No eggs? No problem! With these easy eggless pancakes, you can enjoy your favorite breakfast without cracking any shells. Even better, we don't use any fancy egg replacements either! (Makes about 8-10 pancakes)
Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl.
Whisk together until combined.
Add in the vegetable oil, milk, and vanilla.
Whisk well to combine until no flour streaks remain. Do not overmix. Lumps are okay!
Let the batter rest for up to 5 minutes as you preheat a greased skillet to medium heat (350F).
Scoop the batter by the ¼ cup measures and round out into circles.
Cook for about 1-2 minutes per side or until both sides are golden in color.
When the pancake is finished cooking, transfer to a plate.
Continue until all pancakes have been cooked.
Serve with butter, maple syrup, and/or fresh fruits as desired.
Enjoy!
Notes
Do not overmix the batter. You should only try to get the flour incorporated so that there are no dry streaks left in the batter. Overmixing will result in rubbery pancakes. There should be a few lumps.
The pancakes are ready to flip when the edges look set and there are bubbles on top.
Do not squish the pancakes. Squishing will make them rubbery and dense. Let them rise naturally. If the outside is cooking faster than the insides, turn down the heat.
Leftovers. Keep your leftovers stored in an airtight container or Ziploc bag in the fridge for 3-4 days. Reheat again before eating.