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Pro Tips for the Best Milk-Free Pancakes
Use Cold Water: Cold water helps keep the batter light, resulting in fluffier pancakes.
Don’t Overmix the Batter: A few small lumps are okay—overmixing can make your pancakes dense.
Preheat Your Pan: A hot, buttered pan gives you that beautiful golden crust.
Keep Pancakes Warm: Place cooked pancakes in a low oven (about 200°F) while you finish the batch.
Get Creative with Toppings: Try strawberries, bananas, coconut flakes, or even a sprinkle of cinnamon!
Frequently Asked Questions
Can I Make These Pancakes Vegan?
Almost! Just replace the eggs with a flaxseed or chia seed egg substitute, and you’re good to go.
What If I Want Sweeter Pancakes?
You can add an extra tablespoon of sugar or drizzle a bit more maple syrup on top for extra sweetness.
Can I Use Sparkling Water Instead of Regular Water?
Yes! Sparkling water can make your pancakes even lighter and fluffier—give it a try!
How Do I Know When to Flip the Pancakes?
Look for bubbles forming on the surface and edges that look slightly dry—then it’s time to flip.
What’s the Best Pan for Pancakes?
A non-stick skillet or a well-seasoned cast iron pan works best for even browning and easy flipping.
How to Store Milk-Free Pancakes
Let the pancakes cool completely, then place them in an airtight container or zip-top bag. Store in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over low heat or pop them in the microwave for about 20–30 seconds.
How to Freeze Milk-Free Pancakes
Arrange the cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer bag or airtight container and freeze for up to 2 months. To reheat, pop them straight into the toaster or warm them in a skillet for a few minutes until heated through.
