Pancake Recipe Without Milk
Craving pancakes but out of milk? This easy pancake recipe without milk makes fluffy, golden stacks using pantry staples. Perfect for dairy-free mornings!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg
- 1 cup water or a plant-based milk like almond milk for added richness
- 2 tablespoons melted butter or vegetable oil for dairy-free
- 1 teaspoon vanilla extract optional, but adds flavor
- Cooking spray or oil for greasing your skillet
Instructions
- Mix the Dry Ingredients (2 minutes)
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients (2 minutes)
- In another bowl, whisk the egg, water, melted butter (or oil), and vanilla extract if using.
- Make the Batter (1–2 minutes)
- Pour the wet ingredients into the dry. Gently stir until just combined. A few lumps are totally okay—don’t overmix!
- Heat the Skillet (2 minutes)
- Preheat a nonstick skillet or griddle over medium heat. Lightly grease with oil or cooking spray.
- Cook the Pancakes (8–10 minutes)
- Scoop about ¼ cup of batter onto the skillet. Cook 2–3 minutes per side, or until bubbles form and edges look set. Flip and cook until golden brown.
- Serve and Enjoy!
- Stack ‘em high, top with syrup, fresh fruit, or a dusting of powdered sugar.
Notes
- Don’t overmix the batter—lumps = fluff!
- Let the batter rest for 5 minutes before cooking for airier pancakes.
- Use a nonstick griddle or cast-iron skillet for even browning.
- Use water, almond milk, soy milk, oat milk, or even coconut milk for liquid.
- Store leftovers in the fridge for 3 days or freeze for up to 2 months.