Description
These fluffy eggless pancakes are soft, light, and delicious, making them a quick and easy breakfast for the whole family. With just six simple ingredients and 15 minutes, you can enjoy a stack of homemade pancakes without eggs.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 2 cups milk
- 1 teaspoon vanilla extract
- 4 tablespoons melted butter or oil
Instructions
- Add the flour, sugar, and baking powder to a large mixing bowl and whisk until combined.
- In a separate bowl, whisk together the milk, vanilla extract, and melted butter.
- Pour the wet ingredients into the dry ingredients.
- Stir gently until just combined. Do not overmix; a few lumps in the batter are perfectly fine.
- Heat a lightly greased skillet over medium heat.
- Pour about ¼ cup of batter into the skillet for each pancake.
- Cook for about 2 minutes, until the edges begin to dry and bubbles appear on the surface.
- Flip the pancake and cook for another 1–2 minutes, or until golden and cooked through.
- Repeat with the remaining batter.
- Serve warm with your favorite toppings.
Notes
- Serve with maple syrup, honey, fresh fruit, powdered sugar, whipped cream, or chocolate sauce.
- Add sliced bananas, strawberries, or blueberries for a fruity breakfast.
- For extra flavor, spread warm pancakes with butter before serving.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Place parchment paper between pancakes to prevent them from sticking together.
- Reheat in a skillet, toaster, or microwave until warm.
- Pancakes can also be frozen for up to 2 months. Cool completely before freezing.