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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
Steps
Making the batter
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1Whisk the dry ingredients together. Tip the dry ingredients into a mixing bowl and whisk to combine.
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2Add 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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3Mix 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.
Cooking the pancakes
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1Pour the batter into the hot pan. Tip the pan to help the batter spread evenly, if needed.
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2Cook on a hot pan until bubbles pop and stay open.
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3Turn over with a spatula. Cook until golden brown. A little oil, butter, or cooking spray will make it easier to handle.
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4Remove 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
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QuestionIs water mixed with powdered milk different than non-dairy milk?Community AnswerPowdered milk is different than non-dairy because it still has dairy, but you can use it.
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QuestionHow long does it take to make them?Community AnswerIt 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.
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QuestionCan I add cinnamon to the batter?Silvy ZachariahCommunity AnswerYes, 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.⧼thumbs_response⧽
Things You'll Need
- Mixing bowl
- Whisk or fork
- Skillet, frying pan, crepe pan, etc.
- Spatula
- Serving plates
About This Article
To make pancakes without eggs or milk, add 1 cup of flour, 2 teaspoons each of baking powder and sugar, and 1/8 teaspoon of salt in a mixing bowl. Whisk the ingredients together and add enough liquid to get a consistency similar to a very thick gravy. Then, mix the batter again so it’s all the same consistency, pour enough into a pan to form a pancake 4 to 6 inches wide, and cook it until bubbles pop and stay open. Flip the pancake with a spatula and cook until golden brown. Serve immediately. For more tips, including how different liquids can impact your pancakes, read on!