How to Make Pancakes Without Eggs
Most classic pancake recipes like our easy recipe (pictured above) require at least one egg in the batter. When you want to make homemade pancakes without eggs, here are some of your best bets.
Aquafaba
If you’ve never heard of it, aquafaba is the liquid from canned chickpeas that magically whips up just like egg whites. According to our Test Kitchen, aquafaba is one of the best universal substitutes for eggs in pancakes. To use it, simply drain the liquid and substitute 3 tablespoons of aquafaba per 1 whole egg.
Chia Seeds or Ground Flaxseed
These powerful seeds thicken beautifully when mixed with water. Combine 1 tablespoon of chia seeds or ground flaxseed ($3, Walmart) with 3 tablespoons of water per egg. Allow the egg replacement to thicken for 5 to 10 minutes before adding to your pancake recipe.
Starches
A lot of pancake mixes ($5, Target) that call for just water without eggs are made with starches such as corn starch or potato starch. These help bind and thicken pancakes without eggs. Use 1 tablespoon of starch (i.e. corn, tapioca, potato) mixed with 3 tablespoons of water per egg. You can also try a premade egg replacer ($5, Target) that’s made with a combo of starches and follow the package instructions. While our Test Kitchen hasn’t tested each recipe with each egg substitute, you can definitely give them a try in one of our favorite pancake recipes. Looking for a pancake recipe without eggs or milk? Try our plant-based banana pancakes.
