Easy & Fluffy Pancake Recipe Without Eggs
In a culinary landscape that celebrates diversity and dietary inclusivity, the charm of a pancake recipe without eggs shines through. Not only does it cater to those with egg allergies and vegans, but it also opens up a realm where breakfast is bound by no restrictions. The idea that pancakes, fluffy and tender, can be enjoyed without eggs is a testament to the creativity and adaptability of modern cooking.
Ingredients
- 1 cup all-purpose flour or whole wheat flour for a healthier option
- 2 teaspoons baking powder
- 1 tablespoon sugar adjust based on preference
- 1/4 teaspoon salt
- 1 cup milk dairy or any plant-based milk like almond, soy, or oat milk
- 2 tablespoons vegetable oil plus extra for cooking
- 1 teaspoon vanilla extract optional for flavor
Instructions
Mix Dry Ingredients:
- In a large mixing bowl, sift together the flour and baking powder.
- Add the sugar and salt to the sifted dry ingredients and whisk together.
Combine Wet Ingredients:
- In a separate bowl, mix the milk, vegetable oil, and vanilla extract (if using) until well combined.
Combine Wet and Dry Mixtures:
- Make a well in the center of the dry ingredients, and pour in the wet mixture.
- Gently fold everything together until just combined. It’s important not to overmix; lumps are perfectly fine.
Let the Batter Rest:
- Allow the batter to sit for about 5 minutes. This helps the baking powder activate, making the pancakes fluffier.
Preheat Your Pan:
- Heat a non-stick skillet or griddle over medium heat. Brush with a thin layer of vegetable oil or use a spray.
Cook the Pancakes:
- Pour a ladleful of batter onto the preheated pan for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2 minutes.
- Flip the pancakes carefully and cook for another 1-2 minutes on the other side, or until golden brown.
Serve Warm:
- Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruits, or a sprinkle of powdered sugar.
