Description
These Eggless Light and Fluffy Pancakes are golden, soft, and deliciously airy—perfect for a quick and satisfying breakfast without the eggs.
Ingredients
- All-Purpose Flour: 1 cup – Provides the structure and base.
- Baking Powder: 2 teaspoons – Leavens the batter for airy, light pancakes.
- Sugar: 1 tablespoon – Adds a subtle sweetness and golden color.
- Salt: 1/4 teaspoon – Enhances overall flavor.
- Milk (dairy or non-dairy): 3/4 cup – Moistens the batter and activates leavening.
- Vinegar or Lemon Juice: 1 tablespoon – Reacts with baking powder for fluffiness.
- Vegetable Oil or Melted Butter: 2 tablespoons – Adds richness and prevents sticking.
- Vanilla Extract: 1 teaspoon – Brings warm, sweet undertones.
- Water: 1–2 tablespoons (as needed) – Adjusts batter consistency.
Instructions
- Preheat Your Equipment: Warm your skillet or griddle over medium heat.
- Combine Ingredients: In a bowl, whisk together flour, baking powder, sugar, and salt. In a separate bowl, mix milk, vinegar, vanilla, and oil. Combine wet and dry ingredients, stirring gently. Add water if needed to loosen the batter slightly.
- Prepare Your Cooking Vessel: Lightly grease your skillet or griddle with oil or non-stick spray.
- Assemble the Dish: Pour 1/4 cup of batter onto the skillet for each pancake. Spread gently with the back of a spoon if needed.
- Cook to Perfection: Let pancakes cook until bubbles form and edges begin to set (2–3 minutes), then flip. Cook another 1–2 minutes until golden.
- Finishing Touches: Transfer to a plate and keep warm with a clean towel or in a low oven.
- Serve and Enjoy: Stack ’em high and top with your favorites—think syrup, berries, bananas, or even a dollop of yogurt.
Notes
- Let the batter rest for 5–10 minutes before cooking for better texture.
- Don’t overmix—lumps are okay and help keep the pancakes fluffy.
- Try adding mix-ins like blueberries or cinnamon for extra flavor.