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Fluffy No Milk Pancakes

Fluffy 20-Minute No Milk Pancakes

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These No Milk Pancakes uses a naturally dairy-free pancake batter to bring you delightfully fluffy pancakes with a crispy golden-brown exterior.
Course Breakfast, Brunch
Cuisine American
Diet Vegetarian
Keyword 30 Minutes or Less, Breakfast, Brunch, Dairy-Free, No Milk Pancakes, Pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 pancakes
Author Marley Goldin

Equipment

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ to ¾ cup water
  • 3 tablespoons unsalted butter (vegan or regular) for frying

Instructions

  • In a large mixing bowl, whisk together the flour, baking powder, brown sugar, and salt until combined and has no lumps.
    1 cup all-purpose flour, 2 teaspoons baking powder, 2 tablespoons brown sugar, ½ teaspoon salt
  • Add the egg, vanilla extract, and ½ cup of water and whisk until smooth. Assess the consistency. It should resemble a cake batter, thin enough to easily run off the whisk. If you like thinner pancakes, you can add up to another ¼ cup of water.
    1 large egg, 1 teaspoon vanilla extract, ½ to ¾ cup water
    Whisking pancake batter
  • Add your pancake batter to a measuring cup or any cup with a spout and handle to make for easier pouring.
    adding dairy-free pancake batter to a measuring cup to more easily pour into pan
  • Add butter to your griddle or pan (use vegan butter if keeping it all dairy-free) and allow it to heat up on medium-high until the butter is melted. For the thickest, most perfectly round pancakes, use pancake molds. Pour batter into your molds or freeform circles onto the pan and cook over medium heat.
    3 tablespoons unsalted butter (vegan or regular)
    Frying pan with one pancake in it with little air bubbles indicating it is ready to flip
  • When it's ready to flip, the batter on the uncooked side will start to form little air bubbles. Use a spatula to flip the pancakes, and allow them to cook on the other side for 2-3 minutes.
    a flipped dairy free pancake in the pan
  • Repeat steps 4 and 5 until the pancake batter is used up, adding butter before each batch to keep your griddle greased. Serve warm with maple syrup. Try them with these Vegan Breakfast Sausage Patties!

Notes

  • You can easily make this recipe vegan by using flax egg in the batter and frying the pancakes in non-dairy butter.
  • You can use cooking spray instead of butter for a lighter version, but these pancakes taste really good with a little crisp on the outside. Please note, you may have to leave them on your pan or griddle a bit longer to get them golden-brown if you’re using the spray.