Eggless Pancakes (perfectly fluffy, no special ingredients!)
Servings 6 5" pancakes
These eggless pancakes are fluffy, light and soft, and taste amazing! With gluten-free, vegan and dairy-free options.
Ingredients
- 2 cups (250 grams) flour see notes
- 1 tablespoon + 1 teaspoon baking powder not soda!
- 1/4 cup (50 grams) granulated sugar
- 3/4 teaspoon salt
- 2 cups (473 ml) milk use plant-based milk for dairy-free/vegan
- 1 1/2 tablespoons (21 grams) butter melted or oil (use vegan butter/oil for dairy-free/vegan)
- 2 teaspoons apple cider vinegar white vinegar or lemon juice
- 2 teaspoons vanilla extract
- butter or oil for the pan
Instructions
- Mix together the dry ingredients in a medium mixing bowl. Set aside.2 cups (250 grams) flour, 1 tablespoon + 1 teaspoon baking powder, 1/4 cup (50 grams) granulated sugar, 3/4 teaspoon salt
- In a large mixing bowl, stir together the remaining ingredients.2 cups (473 ml) milk, 1 1/2 tablespoons (21 grams) butter, 2 teaspoons apple cider vinegar, 2 teaspoons vanilla extract
- Add the dry mix to the wet and stir just until no more flour streaks remain - there will be lumps and that is okay. Do not over mix!
- Let the batter sit for 5 minutes. In the meantime, preheat a pan to medium heat. Sprinkle a drop of water on the pan - if it sizzles right away, the pan is hot enough and you can go to the next step.
- Add some butter to the pan and pour in enough batter to form about a 4 or 5" pancake. If the batter seems very thin and spreads a lot, then pour in some batter so that it's about 4 or 5" wide, wait about 5 seconds, and pour more batter into the center of the pancake. If the pan is hot enough, the batter that you poured down first shouldn't spread so much and by pouring more batter on top, you're creating a taller pancake.
- Once bubbles form and pop, check if the bottom is golden and if so, flip over.
- Cook the second side for about another minute (or maybe a little less). This yields about six 5" pancakes.
- Cool leftovers and refrigerate in an airtight container for up to 5 days.
Notes
- For the flour, you can use all-purpose flour or for a gluten-free version, use 2 cups (276 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 264kcalCarbohydrates: 45gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 17mgSodium: 694mgPotassium: 171mgFiber: 1gSugar: 13gVitamin A: 219IUCalcium: 301mgIron: 2mgNet Carbs: 44
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