Eggless Pancakes
Fluffy, egg-free pancakes that are quick to make and perfect for breakfast or brunch.
Servings: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour gluten free if needed
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 1/2 cups milk I used unsweetened almond milk
- 3 tablespoons coconut oil or butter
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
- Add the milk and the coconut oil or melted butter to the dry ingredients and stir until just combined. Let the batter rest for 5 minutes to thicken.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray or a little oil.
- Scoop portions of batter onto the skillet (about 1/4 cup per pancake). Cover the pan and cook until the edges are bubbling and the bottoms are golden, about 2–3 minutes.
- Flip each pancake and cook until the other side is golden and the pancakes are cooked through, about 1–2 minutes more.
- Repeat with the remaining batter, greasing the pan as needed, and serve warm.
Equipment
- large mixing bowl
- whisk or fork
- Measuring cups and spoons
- nonstick skillet or griddle
- Spatula
- cooking spray or additional oil
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, place cooled pancakes in a zip-top bag for up to 6 months.
- Reheat in the microwave for 10–20 seconds or warm in a nonstick pan.