Are you concerned about running out of milk while making pancakes? Don’t worry.
You can keep your pancakes fluffy, light, and delicious without traditional dairy.
In this article, we’ll show you the 5 best substitutes for milk in pancakes – so you can keep your breakfast delicious every time.
Ready to learn how? Let’s dive in.
Why Use Milk for Pancakes?
Milk is a common ingredient used in pancakes and plays an important role in keeping them moist, delicious, and fluffy.
It adds a unique taste and texture that can’t be replicated.
The fat in milk adds richness and texture to the food – it helps keep the finished product from becoming heavy or dense.
In addition, milk also helps promote evenBrowning so that every bite of pancake has good flavor.
When it comes to using milk for pancakes, the best practice is to start with room temperature milk for maximum results.
Adding cold ingredients can slow down cooking time and cause sticking issues when frying on the griddle or when using a skillet on the stovetop.
Make sure you mix all of your wet ingredients (including any melted butter) together before adding them to your pre-measured dry ingredients — this will ensure smooth incorporation without overworking your batter.
Can You Make Pancakes without Milk?
Pancakes don’t need to be made with milk, and there are plenty of other liquid ingredients you can use in your batter depending on the flavors and textures you wish to achieve.
Examples of some popular non-dairy substitutes include water, broth, yogurt, apple sauce, almond or soy milk, and juice concentrates.
Non-dairy alternatives are often compared to regular cow’s milk when it comes to creating the light and fluffy texture we’re all familiar with.
While they may not mimic the same texture as cow’s milk pancakes, certain substitutions have their own unique texture that can be surprisingly delicious.
To make a fluffy pancake with a non-dairy substitute is just a matter of balancing out the additional moisture these non-dairy liquids bring to the equation.
Depending on the type of substitute chosen for your batter, some adjustments will likely need to be made in the amount of baking powder and baking soda used.
Generally speaking though, almost any type of juice concentrate can replace cow’s milk in a standard pancake recipe; just start by replacing half of the original liquid amount with your chosen alternative and then adjust if needed until desired results are achieved.
The 5 Best Substitutes for Milk for Pancakes
When you are making pancakes, it is important to use the correct ingredients for them to turn out correctly.
Many people use milk in their recipes for pancakes, but it may be unnecessary.
There are many substitutes you can use in place of milk that will work just as well and add different flavors and textures to the finished product.
Here are five of the best substitutes for milk when making pancakes:
1 – Soy Milk
Soy milk is a non-dairy product that some people use in place of cow’s milk on pancakes.
It’s made from a combination of soybeans and water and is usually fortified with vitamins and minerals.
Soy milk has about the same amount of protein as cow’s milk, so it can be used as an alternative for those watching their protein intake.
Soy milk does not contain lactose, making it an excellent choice for those who are lactose intolerant.
Additionally, many people prefer the taste of soy milk over cow’s milk when added to pancakes.
To use soy milk in pancake recipes, substitute an equal amount in place of any regular liquid dairy product called for in the recipe.
2 – Oat Milk
Oat milk is a great substitute for cow’s milk since it is naturally dairy and lactose free.
It is creamy, nutrient-rich and slightly sweet.
As with almond milk, make sure to shake the carton of oat milk before using to ensure it is mixed properly — this will make sure your pancakes have an evenly distributed moisture level.
Oat milk should be used within seven days after opening.
If you’re looking for a truly vegan buttermilk substitute, oat milk easily can be substituted in equal measure for any recipe that calls for buttermilk as long as you allow the mixture to sit for about 15 minutes so the oats can absorb some of the liquid from the batter, resulting in fluffy pancakes.
3 – Almond Milk
Almond milk is a great choice to use as a milk substitute for your pancakes for many reasons.
Almond milk is low in calories, high in calcium, and does not contain any saturated fat, making it an excellent choice of milk for people who are trying to watch their weight.
It’s also lactose-free, making it perfect for those with lactose intolerance.
Additionally, almond milk has a slightly sweet flavor and creamy texture which makes it great to mix into pancake batters.
As an added bonus, almond milk can provide the extra protein boost that your pancakes need.
If you do decide to use almond milk as the base for your pancake batter, make sure that you choose one that contains fortified vitamin B12 so that you can get the added benefit of this essential nutrient.
4 – Rice Milk
Rice milk is a good cup-for-cup substitute for cow’s milk in pancakes.
Rice milk is made from cooked rice and water, then strained to make a light, creamy liquid.
It has a mild flavor and does not contain any dairy or lactose.
On the downside, it can be slightly lower in protein than cow’s milk so it may not hold as well as some of the other alternatives.
Rice milk is low in saturated fat and free of cholesterol if you choose fortified varieties.
It also tends to be one of the least expensive types of non-dairy milks available.
If you can tolerate rice, then this is a great choice for pancakes that are naturally dairy free.
5 – Hemp Milk
Hemp milk is a perfect substitute for cow’s milk when making pancakes.
It has a thick, smooth texture and subtly sweet taste that adds moisture to your batter.
Hemp milk is also an excellent source of protein and contains omega-3 fatty acids – two of the most important nutrients for a healthy diet.
Its nutty flavor enhances flavors like cinnamon and nutmeg, so both pancakes and waffles will be sure to look, taste, and smell delicious.
For those who are vegan or allergic to dairy, this is one of the best options when it comes to pancake substitutes for milk.
In summary, milk is not necessary for pancakes, but it does make the batter light and fluffy.
The best alternatives to milk for pancakes are yogurt, buttermilk, almond milk, coconut milk and oat milk.
Depending on how wet or dry you’d like your pancake mixture to be, you can choose one of these dairy-free alternatives as a great substitute for milk.
Whichever alternative you choose to use in your pancake mixture, adding some butter or oil can ensure that your pancakes come out flavorful and delicious.