4 Easy Pancake Recipes Without Milk That are Terribly Delicious

What do you do when you have run out of milk OR someone in the family is allergic to milk OR does not like anything made with milk OR is lactose-intolerant, and you still wish to make pancakes? Well, milk is not the only liquid ingredient that can be used for pancakes. Let your creativity spill over so that you tweak your recipe with some available substitutes.

For anytime quick meal, Pancakes are a good deal;
Easy to make and delicious to eat, Pancakes can be savory and sweet;
When milk cannot be used, substitutes can be fused;
Pancakes can still be better made, when the recipe gets your creative aid!

Pancakes originated in England in 1430. Gradually the recipe spread across the world to Asia, Africa, Australia, and the US and wherever it went, it became the favored dish of many. People of course added some of their own special ingredients and modified pancakes to make it even better. Today they are called by different names, such as ‘Dosa/Appam/Uttapam/Neer Dosa’ in India, ‘Apom Balik’ in Malaysia and in Singapore, ‘Chataamari’ in Nepal, ‘Jeon/Pajeon’ in Korea, Hotcakes/Griddle Cakes/Flapjacks in USA and Canada, and so on.

But whatever the case is, when we first hear the term pancake, the picture that comes to our mind is that of a stack of flat, round, thin cakes on a plate, with maple syrup (lots of it), chocolate syrup, or honey, ready to be eaten. The three main ingredients for pancakes are flour, eggs, and milk. But, milk or no milk, pancakes can be tried and tested with a variety of milk substitutes that work!

Constraints with the use of certain ingredients can sometimes facilitate the chance to use better substitutes for your recipe. Here are some interesting recipes, minus the milk.

Time Required: 20 minutes, Servings: 2, Calories: Approximately 517

Ingredients:

• All-purpose flour, sifted – 1 cup
• Beer – 1 cup
• White sugar – ¼ cup
• Butter, melted – 2 tbsp.
• Vegetable oil/cooking spray – 2 tsp.
• Baking powder – ¾ tsp.
• Salt – ½ tsp.
• Egg, beaten – 1

Method:
– Stir the flour, sugar, baking powder, and salt together in a large bowl.
– Add beer, egg, and melted butter to this mixture and beat it well together.
– In the meanwhile, heat a skillet or griddle and coat its center with the vegetable oil or cooking spray.
– Pour about ¼ cup batter for each pancake on the hot surface.
– When bubbles start appearing on the top surface, flip it upside down and cook until the other side turns golden-brown. Pancakes are ready to be served.

How does beer work in pancakes?
Beer adds a malty flavor, carbonation in the beer adds air to the batter making it lighter and fluffy, and if it is a live beer you are using, the yeast will add more flavor. Use mild Porter or Stout for good results.

Time Required: 25 minutes, Servings: 8-10, Calories: Approximately 182.3

Ingredients:

• Water, warm – 2 cups
• Flour – 1¾ cups
• Sugar – ½ cup
• Powdered coffee creamer – ½ cup
• Baking soda – 1 tbsp.
• White vinegar – 1 tbsp.
• Vegetable oil/cooking spray – 2 tsp.
• Baking powder – 1 tsp.
• Vanilla essence – 1 tsp.
• Salt – ¼ tsp.
• Cinnamon – 2 dashes
• Nutmeg – 1 dash

Method:
– Mix flour, sugar, powdered coffee creamer, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl.
– Now add warm water to this mixture and stir well.
– Add white vinegar and vanilla essence to this.
– In the meanwhile, heat the skillet on medium heat and coat it with vegetable oil or cooking spray.
– Pour some batter on the heated surface to make a 5-inch pancake.
– When the edges start turning brown and bubbles start appearing at the center of the top surface, flip it to the other side, and cook until it turns golden-brown.
– Serve with toppings of your choice.

How does warm water work for pancakes?
The warm water will help the vinegar and soda to add air bubbles to the batter and make it lighter and fluffier. However, do not use boiling water. It should be a little above lukewarm.

