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Pancake Recipe without Milk

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I'm going camping and like the idea of mixing my dry ingrediants in a zip loc at home and then adding egg and water at the campsite to make pancakes (milk spoils and I won't have access to a freezer right before camping so I can't do the freeze and thaw trick). Prob is my normal recipe calls for milk instead of water. Can I just substitute and it will be a little less good (in which case do I adjust any of the other ingrediants)? Or should I search out powdered milk? Or should I just give in and buy one of the prepackaged mixes that does not call for milk? Or has someone used soymilk successfully? They sell small cartons of soy milk that don't have to be refrigerated.

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  1. I ate vegan pancakes while at Oberlin College for my nephew's graduation over Memorial Day and they were excellent, no eggs, no milk but they used soy milk instead. I don't have a recipe but maybe someone can offer one; they were light and fluffy, great flavor.

    1. I've swapped regular milk in pancakes for rice milk, oat milk and soy milk. I didn't have to fiddle around with the original recipe to accomodate it. I would use milk powder. Most rice milk and soy milk don't have to be refrigerated until opened.

      1. You can use powederd milk mixed right in with your pancake mix. Just add the required amount of water to equal the milks volume. You can make buttermilk pancakes with the Sacco Buttermilk Powder found in the baking aisle in your grocery store. Another option is Parmelat long life milk. It is liquid but does not have to be refrigerated until it is opened. Then you'd need to keep it in a cooler.

        1 Reply
        1. re: Candy

          +1 On the Saco dried buttermilk. Easy and makes excellent pancakes!

        2. They make small boxes of regular long life milk just like the small boxes of soymilk, check next to the evaporated milk. It sounds like you won't have a cooler at all? When I go camping I usually just make up the batter and stick it in the cooler until I want to make pancakes, it keeps for days like this. However, the instant pouches of mix do make things easier.

          1. Seems like the perfect place for the powdered milk others mention - watery liquids weigh 2 lbs/quart, why carry all that with you the whole way in if you can get it on site?

            And you shouldn't have to search it out, unless times have changed a lot, any supermarket will have it.

            1. In similar cases, I've also mixed baking mixes with soda (usually 7up). Just make sure you know how much liquid to add.

              1. we use to take packets of Milkman dried milk product, from Foremost. It was the best available, a 2% milk. Mix with the coldest water you can get and serve cold for drinking. Use it to add milk to any recipe. Easy to make, convenient size to pack.

                1. I have used both powdered milk and "whole mix", Krusteaz Brand. I like Krusteaz over powdered milk.

                  1. Use water anyway - I usually do, and the difference is modest.

                    1. Reporting back--I gave in and bought the Aunt Jemima Buttermilk mix, just add water. It was a quarter of the price of the powdered milk. And you know what, it was quite tasty!

                      1. The milk adds the required ACID (lactic acid) to react with the BASE (alkali) in the baking powder (leavening). You can substitute any acidic liquid..... I use applesauce successfully (watered down to make it a little thinner). That's why buttermilk makes better pancakes than fresh milk-- buttermilk is more acidic.

                        1. They sell small cartons of regular milk that don't have to be refrigerated either - they're meant for kids to take to school in their lunchbox, but I don't see why you couldn't take a couple camping with you... otherwise just use milk powder and water.

                          1. Some of us can't have milk, and either do not like soay milk, or are unemployed and can't afford it as it can be pricey.

                            Right now I would love some home made pancakes for breakfast, or well, lunch now.LOL

                            I have the flour, baking powder, Baking soda, and eggs, but have only water as a liquid to add, and a recipe that does not require milk, or butter milk would be great!

                            What did they use to make pancakes before refrigeration, and the family did not have a dairy cow/goat?

                            5 Replies
                            1. re: archangel

                              Have you ever tried a regular recipe, just substituting water for milk? I'm sure they will cook fine. Flavor might be slightly different, but I don't think the milk proteins make any difference in the structure.

                              1. re: archangel

                                Now, I don't think I tested it, but they should be just fine. In fact, they'll be quite fluffy. I juuuust posted about this, but I had done my tests a while back when Hervé released his book. I had seen him talk (quite charming!), and he was saying that for fluffy pancakes, more water was needed, not milk. water = steam and steam makes the pancake rise...

                                http://www.foodpr0n.com/2010/02/19/pa...

                                1. re: jlunar

                                  I tried all water. It's just not as tasty for some reason. :(

                                2. re: archangel

                                  Saco dried buttermilk.

                                  1. re: archangel

                                    Have you tried coconut milk? I substitute it all the time for regular milk with great results. I use canned when the recipe calls for cream, and the kind from the cold case (unsweetened or original So Delicious) when I want to replace regular milk 1 for 1.

                                    I just bought 8 cans of coconut milk at Costco, and they averaged less than $1 each. The stuff in the carton is more expensive, as it only comes in half-gallon size, but I sue it for things like rice pudding which require more liquid anyway. Good luck!

                                  2. Pamela's Pancake & Waffle mix is pretty amazing!!!! Don't let the fact that it's wheat and gluten-free turn you off. Pamela's mix is way better than regular pancakes, taste's more like what you would find in a gourmet five star brunch. NO MILK NEEDED! There's dried/powdered buttermilk already added....just add oil, eggs, and water.

                                    Pamela's can be found at Whole Foods or in t your local grocers organic section.

                                    1. This is long past the camping trip, 4 years, but how about coconut milk in pancakes. I think that might be delicious.

                                      1. I used Bisquick and used water in place of milk. The pancakes were just fine.