Which is the best egg substitute for pancakes?

In this brief guide, we are going to answer the question “which is the best egg substitute for pancakes?” with an in-depth analysis of which is the best egg substitute for pancakes. Moreover, we are going to discuss how to make pancakes without eggs.

Which is the best egg substitute for pancakes?

Greek yogurt or sour cream is one of the best egg substitutes for pancakes. Some other best egg substitutes for pancakes are

  • Applesauce
  • Mashed Banana
  • Ground Flaxseeds or Chia Seeds
  • Commercial Egg Replacer
  • Tofu
  • Avocado or pumpkin puree

What makes Greek yogurt or sour cream the best egg substitute for pancakes?

Greek yogurt or sour cream not only adds moisture to the pancakes but can also be used as a substitute for eggs in pancakes. It is recommended to substitute ¼ cup yogurt for each egg in your pancakes.

What makes mashed bananas the best egg substitute for pancakes?

Mashed bananas are another excellent egg substitute. When mashed bananas are used in baked goods, they impart a highly rich flavor as well as a supremely fluffy texture. A quarter cup of mashed bananas can be substituted with one egg.

What makes applesauce the best egg substitute for pancakes?

The apples are boiled and mashed to make applesauce. When created organically, applesauce is normally sweet, however unsweetened applesauce is also available on the market. In baking, 1/4 cup applesauce may readily replace eggs.

What makes avocado or pumpkin puree the best egg substitute for pancakes?

These two fruits can be used as egg substitutes in puree or mashed form. These are typically unsweetened and do not impart any flavor to the baked goods. In place of a single egg, one-fourth cup of each is sufficient.

What makes ground flax seeds or chia seeds the best egg substitute for pancakes?

Flaxseeds or chia seeds can be used in place of eggs. They are high in healthful fats and have a sticky texture when pureed. These features work well to provide baked goods a good texture and a nutritious taste.

What makes tofu the best egg substitute for pancakes?

Because tofu contains a lot of water, adding it to the batter helps to bind the ingredients together. It has a high nutritional value, thus its inclusion improves the nutritional profile of the baked food.

What makes artificial egg replacers the best egg substitute for pancakes?

There are a variety of artificial egg substitutes on the market. A minimal amount of them is required in the batter, and they perform all of the activities of leavening, lifting, and binding during baking. It is recommended that only the specified amount be added to the batter; otherwise, the taste may be affected.

How to make pancakes without eggs?

  • In a bowl mix together all the dry ingredients, the required quantity of flour, salt, baking soda, and baking powder. 
  • In another bowl mix the wet ingredients like melted butter, applesauce, flaxseed or chia seed paste, some milk, and vanilla essence. 
  • Set this mixture aside for some time.
  • Now apply a small quantity of oil to the pan and preheat the pan on medium flame.
  • Mix the dry and wet ingredients in a bowl and stir them thoroughly until a uniform batter is obtained.
  • Now, take a cup and measure 1/4th batter in it. Then pour this batter onto the pan. 
  • Allow the batter to spread naturally on the pan surface. 
  • Let it cook for 2-3 minutes on medium heat.
  • After bubbles start to form on the surface of the pancake, flip the half-cooked pancake to the other side. 
  • Let this side get cooked for 2-3 minutes until golden brown.
  • Once both sides are golden brown, dish out the pancakes on a plate and serve them hot with syrup.

You can read how to make eggless waffles here.

Conclusion:

In this brief guide, we answered the question “which is the best egg substitute for pancakes?” with an in-depth analysis of which is the best egg substitute for pancakes. Moreover, we discussed how to make pancakes without eggs.

Citations:

https://www.acouplecooks.com/best-egg-substitute-for-pancakes/#:~:text=Greek%20yogurt%20or%20sour%20cream,egg%20in%20your%20pancake%20recipe.
https://www.healthline.com/nutrition/egg-substitutes
https://namelymarly.com/pancakes-without-eggs/

Mahnoor Asghar is a Clinical Nutritionist with a bachelor's degree in Nutrition and Dietetics. She is compassionate and dedicated to playing her part in the well-being of the masses. She wants to play a fruitful role in creating nutrition and health-related awareness among the general public. Additionally, she has a keen eye for detail and loves to create content related to food, nutrition, health, and wellness.