Pancakes without Milk (of any kind)
Servings 8 4.5" pancakes
These pancakes without milk use water but you can’t tell. You can make them traditionally or gluten-free and dairy-free.
Ingredients
- 1 1/2 cups (355 ml) water
- 1/2 cup (120 ml) neutral-tasting oil or 1/2 cup (113 grams) melted, warm butter (use oil or vegan butter for dairy-free)
- 2 large eggs 50 grams each, out of shell
- 2 teaspoons vanilla extract
- 2 1/4 cups + 2 tablespoons (275 grams) flour see notes
- 1/4 cup (50 grams) granulated sugar
- 3 tablespoons aluminum-free baking POWDER not a typo
- 1 teaspoon salt
Instructions
- Mix the water, oil, eggs and vanilla together in a large mixing bowl.1 1/2 cups (355 ml) water, 1/2 cup (120 ml) neutral-tasting oil, 2 large eggs, 2 teaspoons vanilla extract
- In a medium mixing bowl, stir together the flour (please read the notes on how to measure flour correctly), sugar, baking powder and salt. Add dry mix to the wet and stir until combined. Don't stir out all the lumps. You don't want gigantic lumps but some medium lumps are okay. If you overmix, your pancakes won't be fluffy!2 1/4 cups + 2 tablespoons (275 grams) flour, 1/4 cup (50 grams) granulated sugar, 3 tablespoons aluminum-free baking POWDER, 1 teaspoon salt
- Grease a pan with cooking spray or butter and place on medium-low heat (I used 3 out of 9 but stoves vary and you may need higher heat).
- Pour 1/8 of the batter (120 grams) into the center of the pan. Use a spoon to form into a more circular shape, if desired.
- Cook until you start to see some bubbling under the surface, rather than actual bubbles you see in some pancake recipes. Once the pan is really hot, this should only take about 2-3 minutes per side. Once you see the bubbling, check and if it's brown on the bottom, then flip.
- Cook another 2-3 minutes.
- Serve immediately. Let leftovers cool and refrigerate for up to 4 days or freeze for 3 months.
Notes
- For the flour you can use, all-purpose flour or for a GF version, use 2 1/4 cups + 2 tablespoons (328 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour.
- Please use a scale to measure the flour! If your pancakes are too thick, it's almost definitely because you packed your cups when measuring. If you don't have a scale, then here's how to measure flour: Fluff up the flour in the bag or container using a spoon. Then use that spoon to scoop the flour into your measuring cup. Use a knife or anything with a straight edge to level the flour across the top of the measuring cup.
- Using aluminum-free baking powder is important! If you use regular baking powder, there might be some metallic taste. Some people have experienced it, while others haven't. If you're worried about using 3 tablespoons, one commenter has used 2 tablespoons and said they were still fluffy!
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 424kcalCarbohydrates: 61gProtein: 9gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 41mgSodium: 665mgPotassium: 92mgFiber: 2gSugar: 7gVitamin A: 59IUCalcium: 350mgIron: 4mgNet Carbs: 59
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