These eggless pancakes prove that you can enjoy a light and fluffy breakfast without the eggs! They’re not only simple to make, but also incredibly versatile, allowing you to customize them with your favorite mix-ins and toppings.
INGREDIENTS
Dry Ingredients
- 1 cup all-purpose flour (130g)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 tablespoons sugar (optional)
- A pinch of salt
Wet Ingredients
- 3/4 cup milk (room temperature)
- 1/4 cup water (room temperature)
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
INSTRUCTIONS
- In a large bowl, combine the dry ingredients.
- Add the wet ingredients to the same bowl and whisk gently until the batter is just mixed. It’s okay if there are small lumps—do not overmix!
- Let the batter sit for 10 minutes.
- Heat a large skillet or griddle over medium heat. Pour 1/4 cup of batter onto the skillet. Cook over medium-low heat, watching for bubbles to form on the surface. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
NOTES
- To make these vegan, use any non-dairy milk and substitute the butter with vegan butter (preferably not the spreadable kind) or use a neutral oil like avocado or canola oil.
- Store the pancakes in the refrigerator for 3-4 days or freeze for up to 3 months.
Nutrition
- Calories: 98 kcal
- Carbohydrates: 14g
- Protein: 2g
- Fat: 4g
- Sodium: 138mg
- Potassium: 54mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 126 IU
- Calcium: 93mg
- Iron:
