Fluffy Eggless Pancakes
photo by Hidaku H.
- Ready In:
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 cup whole milk
- 1 tablespoon vegetable oil
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- Combine dry ingredients and mix slightly.
- Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
- Melt the butter. When fully melted, add the butter to the batter.
- Take pan to stove and stir butter into batter.
- When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
- Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.
- Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.
The pancakes came out sooo amazing! I read some of the comments first so I doubled up the sugar and vanilla to make sure I don’t taste the baking powder, but when you add maple syrup when serving they are slightly too sweet. I have a sweet tooth so I still loved them! But will try the original recipe next time and I’m sure they will still come out great! Very fluffy and airy too, perfect if your kids have an egg allergy! I think they even came out better than the ones with eggs.. ;) For those that can taste the baking powder, try sieving the dry ingredients and then mixing them before you add wet ingredients. This is because sometimes baking powder lumps up in the container especially if it has been opened months ago like mine.
I just made these pancakes, though with little changes. They came out so good and fluffy. My kids gobbled them all. I increased the sugar to 3 tablespoons and are nutmeg along with cinnamon and served them with apple butterscotch sauce. I could taste baking powder in them, so next time I'll reduce baking powder
Wow! I always figured the eggs a) held the pancakes together and b) made them fluffy. This extremely simple recipe disproves both of those... now I'm not sure why most recipes call for eggs! Like others, reached for this on a morning when we ran out of eggs. Found the basic batter a little bland - maybe it needs more sugar, or a touch of salt? Added blueberries, which I love in any pancakes. Thanks for a useful addition to the list of family "staples."
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I don't know if I can give it 5 stars just because I made some changes. I used applesauce instead of oil just because anywhere I can get a fruit or veggie is a bonus. Almond milk instead of cow and I also didn't use cinnamon because my son doesn't care for it. Instead I put in 1 1/2 T of cocoa powder and 2 T of sugar. We thought they were pretty darn good and vegan to boot!!
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