Best Egg Substitute for Pancakes

Want to make pancakes without eggs? We’ll show you how. Here are the best ideas for an egg substitute for pancakes!

Egg substitute for pancakes

Are you all out of eggs and don’t want to run to the store? Or working around a dietary restriction? Don’t worry. You can make incredible fluffy, delicious pancakes without eggs! There are a few different options: but we’ve got a top favorite. Here are a few options: and a special recipe for you to make your eggless flapjacks, too. It went over very well in our household: so much so that it’s become our go-to. Who needs eggs?

Why are eggs used in pancakes?

Before the substitute ideas, let’s talk about the function of eggs in pancakes and baked goods in general. Why are eggs used in pancakes?

  • Eggs act as a binder. This is one of the most important functions of eggs: they hold baked goods together. Remove the egg from pancakes and without a binder, they’ll fall apart on the griddle.
  • Eggs make things fluffier. Eggs help foods to rise, leaven or puff up, making them have a light and airy texture.
  • Eggs add color and richness in flavor. The egg yolk helps for a golden brown appearance: this is especially noticeable in pancakes. It also adds a rich savory flavor to recipes.
  • Eggs add moisture. One large egg contributes about 3 tablespoons of moisture to the overall recipe.

With this in mind…let’s get to the egg substitutes!

Best egg substitute for pancakes

1. Nut butter or seed butter (peanut, almond, cashew or sunflower).

The best egg substitute for pancakes? Any type of nut butter: peanut butter, almond butter or cashew butter! For nut allergies, you can use a seed butter like sunflower butter. Nut butter does a few things: it helps to work as a binder to stick the batter together, and it adds a lovely richness to the flavor. It also helps with a golden brown color.

You can use 2 tablespoons of nut butter to replace 1 egg. Peanut butter has a stronger nutty flavor than almond butter or cashew butter. See our Vegan Pancakes or Eggless Pancakes recipe below!

2. Flax egg.

Another great egg substitute for pancakes? A flax egg. You can make flax eggs at home using ground flax seed and water. (Here’s How to Make a Flax Egg.) Mix the ground seeds with water, and after 15 minutes they turn into a gel-like substance you can use as a binder in vegan baked goods. This works great in pancakes and other baked goods like banana bread and cookies.

3. Applesauce.

Another egg substitute for pancakes? Applesauce. Fruit purees are a well-known substitute for eggs and for oil in recipes since they add moisture and a bit of binding. Use 1/4 cup applesauce to replace 1 egg in pancakes.

4. Mashed banana.

Mashed banana is another egg substitute for pancakes that works well. You’ll get a hint of banana flavor: but there’s really no downside to a little banana in your flapjacks! This is the same concept as the applesauce above.

5. Yogurt.

A final egg substitute in pancakes? Yogurt. Greek yogurt or sour cream are common tricks to add moisture pancakes (like these Greek yogurt pancakes or sour cream pancakes). But yogurt can also act as a replacement for an egg! We recommend using unflavored plain or Greek yogurt. Substitute 1/4 cup yogurt for every 1 egg in your pancake recipe.

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Vegan pancakes

Best Egg Substitute for Pancakes

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.44 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 to 9 medium pancakes 1x
  • Diet: Vegan


Pancakes without eggs are even better! A secret egg substitute makes these pancakes over the top delicious.


  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon cinnamon 
  • 1 tablespoon baking powder
  • 2 tablespoons light brown sugar (or granulated sugar)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons neutral oil
  • 2 tablespoons creamy peanut butter, almond butter, or cashew butter (or sunflower butter for nut free)
  • 1 1/4 cup milk of choice (2%, oat milk or almond milk)


  1. In a medium bowl, whisk together the all purpose flour, whole wheat flour, cinnamon, baking powder, sugar, and kosher salt.
  2. In a liquid measuring cup, whisk together the oil and peanut butter. Add it to the batter, then immediately add the milk. 
  3. Stir the wet ingredients into the dry ingredients until a smooth batter forms. 
  4. Lightly grease a skillet with coconut oil and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the batter into small circles (a little less than 1/4 cup each). Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until done. Repeat with the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Egg substitute for pancakes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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