Fluffy Eggless Pancakes

25 mins
Serves 4
https://cookingsteps.com/fluffy-eggless-pancakes/

Directions

  1. 1In a large bowl, whisk together flour, sugar, and baking powder.
  2. 2In a large bowl, whisk together flour, sugar, and baking powder.
  3. 3In a large bowl, whisk together flour, sugar, and baking powder.
  4. 4In a separate bowl, combine milk, vegetable oil, and vanilla extract until well mixed.
  5. 5In a separate bowl, combine milk, vegetable oil, and vanilla extract until well mixed.
  6. 6In a separate bowl, combine milk, vegetable oil, and vanilla extract until well mixed.
  7. 7Pour the wet ingredients into the dry mixture and gently fold until just combined; lumps are okay.
  8. 8Pour the wet ingredients into the dry mixture and gently fold until just combined; lumps are okay.
  9. 9Pour the wet ingredients into the dry mixture and gently fold until just combined; lumps are okay.
  10. 10Preheat a non-stick skillet over medium heat and lightly grease it.
  11. 11Preheat a non-stick skillet over medium heat and lightly grease it.
  12. 12Preheat a non-stick skillet over medium heat and lightly grease it.
  13. 13Pour 1/4 cup of batter onto the skillet for each pancake; cook until bubbles form (about 2 minutes), then flip and cook until golden brown.
  14. 14Pour 1/4 cup of batter onto the skillet for each pancake; cook until bubbles form (about 2 minutes), then flip and cook until golden brown.
  15. 15Pour 1/4 cup of batter onto the skillet for each pancake; cook until bubbles form (about 2 minutes), then flip and cook until golden brown.
  16. 16Serve hot with maple syrup or your favorite toppings.
  17. 17Serve hot with maple syrup or your favorite toppings.
  18. 18Serve hot with maple syrup or your favorite toppings.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 1 cup milk (or almond milk)
  • 1 cup milk (or almond milk)
  • 1 cup milk (or almond milk)
  • 2 tablespoons vegetable oil (or melted butter)
  • 2 tablespoons vegetable oil (or melted butter)
  • 2 tablespoons vegetable oil (or melted butter)
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract

Equipment

large bowlspatulanon-stick skillet or griddle

Tips

  • For added flavor, mix in blueberries or chocolate chips into the batter.
  • Letting the batter rest for a few minutes before cooking helps achieve extra fluffiness.
  • Leftover pancakes can be stored in an airtight container in the fridge for up to three days.
  • Master the art of mise en place by prepping all ingredients beforehand.
  • The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
  • Let the finished dish rest for optimal texture and flavor development before serving.