These fluffy no-egg pancakes are perfect for those who are egg-free or simply looking for a delicious alternative. They are quick to make and can be customized with your favorite toppings!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon cinnamon for added flavor
Instructions
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Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and cinnamon (if using) until well combined.
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Mix the Wet Ingredients:
In a separate bowl, combine the milk, vegetable oil, and vanilla extract. Stir until the mixture is smooth.
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Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay. Let the batter sit for about 5 minutes to thicken slightly.
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Preheat the Pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or cooking spray.
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Cook the Pancakes:
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. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
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Serve:
Remove the pancakes from the skillet and keep warm 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 a thicker pancake, let the batter sit a little longer before cooking.
- Add-ins like blueberries, chocolate chips, or nuts can be mixed into the batter for extra 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 no-egg pancakes!
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