Description
Delight in these fluffy egg-free pancakes that are light, airy, and perfect for brunch.
Ingredients
- 2 ½ cups flour
- 2 tablespoons baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 2 cups milk
- ½ teaspoon vanilla extract
- ¼ cup oil or melted butter
Instructions
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk well.
- In another bowl, whisk together the wet ingredients: milk, vanilla extract, and oil or melted butter.
- Gently stir the wet mixture into the dry ingredients, ensuring the batter remains slightly lumpy.
- Heat a skillet or griddle over medium heat, greasing it lightly with butter or oil.
- Ladle about 1/3 cup of batter onto the skillet.
- Cook until small bubbles form, then flip the pancake and cook until both sides are golden brown.
- Repeat until all batter is used.
Notes
Experiment with fruit or chocolate chips for added flavor. Store leftovers in an airtight container for up to three days or freeze for a month.