Description
These egg-free pancakes are light, fluffy, and perfect for a quick breakfast or brunch, topped with your favorite syrup, fruit, or yogurt.
Ingredients
1 ¼ cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon sugar
¼ teaspoon salt
1 cup nonfat or 1% milk
2 Tablespoons vegetable oil
2 Tablespoons water
1 teaspoon vanilla (optional)
Instructions
- Wash your hands with soap and water before beginning.
- In a medium bowl, mix together the flour, baking powder, sugar, and salt.
- In a separate bowl, combine the milk, vegetable oil, and water. Add the wet ingredients to the dry ingredients and stir until just moistened. Be careful not to overmix.
- Lightly spray a large skillet or griddle with non-stick cooking spray, or lightly wipe with oil. Heat the skillet or griddle over medium-high heat (about 350°F in an electric skillet).
- For each pancake, pour about ¼ cup of batter onto the hot griddle.
- The pancakes are ready to flip when the tops are bubbly, a few bubbles have burst, and the edges begin to look dry. Flip the pancakes with a broad spatula and cook until the bottoms are golden brown.
- Refrigerate any leftovers within 2 hours.
Notes
- For fluffier pancakes, avoid overmixing and let the batter rest for a few minutes before cooking.
- If the batter becomes too thick, add a little more milk or water to loosen it.
- This recipe can be modified to be gluten-free by using a gluten-free flour blend.
- For a dairy-free option, substitute non-dairy milk (like almond or oat milk) and use vegetable oil.
- Freeze leftover pancakes by laying them flat on a baking sheet, freezing them, and then storing in an airtight container or bag for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 5g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
