Eggless Pancakes
Fluffy eggless pancakes made with simple pantry ingredients, perfect for breakfast or brunch.
Equipment
Ingredients
Main Ingredients
all-purpose wheat flour
200 g
milk
250 ml
granulated sugar
30 g
baking powder
8 g
butter
30 g
vanilla extract
5 ml
salt
2 g
Instructions
Mix dry ingredients
Combine flour, sugar, baking powder, and salt in a large bowl.
Add wet ingredients
Pour in milk and melted butter, then add vanilla extract if using. Whisk until smooth.
Heat the pan
Heat a non-stick pan over medium heat and lightly grease with butter or oil.
Cook pancakes
Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, then flip and cook until golden.
Serve hot
Stack pancakes on a plate and serve immediately with your favorite toppings.
Original recipe
Storage
Cool completely before freezing. Separate with parchment paper between layers.
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