To make pancakes without eggs, you can follow this straightforward method that yields soft, fluffy pancakes using common pantry ingredients:

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 2 cups milk (any kind)
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 4 tablespoons melted butter or oil

Instructions

1. Mix dry ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt.
2. Mix wet ingredients: In another bowl, mix the milk, water, vanilla extract, and melted butter.
3. Combine: Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk gently from the outside in to form a smooth batter without overmixing.
4. Rest the batter: Let the batter sit for about 10 minutes. This resting time helps the batter thicken and bind, improving texture.
5. Cook: Heat a non-stick pan or griddle over medium-high heat and lightly grease it. Pour about ¼ cup of batter for each pancake. Cook for about 2 minutes until bubbles form on top and edges look set, then flip and cook for another minute until golden brown.
6. Serve: Stack the pancakes and serve with syrup, fruit, or your favorite toppings.

This recipe makes about 12 pancakes and produces light, fluffy pancakes without eggs

Tips

• Do not overmix the batter; lumps are okay.
• Maintain medium heat to avoid burning or undercooking.
• You can customize by adding blueberries, chocolate chips, or nuts to the batter

This method replaces eggs by relying on baking powder for leavening and the resting step to help bind the ingredients, resulting in delicious eggless pancakes