Description
Golden, airy, and pillowy soft, these Eggless Light and Fluffy Pancakes are the perfect breakfast treat — quick to make, customizable, and delicious with your favorite toppings.
Ingredients
- All-Purpose Flour: 1 cup
- Baking Powder: 2 teaspoons
- Baking Soda: ¼ teaspoon
- Salt: ¼ teaspoon
- Sugar: 2 tablespoons
- Milk (Dairy or Plant-Based): 1 cup
- Vegetable Oil or Melted Butter: 2 tablespoons
- Apple Cider Vinegar (or White Vinegar): 1 teaspoon
- Vanilla Extract: 1 teaspoon
Instructions
- Preheat Your Equipment: Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter.
- Combine Ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar. In another bowl, mix milk, vinegar, oil, and vanilla.
- Prepare Your Cooking Vessel: Pour wet ingredients into dry and whisk gently until just combined. Don’t worry about small lumps. Let rest for 5 minutes.
- Assemble the Dish: Pour ¼ cup of batter onto the hot skillet for each pancake.
- Cook to Perfection: Cook until bubbles form on top and edges look set, about 2 minutes. Flip once and cook another 1–2 minutes until golden.
- Finishing Touches: Stack pancakes on a plate and keep warm under a towel if making multiple batches.
- Serve and Enjoy: Top with syrup, fruit, or your favorite spreads.
Notes
- Do not overmix the batter — lumps are fine.
- Let the batter rest for 5 minutes before cooking.
- Wait for bubbles before flipping to ensure fluffiness.
- Reheat leftovers in a toaster or skillet for best texture.