Description
This fluffy eggless pancake recipe is perfect for a delicious and easy breakfast. Whether you’re vegan, have an egg allergy, or just ran out of eggs, these pancakes are light, soft, and full of flavor. Made with simple pantry staples, they’re quick to whip up and can be customized with your favorite add-ins and toppings.
Ingredients
Scale
- 1 cup all-purpose flour (or gluten-free alternative)
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1 cup milk (or plant-based milk like almond or soy)
- 2 tablespoons vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Optional add-ins: chocolate chips, blueberries, mashed bananas
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the milk, vegetable oil, and vanilla extract until smooth.
- Mix Wet and Dry Ingredients: Slowly pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix—some lumps are fine.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease it with oil or butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown on both sides.
- Serve: Serve warm with your favorite toppings such as maple syrup, fruit, or whipped cream.
Notes
Gluten-Free Option: Substitute regular flour with a gluten-free flour blend to make these pancakes gluten-free.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 110 kcal
- Sugar: 2g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g