How To Make Pancake Recipe Without Milk
This pancake recipe without milk is so easy and cheap. This recipe is made in every house for every weekend. I tried these pancakes for the first time without milk when I was at our friend’s home his mother made for us. It was so delicious since then it’s my favorite pancake.
When I was back home, I tried to make this pancake recipe without milk. It was so delicious and so tasty. Since then this pancake recipe without milk is made almost every weekend at our home or sometimes any family function birthday party gets together etc. This pancake recipe without a milk budget is very cheap and every man can afford it.
Today’s recipe and tips will teach you how to make fluffy, dairy-free pancakes every time, regardless of whether you’re running out of milk or simply want a recipe that uses water instead of milk!
Several times, pancake morning at my house has been saved by this recipe, which I’m thrilled to share with you today.
How To Make Pancake Recipe Without Milk
Equipment
- Electric griddle
Ingredients
- 250 grams all-purpose flour
- 50 grams baking powder
- 5 grams salt
- 15 grams sugar
- 20 grams water
- 2 egg
- 30 grams butter melted
- 25 grams vanilla
Instructions
- Sift the flour, sugar, baking powder, and salt into a big bowl.
- In the center, create a well and add the butter, egg, water, and vanilla extract. Using a fork or whisk, stir until smooth.
- Preheat a sizable pan or nonstick griddle over medium-high heat; I like to use a temperature of 300–350 F.
- For every pancake, use a scoop. To flip, wait until bubbles form. To ensure it’s cooked through, cook for a minute more and brown the other side. Take off of the griddle or pan and serve.
Notes
Nutrition Facts
| Nutrient | Amount |
| Calories | 197 kcal |
| Carbohydrates | 29 grams |
| Protein | 7 grams |
| Fat | 13 grams |
| Saturated Fat | 9 grams |
| Polyunsaturated Fat | 3 grams |
| Monounsaturated Fat | 5 grams |
| Trans Fat | 0.6 grams |
| Cholesterol | 47 milligrams |
| Sodium | 179 milligrams |
| Potassium | 115 milligrams |
| Fiber | 3 grams |
| Sugar | 8 grams |
| Vitamin A | 271 IU |
| Calcium | 37 milligrams |
| Iron | 3 milligrams |
RATING 4.8 (86)
Differences Between Regular pancakes and Dutch pancakes?
Regular pancakes are thicker and fluffy, and this is USA made cake. while Dutch pancakes are more thinner and larger. this is a Netherland cake
Why should you make this recipe!
You can make fluffy pancakes with this recipe without using any milk!When you run out of milk and don’t have time to go grocery shopping, this is the ideal solution.
This recipe is very affordable! We still get to enjoy delicious pancakes without having to pay the extra money for milk.
This makes the ideal weekend morning meal.
Is It possible to Pancakes make without milk?
Of course, you can make no milk pancakes, that’s why we’re here today!
Aside from flavor, milk’s function in a pancake recipe is to provide the liquid structure and dissolve the flour and other ingredients. This implies that any liquid will function as intended. If you’re still debating what to have for breakfast today, you can even make French toast sans milk!
Making Pancakes with water
Pancakes made with water are just as easy to make as regular pancakes. The flavor of the cooked pancakes will be the primary distinction between a recipe made with milk and one made with water.
Pancakes taste better when they contain milk, whether it’s non-dairy or dairy-based. Powdered milk is an ingredient in even “just add water” pancake mixes.
Pancake Recipe without milk Ingredients
For making water-based without milk pancakes, you will need the following ingredients. See the printable recipe card at the bottom for the amounts, but also note why each is necessary for optimal results.
- All purpose flour: the basis for making these pancakes.
- Baking powder: aids in the rising of your pancakes when they are heated. Even though you can make pancakes without baking powder using this recipe, it’s what gives your pancakes their fluffy texture.
- Salt: to improve the other ingredients’ flavor.
- Sugar: This adds flavor and slightly sweetens the pancake batter. Granulated white sugar is what I use, but brown sugar also works well.
- Water: the liquid that’s added to this pancake recipe. Use a dairy-free milk substitute if you have one available.
- Egg: to help the pancakes hold together by binding the ingredients.
- Butter: enhances the batter’s flavor by adding a mouthwatering, buttery flavor.
- Vanilla extract: This will give the batter some flavor; without it, it’s rather tasteless. You can also substitute 20 grams of cinnamon or almond extract for the vanilla in the batter.
Other milk Substitute for Pancakes
In a pancake recipe, milk provides the “liquid” as well as flavor. Other milk alternatives are available for pancakes; I’ve included both flavor and liquid texture alternatives below.
Liquid milk Substitute for Pancakes
Use equal parts of the following as a liquid milk substitute:
- Almond milk: This is fantastic for pancakes. Use as desired; regular, vanilla, or unsweetened.
- Oat milk: Its more velvety consistency is ideal for oat milk pancakes.
- Soy milk: yet another excellent option that produces delicious pancake batter. same quantities.
- Hemp milk: It’s an additional source of good omegas, so you really can’t go wrong with it.
- Half & Half: For best results, mix half and half (which is thicker than milk) with water in an equal ratio.
- Heavy cream: You’ll have an extremely thick batter if you don’t thin it out with water, just like you would with half-and-half.
- Cashew milk: a tasty, rich-texture substitute that is excellent
- Rice milk: somewhat thin, but it’s the same as using skim milk.
- Coconut milk: I suggest diluting canned coconut milk with water to thin it out at a 50/50 ratio because it is too thick to use on its own.
- Eggnog: a fantastic and delectable liquid for pancakes during the holidays! Try this recipe for eggnog pancakes.
- Water: the liquid of last resort; add vanilla, sugar, and egg to the recipe, as it lacks flavor.
Milk Substitute for Pancakes to add flavor
You’ll need to add a bit more flavor to pancake recipes made with water. Here are a few options for add-ons
- 20 grams cinnamon
- 18 grams vanilla extract
- 15 grams almond extract
- 20 grams maple extract
- 25 grams extra melted butter
- 100 grams blueberries, chopped berries
- 30 grams jam or jelly
- Zest of 1 orange
To complete your breakfast, try one of these pancake toppings after making your fluffy gluten-free or traditional pancakes. Serve them with some delectable pancake sides.
Storing and Reheating Leftover
While leftover pancakes keep best when eaten fresh, they can be kept in the fridge for up to a week if stored in an airtight container. As an alternative, you can freeze them for up to two months in a freezer bag. You can reheat leftover pancakes in the oven at 250 degrees or in the microwave until they are thoroughly heated.
FAQs
Can you water instead of milk pancakes?
Yes, you can make pancakes with water instead of milk, but you still need to add some flavoring. Vanilla extract, melted butter, and a tiny bit of sugar are added in this recipe.
What can I use instead of milk in pancakes?
You can use water with a few other basic additions, like in this recipe, or you can use nondairy milk, a mixture of half water and half heavy cream, or half and half, in place of milk.
Is pancake mix better with water or milk?
You can use just water instead of powdered milk since many pancake mixes contain it. However, you can substitute milk to add even more flavor and richness.
Why is milk in pancakes?
The most common liquid in pancake batter, milk also gives the batter texture and flavor. To add flavor, you’ll need to add some melted butter, vanilla extract, and a small amount of sugar if you replace the water.
Should you let pancake batter rest?
Yes, letting pancake batter rest for half an hour is a good idea. When the batter is rested, the gluten in the flour relaxes and the flour absorbs more liquid. Pancakes are lighter and fluffier as a result.Read more cake list .
