Fluffy Eggless Pancakes Recipes

Steps:

• Combine dry ingredients and mix slightly.
• Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
• Melt the butter. When fully melted, add the butter to the batter.
• Take pan to stove and stir butter into batter.
• When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
• Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.
• Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.

Steps:

• Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, butter and vanilla in a medium bowl until incorporated. Whisk the buttermilk mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/3 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with butter and syrup.

Steps:

• 1. Mix the dry ingredients.
• 2. Triple sift the mixture to add air to the whole wheat flour.
• 3. Add the milk, water, oil and vanilla extract.
• 4. Mix gently but thoroughly. A few lumps are okay.
• 5. Let stand for five minutes. This allows the baking powder to react with the milk, creating more air in the batter.
• 6. Heat a frying pan or griddle on medium-high heat. The pan is ready to use when water dropped on the pan rolls and skittles. For a smooth golden finish on your pancakes, do not use any cooking spray or butter.
• 7. Reduce the heat to medium.
• 8. Spoon 1/4 cup batter per pancake onto the pan.
• 9. Turn the pancake when bubbles form and begin to pop (about two to three minutes).
• 10. Remove the pancake from the pan when a wisp of steam rises from beneath the pancake (about one and a half minutes).