A Breakfast Favorite: How To Make Pancakes With No Milk

Your mornings will never be brighter than when you have pancakes for breakfast. These little cakes topped with butter and maple syrup are the perfect energy sources to jumpstart your day. However, you really need to put extra effort into making perfect pancakes. There are a lot of ingredients, which are quite expensive, and the entire process requires accurate skills.

But in this article, we are going to show you how to make them without one popular ingredient – milk. If you just raised a doubtful eyebrow, then let me explain.

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Milk-Free Pancake Recipes

Baking Uses Of Milk

You know that the basic ingredients in baking are flour, water, and egg whites. Without these magical three, you won’t be able to even bake a bun.

They provide the bread’s structure and strength, but the remaining ingredients, such as milk make the bread more tasty, tender, moisturized, and aesthetically pleasing. Therefore, you can still make your beloved pancakes even without milk.

Alternative Ingredients

Just because the recipe’s list of ingredients includes milk, it does not necessarily mean that you need to use it. You can use an alternative one instead. There are a lot of dairy-free substitutes you could use instead, such as soy or almond milk and regular low-fat yogurt.

Make sure that the ratio of these alternatives is just the same as the milk. Also, to avoid an alteration in the taste, choose the plain unflavored milk substitute.

To provide this is possible, here are ten milk-free pancake recipes:

1. Basic No-Milk Pancakes

Yield: 8 pancakes.

Ingredients:

• 2 cups white flour.
• 4 1/2 teaspoons of baking powder.
• 6 tablespoons of white sugar.
• 1/2 teaspoon of salt.
• 5 tablespoons of margarine.
• 1 1/2 cup of water.
• 2 eggs.
• 4 tablespoons of water.

Instructions:

1. In a bowl, mix the flour, baking powder, sugar and salt.
2. Put the margarine in a pan and coat it all over.
3. Place the melted margarine in a bowl.
4. Add water and eggs. Combine well.
5. Add the liquid mixture into the dry ingredients. Stir until it looks thoroughly moistened and lumpy.
6. Fry the pancake over a medium-high heat on the stove, until they appear brown and bubbly.
7. Flip them over to cook the other side as well.
8. Serve hot with margarine, brown sugar, honey, and maple syrup.

2. Blueberry Pancake

Yield: 3 pancakes.

Ingredients:

• 1/2 cup of white flour.
• 1 1/2 tablespoons of white sugar.
• 1 1/2 teaspoons of baking powder.
• 1/8 teaspoon of salt.
• 1 1/4 tablespoons of margarine.
• 1/2 cup of water.
• 1/4 cup of fresh/frozen blueberries.

Instructions:

1. In a bowl, mix the flour, baking powder, sugar, and salt.
2. Put the margarine in a pan and coat it all over.
3. Place the melted margarine in a bowl.
4. Add 2 tbsps. of water. Combine well.
5. Add blueberries to the dry ingredients first, then the liquid.
6. Add the liquid mixture into the dry ingredients. Stir until it looks thoroughly moistened and lumpy.
7. Fry the pancakes over a medium-high heat on the stove until they appear brown and bubbly.
8. Flip them over to cook the other side as well.
9. Serve hot with margarine, brown sugar, honey, and maple syrup.

3. Fluffy Cinnamon Pancake

Yield: 6 pancakes.

Ingredients:

• 1 cup of all-purpose flour.
• 2 teaspoons of baking powder.
• 1 teaspoons of sugar.
• 1/8 teaspoon of cinnamon.
• 2 tablespoons of water.
• 1 1/2 tablespoons of canola oil.
• 1/8 teaspoon of vanilla.

Instructions:

1. Preheat the pan on the stove.
2. Combine all the dry ingredients.
3. Incorporate water, vanilla, and oil.
4. Combine thoroughly. A few lumps are fine.
5. Cook 1/4 cup of batter.
6. Turn the pancake over when bubbles form.
   Note: Keep the heat on a medium to medium-low temperature because pancakes burn quickly.

4. Pumpkin Pancakes

Yield: 6 pancakes.

Ingredients:

• 1 cup of all-purpose flour.
• 1 teaspoon of baking powder.
• 3/4 teaspoon of pumpkin pie spice.
• 1/8 teaspoon of cinnamon, ground.
• 1/8 teaspoon of salt.
• 1 tablespoons of brown sugar.
• 1/4 cup of pumpkin puree.
• 1 tablespoon of grapeseed oil.
• 1 egg.
• 1/2 cup of vanilla almond/soy milk.

Instructions:

1. Mix the flour, spices, baking powder, and salt.
2. Mix the pumpkin, sugar, oil, and egg in a separate bowl.
3. Stir the almond/soy milk.
4. Add flour mixture. Stir until smooth. Don’t bother with a few lumps.
5. Preheat a skillet over a medium-low heat.
6. Cook ¼ of the batter per pancake.
7. Flip it over to cook the other side until it appears brown and bubbly.
8. Serve with cranberry sauce and pumpkin butter.

5. Gluten-Free Pancakes

Yield: 3 pancakes.

Ingredients:

• 1/2 cup of rice flour.
• 1 1/2 tablespoons of tapioca flour.
• 1/8 cup of potato starch.
• 1/2 tablespoon of brown sugar.
• 3/4 teaspoons of baking powder.
• 1/4 teaspoon of baking soda.
• 1/4 teaspoon of salt.
• 1/4 teaspoon of guar gum.
• 1 1/5 tablespoons of apple sauce.
• 1 egg.
• 1 cup of water.

