Description
Enjoy irresistibly fluffy egg-free pancakes perfect for breakfast or brunch. Made without eggs, these pancakes use simple pantry ingredients and a quick stovetop cooking method to achieve a light, tender texture. Customize with your favorite toppings and enjoy a delicious dairy-free or classic treat.
Ingredients
Scale
Dry Ingredients
- 1 cup Flour (all-purpose or whole wheat)
- 2 tsp Baking Powder (ensure it’s fresh)
- 1 pinch Salt
- 2 tbsp Sugar (adjust based on preference)
Wet Ingredients
- 1 cup Milk (use almond or soy for dairy-free option)
- 1 tsp Vanilla Extract (use pure for best flavor)
- 2 tbsp Oil or Melted Butter (substitute butter for a lighter option)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly distributed.
- Mix Wet Ingredients: In a separate bowl, combine the milk, vanilla extract, and oil or melted butter. Stir well until smooth.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients, stirring just until combined. It’s okay to leave some lumps to keep pancakes fluffy.
- Prepare the Pan: Heat a skillet over medium heat and grease it lightly as needed to prevent sticking.
- Scoop the Batter: Use a ladle to pour about 1/3 cup of batter onto the skillet for each pancake, spacing them apart.
- Cook and Flip: Wait for small bubbles to form on the surface and edges to look set, then carefully flip the pancake and cook until golden brown on the other side.
- Serve Warm: Repeat with remaining batter and serve pancakes warm with your favorite toppings such as syrup, fruit, or yogurt.
Notes
- Do not overmix the batter; some lumps are perfectly fine and help keep pancakes fluffy.
- Use fresh baking powder to ensure proper rise.
- For dairy-free pancakes, substitute milk with almond or soy milk and use oil instead of butter.
- Adjust sugar quantity based on sweetness preference or omit for a less sweet version.
- Cook pancakes on medium heat to avoid burning while ensuring they cook through.
