Fluffy Vanilla Pancakes (or Waffles)

Airy egg-free pancakes and waffles are possible—all you need to do is add extra leavening to self-rising flour and a splash of vinegar…yes, vinegar! When vinegar is combined with baking soda, it creates a chemical reaction that makes the mixture fizz and produces baked goods that are light and fluffy. (This is similar to the reaction that happens when acidic buttermilk and baking soda are combined—and exactly what happens in those third-grade science experiments.) Then I steam the pancakes with a few drops of water in the pan for that last little bit of lift. I prefer to use vanilla powder to extract for a more concentrated vanilla flavor, and if it so happens to be vanilla protein powder, it’s just a little added flex to your pancakes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, sift together the flour, vanilla powder, sugar, baking soda, baking powder, and salt. Gently whisk to blend.

Step 2

In a medium bowl, whisk together 1 cup of the milk, the vinegar, and oil. Make a well in the center of the dry ingredients. Add the wet ingredients all at once, whisking to blend. This batter is thicker than your traditional pancake batter to make the pancakes extra fluffy—if you want thinner pancakes, add the remaining ¼ cup milk.

Step 3

Preheat the oven to 200°F or the warming setting. Heat a griddle or large skillet over medium heat and grease with oil. When the griddle is hot, use a ladle to add about ¼ cup of batter onto the griddle for each pancake (do not overcrowd; the pancakes need room to expand and rise). Splash about ½ teaspoon water around the pancakes, then cover with a lid large enough to cover all (or most) of the griddle. Cook the pancakes for about 1½ minutes per side, or until golden brown. Transfer to a plate or sheet pan and keep warm in the oven. Repeat with the remaining batter.

Step 4

Serve warm with maple syrup.

Step 5

Note:

Step 6

For waffles, heat a waffle iron, lightly spray with nonstick cooking spray, and add the batter per your manufacturer’s recommendations. Close the lid and cook until golden brown. Repeat until all the batter is used.

Step 7

Get Creative!

Step 8

My kids love to add colored sprinkles to the batter for a funfetti vibe, but fresh blueberries, diced bananas, toasted nuts, peanut butter, and even bittersweet vegan chocolate chips are great additions, too. For chocolate pancakes, add 1 tablespoon of unsweetened cacao powder to the batter.

Step 9

2 cups all-purpose flour, 1 tablespoon baking powder, and ¼ teaspoon fine pink Himalayan salt. Whisk until well-combined. Makes 2 cups (enough for one batch of biscuits).