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What could I use in place of milk in pancake batter? Would rice milk or soya milk work? What about in scotch pancakes?

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up vote 6 down vote accepted

Soy milk works great in pancakes. My basic recipe for pancakes is about a cup of flour, about a cup of soy milk, a tablespoon or two of sugar and veg oil, and a few teaspoons of baking powder. Works great, makes nice, fluffy pancakes. (I know, not a "recipe" so much as list of ingredients with approximate proportions, but that's how I tend to cook, experimenting and learning from experience as I go...)

Edit: I don't know about scotch pancakes; I've never made them, but upon looking up a couple recipes, I don't see why it wouldn't... Soy milk behaves much like milk in these kinds of recipes, the only difference being that soya adds a bit of binding that dairy milk doesn't (and perhaps a smidge of a taste difference?)

Edit2: Haha, ok, so my "pancakes" are much more like your "scotch pancakes" -- there is such a wide spectrum of "pancakes", from crepe-y types to big, fluffy types... So then, yes, I'd say soya'd certainly work fine for scotch pancakes; for your "pancakes", I still suspect it'd be alright. With crepes mainly you just need liquid (hence the mixing with water in your posted recipe) -- the milk is mainly for some added flavour; I'd conjure that soya would work just fine.

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I often use coconut milk or cream in my pancakes and it's delicious. Sometimes rice milk, but it does have a bit of a tendancy to stick. Ok if you're using teflon I suppose.

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Just use water... it's that simple.

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This only works if you are prepared to take large differences in taste and texture from traditional pancakes, and if you use a backing-powder-only recipe –  rumtscho Jun 27 '13 at 10:39
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