Total Time
Prep 5 mins
Cook 15 mins

My oldest daughter was severely allergic to milk for three+ years, then *poof* the allergy ceased to exist in her system. While she had this allergy, we struggled with Milk-Free recipes/food. I began making nearly everything from scratch. I bought a really great book, The Milk-Free Kitchen, where this recipe is from. We still make these soft, fluffy and delicious pancakes. I will also post the recipe for Milk-Free Blueberry Pancakes.

Ingredients Nutrition


  1. Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
  2. Melt 2 1/2 Tbsp margarine in frying pan until melted.
  3. Be sure to tip the pan side to side to coat/grease all over.
  4. Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
  5. Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
  6. It is OK if this batter is lumpy.
  7. Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans).
  8. Cook pancakes until the tops are bubbly and the bottoms browned.
  9. Turn the pancakes over to cook other side (approximately four minutes per side).
  10. Serve hot with margarine, honey, brown sugar or maple syrup.
  11. Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually. My mom has a griddle large enough to cook them all at once.
Most Helpful

5 5

WOW! Im so shocked! Who needs eggs!? I didnt have any eggs in the house and the kids wanted pancakes. I was expecting these to not be so great and boy was I WRONG!! These are fluffy and delicious! I used milk and added 1 teaspoon of vanilla extract. I cooked them in some butter, didnt stick, easy as pie and OH SO GOOD!

5 5

These pancakes were amazing! I did do some substitutions though. I ended up doubling the recipe since my family likes big pancakes, and likes to eat about 3 a piece per person, so when I doubled the recipe instead of the 6 tbsp of sugar, I did 5tbsp and 1tbsp of cinnamon sugar that I had bought around Christmas time and need to use in more recipes. I used the eggs instead of water since no one in my family has an egg allergy, and I added a splash of vanilla to the wet mixture. Instead of adding the wet mixture to the dry, I did the opposite and it came out just fine with very little lumps. I didn't use margarine, instead I used butter and I didn't put it in the pan, I used half of what the recipe calls for just for the mixture. Also, I used my stove to cook these which is an electric stove and had to play around with the heat setting, which ended up having to be on low-medium (About 3-4) so they wouldn't get too dark on the bottom when waiting for the bubbles to surface. But these are the best homemade pancakes I have had and you can taste just a hint of the cinnamon which is great. Definitely a great recipe and we will be making these again.

5 5

The recipe worked out great for my 5 kids aged 5 and under. Wound up making 3 batches and never got to eat any of them... Made the first batch with whole wheat flour, second (double) batch was 50/50 white/whole wheat flour, both were equally popular. Added a 1/2 tsp of vanilla.

Only cautionary notes are that the extra water is essential if you are skipping the eggs and that my double-batch got a little rubbery and hard to work with by the bottom of the bowl...