Are you craving pancakes but out of milk? Get ready to be amazed by this game-changing recipe that proves you don't need dairy to create the most incredible breakfast treat! These homemade pancakes are about to revolutionize your morning routine, delivering restaurant-quality goodness with ingredients you probably already have in your pantry. Whether you're dealing with a milk allergy, running low on groceries, or simply looking for a quick and easy breakfast solution, this milk-free pancake recipe is your ultimate breakfast hero.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup water
- 1 large egg
- 2 tablespoons vegetable oil
- Butter (for cooking)
Instructions
- In a mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well blended.
- In a separate bowl, crack 1 large egg and beat it lightly. Then add 1 cup of water and 2 tablespoons of vegetable oil to the egg. Whisk these wet ingredients together until they are fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or a whisk until just combined. Be careful not to overmix; it’s okay if there are a few lumps in the batter.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to the pan, allowing it to melt and coat the surface.
- Once the skillet is hot and the butter is sizzling, pour about 1/4 cup of batter onto the skillet for each pancake. Leave enough space between each pancake to allow for spreading.
- Cook the pancakes for about 2-3 minutes, or until bubbles start to form on the surface and the edges look set. The bottom should be golden brown.
- Carefully flip each pancake using a spatula and cook for an additional 1-2 minutes on the other side until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm on a plate while you repeat the process with the remaining batter, adding more butter to the skillet as needed.
- Serve the pancakes warm with your favorite toppings such as syrup, fruit, or whipped cream.
Tips
- Don't Overmix: The secret to tender pancakes is a gentle hand. Mix your batter just until the ingredients are combined, leaving a few small lumps. Overmixing can make your pancakes tough and rubbery.
- Get the Right Temperature: Medium heat is crucial. If the pan is too hot, you'll burn the outside while the inside remains raw. If it's too cool, your pancakes will be pale and gummy.
- Test Your Pan: Drop a small amount of water on the skillet. If it sizzles and dances, your pan is ready for pancakes.
- Use Fresh Baking Powder: Ensure your baking powder is fresh to get the fluffiest, lightest pancakes possible.
- Let the Batter Rest: If you have a few extra minutes, let the batter sit for 5 minutes before cooking. This helps the flour absorb the liquid and can result in more tender pancakes.
- Keep Pancakes Warm: If cooking in batches, place cooked pancakes on a baking sheet in a low oven (around 200°F) to keep them warm and prevent them from getting soggy.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 25g
Protein: 5g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 45mg
