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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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This easy eggless pancake recipe is perfect for those looking for a delicious breakfast without eggs. Fluffy, light, and customizable, these pancakes are quick to prepare and satisfy everyone!
Ingredients
Directions
In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk together until well combined.
In a separate bowl, mix the milk, vegetable oil, and vanilla extract together. Stir until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with oil or cooking spray.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes, or until golden brown. Repeat with remaining batter.
Serve warm with your favorite toppings such as maple syrup, fresh fruits, or nut butter.
Conclusion
Tips:Feel free to customize these pancakes by adding in your favorite mix-ins like chocolate chips, blueberries, or nuts for added flavor and texture.These pancakes can be kept warm in a low oven while you finish cooking the rest, or you can store leftovers in the refrigerator for up to 3 days or in the freezer for up to a month. Reheat in the toaster or microwave before serving.Enjoy your delicious eggless pancakes any time of day!
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