Fluffy Homemade Milk-Free, Egg-Free Pancakes
Light and fluffy pancakes made from scratch without milk or eggs!
Yield: 18 pancakes
Ingredients
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 Tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 cup dairy-free margarine/butter, melted
- 2 1/2 cups water
- 1 teaspoon vanilla extract
Instructions
- Preheat griddle to 350°F.
- Add all-purpose flour, sugar, baking powder, and salt to a large mixing bowl. Whisk until well combined.
- Add melted dairy free margarine or butter, water, and vanilla extract to the flour mixture. Whisk gently until the dry ingredients are well moistened and large lumps are gone. Try not to overmix, the batter should still have small lumps.
- Let batter sit undisturbed for 5 minutes before putting on griddle.
- Put a little margarine/butter on the hot griddle and use a spatula or paper towel to spread it evenly across the surface.
- Scoop 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the tops of pancakes and the bottoms are lightly browned, around 2-3 minutes. Note: These pancakes will be lighter in color than the average pancake.
- Flip pancakes and cook another 1-2 minutes, until both sides are browned and pancakes are cooked through. Remove from griddle and place on a plate.
- Repeat with remaining batter (you don’t have to butter the griddle again). Recipe makes around 18-20 pancakes. Serve pancakes hot with butter and syrup.