Fluffy Eggless Pancakes
Directions
- 1In a large bowl, whisk together flour, sugar, and baking powder.
- 2In a separate bowl, combine milk, vegetable oil, and vanilla extract until well mixed.
- 3Pour the wet ingredients into the dry mixture and gently fold until just combined; lumps are okay.
- 4Preheat a non-stick skillet over medium heat and lightly grease it.
- 5Pour 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.
- 6Serve hot with maple syrup or your favorite toppings.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 cup milk (or almond milk)
- 2 tablespoons vegetable oil (or melted butter)
- 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.
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