Turn the Uh-Oh Moment Into a Win With This Milk-Free Pancake Recipe
Pancakes are a fun breakfast or a quick dinner. But if you're out of milk or there's an allergy in the house, you might think pancakes are a no-go. But you're in luck. You can make delicious, fluffy pancakes without milk. In fact, the primary purpose of milk in your pancake recipe is to dissolve the flour and sugar and add structure, which means almost any liquid will do the trick.
If your cupboards are bare, no need to worry, this pancake recipe uses water as the liquid base.
Total Time: 30 minutes | Prep Time: 15 minutes | Serves: 4
Ingredients:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 4 tablespoons sugar
- 2 tablespoons oil or butter, divided
- 1 cup water
- 1 beaten egg
Directions:
- In a medium bowl, mix flour, salt, baking powder and sugar until combined.
- In a small bowl, beat oil or butter, water and egg.
- Add liquid mixture to dry ingredients and mix until batter is formed.
- Heat skillet over medium heat and add butter or oil. Pour half a ladle of batter into pan and cook until bubbly, flip and cook until browned, 1 to 2 minutes. Place pancake on a plate and repeat.
The key to fluffy pancakes is to not over mix your batter. You actually want those lumps. Mixing too much causes you to lose carbon dioxide, which is responsible for the light airiness, and creates more gluten, which leads to a tough, dense pancake.
This simple pancake recipe serves as a good base to get your creative cookery going. Blueberries and chocolate chips make the kids happy, but set a little batter aside to mix up your own tasty creations. Chopped walnuts and slivered almonds add both texture and flavor. For flavor without calories try cinnamon, nutmeg, allspice or pumpkin spice. For something really special, mix in peanut butter and top with jelly instead of syrup.