What Can I Substitute for Vegetable Oil in Pancakes

If you’re out of vegetable oil or simply want a healthier alternative for your pancakes, there are plenty of great substitutes for vegetable oil in pancakes to try. Options like melted butter or coconut oil provide a rich flavor, white applesauce or mashed bananas add a natural sweetness and moisture. Greek yogurt or sour cream can also work, beginning your pancakes a slightly tangy twist. Whether you’re looking for healthier ingredients or just experimenting, these substitutes can keep your homemade pancakes delicious and fluffy.

Sour Cream Substitute for Vegetable Oil in Pancakes

Sour cream adds moisture and a slight tang to pancakes, making them rich and tender. Use it in equal amounts to vegetable oil, typically about ¼ cup for a standard batch of pancakes. With its low smoke point, sour cream is best for cooking pancakes on medium heat to avoid burning. Using plain yogurt will give it a similar flavor. For a delicious recipe, combine:

Sour Cream Substitute Ingredients

• 1 ½ cups all purpose flour
• 3 ½ teaspoons baking powder
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• 1 ½ cups milk
• ¼ cup sour cream
• 1 egg
• 1 teaspoon vanilla extract (optional)

Sour Cream Substitute Baking Steps

1. Mix Dry Ingredients Together in a Large Bowl: 1 ½ cups all purpose flour, 3 ½ teaspoons baking powder, 1 tablespoon sugar, and ¼ teaspoon salt in a medium sized mixing bowl.
2. Add in 1 ½ cup milk, ¼ cup sour cream, and 1 egg.
3. Stir until combined.
4. Add more milk a little at a time if you like thinner pancakes.
5. Heat the griddle over medium heat (300 degrees). Make sure your baking temperature isn’t too high. 
6. Spread butter over the top of the griddle or spray with a non-stick spray. 
7. Pour batter on the griddle and heat until bubbles are formed on the first side. This will take 2-3 minutes at the most. 
8. Once you can see several bubbles, they are ready to flip. 
9. Flip the pancakes over and cook for about one more minute.
10. Take them off the griddle and serve warm.  

You can top them with maple syrup, berries, butter, powdered sugar, chocolate chips, or honey.

Applesauce Substitute for Vegetable Oil in Pancakes

Applesauce brings natural sweetness and moisture to pancakes, making them lighter and slightly fruity in flavor. Replace vegetable oil with an equal amount of applesauce, usually around ¼ cup, for a healthier alternative. Since applesauce has a lower smoke point than oil, cook the pancakes on medium heat to prevent sticking or burning. For a great recipe, combine:

Applesauce Substitute Ingredients

• 1 ½ cups all purpose flour
• 3 ½ teaspoons baking powder
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• 1 ½ cups milk
• ¼ cup applesauce
• 1 egg

Applesauce Substitute Baking Directions

• Mix Dry Ingredients Together in a Large Bowl: 1 ½ cups all purpose flour, 3 ½ teaspoons baking powder, 1 tablespoon sugar, ¼ teaspoon cinnamon, and ¼ teaspoon salt in a medium sized mixing bowl.
• Add in 1 ½ cup milk, ¼ cup applesauce, and 1 egg.
• Stir until combined.
• Add more milk a little at a time if you like thinner pancakes.
• Heat the griddle over medium heat (300 degrees). Make sure your baking temperature isn’t too high. 
• Spread butter over the top of the griddle or spray with a non-stick spray. 
• Pour batter on the griddle and heat until bubbles are formed on the first side. This will take 2-3 minutes at the most. 
• Once you can see several bubbles, they are ready to flip. 
• Flip the pancakes over and cook for about one more minute.
• Take them off the griddle and serve warm.  

You can top them with maple syrup, berries, butter, powdered sugar, chocolate chips, or honey.

Pumpkin Puree Substitute for Vegetable Oil in Pancakes

Pumpkin puree adds a rich, earthy flavor and plenty of moisture to pancakes, perfect for a fall-inspired twist. Swap out vegetable oil with an equal amount of pumpkin puree, about ¼ cup, to keep the pancakes light and flavorful. Since pumpkin puree has a low smoke point, cook the pancakes on medium heat to avoid burning. For a cozy recipe, combine:

Pumpkin Puree Substitute Ingredients

• 1 ½ cups all purpose flour
• 3 ½ teaspoons baking powder
• 1 tablespoon granulated sugar or brown sugar
• ¼ teaspoon salt
• ¼ teaspoon pumpkin pie spice
• 1 ½ cups milk
• ¼ cup pumpkin puree
• 1 egg

Pumpkin Puree Substitute Baking Directions

• Mix Dry Ingredients Together in a Large Bowl: 1 ½ cups all purpose flour, 3 ½ teaspoons baking powder, 1 tablespoon sugar, ¼ teaspoon pumpkin pie spice, and ¼ teaspoon salt in a medium sized mixing bowl.
• Add in 1 ½ cup milk, ¼ cup pumpkin puree, and 1 egg.
• Stir until combined.
• Add more milk a little at a time if you like thinner pancakes.
• Heat the griddle over medium heat (300 degrees). Make sure your baking temperature isn’t too high. 
• Spread butter over the top of the griddle or spray with a non-stick spray. 
• Pour batter on the griddle and heat until bubbles are formed on the first side. This will take 2-3 minutes at the most. 
• Once you can see several bubbles, they are ready to flip. 
• Flip the pancakes over and cook for about one more minute.

