Take dry ingredients (all purpose flour, sugar, salt, baking powder) in a bowl. Mix it using a wire whisk and make a well in the center.
Add water and melted butter, mix till everything comes together.
Now heat the pan on medium heat. Once hot add some butter. I use the stick and just swirl around the center of the pan by holding the stick with the hand.
Now take around ⅓ cup of batter. Pour into the hot pan, DO NOT spread. Let the batter flow by itself.
You will see lots of bubbles which will form and break. When the bubbles stop breaking, you will notice, edges are cooked, but the center is still wet. It is time to flip. Flip the pancake with a spatula. You will see nice light golden color in the bottom.
Cook the other side as well till it is golden as well, you can lift slightly with a spatula and see if it is ready or not. Repeat the same with rest of the batter.
Do not overmix the batter. Otherwise, pancakes will lose fluffiness and becomes tough.
Do not spread the batter: After pouring the batter into the hot pan, do not spread the batter to get thick and fluffy pancakes.
Double or triple: This recipe makes 8 medium-sized eggfree pancakes. You can double or triple the ingredients to make a bigger batch.
Spreading butter on hot pan: Make sure not to add too much butter, a very little amount is enough. Instead, you can use nonstick cooking spray.
When making a bigger batch and keeping pancakes warm, preheat the oven to 200°F, arrange cooked pancakes on a baking sheet on a single layer. And keep them in the oven to keep them warm until ready to eat.
How do I know when to flip the pancake? To keep these eggless pancakes fluffy and thick, do not let the top layer cook completely. The center is still wet, but the edges look dry and cooked. This is the perfect time to flip.