These fluffy pancakes are perfect for a delightful breakfast or brunch, and they are made without milk! Enjoy them with your favorite toppings like syrup, fruit, or whipped cream.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup water (or substitute with almond milk or oat milk for a non-dairy option)
- 2 tablespoons vegetable oil (plus more for cooking)
- 1 teaspoon vanilla extract (optional)
Instructions
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Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. This will ensure that the leavening agents are evenly distributed throughout the flour.
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Mix the Wet Ingredients:
In a separate bowl, beat the egg. Then add the water, vegetable oil, and vanilla extract (if using). Whisk until the mixture is smooth and well combined.
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Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough pancakes.
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Preheat the Pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of vegetable oil.
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Cook the Pancakes:
Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
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Flip and Finish Cooking:
Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
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Serve:
Remove the pancakes from the skillet and keep them warm in a low oven (around 200°F or 95°C) while you cook the remaining batter. Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Tips
- For extra fluffiness, let the batter rest for about 5-10 minutes before cooking.
- You can add mix-ins like chocolate chips, blueberries, or nuts to the batter for added flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave before serving.
Enjoy your delicious, fluffy no-milk pancakes!
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