Substitute for eggs in baking for pancakes

When replacing a large egg in pancake batter, these substitutions offer varying degrees of success for achieving the perfect fluffy texture.

My recipe needs large of eggs in baking → every ratio below adjusts

Yogurt

1 tbsp plain yogurt

Yogurt is a strong substitute for pancakes because its acidity reacts with baking soda to create lift, resulting in a tender and slightly tangy pancake.

Flax Egg

1 tbsp ground flaxseed + 3 tbsp water

Flax eggs create a gel that binds pancakes well but can impart a nutty flavor and a denser, chewier texture that is less ideal for light, fluffy pancakes.