Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- 2 cups milk (or non-dairy alternative)
- 2 tablespoons water
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, mix the flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together the milk, water, melted butter, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.
- Let the batter rest for 10 minutes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter for each pancake onto the skillet. Cook for 2–3 minutes until bubbles form and the edges look set.
- Flip the pancake and cook for another 1–2 minutes until golden brown.
- Serve hot with your favorite toppings, like syrup, fruit, or nuts.
Notes
- Resting the batter ensures fluffiness—don’t skip this step!
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- Substitute sugar with stevia or other sweeteners for a sugar-free version.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 129
- Sugar: 3g
- Sodium: 208mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0.2g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 11mg
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