Yes, you can absolutely put a raw egg in pancake mix. Adding an egg to pancake batter is quite common and can help make the pancakes fluffier and richer.
Why Add Egg to Pancake Mix?
There are a few reasons to add egg to pancake batter made from a prepared mix:
- Eggs help bind the ingredients together and add structure to the batter.
- They add moisture and tenderness to the pancakes.
- Eggs provide extra protein and nutrients.
- They help the pancakes rise higher and develop a lighter, fluffier texture.
- The extra fat from the egg yolk gives the pancakes a richer flavor and golden color.
Most packaged pancake mixes are designed to have an egg added to complete the batter. The proteins in the egg coagulate when heated on the griddle, which helps set the pancake structure. Without the egg, pancakes may turn out quite flat.
How to Add Egg to Pancake Mix
Adding an egg to pancake batter made from a mix is very easy:
- Prepare the pancake mix according to package directions. This usually involves combining the dry mix with milk or water.
- Crack 1 large egg into the batter and whisk until fully incorporated.
- For even fluffier pancakes, separate the egg and fold in the whipped egg white after mixing in the yolk.
- Let the batter rest for 5-10 minutes before cooking the pancakes to allow the flour to hydrate.
- Cook the pancakes according to package directions, being careful not to overmix the batter.
The egg can be whisked into the wet ingredients before adding to the dry mix, or whisked right into the full batter. Both methods work well to distribute the egg evenly.
How Many Eggs per Batch of Pancakes?
Most pancake mix packages call for 1 large egg per cup of pancake mix. However, you can adjust the egg amount to achieve your desired texture:
| Eggs | Texture |
|---|---|
| 1 egg per cup of mix | Standard fluffy pancake texture |
| 2 eggs per cup of mix | Ultra fluffy and tender |
| 1 egg per 2 cups of mix | Denser and more cake-like |
| No egg | Flat, dense pancakes |
Keep in mind that adding too much egg can give the pancakes an overly eggy flavor and yellow color. For most recipes, 1 large egg per cup of mix provides the right balance.
What About Using Egg Substitutes?
If you need to avoid eggs, there are a few egg substitutes you can use in pancake batter:
- Applesauce or Banana: Replace egg with 1/4 cup unsweetened applesauce or mashed banana per egg. Helps bind the batter but doesn’t provide lift.
- Chia or Flax Seeds: Mix 1 tablespoon ground chia or flax seeds with 3 tablespoons water, let thicken for 5 minutes. Replaces 1 egg.
- Aquafaba: The liquid from a can of chickpeas can mimic egg whites. Use 3 tablespoons per egg.
- Commercial Egg Replacer Powders: Add as directed on package for number of eggs.
While egg substitutes can work, the texture may be somewhat less light and tender without real eggs. But those with egg allergies can still enjoy great homemade pancakes!
Conclusion
Adding a raw egg to pancake mix helps create the quintessential fluffy pancake texture so many of us crave. The egg binds, tenderizes, and provides a lift to the batter. Though most mixes are formulated for one egg per cup, you can adjust this amount up or down to achieve your ideal pancake. With a few simple ingredients and basic techniques, you can start your morning off right with fluffy stacked pancakes cooked to golden perfection.