30 min

Fluffy, old-fashioned pancakes for any day of the week.

Serves 2-3

  • 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

Special equipment

  • Whisk

  • Skillet, nonstick or cast-iron

  • Spatula

01 / 03

Whisk the batter

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 skillet

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 pancakes

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!

Grab a bottle of JUST Egg.

This recipe uses JUST Egg. Buy now and become a master of plant-based cuisine.

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