The most delicate ingredient in pancake batter is eggs. Eggs that have been removed from their shells but remain uncooked will only last about two days in the refrigerator, meaning you won’t get more than that out of your batter. You don’t want to risk consuming eggs that have gone bad because they have a greater chance of causing foodborne illness, so when you add them to your batter, the countdown begins. There is an easy way to work around this, though: If you’re making homemade batter, just mix the dry ingredients without adding the milk or eggs (you can even pre-measure the milk for ease later). This way, you can make the dry batter a few days in advance and still save time. When you’re ready to make the pancakes, just add the milk and eggs, whisk together, and you’re ready to go.
It is possible to make pancakes without eggs, but you’ll need to add other ingredients like oil and butter to balance this out. If you need to keep the batter for an extended period of time, eggless pancakes are an option.
