Can You Make Pancakes without Eggs? The honest truth

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Whether you’re wondering if you can make pancakes without eggs because you’re allergic or because you don’t have any, this guide is for you!

Eggs are considered an important part of pancake batter, as they act as a binding agent and also add a little bit of moisture and richness.

Without the eggs or a similar binding agent, you will end up with a batter that doesn’t bind together and instead falls apart – not ideal for making the perfect pancake!

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But you don’t need to run out to the store right now if you realized you don’t have eggs.

You do have some interesting options, which we’ll talk about below in this guide on making pancake mix without eggs.

pancakes with syrup
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Can you cook pancakes without eggs?

You can cook pancakes without eggs, but you should also substitute something for eggs in your pancake batter instead of leaving them out completely.

There are some ingredients in recipes, like salt, for instance, that will mostly just impact the flavor of your dish.

But other things, like eggs, are more essential components for structural and texture reasons.

If you just leave out the eggs completely, you will likely end up with a pancake that falls apart and doesn’t really resemble the fluffy breakfast dish that you’re looking for.

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Can you make Bisquick pancakes without eggs?

You can make Bisquick pancakes without eggs, but should use one of the substitutes below.

Egg substitute in pancakes

There are plenty of substitutes for eggs in pancake mixes, ranging from the “you probably have this in the kitchen” to the “you’ve probably never heard of this”!

1. Flax, Chia, or Buckwheat Seeds

These seeds, when soaked in water, produce something called mucilage which helps bind ingredients together in your pancakes.

chia seeds
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You’ll want about 1 teaspoon of the seed, soaked in 3-4 teaspoons of water until the water becomes thick.

This is a great way to keep your pancakes bound together without changing the taste or texture too much without eggs.

chia seeds
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2. Canned Pumpkin Puree

Pumpkin puree contains something called pectin, which acts as a binding agent.

When you use something like canned pumpkin puree in your pancake, you’ll help the ingredients bind together and get a bit of an extra pumpkin-y taste!

Great for Fall pancakes and Halloween themed pancakes!

Add 1/4 cup of puree per egg.

3. Mashed Banana

Mash a banana until it’s complete goo and starts resembling more of a paste than a banana.

This also contains pectin, which is going to bind your pancake batter together.

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This will give your pancakes a fresh banana taste too!

Use 1/4 cup of mashed banana per egg.

4. Applesauce

Yet another fruit-based ingredient that contains pectin, the binding agent, applesauce is a great option as an egg substitute in pancake mixes.

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It also won’t change the taste as much as the banana or pumpkin puree usually does.

You can use 1/4 cup of applesauce per egg.

5. Jam

Want a fruity flavored pancake? Jam, made from fruit, also naturally has pectin in it so you don’t have to worry about finding eggs.

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Throw in 1/4 cup of jam into your pancake batter (make sure it’s a flavor you like!) and enjoy the sticky binding properties and the delicious puffy pancake.

6. Apple Cider Vinegar

If you don’t have any of the above ingredients, you still have more options.

Apple cider vinegar (not just apple cider, but specifically apple cider vinegar) has slight binding properties.

Not as much as pectin or chia or flax seeds, but enough that it can help you in a pinch.

Try a tablespoon of apple cider vinegar per egg.

7. Mayo

Did you know that mayo has eggs in it?

You might not have eggs, but if you have mayo, then this can help do the trick.

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Add 1/4 cup of mayo per egg and enjoy the rich flavor.

8. Vegetable Oil mixed with Corn Starch

Perhaps the two most easily found ingredients in most people’s pantries, vegetable oil mixed with corn starch is an interesting egg substitute in pancakes.

olive oil
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These ingredients combined can both help with binding the rest of the batter together (typically oil won’t do it alone, which is why you need the corn starch).

Consider using 1/3 tablespoon of corn starch mixed with 2/3 tablespoon of vegetable oil per egg.

Egg Free Pancakes Recipe

When it comes to finding an egg replacer for pancakes, you do have to test it out a bit to find out what works for you and whether you like binding agents that give a bit of extra flavor like jelly or pumpkin puree, or whether you prefer to try to keep the taste similar to a regular pancake.

If you just want an egg free pancake recipe that’s already formulated to not need eggs, then follow this one!

pancakes with syrup
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  • 1 and 1/4 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1 tbsp sugar
  • 1/4 teaspoon salt
  • 2 tbsp butter
  • 1 cup buttermilk
  • 2 tbsp whole milk

Method for making eggless pancakes

Melt the butter into a separate dish.

Combine the butter with the buttermilk and whole milk.

Combine the dry ingredients in one bowl.

Mix the dry ingredients and wet ingredients together.

Wallah, eggless pancakes! Cook as normal on a skillet with a little bit of butter on a skillet.

Flip when you see bubbles coming through, and cook for about 1 minute more on the other side.

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