Description
A quick and simple pancake recipe without eggs, perfect for a light, fluffy, and delicious breakfast. Ideal for vegans or anyone out of eggs.
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk (dairy or plant-based)
2 tablespoons melted butter or vegetable oil
1 teaspoon vanilla extract
1 tablespoon vinegar or lemon juice (for extra fluffiness)
Instructions
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt
In a separate bowl, mix milk, melted butter, vanilla extract, and vinegar
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined
Heat a non-stick skillet over medium heat and lightly grease it
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
Serve warm with your favorite toppings
Notes
Do not overmix the batter; lumps are okay
Let the batter rest for 5 minutes for fluffier pancakes
For a vegan version, use plant-based milk and oil instead of butter
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Easy pancake recipe, egg-free pancakes, vegan pancakes, fluffy pancakes