Pancake Recipe Without Milk
These dairy-free pancakes are light, fluffy, and perfect for breakfast or brunch. Made without milk, they're great for vegans, the lactose-intolerant, or anyone out of milk!
Equipment
- Mixing bowls
- Whisk
- Measuring spoons and cups
- Non-stick skillet or griddle
- Spatula
Ingredients
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg or flax egg for vegan option
- 1 cup plant-based milk almond, oat, or coconut
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil or melted coconut oil
Instructions
Mix the dry ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Prepare the wet ingredients:
- In a separate bowl, beat the egg. Then add the plant-based milk and vanilla extract. Mix well.
Combine wet and dry ingredients:
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix—it's okay if the batter is slightly lumpy.
Preheat the skillet:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of oil or melted coconut oil.
Cook the pancakes:
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, until small bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
Serve and enjoy:
- Serve warm with your favorite toppings like maple syrup, fresh fruit, or dairy-free whipped cream.
Notes
You can substitute the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) for a fully vegan option.
Try almond, oat, coconut, soy, or rice milk based on your taste preference.
Leftovers can be stored in the fridge for 3 days or frozen up to 1 month.