds a good bit of nutrients and moisture.

Without eggs, would pancakes even be possible?

In fact, yes, they would. There are several other ingredients that you can easily use as binders in your batter instead of eggs. Some even make pancakes more delectable, adding new textures, colors, and flavors.

They include:

  1. Applesauce
  2. Agar-Agar
  3. Vinegar and Baking Soda
  4. Aquafaba
  5. Arrowroot Powder
  6. Avocado
  7. Buttermilk
  8. Carbonated Water
  9. Bananas
  10. Chia Seed Powder
  11. Milled Flaxseed
  12. Mashed Potatoes
  13. Nut Butter (Almond, Cashew, and Peanut)
  14. Pumpkin Puree
  15. Silken Tofu
  16. Soy Lecithin
  17. Yogurt

I think you’ll agree that it’s a long list of ingredients that can be used instead of eggs in your next batch of pancakes. The good news is that many of them also add a heaping of extra nutritional value. Vitamins, minerals, fiber, and healthy fats too!

Let’s take a look at all of them a little more closely. 

I’ll also include the Pros and Cons of each and how much of each will replace one large egg.

1. Applesauce

Delicious on its own, applesauce is a fantastic egg substitute. I recommend using unsweetened applesauce in your pancakes. I use applesauce for babies; it works really well. It comes in little pouches, is made from 100% real fruit, and has no added flavors, colors, or high fructose corn syrup.

Also, adding a little cinnamon is a great choice.

1/4 cup (about 65 grams) of Applesauce = 1 egg.

  • Pros – Moister pancakes. 
  • Cons – Denser texture (Consider adding 1/2 teaspoon of baking soda).

2. Agar-Agar

Made from seaweed, agar-agar is a powder that helps bind your egg-free pancakes together. It works well; after all, you can make Gummy Bears with it, but it may slightly affect the texture by making your pancakes a little stiffer. Don’t worry; they are not going to be like gummy bears. 🙂

Agar-agar powder is not easy to find in shops, but I did manage to find it here on Amazon. One tablespoon (9 grams)of agar-agar mixed with one tablespoon (15 grams) of water = 1 egg.

  • Pros – It is vegan. It doesn’t add any taste. 
  • Cons – Harder to find, takes longer to use, stiffer pancakes.

3. Vinegar And Baking Soda

When you mix any vinegar with baking soda, you get carbon dioxide, which makes your pancakes more fluffy. I suggest apple cider vinegar for the flavor, but you can use any vinegar you wish.

One teaspoon (7 grams) of baking soda mixed with one tablespoon (15 grams) of apple cider vinegar = 1 egg.

  • Pros – Great for American-style a with fluffier, lighter texture. 
  • Cons – Less crispy. It may affect the taste slightly. Very delicate, may break easily when flipping.

4. Aquafaba

This one is…interesting. Aquafaba is the water that’s leftover after cooking beans. [1] It’s also the liquid in, for example, a can of chickpeas, so you can use that if you don’t cook beans (then make some hummus!).

Aquafaba is very similar to egg whites, not yolks, but still works well in pancake batter. You can also purchase chickpea powder instead of canned chickpeas.

3 tablespoons (45 grams) of aquafaba = 1 egg.

1/4 cup (65 grams) of chickpea powder = 1 egg (Add a teaspoon of water).

  • Pros – Fluffier pancakes. Yellow color too. Easy to find or make.
  • Cons – It May affect the taste more than slightly. Possible allergenic.

I really like chickpeas a lot, and they also make a great substitute for other foods. Check out my latest article about chickpea pasta here.

5. Arrowroot Powder

Very starchy, arrowroot is made from a tuber you’ll find in most South American countries. [2] It’s very much like corn starch but healthier and is sold as a powder in most stores these days. You can also get it here on Amazon.

Two tablespoons (18 grams) of arrowroot mixed with 3 tablespoons (45 grams) of water = 1 egg.

  • Pros– No unusual taste whatsoever. Lighter textured pancakes. Gluten-Free.
  • Cons – Less crispy and sometimes denser feel.

6. Avocado

High in ‘good’ fat, avocado makes an excellent egg replacement. It helps bind your pancakes, and the extra oil makes them a little moister. It also won’t change the taste of your pancakes as much as, say, bananas or applesauce.

1/4 cup (65 grams) of mashed avocado = 1 egg.

  • Pros– Moister pancakes.
  • Cons – Denser pancakes (Add 1/2 teaspoon of baking soda).

7. Bananas

If you love bananas on your pancakes (I do!), then this egg replacer will be a real treat! Like avocado, bananas will make our pancakes moister and add a banana flavor to them (without extra fat). Just mash the banana with a fork and add it to the batter.

1/4 cup (65 grams) of mashed banana = 1 egg. (That is about half the banana).

  • Pros – Moister pancakes, banana flavor.
  • Cons – Denser pancakes (Add 1/2 teaspoon of baking soda), banana flavor (Some don’t want the extra flavor).

8. Buttermilk

Buttermilk adds moisture and fluffiness to your pancakes, making it an excellent replacement for eggs. Trust me; your pancakes will be so moist and soft that buttermilk might be your only go-to egg substitute!

1/4 cup (60 grams) of buttermilk = 1 egg.

  • Pros – Moister, tender, sometimes slightly fluffier pancakes.
  • Cons – Less crispy pancakes. Sometimes too moist.

