How to Make Pancakes Without Eggs or Milk

Fast, simple, and tastes great! These pancakes are made without using milk or eggs, using only four basic ingredients, plus a little liquid to complete the batter.

Ingredients

The quantities are for 10 - 12 pancakes or 3 if using the amounts in ():

Flour - 1 cup - (1/4 cup)
Baking powder - 2 tsp - (1/2 tsp)
Sugar - 2 Tbs - (1 tsp)
Salt - 1/8 tsp - (pinch)
Liquid (water or one of the other suggestions below); note that the amount is determined by thickness as desired - see explanation in text

Part 1

Part 1 of 2:

Making the batter

1
Whisk the dry ingredients together. Tip the dry ingredients into a mixing bowl and whisk to combine.
2
Add the liquid of choice. Most fluids of a watery consistency, such as water, fruit juice, cream, and yes, even milk (including non-dairy milk), etc., will work equally well to combine with these ingredients, to make the pancakes. However, there are a few caveats depending on whether you're making pancakes, crepes or waffles:
- Since crepes, pancakes, waffles, and an even a thicker batter for coating thin precooked meat pieces (ham, sausage, salami, etc.), will each require different amounts of fluid, giving a specific measurement is not possible. If you've never made pancakes, start by making the batter as if you were making a very thick gravy. Test to see if it's of the consistency that you want, then add dry mixture or fluid to adjust it to be thicker or thinner. Be prepared to experiment a little.
- For example: For a single deep Belgian waffle, you'd start with about 1/2 cup of fluid and add 3 to 4 level tablespoons of the dry mix while mixing and add dry mix or fluid until it gets to the thickness you want.
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3
Mix to combine. The batter is ready when it is suitably pourable. As already noted, you'll be wanting a thick, pourable batter for waffles, with it being a little thinner for pancakes, and very thin for crepes.
- Cobbler recipes can use this batter. If you mix fresh fruit, sugar, and a thickener (your own recipe) for a fruit cobbler you can use this recipe for the topping. Just use less fluid to make a very thick paste that you can spread with a wet spoon or spatula. You may like to add about twice the sugar to sweeten the final topping.
- If you want to flavor the pancakes, see Tips below for ideas.

Part 2

Part 2 of 2:

Cooking the pancakes

1
Pour the batter into the hot pan. Tip the pan to help the batter spread evenly, if needed.
2
Cook on a hot pan until bubbles pop and stay open.
3
Turn over with a spatula. Cook until golden brown. A little oil, butter, or cooking spray will make it easier to handle.
4
Remove from the stove. Serve immediately. Add toppings such as banana, whipped cream, berries, maple syrup, etc. Pancakes are often served flat, but you may decide to roll or fold crepes around the toppings.

Community Q&A

Question

Is water mixed with powdered milk different than non-dairy milk?

Community Answer

Powdered milk is different than non-dairy because it still has dairy, but you can use it.
Question

How long does it take to make them?

Community Answer

It will be pretty much the same time frame as a normal pancake although these may need to cook for a few additional seconds on each side.
Question

Can I add cinnamon to the batter?

Silvy Zachariah

Community Answer

Yes, you can add cinnamon on top of the batter after spreading it on the pan.

Warnings

Adding too much sugar or corn syrup (as a flavoring) can cause scorching of the finished product, so be careful to test an initial small batch to determine the balance in the finished cooked product.

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