Use this recipe to make fluffy and delicious pancakes without milk using water instead.
Recipe by Laura Fuentes on July 24, 2020
Prep time: PT5M
Cook time: PT10M
Total time: PT15M
4.93 stars (383 reviews)
dairy-free, pancakes
- 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.
- 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 1/4 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 pancakes after flipping; this will make them dense and chewy. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest.
- Plate a few pancakes on a plate, top with your favorite toppings and syrups.
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Microwave them for 30 seconds to 1 minute or toast them until warm.