These fluffy pancakes made with self-rising flour are quick and easy to prepare, and they don’t require any milk! Perfect for a delightful breakfast or brunch, these pancakes are light, airy, and deliciously satisfying.
Ingredients
- 1 cup self-rising flour
- 2 tablespoons granulated sugar
- 1 large egg
- 1 cup water (or as needed)
- 2 tablespoons vegetable oil (plus more for cooking)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt (optional)
- Maple syrup, fresh fruit, or your favorite toppings (for serving)
Instructions
Step 1: Prepare the Batter
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In a large mixing bowl, combine the self-rising flour and granulated sugar. Whisk together until well combined.
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In a separate bowl, beat the egg. Add the water, vegetable oil, and vanilla extract (if using) to the egg, and mix until well combined.
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Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. Be careful not to overmix; a few lumps are okay. If the batter is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency.
Step 2: Heat the Pan
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil.
Step 3: 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. Leave enough space between pancakes to allow for spreading.
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Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes carefully using a spatula.
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Cook for an additional 1-2 minutes on the other side, 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 (around 200°F) while you cook the remaining batter.
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Serve the pancakes warm with maple syrup, fresh fruit, or your favorite toppings.
