Easy Pancake Recipe No Milk

My Go-To No-Milk Pancakes: Fluffy and Delicious!

Let me share with you my absolute favorite pancake recipe that doesn’t require any milk! I stumbled upon this gem when I ran out of milk one Sunday morning, and it’s been my go-to ever since. These pancakes turn out incredibly fluffy and delicious every time, and they’re so easy to make. Here’s how I whip up these dairy-free delights!

My Simple Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/4 cups water (I use warm water for better mixing)
• 3 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract (my secret for extra flavor!)

My Easy No-Milk Pancake Process

1. First, I whisk together the flour, baking powder, sugar, and salt in a large bowl. I make a well in the center – this is a trick I learned for easier mixing.
2. In another bowl, I whisk the water, melted butter, egg, and vanilla extract until well combined.
3. I pour the wet ingredients into the well in the dry ingredients and gently whisk everything together. I’m careful not to overmix – a few small lumps are actually good for fluffy pancakes!
4. Then, I let the batter rest for about 5 minutes. This is a crucial step I never skip – it allows the baking powder to work its magic and results in fluffier pancakes.
5. While the batter is resting, I heat up my non-stick skillet or griddle over medium heat. I like to test if it’s ready by sprinkling a few drops of water on the surface – if they sizzle and evaporate quickly, it’s pancake time!
6. For each pancake, I use about 1/4 cup of batter. I pour it onto the hot skillet and wait for bubbles to form on the surface – that’s how I know it’s time to flip.
7. I cook the other side for another minute or two until it’s golden brown. The smell at this point is absolutely heavenly!
8. I keep the cooked pancakes warm in a low oven while I finish the batch.

Why I Love These No-Milk Pancakes

This recipe has become my favorite for so many reasons:

• It’s incredibly versatile – perfect for when I’m out of milk or cooking for dairy-free friends.
• The pancakes turn out amazingly fluffy and flavorful, even without milk.
• It’s quick and easy, using ingredients I always have on hand.
• The vanilla extract adds a lovely flavor that makes these pancakes special.
• They’re a hit with both kids and adults – I’ve yet to meet someone who doesn’t love them!

My Favorite Toppings and Variations

While these pancakes are delicious on their own, I love to get creative with toppings:

• Classic maple syrup and a pat of butter
• Fresh berries and a dollop of whipped cream (coconut whipped cream for a fully dairy-free option)
• Sliced bananas and a drizzle of honey
• A sprinkle of cinnamon and powdered sugar

For variations, I sometimes:

• Add a mashed ripe banana to the batter for banana pancakes
• Mix in some chocolate chips for a sweet treat
• Sprinkle blueberries onto the pancakes while they’re cooking
• Use whole wheat flour for a nuttier flavor and added fiber

My Pro Tips

• If the batter seems too thick, I add a tablespoon of water at a time until it reaches the right consistency.
• For extra-fluffy pancakes, I sometimes separate the egg and whip the white before folding it into the batter.
• Leftover pancakes freeze beautifully – I just pop them in the toaster for an easy weekday breakfast.
• If I’m feeling indulgent, I’ll add a teaspoon of lemon zest to the batter for a zesty twist.

These no-milk pancakes have saved breakfast in my house more times than I can count. They’re proof that you don’t need dairy to make delicious, fluffy pancakes. I hope they become a favorite in your kitchen too. Happy flipping!