Time required: 20 minutes, Servings: 6, Calories: Approximately 155.2

Ingredients:

• White flour – 1 cup
• Water – ¾ cup
• White sugar – 3 tbsp.
• Margarine, melted – 2½ tbsp.
• Baking powder – 2¼ tsp.
• Vegetable oil/cooking spray – 2 tsp.
• Salt – ¼ tsp.
• Egg, beaten – 1

Method:
– Stir together the flour, sugar, salt, and baking powder in a mixing bowl.
– Pour the melted margarine in a bowl, add water and egg to it, and mix well.
– Now stir it in to the dry ingredients until they are moistened.
– In the meanwhile, heat the skillet or griddle and coat it with vegetable oil or cooking spray.
– Pour this batter onto the heated surface to make about 5-inch rounds and cook on medium-high heat.
– When the sides turn brown and bubbles appear at the center, flip it and cook until the other side turns golden-brown.
– Serve the pancakes with the toppings of your choice.

How does margarine work for pancakes?
The more you mix or knead the batter, the gluten makes it tighter, making it harder to spread over the pan or griddle. Margarine is a fat, like butter, that covers the flour in the batter and prevents it from absorbing any other liquid among the ingredients, that would otherwise result in the formation of gluten. Margarine also has a shortening effect that makes the pancakes crunchy and soft rather than chewy.

Time required: 25 minutes, Servings: 8, Calories: Approximately 132

Ingredients:

• Chocolate chips – 14 cups
• All-purpose flour – 1 cup
• Chocolate milk – 1 cup
• Vegetable oil – 2 tbsp.
• Sugar – 1 tbsp.
• Vanilla extract – 12 tsp.
• Baking powder – 2 tsp.
• Egg – 1

Method:
– Stir in flour, sugar, salt, and baking powder in a mixing bowl.
– Beat the egg in another bowl and add the chocolate milk, vanilla extract, oil, and chocolate chips in it.
– Now mix this with the dry ingredients that were initially stirred in the mixing bowl.
– In the meanwhile, heat the griddle or skillet on medium heat and grease it well.
– Pour ¼ cup full of batter on the heated surface into rounds of about 5 inches and cook on medium heat.
– When the edges start turning brown and bubbles start appearing on the top surface, flip the side and cook until golden-brown.
– Serve the pancakes with toppings of your choice.

How do chocolate chips work for pancakes?
Chocolate chips add an interesting mix of sweetness with its lumpy goodness with every bite in the pancakes. The amount of chocolate chips that you use will add flavor and sweetness along with the chocolate milk. Reduce the amount of sugar to be used and your satiation levels with each bite will be raised.

Milk is protein-rich and works as a structural enhancer. However, you can adapt your recipe with liquid or semi-liquid substitutes, like a fruit sauce or purée to enhance the flavor and nutrients of your recipe. Some other substitutes that you can use are: Eggs, Oat milk, Rice milk, Soy milk, and Water.

Tips For Best Results

• Use fresh flour for pancakes as it will enhance the flavor and fluffiness.
• Preheat the griddle to a temperature of 375° F. When the batter is ready, sprinkle a little water on the heated surface and if the water droplets sparkle and evaporate quickly, you can start pouring the batter to cook pancakes.
• Do not mix the dry and wet ingredients too much, or the batter will become almost liquid-like. Mix them only until all the ingredients are moistened. It is okay if the batter has some lumps, as they will get cooked.
• Depending upon the size of your griddle or skillet, you can pour as many pancakes on it as you like, but keep in mind that there should be at least an inch of space left between each of them.
• Pour the batter from just about an inch above the heated surface. If you pour it from any further above, the batter will lose its bubbles and won’t give you a fluffy result.
• Use a spatula to flip sides. Do NOT press the pancakes to check if they are cooked.
• Serve the pancakes by pouring maple syrup or any other syrup over it, along with some interesting toppings, like sliced fruits, ice cream, dry fruits, etc.

Like it? Share it!