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I'd like to make pancakes. I have all the other ingredients that I'd normally use (flour, canola oil, sugar, salt, and corn starch) in a pancake mix, but I don't have any eggs.

Can I substitute milk, or more of one of the other ingredients, in lieu of the eggs?

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Google egg-less pancakes, plenty of recipes –  TFD Feb 17 '12 at 1:01

8 Answers 8

up vote 4 down vote accepted

Ener G Egg Replacer Ingredients: Potato starch, tapioca flour, leavening (calcium lactate [non-dairy], calcium carbonate, citric acid), cellulose gum, carbohydrate gum

Ener G Egg Replacer has always worked well for me. I keep it in the house for times when I don't have eggs on hand and want to bake something.

There is also recipes like this one for vegan pancakes.

1 1/4 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups water
1 tablespoon oil
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Nope. Egg is there to make the rest of the ingredients stick when baked. You cannot get around that.

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So how does a flour tortilla work then? –  TFD Feb 17 '12 at 1:00
    
@tfd if you look at recipes, tortillas seem to be made with a dough, not with a batter, e.g. allrecipes.com/recipe/tortillas-ii/detail.aspx - they stick together for the same reason a pie crust sticks together. In a pancake, it is really the egg which binds the rest, not the flour, because you don't have enough flour. –  rumtscho Feb 17 '12 at 12:05
    
@rumtscho Handmade tortillas are made from a dough. Tortillas can b made on machine using a batter, no eggs! –  TFD Feb 18 '12 at 1:12
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I suspect that a pancake made without eggs would be quite like a flour tortilla. It's not so much that the egg makes the ingredients stick together -- water and flour do that pretty well by themselves. But eggs, together with leavening, give a pancake its soft, foamy structure. Without leavening (and a little extra liquid) you'll get a crepe, which is tortilla-shaped, but has a much different texture, again due to the eggs. –  Caleb Feb 18 '12 at 7:13
    
You can get around it using other ingredients to serve the same function. –  sourd'oh Nov 27 '13 at 17:05

Fine cornmeal, if you have it, can replace maybe 10% of the flour. Probably you'll need a drop more liquid without the egg too.

This will change the flavor and texture of the pancakes, but I have found most folks are agreeable to the switch. Fluffier and drier (soaks up more syrup) vs. rubbery and eggy.

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3 tbs of mayonnaise will do the trick.

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I find this strange as a suggestion for a recipe where the eggs are used for binding. Maybe you could expand on how it changes the texture as opposed to normal pancakes. –  rumtscho Mar 6 '13 at 17:06
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Mayonnaise contains egg, so it's not a great substitute for eggs. –  Chris Steinbach Mar 6 '13 at 18:41
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@ChrisSteinbach- The asker doesn't have eggs- they might have mayo. If it works this would be a reasonable answer to the question. –  Sobachatina Apr 22 '13 at 22:57

Flax seed soaked briefly in water is a common substitute for eggs.

1 unit flax seed 4 units water

Time: 4 min

Example: Soak 1 tsp of flax seed in 4 tsp of water for 3 to 6min.

Use as you would eggs. Best results seem to be with pancakes. Results mixed for fluffy cakes and baked goods that really need to rise.

I've also had success using the same ratio but with tablespoons.

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I use ground flax seed. I wouldn't think whole seed would work well. Additionally some use ground golden flax because it looks a bit closer to eggs but I think this is not really that important. –  John Dyer Mar 8 '13 at 22:49
    
Whole seed does work pretty well, but I've always seen it soaked for much longer or simmered in the water. –  sourd'oh Nov 27 '13 at 17:03

Vegan chefs also use chia seeds for baking cakes, breads and pancakes. They're the same seeds you use for Chia Pets. You can use them whole or grind them up. Use 1 tablespoon whole seeds or 1/2 Tbsp. ground per egg. Put in a small amount of liquid that is being used in recipe and let soak 15 to 20 mins. It forms a gel that binds like egg.

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The page you linked to says a tablespoon of meal (ground) per egg, but you say half a tablespoon - which is right? And can you really use them whole as easily as ground? –  Jefromi Mar 8 '13 at 6:25
    
Web site deleted. The wrong site was chosen. I did indicate whole or ground. –  Onepotmeals Apr 22 '13 at 22:12

What you need to substitute is the binding ability of the eggs. There are a few ways to do this...

There are a variety of seeds that produce mucilage when soaked in water. This sticky substance can work very well to bind baked goods together. To use, you soak the seeds or seed meal in water until the water becomes thick. If whole seeds are used, the water may be heated to speed up the process. Some of the most common seeds that have this characteristic are flax, chia, and buckwheat.

An alternate method that will change the characteristic of your pancakes a bit is to incorporate something that contains pectin. This includes many fruits: canned pumpkin, mashed banana, apple sauce, many jams and preserves, etc. The pectin will serve as your binder.

Some eggless pancake recipes also call for small amounts of corn starch (which has some mild binding abilities) or cider vinegar (which aids leavening and helps to tighten dough, but doesn't really bind on it's own).

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most eggless pancake recipes seem to sub eggs for 1 tablespoon of vegetable oil, try that

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