Fluffy No-Milk Pancakes

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

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.
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.
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.
Preheat the Pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of vegetable oil.
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.
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.
Serve:
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or a sprinkle of powdered sugar.

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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