After reading the reviews and other pancake recipes I decided to do things differently but use this as a base.

In a large mixing bowl I put 2 egg yolks, and one whole egg, 2 cups flour, 2 tsp. baking powder, 2 tbsp. sugar, and a dash or two (two is recommended) of vanilla extract and mixed until combined. It will look doughy but don't worry.

In a separate smaller bowl I put in two egg whites and 2 tbsp. sugar and whisked (you can also use a mixer) until stiff peaks formed.

I folded my egg whites mixture into my other mixture in two segments until I couldn't see any white streaks.

I then melted about 1/2-1 tbsp. butter and folded that into my mixture. I also added a cinnamon sugar mixture to give it extra flavor.

I used about 1/3 cup mix per pancake. and sprinkled powdered sugar on them.

You could totally fold in some chocolate chips, nuts, bananas, blueberries or whatever you want.

These won't be the most moist pancakes so I recommend blue berries.

Hope this helps

I also added only 1 cup of water instead of two.

These are dense, but we still liked them. I added 3 tbsp. of sugar instead of two and a mashed ripe banana. One banana didn't do much for banana flavor since this is a rather large batch, but I just needed to use it up. I slowly added the water until I had a cake batter like mixture. Not too runny or two thick. So in the end I only put in about a cup and a half of water. These are filling and pretty good in my opinion.

Added extra tsp. vanilla and extra tbsp. sugar, only added 1.5 cups of water and added 1 mashed ripe banana. Kids loved them, not flat at all.

C'mon folks, these are what they are-- milkless pancakes. I'm out of milk, the hubby wanted pancakes. I followed the directions exactly with the exception of adding an extra 1/4 tsp of baking powder and an extra tbls sugar. They were delish. Yes, MUCH flatter than I usually make, but they ARE MILKLESS! Follow the directions closely, DO NOT TOUCH THEM ONCE YOU FLIP THEM (as in doing my very bad habit of squashing them down a bit,which I usually do to ensure thorough cooking). They cook fine, if not a lot slower than my regular recipes and, if you touch them with the spatula after flipping them, they'll be the flattest things ever! So, I made sure I did not touch them after flipping and both of us found them just delicious. They made 16 three inch diameter pancakes, which was perfect since my husband can just pop them in the microwave for snacks later in the day. THANKS FOR THE RECIPE (and covering my butt for a really good breakfast on a milkless morning, which was my oversight at the grocery store, LOL).

For a fluffier pancake use "Club Soda" instead of plain water. Club Soda also works well with milk-free waffles as well. The Club Soda doesn't add any flavor to the mix. I prefer to use Coconut Oil instead of olive oil as well. All and all, this is still a good basic recipe. Thank you!

Tried this recipe again using free-range Duck Eggs, Coconut Oil instead of Olive oil and Club Soda instead of regular water (to make them fluffier). Couldn't plate them fast enough for everybody!

Thank you for the recipe. I was not cooking for a family of four so I cut everything in half. My pancakes turned out nice and fluffy! I added more sugar and cinnamon. I will be using this again.

They were amazing!!

I really enjoyed these. Yes, they are flat and light tasting, which I love, just like how we had pancakes as kids. I was out of olive oil and used canola oil. I did not feel a need for more sugar like some comments say.

I made these and cut the recipe in half. I did have to add a bit more flour, as the batter was a bit too thin. I also left the sugar and vanilla as they were in the original recipe, as opposed to cutting those in half, and I added blueberries. I only added one egg to the halved batter.

All said, they came out pretty fluffy and delicious. I cooked them on a pretty low heat, and let them cook slowly. That seemed to help with the fluffy texture.

I just made these exactly as the recipe says, and they turned out GREAT! My son has allergies, so I had to use gluten-free flour. I was afraid that they might be gummy, but NOPE! They were really good--and not flat like some people stated. I definitely plan on making these again!

I really liked the way these pancakes turned out. The taste and texture was a cross between pancakes and hotcakes....I did cut the water to 1 1/2 cups.

Thanks for sharing.

These pancakes were awesome... Fluffy & tasty! will make them again!

Without sounding totally rude, these were horrible. They very extremely dense and very flat... I tried twice then resorted to grilled cheese. I will stick to my reg recipe and won't make if I never have made milk. Lesson learned!