HOME > Chowhound > Home Cooking >

Discussion

Pancake Recipe without Milk

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.

  1. Click to Upload a photo (10 MB limit)
Delete
  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.