Usually works
Best ratio: Per egg: ½ a mashed banana, OR 1 tbsp ground flaxseed mixed with 3 tbsp water (left 5 minutes), OR an extra ½ tsp baking powder plus a splash more milk.
For the most reliable fluffy pancakes without eggs, combine ½ a mashed banana (or 3 tbsp of apple sauce) with an extra ½ tsp of baking powder. The mash provides binding and moisture while the raising agent keeps them light. Don’t overmix the batter — a few lumps are fine, and overmixing makes pancakes tough whether or not there are eggs in them.
When it works
- Fluffy American-style pancakes — banana or extra baking powder work well.
- Thin pancakes — a flax 'egg' or just a slightly thinner batter works.
- When you want a vegan batch (use plant milk too).
When it doesn't work
- Very eggy recipes like crêpes that rely on eggs for structure and richness.
- If you use banana but don't want any banana flavour.
Taste & texture difference
Banana adds a mild sweetness and slightly denser crumb. Flax gives a nuttier note and a tender texture. Using extra raising agent keeps the flavour neutral but the pancakes are a touch less rich than with egg.