Good morning! I wanted to pop in today to share this yummy pancake recipe with you!
Eggless Homemade Pancakes
I ran across this recipe a few years back on FoodHero.org. We had some friends coming to visit and their daughter was allergic to eggs so I was looking for homemade pancakes you could make without them.
I was so impressed with this recipe, it turned into my go-to on Saturday mornings! The recipe calls for a tablespoon of baking powder which makes the pancakes so fluffy. My kiddos LOVE them and ask for them often. The batter also works well in our waffle iron!
They’re super fast to whip up and a lot of times I’ll double the recipe so we can have leftovers throughout the week. Serve them with some butter and real maple syrup and it’s heaven! My hubby also loves them with some cinnamon butter!
Heat your skillet to a medium-high heat. Combine all of your dry ingredients in a medium bowl. Stir in milk, vanilla, oil, and water until moistened. Do not over stir. The batter will be thick!
Pour about 1/4 cup of the batter onto your greased skillet and cook until the tops bubble up. Flip and cook until the bottoms are browned. Be sure to check the centers to make sure they’re cooked through!
Enjoy! Refrigerate any leftovers. This recipe makes approximately eight 4-inch pancakes.
Best Eggless Pancakes
- 1 1/4 cups flour
- 1 tbsp baking soda
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup milk
- 2 tbsp oil
- 2 tbsp water
- 1 tsp vanilla
Grease skillet and heat to medium-high heat.
Combine dry ingredients in a medium bowl.
Add milk, oil, water, and vanilla and stir until just moistened.
Pour 1/4 cup of batter onto skillet and cook until tops bubble up.
Flip pancake and cook until browned and done in the center.
Serve with your favorite toppings and enjoy!
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