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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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View2
These fluffy no butter pancakes are a lighter alternative without sacrificing taste. Perfect for those looking to enjoy a classic breakfast without the added fats from butter. Easy to make and wonderfully satisfying!
Ingredients
Directions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
In another bowl, combine the milk, egg, vanilla extract, and cooking oil. Whisk until the mixture is smooth and well blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are okay.
Heat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a bit of cooking spray or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
Serve warm with maple syrup or your favorite toppings.
Conclusion
Tips:For extra flavor, consider adding cinnamon or nutmeg to the dry ingredients.You can also customize your pancakes by adding chocolate chips, blueberries, or nuts to the batter.These pancakes are best eaten fresh but can be stored in an airtight container in the fridge for up to 2 days and reheated in the microwave or toaster.
No Butter Pancakes
Ingredients
Follow The Directions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
In another bowl, combine the milk, egg, vanilla extract, and cooking oil. Whisk until the mixture is smooth and well blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are okay.
Heat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a bit of cooking spray or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
Serve warm with maple syrup or your favorite toppings.
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