Fluffy Pancakes without Milk

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Use this recipe for pancakes without milk to whip up a fluffy and delicious stack using just water.

4.93 from 373 votes

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Ingredients

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

Instructions

Make the batter:

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. If using cinnamon or other flavorings, add it now. Break up the egg first with a fork, and then begin to combine the flour, working from the outside of the bowl in, until just combined and mostly smooth.

Cook the pancakes:

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Avoid pressing down on the pancake after flipping; this will cause denser and chewy pancakes and undercooked batter as it oozes out on the sides. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.

Serve:

Plate a few pancakes on a plate, top with your favorite toppings and syrups.

Notes

You can add the following to the batter for more flavor:

1 ½ teaspoons cinnamon
1 teaspoon pumpkin spice

Almond or maple extract instead of vanilla (same amount)

½ cup blueberries, chopped berries

¼ cup jam or jelly to the batter

Zest of 1 orange

Using aluminum-free baking powder is highly recommended since this batter is very milk tasting. The metallic flavor will ruin the taste and make it taste "salty."

If using salted butter, omit the salt.

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