Fluffy Pancakes without Milk

Servings: 10 pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

No milk? No problem! This recipe for pancakes without milk uses water instead and still yields a fluffy and delicious stack.

4.93 from 365 votes

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Ingredients

1 ½ cups all-purpose flour
2 ½ teaspoons aluminum-free baking powder
½ teaspoon salt
1 ½ Tablespoons sugar
1 ¼ cups water
1 egg
3 tablespoons butter, melted
2 teaspoons vanilla

Instructions

In a large bowl, sift together the flour, baking powder, salt, and sugar.
Make a well in the middle and pour in the water, egg, butter, and vanilla extract. Mix with a whisk or fork until smooth.
Heat a non-stick griddle or large pan over medium-high heat, I set my griddle at 300-350 F.
Pour or scoop ¼ cup of batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, and brown on the other side. Remove from the pan or griddle and serve.

Notes

Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.

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