dairy free pancakes

A simple, foolproof guide to making 7 perfectly fluffy and delicious pancakes without any milk. Using water and pantry staples, these pancakes turn out golden and tender every time.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
0.25 teaspoon salt
1 cup water
1 large egg
2 tablespoons melted butter or neutral oil
1 teaspoon vanilla extract

Instructions

Preparation Steps

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
In a separate medium bowl, whisk together the water, egg, melted butter (or oil), and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine.
Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
Pour about 0.25 cup of batter onto the hot skillet for each pancake. You should have enough batter to make exactly 7 pancakes.
Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1 to 2 minutes until golden brown.
Remove from the skillet and serve immediately with your favorite toppings.

Notes