@andycarolan Eggs do different things in different cooking/baking contexts, but I really like Nicola Lamb's overview of the role of eggs in a classic victoria sponge cake.

Kitchen Project #72: All about cake

Your ultimate guide to all things fluffy ft. THE Victoria sponge

(kitchenprojects.substack.com)

I imagine in pancakes, they are doing much the same but scaled down: some leavening, some binding and fat distribution, some keeping things fluffy. And then a tiny bit of richness (I assume) from the yolk itself.

So perhaps bc pancakes are (usually) so thin, other subs can more easily be used? Although I have to admit I've not found a really rich, fluffy, thicker vegan pancake recipe I like.

In other baking, it's much harder to swap out eggs and still get similar results between egg/non-egg versions.