Go Back

Pancakes Without Milk

Delicious and fluffy pancakes made without milk, perfect for lazy mornings or dinner plans. Get creative with substitutes like water, juice, or non-dairy milk!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the pancake batter
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1 2 eggs
  • 1 cup liquid substitute (water, juice, or non-dairy milk) Keep the same amount as regular milk
  • 2 tbsp oil or melted butter To help keep pancakes moist
  • 1/2 tsp salt

Method
 

Preparation
  1. In a mixing bowl, combine flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together eggs and the liquid substitute until well combined.
  3. Add the wet ingredients to the dry ingredients and stir gently until just combined. It's okay if the batter is lumpy.
  4. Let the batter rest for 5 to 10 minutes while you heat your pan.
Cooking
  1. Preheat a non-stick skillet over medium heat and lightly oil it.
  2. Pour batter onto the skillet and cook for about 2-3 minutes until bubbles start to form on the surface.
  3. Flip and cook for another 2-3 minutes until golden brown.
  4. Keep finished pancakes warm in the oven set to 200°F while cooking the remaining batter.

Notes

Experiment with different liquid substitutes and toppings to keep pancakes interesting. Can add chocolate chips, berries, or spices for flavor variations.