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Fluffy No-Milk No-Eggs Pancakes Recipe (Easy & Delicious)

Fluffy No-Milk No-Eggs Pancakes

These light and fluffy pancakes use water instead of milk and baking powder instead of eggs for a simple, tender breakfast. They make about eight medium pancakes and are ready in approximately 25–30 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 1/2 cups (about 190 g) All-purpose flour
  • 2 tablespoons Granulated sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1 1/4 cups (300 ml) Water
  • 2 tablespoons Neutral-flavored vegetable oil, such as canola or sunflower
  • 1 teaspoon, optional Vanilla extract
For Cooking
  • As needed for greasing the pan Additional neutral oil

Method
 

Step-by-Step
  1. Whisk the flour, sugar, baking powder, and salt together in a medium bowl until evenly combined.
  2. Add the water, vegetable oil, and vanilla extract if using. Stir gently just until the dry ingredients are moistened; a few small lumps are preferable to overmixing.
  3. Let the batter stand for about 5 minutes. It should be thick but pourable; if it seems excessively thick, stir in 1–2 teaspoons of water.
  4. Heat a lightly oiled skillet or griddle over medium to medium-low heat. Pour approximately 1/4 cup of batter for each pancake.
  5. Cook each pancake for about 2–3 minutes, until bubbles form across the surface and the edges look set.
  6. Flip carefully and cook for another 1–2 minutes, until golden and cooked through. Repeat with the remaining batter, lightly oiling the pan as needed.

Notes

Do not overmix the batter, because excessive stirring can develop gluten and make the pancakes dense or chewy. Use medium-low heat so the outside does not brown before the center cooks. Serve immediately with maple syrup, fruit, jam, powdered sugar, or nut butter.