Fluffy Eggless Pancakes
Light and fluffy pancakes without eggs
Light, fluffy pancakes made without eggs - perfect for breakfast or brunch with your favorite toppings.
Equipment
Ingredients
Ingredients
all-purpose flour
200 g
baking powder
10 g
sugar
30 g
salt
2 g
milk
300 ml
butter
30 g
vanilla extract
5 ml
Instructions
Mix dry ingredients
In a large bowl, whisk together flour, baking powder, sugar, and salt until evenly distributed.
Melt butter and combine wet ingredients
Melt butter in microwave or small saucepan. In a separate bowl, mix milk, melted butter, and vanilla extract.
Combine wet and dry mixtures
Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix - a few small lumps are okay for fluffy pancakes.
Heat pan and cook first side
Heat a non-stick pan over medium heat. Pour 60ml of batter per pancake. Cook until bubbles form on the surface and edges look set.
Flip and cook second side
Flip pancakes carefully and cook for another 2 minutes until golden brown on both sides.
Serve hot
Transfer to a plate and serve immediately with your favorite toppings.
Original recipe
Storage
Store in airtight container. Separate layers with parchment paper to prevent sticking. Reheat in toaster for best texture.
Notes
• For extra fluffiness, let batter rest 5 minutes before cooking
• Don't overmix - lumps are normal and create air pockets
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