These fluffy pancakes are perfect for a quick breakfast or brunch, and they’re made without eggs! Enjoy them with your favorite toppings for a delicious start to your day.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Optional toppings: maple syrup, fresh fruit, whipped cream, or chocolate chips
Instructions
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Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt 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. If you prefer thinner pancakes, you can add a little more milk to reach your desired consistency.
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Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface 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 hot 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 them warm in a low oven 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 added flavor, consider mixing in a teaspoon of cinnamon or a handful of chocolate chips to the batter.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster or microwave before serving.
Enjoy your delicious, fluffy no-egg pancakes!
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