Pancake Recipe No Milk: A Comforting And Easy Classic

No milk? No problem! This pancake recipe without milk is a lifesaver for those moments when you’re craving fluffy, warm pancakes but realize you’re out of dairy. Using simple pantry staples, these pancakes come together quickly and taste just as delicious as traditional ones. Perfect for a cozy weekend breakfast or a weekday treat, this recipe is also great for those with dietary restrictions or lactose intolerance.

Pancake Recipe No Milk

Recipe by SoukaynaCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Craving pancakes but out of milk? This pancake recipe without milk creates soft, fluffy, and delicious pancakes using simple ingredients you likely already have in your kitchen. Perfect for those with lactose intolerance or looking for an easy alternative.

Ingredients

Dry Ingredients
1 1/2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
Wet Ingredients
1 cup water (or plant-based milk if preferred)
1 egg
3 tbsp melted butter (or vegetable oil)
1 tsp vanilla extract

Directions

Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, and salt.
Combine Wet Ingredients: In another bowl, whisk together water, egg, melted butter, and vanilla extract.
Create Batter: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
Cook Pancakes: Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
Serve Warm: Serve hot with your favorite toppings, such as maple syrup, fresh fruit, or a sprinkle of powdered sugar.

Notes

You can substitute water with any non-dairy milk (like almond or soy milk) for extra flavor.
Adjust the thickness by adding more water if the batter is too thick.

Tips for the perfect Pancake Recipe Without milk

Don’t Overmix the Batter: To keep your pancakes fluffy, mix until just combined. Overmixing can make them dense.
Let the Batter Rest: Allow the batter to rest for 5-10 minutes before cooking. This helps the pancakes to be more airy and fluffy.
Preheat the Skillet: Make sure your skillet is properly heated to ensure even browning.

Recipe Variants

anana Pancakes Without Milk: Add 1 mashed ripe banana to the wet ingredients for naturally sweet, banana-flavored pancakes.
Vegan Pancakes: Replace the egg with a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based butter.

FAQ

Can I use baking soda instead of baking powder?

Not directly, but you can make your own baking powder by combining 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.

What can I use instead of eggs in this recipe?

Try using a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water), applesauce, or mashed banana.

Why are my pancakes flat?

Overmixing the batter can lead to dense, flat pancakes. Mix just until the ingredients are combined to keep them fluffy.

Can I make this recipe gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend.

How do I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave.

This easy pancake recipe without milk proves that you don’t need to sacrifice taste or texture even when you’re short on ingredients. These pancakes are soft, fluffy, and packed with flavor, making them a perfect breakfast solution. Try this versatile recipe the next time you’re looking for a quick, dairy-free breakfast option.

For a healthier option of pancakes, check out the recipe of Whole wheat pancake and for an original pancake check out the Cracker Barrel Pancake Recipe and Chocolate Chip Pancake Recipe!