Pancakes are a beloved breakfast treat, originating as far back as the Stone Age. Milk is an essential ingredient of this sweet, indulgent comfort food. But if milk is not an option, there are plenty of possibilities when finding a milk substitute for pancakes.
When we think of pancakes, we imagine soft, spongy disc-shaped delights drowning in melted butter and maple syrup. And one of the essential ingredients in a traditional pancake batter is cow’s milk. In fact, it’s the milk in pancakes that ensures a fluffy consistency.
This article will provide all the information you need to find an alternative for milk in pancakes.
What is Milk used for in Pancakes?
Milk is used in pancakes for two significant reasons. It adds a rich flavor that is synonymous with pancakes. And aids in dissolving the dry ingredients used to make the pancake batter. In addition, milk is what gives the pancakes their soft, moist, and fluffy consistency.
However, when you consider the purpose of milk in the batter, it’s evident that almost any liquid will likely do the job. Therefore, it’s possible to replace the milk with anything from water to yogurt.
This way, you can prepare a batter that is vegan-friendly when needed. It also ensures that those who are lactose intolerant or allergic to dairy can still enjoy a delicious plate of pancakes.
Substitutes for Milk In Pancakes
While milk is a crucial ingredient in a traditional pancake recipe, there are several other options when milk is unavailable. In fact, most creamy liquids will deliver the same or similar results. Not every option will replace milk perfectly, but they will still produce delicious pancakes.
1. Sour Cream
Due to its thicker consistency than milk, sour cream will give your pancakes a slightly heavier and fuller feel. Nevertheless, this is not always a terrible thing. Some individuals prefer a denser pancake. Alternatively, you can thin out the sour cream with a bit of water to simulate milk and counteract this impact.
Bear in mind that adding sour cream will alter the flavor of your pancakes slightly. It will give them a bit more of a tangy taste. But if you add butter and sugar to the batter, it might not be noticeable.
2. Heavy Cream
Heavy cream is much fattier than milk. But if you have any available, you can use it to replace the milk when making pancakes. The result will be moist and creamy pancakes.
Since heavy cream contains more fat than milk, you probably won’t need as much of it. It’s a good idea to add heavy cream gradually while stirring the batter until it reaches the ideal consistency. Alternatively, thinning the heavy cream out with some water will also work.
3. Plain Yogurt
One of the best alternatives to milk for pancakes is plain yogurt. That said, it adds a slight tartness to the pancakes and makes them incredibly moist. You can add some water if you’d prefer to thin it out. But not too much, as that could result in dry pancakes.
Keep the measurements equal at a 1:1 ratio when substituting yogurt, or yogurt and water, for milk. And it’s best to cook these at a slightly slower temperature than you usually would.
4. Evaporated Milk
Diluted evaporated milk can be used instead of milk because it’s essentially milk with some of the water content removed. Using evaporated milk as-is might result in a strong, tangy taste. So, it’s best to dilute it with water at a ratio of 1:1 when substituting the milk in pancakes.
You can then use the diluted evaporated milk in the same proportions specified in your recipe. However, the pancake won’t be as dense as if you used the heavy cream alternative. But pancakes made with evaporated milk will still be slightly heavier than usual.
5. Oat Milk
For a healthier pancake, use simple, unsweetened oat milk. The natural sweetness of oat milk makes this product suitable as a milk substitute in many recipes. When used to make pancakes, the consistency of your pancakes should be the same as it would be with ordinary milk.
6. Almond Milk
If you’re attempting to cut back on dairy, almond milk is a terrific substitute. Due to its sweet and nutty flavor, some people hesitate to try this as a replacement. But it performs exceptionally in pancakes.
Almond milk is noticeably thinner than ordinary milk. So, the pancakes might be lighter and more fragile than usual. Using cornstarch or cake flour as a thickener in your batter can prevent this problem.
Each option listed in this article will be a great milk substitute for pancakes. Be aware that using these substitutes may result in less fluffy pancakes. If you prefer your pancakes softer and fluffier, reduce the eggs and baking powder.