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5 Egg Substitutes for Pancakes: Enrich Your Bakes

Making pancakes and ran out of eggs? We’ve got you. It’s happened to all of us. We want that fluffy stack on our plate, but no eggs in sight.

No biggie, there are some pretty awesome egg substitutes out there. You might even have some in your pantry right now! From mashed bananas to silken tofu, these substitutes can make your pancakes delicious and unique.

Let’s chat about our top picks. Because who wants to run to the store early in the morning? Not us! Read on and see how you can flip your breakfast game.

5 Egg Substitutes for Pancakes

Here are five awesome substitutes for eggs in pancakes that will keep your breakfast delicious and fluffy.

SubstituteTasteTextureRatioSuitable Dishes
Mashed BananaSweet, bananaSoft, mushy1/2 bananaPancakes, waffles, quick breads
ApplesauceSweet, appleSmooth, thick1/4 cupPancakes, muffins, cakes
Ground Flaxseed/ChiaNutty, earthyGrainy, thickens with water1 tbsp + 3 tbsp waterPancakes, breads, cookies
Commercial Egg ReplacerNeutralPowderyVaries by brand, usually 1-2 tspPancakes, baked goods
Silken TofuMild, soySmooth, creamy1/4 cup pureedPancakes, quiches, custards

1 – Mashed Banana

Mashed bananas are sweet and creamy. They add a natural sweetness that’s great for pancakes. Two mashed bananas equal one egg. We need to remember that.

The flavor is strong, but we love it. Bananas make our pancakes extra moist. It’s a little different, but awesome for banana lovers. This substitute works best in recipes where a touch of fruitiness fits.

Sometimes, we even skip the syrup!

2 – Applesauce

The applesauce is a classic egg substitute. It lends a slight apple flavor we appreciate. The pancakes come out moist and sweet.

We use a quarter cup for each egg. It’s a one-to-one ratio. Perfect for those who love a hint of fruitiness. Plus, we often have applesauce on hand.

Pancakes with applesauce are tender and light. It’s an easy swap for eggs. If you like this idea, check out these other applesauce substitutes. You might find new ways to tweak your recipes!

3 – Ground Flaxseed or Chia Seeds

As seed substitutes, ground flaxseed and chia seeds are a great fit. They give a nutty boost that’s distinct and satisfying. We swap one tablespoon of seeds with three tablespoons of water for each egg.

The texture can be a bit grainy, but we’re okay with that. Our pancakes come out dense and hearty. It’s a slightly nutty experience we enjoy.

Seeds keep pancakes moist and chewy. If you like, read more about ground flaxseed substitutes for other ideas.

4 – Commercial Egg Replacer

Commercial egg replacers are the go-to for consistency. They make pancakes light and fluffy, giving a familiar texture. The flavor isn’t noticeable, which is a plus.

Mix one tablespoon of egg replacer with two tablespoons of water per egg. It’s a no-brainer. We appreciate the smooth batter this creates.

We’ve used it countless times and always had great results. No extra flavors, just straightforward pancakes. Perfect if you prefer the classic pancake taste. It’s our dependable choice when eggs are MIA.

5 – Silken Tofu

One of the top egg substitutes for pancakes is silken tofu.

It’s super creamy and keeps the pancakes moist. Replace one egg with a quarter cup of blended tofu.

We love its neutral flavor—it doesn’t overpower the pancakes. Great for those who prefer less sweetness in the morning.

The texture is smooth and light.

Pancakes come out fluffy and soft. We’ve used it in multiple recipes and it’s reliable. Check our silken tofu substitutes for more options.