About the Recipe
Pancakes are among the most versatile of breakfast recipes—you can make them with whole grain or whole wheat flour, studded with blueberries or chocolate chips, held together with almond milk. So whether by fate (an egg allergy), choice (a vegan lifestyle), or a poorly-timed empty egg carton, there are plenty of occasions for eggless pancakes.
Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk or whole milk
2 tablespoons unsalted butter, melted
2 tablespoons vegetable oil or coconut oil
1 teaspoon vanilla extract
Maple syrup, for serving
Preparation
In a large mixing bowl, combine the AP flour, baking powder, baking soda, and salt.
In a separate bowl or liquid measuring cup, combine the milk, 1 tablespoon of melted butter, oil, and vanilla; whisk thoroughly. Drizzle over dry ingredients, and fold to combine with a spatula just until there are no pockets of flour left. For fluffy pancakes, you want to maintain as much air in the batter as possible, so avoid overmixing. Let the batter sit for at least 5 minutes, to allow the baking powder time to activate.
Melt the remaining butter in a non-stick griddle, cast iron skillet, or frying pan over medium-high heat. Using a measuring cup, ladle about ⅓ cup of batter and cook until bubbles appear and the underside is golden brown and lightly crispy, about 4 minutes. Flip, and cook until the second side is equally golden, and pancakes are cooked through.
Repeat with the remaining batter.