A fluffy stack of pancakes is a breakfast staple that requires only a few staple ingredients -- eggs, milk, flour and baking powder. Eggs, however, sometimes pose a problem for people with allergies or dietary restrictions. The good news is that you can still enjoy delicious pancakes at your morning table when you know what substitutions to make.
Use fruit in place of eggs. Some options include one-half mashed banana, 1/4 cup of applesauce or 1/4 cup of pumpkin puree per egg.
Substitute flaxseed powder. Mix 1 tsp. of flaxseed powder with 1/4 cup of water to replace each egg called for in the recipe. Allow the mixture to stand for 10 minutes before use.
Try mayonnaise. Three tbsp. of mayonnaise for each egg is the recommended replacement.
Use a powdered egg replacement. Read the package instructions to determine how much powder to substitute for one egg.
Try a combination of common ingredients such as two tbsp. of water, one tbsp. of oil and two tsp. of baking powder for each egg.
If your recipe calls for more than three eggs, ensure that your replacement ingredient serves the same purpose in the recipe as the eggs do, such as moisture, binding or leavening.