Description
This pancake recipe without milk and eggs and butter uses simple pantry ingredients to create fluffy, golden pancakes that are 100% vegan and allergy-friendly.
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup water
2 tablespoons vegetable oil
1 teaspoon vanilla extract (optional)
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add water, vegetable oil, and vanilla extract if using.
Mix until just combined, leaving some small lumps in the batter.
Let the batter rest for 2–3 minutes while heating a non-stick skillet over medium heat.
Lightly grease the skillet and pour 1/4 cup of batter per pancake.
Cook until bubbles form on the surface and edges begin to set, about 2 minutes.
Flip and cook for an additional 2–3 minutes or until golden brown.
Repeat with remaining batter and serve warm with your favorite toppings.
Notes
Letting the batter rest helps activate the baking powder and improves fluffiness. Use a non-stick pan or griddle to avoid sticking. For extra flavor, you can add cinnamon, nutmeg, or fruit like blueberries or mashed bananas. This recipe is also great for doubling or freezing for later.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pancake recipe without milk and eggs and butter, vegan pancakes, dairy-free eggless pancakes, no butter pancakes