9. Carbonated Water

Not only does carbonated water help make your pancakes moister it also makes them fluffier since it acts as a leavening agent. [3] The end result is light and airy pancakes, with lots of trapped air bubbles in them!

1/4 cup (60 grams) of carbonated water = 1 egg.

  • Pros – No unusual taste whatsoever. Moister, fluffier pancakes.
  • Cons – Less crispy and very fragile. Handle with care.

10. Chia seeds

Chia seeds are incredibly healthy and high in fiber and omega-3 fatty acids. They work well as egg substitutes but may make them a bit denser and give them a nut-like flavor.

You can find ground chia seeds here on Amazon, or maybe even at your local store, or you can grind them yourself.

One tablespoon (7 grams) of ground chia seeds mixed with 3 tablespoons (45 grams) of water = 1 egg.

  • Pros– Moister pancakes. 
  • Cons – Denser, less fluffy. (Consider adding 1/2 teaspoon of baking soda). Nutty flavor (which may be a pro for some).

11. Flaxseed

Flaxseeds are similar to chia seeds in many ways except for their color. They’re super healthy for you too, but will also make your pancakes a bit more dense and give them a nuttier flavor. Grind them yourself or buy them ground at your local grocery store or here on Amazon.

One tablespoon (7 grams) of ground flax seeds mixed with 3 tablespoons (45 grams) of water = 1 egg.

  • Pros – Moister pancakes.
  • Cons – Denser, less fluffy pancakes. (Consider adding 1/2 teaspoon of baking soda) Nutty flavor (which may be a pro for some).

12. Mashed Potatoes

Mashed potatoes add a lot of moisture to pancakes, and, even better, it’s a great way to use up leftover mashed potatoes! However, using mashed potatoes in your mix won’t give your pancakes an airy or fluffy texture.

1/4 cup (65 grams) of mashed potatoes = one egg.

  • Pros – Moister consistency. Best for a savory taste.
  • Cons – Denser pancakes. Less crispy too. (Consider adding 1/4 teaspoon of baking soda).

13. Nut Butters

Nut butters (almond, cashew, and peanut) work well as an egg substitute but also add a subtle nutty flavor to them that some people love! They tend to make pancakes denser too, so keep that in mind.

I recommend using the creamy kind and unsweetened also. (That will help you mix everything well.) That being said, if you want to use chunky, why not go for it?!

3 tablespoons (60 grams) of nut butter = 1 egg.

  • Pros – Moister pancakes.
  • Cons – Nut allergies. It adds a strong nutty flavor (For some, that’s a pro.) Denser pancakes.

14. Pumpkin

Pumpkin adds moisture, fiber, vitamins, and minerals, making it a good egg replacement. However, they won’t be as crispy as the edges, and you might want to add a small amount of extra baking powder to the batter to make them fluffier.

You can use both mashed pumpkin and pumpkin puree. I do use this organic pumpkin pie filling from Amazon here because it has some spices added to it already, and it gives such a delicious flavor.

1/4 cup (65 grams) of mashed pumpkin = 1 egg.

  • Pros – Moister pancakes. Beautiful bright orange color.
  • Cons – Denser pancakes (Add 1/2 teaspoon of baking soda).

15. Silken Tofu

Condensed soy milk and silken tofu work well as an egg substitute. But like some other ingredients on this list, it will tend to make your pancakes denser. It won’t change the flavor, though, which many people like. Use an electric mixer or blender to blend the tofu with milk till nice and smooth. 

1/4 cup (60 grams) of silken tofu = 1 egg.

  • Pros – Moister pancakes.
  • Cons – Denser, less crispy pancakes and may change the texture also.

16. Soy Lecithin

Soy lecithin is a binder used in many commercially available foods as a binder, making it an excellent substitute for eggs. [4] Like silken tofu, it won’t change its flavor either, but you’ll need to head to a health food store to find it. (Or purchase it online here. It’s sold as a powder.)

One tablespoon (14 grams) of soy lecithin = 1 egg.

  • Pros – Moister pancakes.
  • Cons – Denser, less crispy pancakes; may change the texture too.

17. Yogurt

I recommend using unsweetened and plain yogurt as an egg substitute, but if you like different fruit flavors, you can try them all! (Just make sure to use less of whatever sweetener you use.)

Yogurt will make your pancakes more succulent. You can also use low-fat yogurt if you don’t want the extra fat.

1/4 cup (60 grams) of yogurt = 1 egg.

  • Pros – Moister, sometimes slightly fluffier pancakes.
  • Cons- Less crispy finish. Sometimes too moist.

If you are worried that your pancakes don’t have enough protein in them because you are not using eggs, then check out these super-nutritious and easy-to-make protein powder pancake recipes here.

In Summary

There are many substitutes for eggs that can be used in pancakes. Some of these substitutes include bananas, Aquafaba, flaxseed meal, chia seeds, and applesauce. Each of these substitutes will provide your pancakes with extra nutrition. When choosing a substitute for eggs, consider the flavor of the pancake and the texture you desire.

Read Also: 6 Substitutes For Flour In Pancakes That Won’t Affect The Taste And Texture, Much.

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About Jen Evansy

Nutritionist, researcher, avid home cook, and writer interested in everything nutrition and food-related. Striving to inform, encourage, and inspire all the readers to make healthy and informed choices when it comes to cooking, food, diet, and nutrition.