Eggless Fluffy Pancakes (No Vinegar, Pro Tips for Extra Fluff)

Eggless Fluffy Pancakes (No Vinegar)
Prep: 5 minutes
Cook: 10 minutes
Makes: 6–8 pancakes

Ingredients:
1 cup (120 g) all-purpose flour
2 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup milk (dairy or almond/soy)
2 tablespoons oil or melted butter
1 teaspoon vanilla extract
1 tablespoon yogurt (this replaces vinegar)
2–3 tablespoons water (only if batter is too thick)

Why This Works (Quick Explanation)
Baking powder = main lift
Baking soda + yogurt = extra fluff without vinegar
Oil/butter keeps pancakes soft, not dry

Instructions:
Mix dry ingredients
In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
Mix wet ingredients
In another bowl, whisk milk, oil, vanilla, and yogurt until smooth.

Combine:
Add wet ingredients to dry. Mix gently—don’t overmix.
Batter should be thick but pourable. Add water if needed.
Rest the batter (important)
Let it rest 5 minutes. This step makes them fluffier.

Cook:
Heat a non-stick pan on medium-low and lightly grease.
Pour ¼ cup batter per pancake.

Flip:
Cook until bubbles form and edges look set (about 1½–2 minutes).
Flip and cook another 1–1½ minutes until golden.

Pro Tips for Extra Fluff:
Cook on medium-low, not high
Flip once only
Don’t press pancakes after flipping

Optional Add-Ins
Chocolate chips
Blueberries or any berries
Cinnamon (¼ tsp)
Mashed banana (¼ cup, reduce milk slightly)
Whipped or unsalted butter
Whipped cream
Honey or Pure maple syrup