When it comes to breakfast, pancakes are a classic American staple. But did you know that you don’t necessarily need milk to make delicious, fluffy pancakes? Here’s how to make a simple and tasty recipe for pancakes without milk.
Classic Pancakes
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 2 cups water
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract (optional)
Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, water, vegetable oil, and vanilla extract (if using).
- Add the wet ingredients to the dry ingredients and whisk until just combined. The batter will be slightly lumpy.
- Heat a nonstick skillet or griddle over medium heat. Grease lightly with cooking spray or butter.
- Using a 1/4 cup measure, pour the pancake batter onto the hot skillet or griddle.
- Cook until the edges of the pancakes begin to dry and the bottoms are golden brown, about 2-3 minutes.
- Using a spatula, flip the pancakes and cook until the other sides are golden brown, about 1-2 minutes more.
- Transfer the cooked pancakes to a plate and repeat with the remaining batter.
- Serve the pancakes warm with your favorite toppings, such as butter, syrup, or fresh fruit.
Pancakes without Milk
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 2 cups water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract (optional)
Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, water, vegetable oil, and vanilla extract (if using).
- Add the wet ingredients to the dry ingredients and whisk until just combined. The batter will be slightly lumpy.
- Heat a nonstick skillet or griddle over medium heat. Grease lightly with cooking spray or butter.
- Using a 1/4 cup measure, pour the pancake batter onto the hot skillet or griddle.
- Cook until the edges of the pancakes begin to dry and the bottoms are golden brown, about 2-3 minutes.
- Using a spatula, flip the pancakes and cook until the other sides are golden brown, about 1-2 minutes more.
- Transfer the cooked pancakes to a plate and repeat with the remaining batter.
- Serve the pancakes warm with your favorite toppings, such as butter, syrup, or fresh fruit.
These pancake recipes are perfect for those who are lactose intolerant or vegan, or simply want to try something new. They’re easy to make and customize with your favorite toppings, so you can enjoy a delicious breakfast any day of the week. So why not try whipping up a batch of pancakes without milk today? Your taste buds will thank you!
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How To Make Pancakes Without Milk | Laura Fuentes
www.laurafuentes.com
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