Go Back

Fluffy Pancakes Without Eggs

Soft, golden, and properly fluffy pancakes made without eggs, using simple pantry staples you already have.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour ​
  • 2 tbsp sugar ​
  • 1 tbsp baking powder ​
  • 1/2 tsp salt ​
  • 1 1/4 cups milk ​
  • 2 tbsp oil or melted butter ​
  • 1 tsp vanilla extract ​
  • 1 tsp vinegar or lemon juice ​

Equipment

  • ​ Non-stick skillet or griddle ​

Method
 

  1. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  2. In a separate bowl, whisk the milk, oil or melted butter, vanilla, and vinegar until combined.
  3. Pour the wet mixture into the dry ingredients and stir gently until just combined. A few small lumps are fine.
  4. Let the batter rest for 5 minutes.
  5. Heat a lightly greased non-stick pan over medium heat. Pour small rounds of batter and cook until bubbles form on the surface, about 1 to 2 minutes.
  6. Flip and cook 1 more minute until golden. Repeat with the remaining batter and serve warm.

Notes

Do not overmix the batter. A few small lumps are fine and keep the pancakes fluffy.
Use fresh baking powder, since old baking powder loses its lift and gives flat pancakes.
Keep cooked pancakes warm in a low oven while you finish the batch, so everyone eats at the same time.