These delightful eggless pancakes are light, fluffy, and perfect for a weekend breakfast or brunch. Made without eggs and baking powder, they are simple to whip up and can be customized with your favorite toppings!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar (adjust to taste)
- 1/2 teaspoon baking soda
- 1/4 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
Step 1: Prepare the Dry Ingredients
- In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, salt, and cinnamon (if using). Whisk together until well combined.
Step 2: Mix the Wet Ingredients
- In a separate bowl, mix the milk, vegetable oil, and vanilla extract. Stir until the ingredients are well blended.
Step 3: Combine Wet and Dry Ingredients
- Pour the wet mixture 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 rest for about 5-10 minutes. This will help the pancakes become fluffier.
Step 4: Preheat the Pan
- While the batter is resting, heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a little oil or cooking spray.
Step 5: Cook the Pancakes
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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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Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 6: Serve
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Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter.
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Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or a sprinkle of powdered sugar.
Enjoy!
These fluffy eggless pancakes are sure to be a hit with everyone at the table. Enjoy your delicious breakfast!
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