Description
Make delicious, fluffy pancakes without eggs using this simple recipe. Perfect for vegans, those with egg allergies, or anyone out of eggs, this recipe is light, versatile, and packed with flavor. Customize with your favorite toppings and enjoy a hearty breakfast!
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
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
Keywords: pancakes without eggs, eggless pancakes, vegan pancake recipe