Butter Substitute for Vegetable Oil in Pancakes

Butter gives pancakes a rich, creamy flavor and a satisfying texture when used instead of vegetable oil. Replace vegetable oil with an equal amount of melted butter, about 3-4 tablespoons, for a more indulgent taste. Butter has a lower smoke point than oil, so cook the pancakes on medium heat to prevent browning too quickly. For a classic recipe, combine:

Butter Substitute Ingredients

• 1 ½ cups all purpose flour
• 3 ½ teaspoons baking powder
• 1 tablespoon granulated sugar or brown sugar
• ¼ teaspoon salt
• 3 tablespoons
• 1 ½ cups milk
• 3 tablespoons melted butter
• 1 egg

Butter Substitute Baking Steps

• Mix Dry Ingredients Together in a Large Bowl: 1 ½ cups all purpose flour, 3 ½ teaspoons baking powder, 1 tablespoon sugar, and ¼ teaspoon salt in a medium sized mixing bowl.
• Add in 1 ½ cup milk, 3 tablespoons of melted butter, and 1 egg.
• Stir until combined.
• Add more milk a little at a time if you like thinner pancakes.
• Heat the griddle over medium heat (300 degrees). Make sure your baking temperature isn’t too high. 
• Spread butter over the top of the griddle or spray with a non-stick spray. 
• Pour batter on the griddle and heat until bubbles are formed on the first side. This will take 2-3 minutes at the most. 
• Once you can see several bubbles, they are ready to flip. 
• Flip the pancakes over and cook for about one more minute.

Coconut Oil for Vegetable Oil in Pancakes

Coconut oil adds a subtle tropical flavor and extra moisture to pancakes, making them light and slightly sweet. Substitute vegetable oil with an equal amount of melted coconut oil, typically ¼ cup, to get a similar texture but with a hint of coconut. With a higher smoke point than butter, coconut oil allows you to cook the pancakes on medium-high heat without burning. For a delicious recipes, combine:

Coconut Oil Substitute Ingredients

• 1 ½ cups all purpose flour
• 3 ½ teaspoons baking powder
• 1 tablespoon granulated sugar or brown sugar
• ¼ teaspoon salt
• 3 tablespoons
• 1 ½ cups milk
• ¼ cup melted coconut oil
• 1 egg

Coconut Oil Baking Steps

• Mix Dry Ingredients Together in a Large Bowl: 1 ½ cups all purpose flour, 3 ½ teaspoons baking powder, 1 tablespoon sugar, and ¼ teaspoon salt in a medium sized mixing bowl.
• Add in 1 ½ cup milk, ¼ cup melted coconut oil, and 1 egg.
• Stir until combined.
• Add more milk a little at a time if you like thinner pancakes.
• Heat the griddle over medium heat (300 degrees). Make sure your baking temperature isn’t too high. 
• Spread butter over the top of the griddle or spray with a non-stick spray. 
• Pour batter on the griddle and heat until bubbles are formed on the first side. This will take 2-3 minutes at the most. 
• Once you can see several bubbles, they are ready to flip. 
• Flip the pancakes over and cook for about one more minute.

Banana Substitute for Vegetable Oil in Pancakes

Bananas bring natural sweetness and a creamy texture to pancakes, making them moist and flavorful. Use mashed bananas in place of vegetable oil, with about ½ cup of mashed banana for every ¼ cup of oil. Since bananas have a lower smoke point, cook the pancakes on medium heat to avoid sticking or burning. Fruit purees offer a great way to add delicious twist and rich flavors to your fluffy pancakes. For a tasty recipe, combine:

Banana Substitute Ingredients

• 1 ½ cups all purpose flour
• 3 ½ teaspoons baking powder
• 1 tablespoon granulated sugar or brown sugar
• ¼ teaspoon salt
• 3 tablespoons
• 1 ½ cups milk
• ½ cup mashed bananas
• 1 egg

Banana Baking Steps

• Mix Dry Ingredients Together in a Large Bowl: 1 ½ cups all purpose flour, 3 ½ teaspoons baking powder, 1 tablespoon sugar, and ¼ teaspoon salt in a medium sized mixing bowl.
• Add in 1 ½ cup milk, ½ cup mashed bananas, and 1 egg.
• Stir the pancake batter until combined.
• Add more milk a little at a time if you like thinner pancakes.
• Heat the griddle over medium heat (300 degrees). Make sure your baking temperature isn’t too high. 
• Spread butter over the top of the griddle or spray with a non-stick spray. 
• Pour batter on the griddle and heat until bubbles are formed on the first side. This will take 2-3 minutes at the most. 
• Once you can see several bubbles, they are ready to flip. 
• Flip the pancakes over and cook for about one more minute.

What can I eat with these variations?

1. Whipped Cream-Add some fresh whipped cream when serving.
2. Fresh Fruit- Fresh berries, sliced bananas, fresh strawberries, apple cinnamon, lemon curd, lemon juice, or a fruit salad make for a great topping and side.
3. Scrambled Eggs- A light, fluffy side that adds some extra protein to the meal. You can make these using large eggs or egg whites. 
4. Drinks- Fresh coffee, orange juice, hot chocolate, and milk.

Final Thoughts

When looking for the best substitutes for vegetable oil in pancakes, you have plenty of options to choose from that can add flavor and health benefits. Ingredients like applesauce, mashed bananas, coconut oil, butter, and sour cream all work well, each bringing their unique flavor and texture to any original recipe. Whether you’re aiming for a healthier option or just want to switch up the flavor, these pancake substitutes offer great versatility. Experiment with these vegetable oil alternatives in your next pancake recipe for delicious results that suit your taste and dietary preferences.

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