Easy Dairy and Egg Free Allergy-Friendly Pancake Recipe (2024)

FAQs

What can I use instead of eggs in pancakes? ›

Remove the egg from pancakes and without a binder, they'll fall apart on the griddle. Eggs make things fluffier. Eggs help foods to rise, leaven or puff up, making them have a light and airy texture. Eggs add color and richness in flavor.

The milk or water allows the batter to thin out and let all other ingredients make delectable cakes! The butter or oil is there to keep the pancakes moist. Eggs give your pancakes structure as well as flavor. These ingredients, in addition to milk or water, come together to be a delicious treat!

Add Dairy for Richness

If your pancake mix simply calls for water, substitute the same amount of milk and enjoy an airier texture. For guaranteed moisture and richness, add some melted butter to your batter. A few tablespoons of Greek yogurt or ricotta cheese will give your pancakes a richer flavor.

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. However, if you'll need more than one egg per recipe you'll want to try a different substitute for eggs.

While an egg is not needed to make our pancakes light and fluffy, some Makers prefer the texture you get when you add an egg to the batter.

Does Krusteaz pancake mix have eggs? ›

Krusteaz Light & Fluffy Buttermilk Complete Pancake Mix now contains egg ingredients. There is a green flag in the corner that says "New & Improved." Please check your pantry if you use this product. Need a replacement? Tr our favorite Egg-Free Milk-Free Pancake recipe from our Safe Eats recipe collection.

Can I Use Water Instead of Milk in Pancakes? Milk adds both flavor and texture to pancake batter, so if you are looking to make pancakes without milk, a simple swap to water doesn't always do the trick. For pancakes made without milk, you'll want to add some flavor through melted butter and vanilla extract.

Use Skimmed Milk to Make Your Pancake Batter

One of the easiest ways to make your pancakes healthier and less calorific is to use skimmed milk as opposed to semi-skimmed or whole milk in your batter.

In recipes calling for melted butter like muffins, quick breads, or pancakes, try substituting an equal amount of vegetable oil or melted coconut oil. Vegetable-based oils add moisture and tenderness. And coconut oil, while dairy-free, is also solid at room temperature, so it will act similarly to butter.

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.

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.

Applesauce. Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.