Yes, you can make fluffy homemade pancakes without milk! Instead of milk, you can swap in water and a few simple, staple ingredients to make an easy homemade pancake batter.
Pancake Size - Using 1/3 cup of batter will make about 7 5-6 inch sized pancakes
Leftovers - Cooked and cooled pancakes can be stored in an airtight container in the fridge for up to 4 days. Or they can be flash frozen on a sheet pan and transferred to freezer bags before being frozen for up to 3 months.
Keep Warm in the Oven - Place the cooked pancakes on a wire rack or parchment paper lined baking sheet and keep in the oven on the lowest setting to keep warm while you finish cooking the batch.
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