Name: Egg-Free Pancakes (Easy, Fluffy, Made With Pantry Staples) Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup all-purpose gluten-free flour (+ 1 to 2 tablespoons if the batter is too thin); 2 tablespoons sugar; 2 teaspoons baking powder; ¼ teaspoon salt; 1 cup milk (any type); 1 tablespoon vanilla extract

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Introduction

These gluten-free pancakes are easy to make, fluffy, and rely on simple pantry staples. Perfect for a quick breakfast, they deliver soft texture and a delightful vanilla flavor with minimal effort.

A tall stack of ten thick, golden-brown pancakes sits on a white plate with a thin black rim, surrounded by a few plump blueberries. Each pancake is fluffy with a slightly crispy edge, and the layers show their soft, light interior texture. On top of the stack, there is a square pat of melting butter with syrup being poured on, dripping down each side in thick, shiny golden streams. The background is a white marbled texture, giving a clean and bright feel to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (+ 1 to 2 tablespoons if the batter is too thin)
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk (any kind)
1 tablespoon vanilla extract

Instructions

Step 1: Mix the dry ingredients. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and ¼ teaspoon salt until evenly combined and no large lumps remain.
Step 2: Add the liquids and let rest. Pour in 1 cup milk and 1 tablespoon vanilla extract, then gently whisk just until combined. Small lumps are normal and help create soft pancakes. Let the batter rest at room temperature for 10 minutes.
Step 3: Cook the pancakes. Heat a non-stick pan over medium-low heat. Add a few drops of oil and wipe it evenly with a paper towel. Pour about ¼ cup of batter into the pan. Cook for 1½–2 minutes until bubbles form on the surface and the edges look set. Flip and cook another minute until golden. If the batter spreads too much, stir in 1–2 tablespoons of flour; if too thick, add a splash of milk.
Step 4: Keep warm and serve. Lightly oil the pan between batches. Keep cooked pancakes warm on a plate or in a low oven at 120°F (50°C). Serve with fruit, syrup, or your favorite toppings.

Tips & Variations

For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients before mixing.
Use dairy-free milk options like almond or oat milk to keep the recipe vegan-friendly.
If you prefer thinner pancakes, add an extra splash of milk to the batter before cooking.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave, adding a little moisture if needed to keep them soft. For longer storage, freeze pancakes separated by parchment paper in a freezer-safe bag for up to 2 months.

How to Serve

A tall stack of nine golden-brown pancakes sits in the center of a white plate with a thin dark rim. Each pancake layer is thick, fluffy, and evenly cooked with light holes and a soft texture. Bright golden syrup drips down all the layers, pooling around the bottom pancake and the plate. On top of the stack is a square piece of melting butter with a golden-yellow sheen. Around the base of the pancakes, several plump, fresh blueberries add a deep blue contrast. The scene is set against a white marbled texture background, enhancing the warm colors of the pancakes and syrup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes dairy-free?

Yes, you can easily substitute any plant-based milk, such as almond, soy, or oat milk, for regular milk without changing the texture much.

How do I prevent the pancakes from sticking to the pan?

Use a non-stick pan and lightly oil it before cooking each batch. Wiping the oil with a paper towel helps ensure an even, thin layer that prevents sticking without making the pancakes greasy.