These eggless pancakes are a delightful breakfast option that everyone can enjoy. Made without eggs, this vegetarian recipe yields a fluffy stack of pancakes that are perfect for a weekend brunch or a quick weekday breakfast.
The recipe is simple and requires basic ingredients, making it easy to whip up a delicious batch in no time.
Easy Egg-Free Pancakes Recipe
This eggless pancake recipe features a light and airy texture, thanks to the combination of flour, baking powder, and milk. The pancakes are ready in about 20 minutes and serve 2-3 people, making them a convenient choice for a satisfying breakfast.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk (dairy or plant-based)
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon vanilla extract (optional)
- Maple syrup and fresh fruit for serving (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the milk, vegetable oil, and vanilla extract (if using).
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
- Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.
- Serve: Stack the pancakes on a plate and serve warm with maple syrup and fresh fruit, if desired.
Cook and Prep Times
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Nutrition Information
- Servings: 2-3 pancakes
- Calories: 150kcal
- Fat: 5g
- Protein: 3g
- Carbohydrates: 22g
