Fluffy, old-fashioned pancakes for any day of the week.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons confectioners sugar
- 2 tablespoons granulated sugar
- 2 tablespoons JUST Egg
- 1 teaspoon vanilla extract
- ¼ cup neutral oil
- ¾ – 1 cup water, to desired consistency
- Butter or oil, for the skillet
Skillet, nonstick or cast-iron
01 / 03
Whisk the batterbatter
In a medium bowl, whisk together all of the dry ingredients. Make a well in the middle and add the wet ingredients. Whisk until fairly smooth. Let the batter rest for a few minutes.
02 / 03
Heat the skilletskillet
Heat a skillet (preferably non-stick or seasoned cast-iron) over medium heat and lightly coat with butter or oil. Pour in about ¼ - ½ cup batter per pancake onto the skillet, depending on desired size.
03 / 03
Flip the pancakespancakes
Once bubbles appear and spread out from the center of the pancake, flip and cook the other side for another 1-2 minutes. Transfer to a plate, and repeat with the rest of the batter, greasing the pan as necessary. Serve warm, with syrup!
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This recipe uses JUST Egg. Buy now and become a master of plant-based cuisine.
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