Pantry Shortage Pancakes for 5
Whip up a stack of comforting and budget-friendly *Pantry Shortage Pancakes for 5* with just a handful of everyday ingredients you likely already have in your kitchen. This simple recipe skips the milk and eggs, relying instead on pantry staples like all-purpose flour, baking powder, and water to create light, fluffy pancakes with a satisfyingly golden crust. Ready in just 25 minutes, these versatile pancakes are the ultimate solution for breakfast when supplies are running low. Customize them with a splash of vanilla extract or your favorite toppings, from syrup to fresh fruit. Perfect for families or small gatherings, these eggless and dairy-free pancakes are a delicious lifesaver for any morning craving.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1.5 cups Water
- 2 tablespoons Vegetable oil
- 1 teaspoons Vanilla extract (optional)
- 1 tablespoon Butter or oil for cooking (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Whisk the dry ingredients together to ensure even distribution.
Create a well in the center of the dry ingredients and pour in the water, vegetable oil, and vanilla extract (if using). Stir gently until the batter is smooth. Be careful not to overmix; a few small lumps are fine.
Preheat a non-stick skillet or griddle over medium heat. If necessary, lightly grease the surface with butter or a small amount of oil.
Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Use the back of a spoon to spread the batter into a round shape, if needed.
Cook the pancakes for 2-3 minutes or until bubbles form on the surface and the edges look set. Gently flip the pancakes using a spatula and cook for another 1-2 minutes, or until golden brown on the other side.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with your favorite toppings, such as syrup, jam, or powdered sugar. Enjoy your Pantry Shortage Pancakes!
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2319 mg | 101% | |
| Total Carbohydrate | 213.9 g | 78% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 26.0 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
