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A stack of pancakes, butter, and maple syrup is one of the sweetest ways to start your day. But if you open the fridge and don't have any eggs, our egg substitutes for pancakes mean there's no need to run to the store or settle for a less satisfying breakfast. Yes, pancakes without eggs can definitely still happen—probably with items already in your pantry. We're not just talking vegan pancake recipes or boxed mixes, either.

Here, we have some Test Kitchen tips for egg substitutes for pancake recipes, including buttermilk pancakes and more. So whether you're short on eggs, have an allergy, or follow a vegan diet, here's how to make pancakes without eggs that will still be super moist, fluffy, and delicious.

The Best Egg Substitutes for Pancakes

Most classic pancake recipes require at least one egg in the batter. When you want to make homemade pancakes without eggs, here are some of your best bets.

Aquafaba

If you've never heard of it, aquafaba is the liquid from canned chickpeas that magically whips up just like egg whites. According to our Test Kitchen, aquafaba is one of the best universal egg substitutes for pancakes. To use it, simply drain the liquid and substitute 3 tablespoons of aquafaba per 1 whole egg.

Chia Seeds or Ground Flaxseed

These powerful seeds thicken beautifully when mixed with water. Combine 1 tablespoon of chia seeds or ground flaxseed with 3 tablespoons of water per egg. Allow the egg substitute for pancakes to thicken for 5 to 10 minutes before adding to your recipe.

Starches

Many pancake mixes that call for water without eggs are made with starches such as cornstarch or potato starch. These help bind and thicken pancakes without eggs. Use 1 tablespoon of starch (i.e., corn, tapioca, potato) mixed with 3 tablespoons of water per egg. You can also try a premade egg replacer that's made with a combo of starches and follow the package instructions.