Instructions:

1. Sift all of the ingredients except for the egg, water, and apple sauce.
2. Combine the eggs, water, and apple sauce.
3. Add the egg and water mixture to the dry ingredients.
4. Combine thoroughly. A few lumps might remain.
5. Preheat a pan over a medium-low heat.
6. Cook the 1/4 cup of batter until bubbles begin to form.
7. Flip the pancake and cook until brown.
8. Serve with maple syrup.

6. Oat Meal Pancakes

Yield: 6 pancakes.

Ingredients:

• 1/2 cup of oatmeal, uncooked.
• 5 egg whites.
• 1/2 large banana.
• 1/4 teaspoon of cinnamon.
• 2 -3 teaspoons of sugar.

Instructions:

1. Mix all ingredients in a blender until they appear like a liquid.
2. Preheat the pan to a medium-low temperature.
3. Cook the 1/8 cup of pancake. Flip until it becomes bubbly.
4. Cook until it becomes golden brown.
5. Top with sliced bananas and cinnamon if you like.
6. Serve while hot.

7. Gluten-Free Choco Vegan Pancakes

Yield: 4 pancakes.

Ingredients:

Dry:

• 1/4 cup of brown rice flour.
• 1/4 cup of arrowroot starch.
• 1/4 cup of buckwheat flour.
• 1/8 cup of chickpea flour.
• 1/8 cup of raw cacao powder.
• 1 tablespoon of baking powder.
• 1/4 teaspoon of Celtic sea salt.

Chia paste:

• 1/2 tablespoon of chia seeds.
• 1/8 cup of warm water.
• 1 teaspoon of arrowroot starch.

Wet:

• 3/4 cups of water.
• 1/4 cup of apple sauce, unsweetened.
• 1/8 cup of pure maple syrup.
• 1 1/2 tablespoons of coconut oil.
• 1/2 tablespoon of tahini.
• 1/2 teaspoon of apple cider vinegar.
• 1/4 cup of dairy-free semi-sweet chocolate chips.

Instructions:

1. Mix all dry ingredients in a bowl.
2. Grind the chia seeds in a spice grinder. Add some water and starch. Combine well. Set aside for a few minutes until it becomes sticky.
3. Mix all the wet ingredients in a separate bowl. Add chia paste and then stir.
4. Incorporate the wet ingredients into the dry ingredients. Stir them well and then add the chocolate chips.
5. Preheat skillet over a medium-low heat.
6. Cook the 1/4 cup of batter until bubbles form.
7. Flip it over to cook the other side. Cook until golden brown.
8. Serve with toppings.

8. Whole-Grain Pancake

Yield: 3 pancakes.

Ingredients:

• 1 1/5 cup of quick-cooking oats.
• 1/4 cup of flax seeds.
• 1 1/2 cup of white whole-wheat flour.
• 1 cup of buckwheat flour.
• 1 cup of all-purpose flour.
• 1/8 cup of sugar.
• 1/8 cup of baking powder.
• 2 tsp. of Kosher salt.
• 1/2 tbsp. of baking soda.

Instructions:

1. Mix the oats and seeds in a blender until smooth.
2. Combine the oat mixture and the remaining ingredients in a bowl.
3. Store in a container in refrigerator or freezer.

9. Vegan Pancake

Yield: 6 pancakes.

Ingredients:

• 2 cups of all-purpose flour.
• 4 tablespoons of white sugar.
• 4 teaspoons of baking powder.
• 1 teaspoon of salt.
• 2 cups of water.
• 2 tablespoon of oil.

Instructions:

1. Mix all the dry ingredients in a bowl.
2. Combine the water and oil in a separate bowl.
3. Mix the dry and wet ingredients. Stir until smooth. A few lumps might be present.
4. Preheat skillet over a medium-low heat.
5. Cook a 1/4 cup of batter until bubbles form.
6. Flip it over to cook the other side. Cook until golden brown.
7. Serve with toppings.

10. Sweet Potato Pancake

Yield: 4 servings.

Ingredients:

• 1/2 pound of sweet potatoes.
• 3/4 cups of all-purpose flour.
• 1 3/4 teaspoons of baking powder.
• 1/2 teaspoon of salt.
• 1/4 teaspoon of nutmeg, ground.
• 1 egg.
• 3/4 cups of soy milk.
• 1/8 cup of butter.

Instructions:

1. Cook sweet potatoes in a saucepan of boiling water until tender.
2. Drain then immerse in cold water.
3. Remove skins, chop and smash.
4. Mix the flour, baking powder, nutmeg, and salt together in a bowl.
5. Combine mashed sweet potatoes, soy milk, butter, and egg in a separate bowl.
6. Incorporate sweet potato mixture to the flour mixture.
7. Preheat the skillet over a medium-low heat.
8. Cook a 1/4 cup of batter until bubbles form.
9. Flip it over to cook the other side. Cook until golden brown.
10. Serve with toppings.

Mornings will always be good with these delightful milk-free pancake recipes. If you have secret pancake recipes to share, we would be very happy to know about them!

Tell us what you think of this special breakfast favorite by leaving some comments.