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.
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.
Have some left over? Can you freeze eggs? on freezeornot.com
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