What happens if you make pancakes without eggs?

Making pancakes without eggs will affect the texture and structure of the pancakes. Eggs serve several important functions in pancake batter:

1. Binding: Eggs act as a binder, helping to hold the pancake ingredients together and prevent the pancakes from falling apart. Without eggs, the pancakes may be more crumbly and fall apart more easily.

2. Structure: Eggs contribute to the structure of the pancakes by creating air pockets when beaten into the batter. These air pockets expand during cooking and give pancakes a light and fluffy texture. Without eggs, the pancakes may be denser and less airy.

3. Color and Flavor: Eggs add a golden color and a slightly rich flavor to pancakes. Without eggs, the pancakes may be paler in color and less flavorful.

4. Emulsification: Eggs help to emulsify the fat in the batter, creating a smooth and creamy mixture. Without eggs, the fat may separate from the other ingredients, leading to a less consistent texture.

Overall, while it is possible to make pancakes without eggs using alternative ingredients like flaxseed or vegan egg replacers, the resulting pancakes will have a different texture and taste compared to traditional egg-based pancakes.