Description
A quick and easy 3-ingredient pancake recipe no milk, perfect for dairy-free diets, lazy mornings, or when you’re out of milk. Light, fluffy, and ready in minutes.
Ingredients
1 cup all-purpose flour
1 egg (or 1 flax egg for vegan)
1 cup water (or almond/oat milk)
1 tsp baking powder
½ tsp salt
Optional: 1 tbsp sugar or maple syrup for sweetness
Optional: 1 tsp vanilla extract
Instructions
- Mix Wet Ingredients: In a bowl, whisk together the egg (or flax egg), water, and vanilla extract if using.
- Add Dry Ingredients: Slowly stir in the flour, baking powder, salt, and sugar. Mix until just combined do not overmix.
- Rest Batter: Let the batter sit for 5–10 minutes to activate the baking powder for fluffier pancakes.
- Cook: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with oil. Pour ¼ cup batter per pancake.
- Flip: Cook 2–3 minutes or until bubbles form on top. Flip and cook another 1–2 minutes until golden.
- Serve: Top with fruit, syrup, nut butter, or your favorite toppings.
Notes
For extra fluffiness, add ½ tsp baking soda and 1 tsp lemon juice.
You can swap water for almond milk, oat milk, or coconut milk for richer flavor.
To make it vegan, replace the egg with 1 tbsp ground flaxseed + 3 tbsp water.
Use cinnamon, mashed banana, or blueberries for fun variations.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 155 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 47 mg