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Stack of fluffy pancakes without eggs drizzled with syrup and topped with berries

Fluffy Egg-Free Pancakes

These Fluffy Egg-Free Pancakes are a delightful breakfast option with a soft, tender texture, perfect for family gatherings or lazy weekend mornings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups flour Provides the essential fluffy texture.
  • 2 tablespoons baking powder Helps the pancakes rise for a light, airy feel.
  • 1/2 teaspoon salt Enhances flavors while balancing sweetness.
  • 2 tablespoons sugar Adds a touch of sweetness.
Wet Ingredients
  • 2 cups milk Keeps the batter moist.
  • 1/2 teaspoon vanilla extract Infuses pancakes with a warm aroma.
  • 1/4 cup oil or melted butter Provides richness and a golden crust.

Method
 

Preparation
  1. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together until evenly distributed.
  2. In a separate bowl, combine the milk, vanilla extract, and oil (or melted butter). Whisk until well-blended.
  3. Pour the wet mixture into the dry ingredients. Gently stir until just combined, leaving some lumps.
Cooking
  1. Heat a skillet or griddle over medium heat and grease it as necessary. Test for readiness by sprinkling a few drops of water on it.
  2. Scoop about 1/3 cup of batter onto the hot skillet. Cook until small bubbles form around the edges and the surface appears set.
  3. Carefully flip with a spatula and cook until golden brown on the other side. Repeat with the remaining batter.
Serving
  1. Serve the pancakes warm, topped with syrup, honey butter, or your favorite toppings.

Notes

Let the batter rest for 10-15 minutes for fluffier pancakes. Do not over-mix the batter. Adjust cooking temperature to avoid burning.