Description
These fluffy pancakes are soft, light, and perfect for breakfast! Made without eggs, they are great for those with allergies or dietary restrictions. They have a slight crisp on the edges and a tender, melt-in-your-mouth texture. Serve them with maple syrup, fresh fruit, or your favorite toppings for a delicious start to your day!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups milk (or dairy-free alternative)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (or vegetable oil)
- ¼ cup water (as needed, to adjust consistency)
Instructions
- In a small bowl, mix the milk and apple cider vinegar. Let it sit for 5 minutes to create a buttermilk substitute.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the vanilla extract and melted butter to the milk mixture and stir to combine.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. If the batter is too thick, add a little water to reach the desired consistency.
- Heat a non-stick pan or griddle over medium heat and lightly grease it with butter or oil.
- Pour about ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 1-2 minutes until golden brown and cooked through.
- Repeat with the remaining batter, greasing the pan as needed.
- Serve warm with maple syrup, fresh fruit, or your favorite toppings.
Notes
- Dairy-Free Option: Use almond milk, soy milk, or oat milk and replace butter with coconut oil.
- Make It Sweeter: Add an extra tablespoon of sugar or drizzle with honey.
- Flavor Variations: Mix in chocolate chips, blueberries, or cinnamon for extra flavor.
- Storage Tips: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2-3 servings
- Calories: ~200
- Fat: ~6g
- Carbohydrates: ~32g