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–+ servings
Stack of pancakes without milk, with butter and syrup drizzle.

Pancake Recipe Without Milk

Fluffy, airy, and full of flavor- this pancake recipe without milk is simply irresistible! Learn the tricks and make pancakes faster, neater, and way more delicious.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 Servings
Calories 97

Equipment

Ingredients

Dry Ingredients

  • 1½ cups All-Purpose Flour
  • 2 tsp Baking Powder
  • ½ tsp Salt

Wet Ingredients

  • 1 large Egg
  • 3 tbsp Unsalted Melted Butter
  • 2 tbsp Sugar
  • 1 tsp Vanilla Essence
  • 1 cup Water

Instructions

Combine Dry Ingredients

  • Grab a large mixing bowl and sift together all-purpose flour, baking powder, and salt.
  • Mix well using a small whisk or spoon and set the bowl aside.

Prepare Wet Ingredients

  • In another bowl, whisk together egg, melted butter, sugar, vanilla essence, and water.
  • Whisk well until bubbles form and the sugar has mostly dissolved.

Mix and Heat The Pan

  • Pour the dry mixture into the wet mixture.
  • Gently stir with a spatula to mix until just combined.
  • Grab a large nonstick frying pan or a cast-iron skillet and put it on the stove over medium-high heat.
  • Lightly grease the pan with a little oil or butter to prevent sticking.

Cook The Pancakes

  • Once the frying pan is heated, pour or scoop ¼ cup of batter for each pancake.
  • Cook the pancake until you start to see some bubbling under the surface. This should take around 2-3 minutes.
  • Flip the pancakes carefully and cook the other side for another 1-2 minutes until golden brown.

Add Toppings and Serve!

  • Remove from the pan and stack the pancakes on a plate.
  • Try toppings like honey, butter, a sprinkle of cinnamon sugar, fresh fruit slices, or peanut butter to make the pancakes extra tasty.
  • Enjoy warm and fluffy pancakes - all without using milk!

Notes

  1. You can substitute Butter with neutral oil or vegetable oil
  2. Use aluminum-free baking powder. If you use regular baking powder, you might get a metallic taste.
  3. Don’t overmix the batter when you are combining the dry and wet ingredients- otherwise, the pancakes won’t be fluffy. A few small to medium clumps of flour are perfectly fine!
  4. After mixing, let the batter rest in the bowl for 10 minutes. This allows the flour to fully hydrate, giving you softer and fluffier pancakes.