To make egg-free pancakes, combine 1 1/4 cups all-purpose flour, 1/4 teaspoon salt and 1 tablespoon each baking powder and sugar. In a separate bowl, combine 1 cup milk, 2 tablespoons vegetable oil and 2 tablespoons water. Pour the milk mixture into the dry ingredients, mix to combine, and pour 1/4 cup of batter onto an oiled griddle that is heated to 350 degrees Fahrenheit. Flip the pancakes when the edges appear dry, and cook until both sides are browned.
Alternately, combine 1 cup all-purpose flour, 1 teaspoon sugar, 1/4 teaspoon ground cinnamon and 2 teaspoons baking powder in a bowl. In a separate bowl, combine 1 cup milk and 1 tablespoon each vegetable oil, water and vanilla extract. Mix the wet ingredients into the dry ingredients, and add 2 tablespoons of melted butter to the batter. Ladle the batter into a hot pan, and flip the pancakes when bubbles appear on the top.
To make vegan pancakes, combine 1 cup wheat flour, 1 teaspoon baking powder and 1/4 teaspoon salt in a bowl. In a separate bowl, combine 1 cup almond milk, 1 teaspoon vanilla extract and 2 tablespoons each melted coconut oil and maple syrup. Stir the milk mixture into the dry ingredients. Heat a skillet on medium-low heat, and pour 1/4 cup of the batter in the skillet. Flip the pancake when bubbles appear on the top, and cook for an additional one to two minutes.