Egg-Free Pancakes
A delightful and fluffy pancake recipe that is egg-free and perfect for breakfast. These pancakes are light, customizable, and easy to make, providing a nostalgic taste while accommodating dietary restrictions.
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons vegetable oil
- 1 tablespoon sugar (or sweetener of choice)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
- In another bowl, combine the milk, vegetable oil, and vanilla extract. Whisk until fully blended.
- Pour the wet mixture into the dry ingredients. Gently mix with a spatula until just combined.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form and edges look set. Flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes
Sift your flour for fluffier pancakes. Store cooked pancakes in the fridge for up to three days or freeze for up to two months. Reheat in the microwave or toaster.