Whip up a fluffy, golden pancake just for you—no eggs needed, and all the yum!
Craving pancakes but out of eggs? Stay put! I’ve got a killer eggless pancake recipe just for you. Say goodbye to leftovers and hello to a single, glorious stack of fluffy goodness. Stick around for all the juicy details and a sprinkle of humor! Let’s turn that craving into culinary magic, one perfect pancake at a time.
Fluffy Eggless Pancakes
Craving some fluffy pancakes but short on eggs? These eggless pancakes are just as scrumptious and delightful, making them the perfect single serving. Cook them up in a flash and enjoy a breakfast treat that’s light, airy, and totally egg-free.
- Cooking Method: Pan-frying
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: American
Ingredients
- 1/2 cup all-purpose flour
- 1 tbsp sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/2 cup milk (dairy or non-dairy)
- 1 tbsp vegetable oil
- 1/4 tsp vanilla extract
- Butter or oil for the pan
Cooking Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Pour in the milk, vegetable oil, and vanilla extract. Stir until just combined. Lumps are okay—don’t overmix!
- Heat a non-stick pan over medium heat and add a small amount of butter or oil to coat.
- Pour 1/4 cup of the batter into the pan. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancake and cook for another 2-3 minutes or until golden brown.
- Repeat with the remaining batter. Serve hot and indulge!
Suggestions
- Alternative Ingredients: Swap the sugar for honey or maple syrup. Use almond milk for a nutty twist.
- Garnishing Options: Top with fresh berries, a dollop of yogurt, or a drizzle of chocolate syrup.
- Cooking Tips: Ensure your pan is at the right temperature by doing a small test pancake first. Keep it cool, keep it real—no one likes a burnt pancake, not even your cat.
