If you have a dairy allergy or find yourself without milk, don't worry! Great tasting pancakes without milk can be made in minutes with multiple possible substitutions.
Can you make pancakes without milk?
Yes, you can make fluffy homemade pancakes without milk. Regular milk is used in most traditional pancake recipes to add moisture, flavor, and texture. However, you can easily make dairy-free pancakes as well. There are a variety of milk alternatives you can use for added flavor, and still get delicious pancakes the whole family will love.
Ingredients & Substitutions
- All-purpose flour
- Granulated white sugar - You can substitute brown sugar for a deeper flavor.
- Baking powder
- Table salt
- Water
- Large egg - You can also make pancakes without eggs.
- Vanilla extract
- Butter - Olive oil can be substituted to create vegan pancakes if you also omit the egg.
- Maple syrup - My vanilla syrup or chocolate coffee syrup would each be great toppings as well!
Plain water is the easiest milk substitution for pancakes, but it will also bring the least amount of flavor. For the best flavor, check to see if you have any of the below milk substitutes on hand:
Dairy Milk Substitutes
- ½ cup Heavy Cream + ½ cup water
- ½ cup Half & Half + ½ cup water
- ¼ cup Evaporated Milk Powder
- 1 cup Buttermilk
Dairy-Free Milk Substitutes
- 1 cup Almond milk
- 1 cup Oat milk
- 1 cup Soy milk
- 1 cup Cashew milk
- 1 cup Rice milk
- 1 cup Coconut milk
How to make them
To make this pancake recipe without milk, start by adding the wet ingredients and dry ingredients to separate bowls. This will allow everything to mix together better without overworking the batter.
Once everything is combined separately, add the wet ingredients to the bowl with the dry ingredients and whisk to form the batter.
Tip: For the best batter, don't whisk it more than needed or your pancakes will be dense.
Grease an electric griddle and set it to 350 degrees. Then pour batter onto the hot griddle to form each pancake. Cook pancakes until bubbles form on their surface, then flip and cook the remaining side.
Serve hot with additional butter and maple syrup.
Storing and Reheating Leftovers
The pancakes will be best when eaten fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to one week. Alternatively, they can be frozen in a freezer bag for up to two months.
Leftover pancakes can be reheated in the microwave, or in a 250-degree oven until warmed through.
Pancakes without Milk
Equipment
Ingredients
- 1 ¼ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup water
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup butter melted
- Maple syrup
Instructions
- Using a large mixing bowl, mix together the flour, sugar, baking powder, and salt.
- In a separate large bowl, whisk together the water, egg, vanilla, and melted butter.
- Combine the wet ingredients with the dry ingredients and whisk to form your batter.
- Heat your griddle to 350 degrees and grease with additional butter, then pour ¼ cup of pancake batter onto the hot surface. Let the pancakes cook until small bubbles start to appear on the surface, then flip and cook until golden brown.
- Serve with additional butter, maple syrup, and your favorite toppings.
Notes
Nutritional Information
Can you do me a favor? If you enjoyed my post would you mind sharing it with your friends? You can see more of my recipes by liking me on Facebook and follow me on Pinterest too. Otherwise, stay up to date by getting each new post sent directly to your inbox by subscribing today.
Leave a Reply