Pancakes without Milk Recipe

Homemade pancakes without milk are light, fluffy, and tasty. Make these quick and easy no-milk pancakes with cupboard goods and water.

– 2 cups (240 g) all purpose flour – 3½ teaspoons baking powder – 3 tablespoons (38 g) granulated sugar – ½ teaspoon salt – 2 large eggs, room temperature – 3 tablespoons (42 g) unsalted butter, melted plus more for greasing the pan as needed – 2 teaspoons (10 ml) vanilla extract – 1½ cups (296 ml) water, room temperature

Ingredient

Direction

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1

Combine the flour, sugar, baking powder, and salt in a mixing dish and whisk until thoroughly mixed. Put aside.

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2

Whisk eggs in another dish until smooth. Add melted butter, vanilla extract, and water to eggs and mix thoroughly.

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3

Whisk wet and dry ingredients until barely blended with lumps. Do not overmix pancake batter. Add mixins like micro chocolate chips now.

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4

While batter rests, heat a non-stick skillet or griddle on low-medium. Rest batter for 30 minutes for great pancakes. Drop pancake batter on the skillet to test its ready.

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5

Melt butter, coconut oil, or other oil in a prepared non-stick skillet or griddle. Drop ¼ cup (59 ml) of frothy pancake batter into the hot skillet.

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6

Place pancakes on a cooling rack or dish. Continue frying pancakes until batter is gone. Serve ASAP. I like maple syrup and fresh fruit on my fluffy handmade pancakes.

Store pancakes in an airtight jar in the fridge for 1 week. The pancakes are best eaten the same day or frozen for later.

NOTES

also see

also see

Bisquick Scones Recipe