These fluffy eggless pancakes are perfect for a cozy breakfast for two. They are light, delicious, and easy to make with simple ingredients. Enjoy them with your favorite toppings!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons vegetable oil (or melted butter)
- 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 medium mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined. This will ensure that the baking powder is evenly distributed throughout the flour.
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Mix the Wet Ingredients:
In a separate bowl, combine the milk, vegetable oil (or melted butter), and vanilla extract. Whisk until the mixture is smooth and well blended.
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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. Let the batter rest for about 5 minutes. This will help the pancakes become fluffier.
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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 butter.
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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. Remove from the skillet and keep warm while you repeat with the remaining batter.
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Serve:
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or chocolate chips. Enjoy your delicious eggless pancakes!
Tips
- For added flavor, consider mixing in some cinnamon or nutmeg to the dry ingredients.
- If you want to make the pancakes even fluffier, you can let the batter rest for a little longer, up to 10 minutes.
- These pancakes can be stored in the refrigerator for up to 2 days or frozen for later use. Reheat in a toaster or microwave before serving.
Enjoy your delightful breakfast!
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