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Pancakes Milk-Free

Course Breakfast
Servings 4


  • 1 flour
  • 1 Tbsp sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 beaten egg
  • water
  • 1 Tbsp Oil


  • In mixing bowl, stir together flour, sugar, baking powder, and salt. In another mixing bowl, combine egg, water, and cooking oil. Add to flour mixture all at once. Stir mixture just until blended but still slightly lumpy. Pour about ¼ batter onto a hot, lightly greased griddle or heavy skillet for each standard sized pancake or about 1 Tbsp of batter for each dollar-sized pancake.
  • Cook until pancakes are golden brown, turning to cook second side when pancake has bubbly surface and slightly dry edges. Makes 8 to 10 standard-size or 36 dollar-sized pancakes.


Warm Water. If you are adding warm water to the pancakes, you need to add vinegar and soda to your batter mix. This adds air bubbles to the batter resulting in fluffy, light pancakes. Note, do not add extremely hot water to your mixture. It has to be a little above lukewarm as hot water will create another texture in the flour. - (From another recipe)