Is this recipe vegan?

No. This recipe is not vegan as it uses an egg as the binding ingredient. However, I do offer substitutes to make these pancakes gluten and dairy-free. To make vegan pancakes, feel free to use an egg alternative such as a flax egg or a chia egg.

Can I cook these in an oven on a baking sheet?

I have only tested these recipes made on a stovetop.

Do these taste like regular pancakes using regular milk?

Yes! They are fluffy with a crispy edge, just like any other homemade pancake recipe.

How to Make Pancakes Without Milk (Dairy-Free)

Name: Pancake Recipe with No Milk (Using Water!)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Dairy-Free
Ingredients: 1 cup all-purpose flour (use a gluten-free baking flour if you are on a gluten-free diet); 1 teaspoon sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 egg, lightly beaten; 1 cup water; 2 tablespoons melted coconut oil or melted butter (use coconut oil if you are on a dairy-free diet); 1 teaspoon vanilla extract; Toppings of choice (optional including maple syrup, honey, butter, sliced strawberries, or whatever you like)

Ingredients

Units Scale

1 cup all-purpose flour (use a gluten-free baking flour if you are on a gluten-free diet)
1 teaspoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 cup water
2 tablespoons melted coconut oil or melted butter (use coconut oil if you are on a dairy-free diet)
1 teaspoon vanilla extract
Toppings of choice (optional including maple syrup, honey, butter, sliced strawberries, or whatever you like)

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Instructions

In a large bowl, whisk together the dry ingredients including the flour, sugar, baking powder, and salt.
In separate medium bowl, combine the egg, water, oil or butter, and vanilla extract. Mix the wet ingredients thoroughly.
Pour the wet mixture into the dry ingredients and stir everything together until you have a smooth batter, ensuring not to overmix.
If time allows, let the batter sit for 15-20 minutes to help the ingredients soak together, contributing to fluffier pancakes. If you don’t have time to let the batter sit for that long, that’s okay.
Preheat your non-stick pan or griddle over medium-high heat.
For each pancake, pour approximately 1/4 cup of batter onto the griddle or pan, using a ladle or pouring directly from a mixing bowl with a spout.
Cook until bubbles form on the surface of the pancake, which should take about 2-3 minutes. Once the entire surface is bubbly and the edges start looking set, flip the pancake using a spatula.
Cook the flipped pancake for another 2-3 minutes until it’s golden brown and feels springy when lightly pressed in the center.
Serve the pancakes hot with your preferred toppings.

Notes

This recipe can easily be doubled for more servings.
If you don’t have coconut oil, you can use olive oil.
Don’t want to use plain water? Feel free to use any type of milk alternative such as soy milk, almond milk, oat milk, or coconut milk (see my other recipe for Coconut Milk Pancakes).
Store any leftovers in an airtight container for up to 4 days. Reheat any leftover pancakes before serving. Or, place them in freezer bags to store up to 2 months.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Category: Breakfast
Method: Stovetop
Cuisine: Dairy-Free
Diet: Vegetarian

Nutrition

Serving Size: 1/3 of recipe
Calories: 272
Sugar: 1.7 g
Sodium: 227.6 mg
Fat: 11 g
Saturated Fat: 8.1 g
Carbohydrates: 36.6 g
Fiber: 1.3 g
Protein: 6.4 g
Cholesterol: 62 mg