The Best Homemade Pancakes
When I started to make pancakes this morning, I was halfway through mixing the batter when I discovered that I didn’t have any milk! I have never made pancakes without milk before and haven’t heard of anyone else doing it either. I was already too far into the mixture and craving pancakes to give up. So I decided, why not attempt some “milk-free” pancakes?
Nervous that the pancakes would be lacking in flavor now that I was replacing milk with water, I decided to mix up some cinnamon sugar to add to the batter. It smelled great as I whisked in the addition, and I was crossing my fingers that everything would turn out and taste fine!
I must say I was pleasantly surprised with these fluffy, delicious pancakes. The cinnamon sugar was the perfect touch and I honestly couldn’t tell that these were made with water instead of milk. Now if you wanted to make this recipe completely dairy free, you could always eliminate the butter from this recipe as well. These cinnamon sugar pancakes reminded me of French Toast in Pancake Form so I think you’d be crazy not to give this one a try!
- In a mixing bowl, combine the dry ingredients (flour, baking soda, salt, sugar, cinnamon). Mix until well combined.
- In a separate dish, beat the eggs and then add the water. Stir until combined. Add this to the dry ingredients and pour the melted butter on top. Whisk until the mixture has no more lumps and is slightly runny. If the mixture is too thick, add a little extra water.
- Heat a non-stick pan over medium low heat. Slowly pour 1/4 cup of batter into the pan for each pancake. The pancakes are ready to be flipped once they are bubbly on top. Cook until each side is golden brown - This will be approximately 2-3 minutes per side.
- Top with melted butter and pure maple syrup.
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