Egg-free Pancakes Recipe

For those who have an egg allergy or simply prefer egg-free pancakes, this recipe is sure to become a staple in their kitchen. Made with simple ingredients, these pancakes are fluffy, moist, and perfect for a lazy weekend breakfast or brunch.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 1/4 cups milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions:

1. In a large mixing bowl, sift together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the milk, vegetable oil, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Heat a nonstick pan or griddle over medium heat. Grease with cooking spray or butter.
5. Spoon 1/4 cup of batter onto the pan for each pancake.
6. Cook until the edges begin to dry and bubbles appear on the surface, about 2-3 minutes.
7. Flip the pancake and cook for another minute or until golden brown.
8. Repeat with the remaining batter.
9. Serve with your favorite toppings, such as maple syrup, butter, fresh fruit, or whipped cream.

Verdict:

This egg-free pancake recipe is easy to make and yields delicious, fluffy pancakes that are perfect for breakfast or brunch. The addition of vanilla extract adds a subtle, sweet flavor that pairs well with a variety of toppings.

Serving Suggestions:

• Serve with a side of crispy bacon or savory sausage for a hearty breakfast.
• Add chocolate chips or blueberries to the batter for a fun twist on classic pancakes.
• Cut the pancakes into fun shapes with cookie cutters and serve with fruit and yogurt for a kid-friendly breakfast.
• Top with whipped cream and sprinkles for a fun birthday breakfast or dessert.