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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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These fluffy eggless pancakes are so light and airy that you’ll never miss the eggs! Perfect for a quick breakfast or brunch, they are easy to make and absolutely delicious.
Ingredients
Directions
In a large mixing bowl, sift together the all-purpose flour, baking powder, sugar, and salt.
In a separate bowl, whisk together the milk, vegetable oil (or melted butter), and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; some lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little oil or cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 3 minutes.
Flip the pancakes and cook until golden brown on the other side, about 2 minutes more.
Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter.
Conclusion
Tips:You can add your favorite mix-ins such as blueberries, chocolate chips, or nuts into the batter for extra flavor. Serve with maple syrup, fresh fruits, or whipped cream. Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to a month. Enjoy your fluffy eggless pancakes for a delightful breakfast or snack!
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