Gabriella D'Agostino
Are you craving a delicious and fluffy pancake but don’t have any milk on hand? Not to worry! This “pancake recipe no milk” will guide you through creating mouthwatering pancakes without using any dairy. The key to achieving moist and flavorful pancakes without milk lies in the combination of simple ingredients that work together to create a satisfying breakfast treat.
This recipe is not only convenient but also versatile, allowing you to customize it to your liking. Feel free to experiment with different flours, add your favorite fruits or spices, and adjust the sweetness level to create pancakes that cater to your unique taste preferences.
Ingredients
- 1 cup all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup water
- 2 tablespoons vegetable oil, plus more for greasing the pan
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the egg, water, and vegetable oil.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
- Heat a lightly greased griddle or skillet over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
These pancakes are best enjoyed fresh out of the pan. However, if you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply pop them in the toaster or microwave until warmed through.
Tips
- For gluten-free pancakes: Use a gluten-free flour blend in place of the all-purpose flour.
- For vegan pancakes: Use a flax egg or chia egg in place of the regular egg, and substitute plant-based milk for the water.
- For sweeter pancakes: Add an extra tablespoon of sugar to the batter.
- For fluffier pancakes: Let the batter rest for 10-15 minutes before cooking.
- For thinner pancakes: Add a little more water to the batter.
- For thicker pancakes: Add a little less water to the batter.
- For crispy edges: Cook the pancakes over slightly higher heat.
- For more flavor: Add your favorite spices, such as cinnamon, nutmeg, or pumpkin pie spice, to the batter.
Frequently Asked Questions
Can I use buttermilk instead of water?
Yes, you can substitute buttermilk for water in this recipe. The buttermilk will give your pancakes a slightly tangy flavor and make them even more moist.
Can I make these pancakes ahead of time?
Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to cook the pancakes, simply bring the batter to room temperature and cook as directed.
How do I store leftover pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply pop them in the toaster or microwave until warmed through.
Can I freeze these pancakes?
Yes, you can freeze these pancakes for up to 2 months. To freeze, place the pancakes on a baking sheet and freeze for 1 hour, or until frozen solid. Then, transfer the pancakes to a freezer-safe bag and store for up to 2 months. To reheat, thaw the pancakes overnight in the refrigerator and then warm them in the toaster or microwave.
With this “pancake recipe no milk,” you can enjoy delicious and fluffy pancakes without compromising on taste or texture. So next time you crave a satisfying breakfast but don’t have any milk on hand, don’t hesitate to give this recipe a try.
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