If it's a concern because of an egg allergy, be careful with the pancake mixes that only call for adding milk or water. If you check the ingredient list it is made with dried egg whites or egg is already added to the mix, you just don't have to add it to mix it up. My ds is allergic to eggs and I've tried looking for a mix and can't find on truly egg-free.
You can buy a bag of egg replacement (I forget the name of it but I did see it in the organic section of my grocery store for $10, I haven't tried it yet though).
There is a frozen brand of waffles that is egg free, dairy free and gluten free. Of course I can't think of the name of that right now either, my ds didn't like them though.
Ok, I just searched and found this for fluffy eggless pancakes:
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1 cup whole milk
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoons butter
Combine dry ingredients and mix slightly.
Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.
Return pan to stove and stir butter into batter.
When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.
Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.
Some reviews said it called for too much cinnamon so you may want to adjust that. I'm going to have to try this recipe!