Pancakes Without Milk
Fluffy, delicious pancakes made without milk. Perfect for dietary needs, allergies, or when you're out of milk but still want a classic breakfast treat.
Equipment
- Mixing Bowls
- Whisk
- Non-Stick Skillet
Ingredients
Dry Ingredients
- 1 cup all-purpose flour or gluten-free flour blend
- 2 tsp baking powder for fluffiness
- 1 tbsp sugar adjust to taste
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup water or non-dairy milk (almond, soy, oat, etc.)
- 1 egg or egg substitute
- 2 tbsp vegetable oil or melted butter
- 1 tsp vanilla extract optional, for extra flavor
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, mix the water (or non-dairy milk), egg, vegetable oil, and vanilla extract.
- Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
- Let the batter rest for 5-10 minutes to help the pancakes become fluffier.
- Heat a non-stick skillet over medium heat and lightly grease with oil or butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake, spacing them apart.
- Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Transfer cooked pancakes to a plate and cover with a clean towel to keep warm while cooking the rest.
- Serve warm with your favorite toppings such as maple syrup, fresh fruit, or nut butter.
Notes
For a vegan version, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water). For extra fluffiness, increase baking powder to 2.5 teaspoons. Customize with cinnamon, chocolate chips, or blueberries.