Pancake Recipe Without Milk
Whether you're lactose intolerant, out of milk, or simply looking for a dairy-free alternative, this Pancake Recipe Without Milk is the perfect solution.
Equipment
- 1 Mixing bowls
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Non-stick skillet or griddle
- 1 Spatula
- 1 Ladle or measuring cup for batter
Ingredients
- 1 ½ cups purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tbsp salt
- 1 ¼ cups water
- 1 large egg
- 2 tbsp vegetable oil or melted butter
- 1 tbsp vanilla extract
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, whisk the egg, water (or plant milk), oil or butter, and vanilla extract if using.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Stir just until combined—do not overmix. The batter may be a little lumpy, and that’s okay.
- Rest the Batter: Let the batter rest for 5 minutes to help activate the baking powder for fluffier pancakes.
- Heat the Pan: Warm a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes or until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden brown.
- Serve Warm: Serve immediately with maple syrup, fruit, or any of your favorite toppings.
Notes
- Use carbonated water for an extra fluffy texture.
- Add a pinch of cinnamon or nutmeg for a flavor boost.
- Make it vegan by using a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) instead of a regular egg.