Eggless Pancakes are a fantastic option for those who follow a plant-based diet or need to avoid eggs due to allergies. These pancakes are fluffy, light, and just as delicious as traditional pancakes, with a golden-brown exterior and a soft, tender inside. Made with simple ingredients you likely already have on hand, they are quick to whip up for a satisfying breakfast. Whether you top them with fresh fruit, syrup, or a dusting of powdered sugar, these eggless pancakes are sure to become a breakfast favorite.
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk (dairy or plant-based)
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Additional oil or butter for cooking
Instructions:
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the wet ingredients: Make a well in the center of the dry ingredients and pour in the milk, vegetable oil (or melted butter), and vanilla extract. Stir until just combined, being careful not to overmix. The batter should be slightly lumpy.
- Preheat the skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil or butter.
- Cook the pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Serve: Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or a pat of butter.
These Eggless Pancakes are a delightful way to start your day, offering a delicious and versatile breakfast that everyone can enjoy, regardless of dietary needs. Enjoy them plain or dress them up with your favorite toppings!
