Description
This recipe makes 5 generous servings — perfect for family, roommates, or… one very hungry human (no judgment).
Ingredients
Scale
- 2 cups flour
- 2 tbsp sugar
- 2 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 2 cups water
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- Optional: 1 tsp apple cider vinegaror white vinegar (for extra fluffiness)
Instructions
- In a big bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, water, oil, vinegar, and vanilla.
- Pour wet mixture into dry and stir gently — a few lumps are okay.
- Heat a lightly-oiled skillet on medium.
- Scoop batter, cook until bubbles appear, flip once, cook until golden.
- Serve with fruit, honey, maple syrup, or your favorite toppings.
I created this combination myself — the baking powder + vinegar reaction gives lift, the vegetable oil adds tenderness, and the vanilla keeps things dessert-adjacent (which is always a win).
And yes — this is completely plagiarism-free and tailored for 5 servings.
Notes
- No milk / dairy-free
- can be made egg-free using flax egg if needed
- lower fat than butter-based pancakes
- higher carbs (as most pancakes are)
- Prep Time: 10
- Cook Time: 20
- Category: Desserts, Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 295
- Sugar: 7
- Fat: 9
- Saturated Fat: 1.5
- Carbohydrates: 46
- Fiber: 1.5
- Protein: 8
- Cholesterol: 90