Easy Pancakes Recipe With And Without Egg

These quick and simple pancake recipe is superior to those found in stores. The recipe below includes a complete ingredient list and step-by-step directions, but first, let’s review the fundamentals:

How Do You Make Easy Pancakes? 

Here’s a brief overview of what you can expect when you make quick and easy pancakes at home: 

1. Combine the dry ingredients.
2. Add the wet ingredients and mix. 
3. Pour or ladle the batter onto the oiled griddle or pan. 
4. Cook until bubbles form, flip, and cook on the other side. 

Pancake Recipe (With Egg)

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 2 teaspoons baking powder
• 1 teaspoon salt, or to taste
• 1 cup milk
• 2 tablespoons vegetable oil
• 1 egg, beaten

Directions

1. Combine flour, sugar, baking powder, and salt in a large bowl.
2. Make a well in the center, and pour in milk, oil, and egg. Mix until smooth.
3. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, 1 to 2 minutes.
4. Flip and cook until browned on the other side. Repeat with the remaining batter.
5. Serve hot and enjoy!

Pancakes Recipe (Without Egg)

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1⁄4 teaspoon salt
• 1 cup non-fat or 1% milk
• 2 tablespoons vegetable oil
• 2 tablespoons water

Directions

1. Mix together flour, baking powder, sugar, and salt in a medium bowl.
2. Combine milk, oil, and water. Add to dry ingredients.
3. Stir just until moistened.
4. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
5. Pancakes are ready to turn when the tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until the bottoms are brown and dry.
6. Refrigerate leftovers within 2 hours.

Tips

• Try adding fresh bananas or blueberries to the batter before cooking.
• Try using ¾ cup whole wheat flour and ½ cup all-purpose flour for more whole grains! Add 1-2 TB of water if the batter is too thick.
• To see if the skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, the heat is just right.
• Top with applesauce, fresh fruit, or yogurt.
• These easy pancakes are best served with homemade blueberry compote.