These fluffy pancakes are perfect for those who are lactose intolerant or simply out of milk. They are easy to make and deliciously satisfying!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup water (or non-dairy milk alternative)
- 2 tablespoons vegetable oil (plus more for cooking)
- 1 teaspoon vanilla extract (optional)
Instructions
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Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined. This will ensure that the baking powder is evenly distributed throughout the flour.
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Mix the Wet Ingredients:
In a separate bowl, beat the egg. Then add the water (or non-dairy milk alternative), vegetable oil, and vanilla extract (if using). Whisk until the mixture is smooth and well combined.
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Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 5 minutes. This will help the pancakes become fluffier.
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Preheat the Pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of vegetable oil.
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Cook the Pancakes:
Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
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Flip and Finish Cooking:
Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until golden brown. Remove from the skillet and keep warm in a low oven if desired.
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Serve:
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or a sprinkle of powdered sugar.
Tips
- For added flavor, consider mixing in chocolate chips, blueberries, or nuts into the batter before cooking.
- If the batter is too thick, you can add a little more water to reach your desired consistency.
- These pancakes can be stored in the refrigerator for up to 2 days or frozen for up to a month. Reheat in a toaster or microwave before serving.
Enjoy your delicious, fluffy no-milk pancakes!
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