These fluffy pancakes made with self-rising flour are perfect for a quick breakfast or brunch. They are egg-free, making them suitable for those with egg allergies or dietary preferences. Enjoy them with your favorite toppings!
Ingredients
- 1 cup self-rising flour
- 1 tablespoon sugar (optional, adjust to taste)
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract (optional)
- Cooking spray or additional oil for the skillet
Instructions
Step 1: Prepare the Batter
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In a large mixing bowl, combine the self-rising flour and sugar (if using). Whisk together until well blended.
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In a separate bowl, mix the milk, vegetable oil, and vanilla extract (if using). Stir until combined.
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Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Be careful not to overmix; a few lumps are okay.
Step 2: Heat the Skillet
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Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
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To test if the skillet is ready, sprinkle a few drops of water on the surface. If they sizzle and evaporate quickly, the skillet is hot enough.
Step 3: Cook the Pancakes
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Pour about 1/4 cup of batter onto the skillet for each pancake. Leave enough space between pancakes to allow for spreading.
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Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
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Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 4: Serve
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Remove the pancakes from the skillet and keep them warm in a low oven (about 200°F or 95°C) while you cook the remaining batter.
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Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or nut butter.
