Eggless Banana Pancakes Recipe (2024)

FAQs

What can I use instead of eggs in pancakes? ›

Vegetable Oil, Baking Powder, and Water: Pancakes are basically a quick bread, and this substitute is a good choice if you need to replace the eggs! Use 1 ½ tablespoons of vegetable oil, one teaspoon of baking powder, and 1 ½ tablespoons of water to equal one egg. Just add the combination to your wet ingredients.

SAM'S TIP: The key to fluffy pancakes is to not over-mix the batter. Batter that is mixed too much will yield dense, flat, rubbery pancakes. Because of this, you should NOT use an electric mixer with this recipe–just stick with a whisk and spatula/spoon.

The trick to keeping the pancakes from falling apart is to keep them small, with about 2 tablespoons of batter for each pancake. Smaller pancakes are easier to flip and they'll cook quicker. Wait until bubbles appear on the surface and the edges look dry.

Banana. Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it's compatible with the other ingredients of the recipe.

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

I simply use baking powder in pancake recipes to make it egg free/vegan and it works very well. You can see the full recipe here. I used 2 tablespoons of vegetable oil mixed with 1/2 teaspoon of corn starch per egg for a pancake mix and it worked great.

Most people add a bit of shortening or oil to the flour before mixing it, but some people just fry the pancakes in butter or oil. A cup of flour will make somewhere around 8 medium size pancakes. To replace one egg when baking, spring for 1/4 cup of vegetable oil. It truly works like a charm.

Should banana pancakes be mushy inside? ›

If your 3-ingredient banana pancakes are mushy inside, it probably means the cooking temperature isn't right. Standard pancakes only have a small amount of sugar, but the natural sugar in the banana tends to brown the pancakes quite quickly so you need to cook on a lower temperature.

Pancakes burn because your pan is too hot. Turn the heat down a little, be patient, and flip the pancakes when the bubbles rising to the top begin to set instead of sinking back into the batter. Try a small test pancake first to check the temperature before using more batter.

To do this, simply pinch the bottom of the spatula with your index finger and middle finger, then place your thumb on top. Once you scoop the pancake into the pan, you'll twist your three fingers to flip the spatula, making it easy for the pancake to flip and slide off without splatters.

Yes, you can refrigerate pancake batter overnight or for up to four days. For best results, make sure to store the pancake batter in an airtight container before placing it in the refrigerator. You can also place the pancake batter into a liquid-safe Ziploc bag or sealable piping bag.

Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

Flour and Water Slurry

To make this egg substitute for frying, combine 1 tablespoon of flour with 2 tablespoons of water until the mixture is lump free. Mix in 1/2 teaspoon of baking powder and 1/8 teaspoon of salt if desired. Use this mixture as you would regular eggs when frying foods.