Pancakes without Milk Recipe
Pancakes without milk are light, fluffy and flavorful homemade pancakes made without milk. Learn how to make these quick and easy no milk pancakes using simple pantry ingredients and water as a substitute for milk. A stack of these from scratch pancakes makes the perfect cozy breakfast everyone will love, even if you don’t have milk.
Equipment
- 1 non stick skillet or griddle
- 1 whisk
- 1 ¼ cup measuring cup optional
Ingredients
- 2 cups (240 g) all purpose flour
- 3½ teaspoons baking powder
- 3 tablespoons (38 g) granulated sugar
- ½ teaspoon salt
- 2 large eggs, room temperature
- 3 tablespoons (42 g) unsalted butter, melted plus more for greasing the pan as needed
- 2 teaspoons (10 ml) vanilla extract
- 1½ cups (296 ml) water, room temperature
Instructions
- In a mixing bowl, whisk the flour, sugar, baking powder and salt together until well combined. Set aside.2 cups (240 g) all purpose flour, 3½ teaspoons baking powder, 3 tablespoons (38 g) granulated sugar, ½ teaspoon salt
- In another bowl, whisk the eggs until smooth. Whisk in the melted butter, vanilla extract and water into the eggs until smooth and well combined.2 large eggs, room temperature, 3 tablespoons (42 g) unsalted butter, melted, 2 teaspoons (10 ml) vanilla extract , 1½ cups (296 ml) water, room temperature
- Whisk in the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter. If you want to add mixins like mini chocolate chips, do so now.
- Heat a non stick skillet or griddle to low- medium heat while the batter rests for a few minutes. For the best pancakes, rest the batter for about 30 minutes. Drop a small amount of pancake batter onto the preheated skillet to test if the skillet is ready.
- In a preheated non stick skillet or griddle, melt some butter, coconut oil or other oil on the skillet. Using a ¼ cup (59 ml) measuring cup, drop the fluffy pancake batter onto the hot skillet. When bubbles start to form, pop and stay on surface of the pancake, it’s time to flip. This takes about 3 - 4 minutes. Flip the pancakes and cook for an additional 2 -3 minutes.
- Transfer the pancakes to a cooling rack or plate. Continue cooking the pancakes until all the batter is used. Serve as soon as possible. I like topping my fluffy homemade pancakes with fresh fruit and maple syrup.
Notes
Store: Place the pancakes in an airtight container for up to 1 week in the fridge. Although, these pancakes are best enjoyed the same day or kept frozen to enjoy at a later date.
Freeze: Make sure the pancakes are completely cooled to room temperature. Lay them in a single layer on a baking sheet and flash freeze them for about 20 minutes. Transfer them to an airtight and freezer safe container like a ziplock bag. Store in the freezer for up to 3 months.
Thaw: The easiest and fastest way to thaw the pancakes is to lay 1 - 2 on a microwave safe plate. Heat in the microwave for about 45-60 seconds, flipping them halfway through the reheating time.
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