Pancakes From Scratch No Milk

Maple syrup is being poured onto a stack of pancakes without milk.

5 from 49 votes

Fluffy and delicious, these pancakes without milk are a delightful twist on the classic breakfast staple. Made without milk, they offer a light and airy texture, complemented by a subtly vanilla flavor. If you are out of milk but want the fluffy pancakes, this recipe is for you!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings: Pancakes

Calories: 114kcal

Author: Lynn Polito

Equipment

Ingredients

1 ½ cups Flour
3 teaspoon Baking Powder
½ teaspoon Salt
1 Egg
3 tablespoon Melted Butter
1 ⅓ cup Water
1 tablespoon Sugar
2 teaspoon Vanilla Extract

Instructions

In a large bowl, mix together the flour, baking powder, sugar, and salt.
Add the egg, water, vanilla extract, and melted butter to the bowl and mix well but do not overmix. It's ok if there are a few lumps left in the batter.
With an ice cream scoop or a ¼ cup measuring cup, scoop the batter into a frying pan greased with 1 tablespoon of butter. Cook for 3-4 minutes over medium heat or until the edges dry out and bubbles start coming up through the center of the batter.
Flip the pancake over and cook for another 2-3 minutes until both sides are golden brown. Continue with the rest of the batter. Serve immediately.

Video

Notes

Do not push down on the pancakes when you flip them. Though it might be tempting to push down on the pancakes, that stops the pancakes from being as fluffy as they can be.
The pancakes are ready to flip when the middle bubbles. Small bubbles will start to come through the batter. The edges of the pancakes will also start to dry out. When you see these two signs, it's time to flip the pancakes.
Use an ice cream scoop or a measuring cup to measure the batter. This ensures the pancakes are all the same size will cook evenly.
Do not cook the pancakes too high. Medium-low heat to medium heat is the best for cooking pancakes in the frying pan. Too high and the outside will be too cooked and the inside will be raw. Too low and the pancakes will take a long time to cook.
If you are making a big batch and need to keep the pancakes warm, after they are cooked place them on a parchment lined baking tray or baking sheet and keep them warm in a 200 degree f oven.

Nutrition