Step 1

In a large bowl, combine the flour, baking powder, salt, and sugar (if using).

Step 2

Select your egg replacer, and once mixed and you’ve waited the amount of time listed, add it to the middle of the bowl. If you’re using canned pumpkin or mashed banana, there’s no waiting.

Step 3

Add the melted butter, if using, and milk to the bowl.

Step 4

From the middle, combine the wet ingredients with the dry ingredients, moving outwards to incorporate everything into a cohesive batter.

Step 5

Preheat a non-stick griddle or non-stick pan to medium-high heat. Grease it with butter or spray, and immediately pour a little less than 1/4 cup of batter to form each pancake.

Step 6

Wait about 2 minutes, until defined edges form and the batter has begun to bubble up at the top to flip. Cook for an additional minute until the tops feel “bouncy” to the touch.

Step 7

Remove from heat and serve.