Eggless Milkless Pancakes

In a mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.

In a separate bowl, combine the water, vegetable oil, and vanilla extract. Mix well.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing; it’s okay if there are a few lumps.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little oil or cooking spray.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 3-4 minutes.

Flip the pancakes gently and cook for another 2-3 minutes until golden brown and cooked through.

Remove from the skillet and keep warm while cooking the remaining pancakes. Serve with your favorite syrup or toppings.