Loved this recipe. Like others I lowered the amount of water to 3/4 of a cup thought that was for half the recipe. Since I've been allergic to milk I haven't been able to eat pancakes but now I can thanks to this recipe. Great job!!!

I tried this recipe n found it to be a great recipe. I have a family of 7, so I doubled the batch. I cut oil down by 1 tsp as well as the baking powder. Added a 1/2 c more of flour, 2 Tsp of sugar n 2 tsp of vanilla. First round fell flat, but longer batter set the fluffier the pancakes became. Out of about 30 pancakes, we had 2 left. Will try this again.

I tried these today because I didn't have milk. I used 1 1/2 cups of water instead of two. They turned out really fluffy and light, but tasted more like a cake than a traditional pancake to me. I could have been a little heavy handed with the vanilla, but they were still really good. I added chocolate chips to some.

This recipe is great! I followed the tips on the extras that were suggested. I also made sure to whisk the eggs really good! My pancakes came out wonderful and fluffy!!!

The only changes I made to the recipe where I used a cup and a half of flour and one cup of water and that maked the pancakes really fluffy and um I did everything the same oh and I also added two egg is instead of three because that's what I had on hand at the time and I also as add dash of cinnamon

I used soft (not melted but room temp) butter instead of olive oil, only a single cup of water and I added a bit of cinnamon and a squeeze of lemon juice. I also only mixed until slightly lumpy and let it rest for a couple minutes. Awesome taste, nice and fluffy, and browned nicely when cooked over medium heat on a preheated skillet. This is a great base recipe for pancakes without milk.

Awesome! Thank you! I used 6 tbsp. melted butter because the recipe I usually use calls for it, and about 1 1/2 cups water. Didn't miss the milk at all!

I wanted to make something special for the kids this morning for breakfast...for two reasons. We didn't have any milk, so I didn't want them getting cereal for themselves, and two...we didn't have any milk - so I couldn't make our regular pancakes.

I made the recipe times 1 1/2. We got about 30 cakes. That worked well. I used butter instead of oil. I just happened to have 3 egg whites in the fridge left over from another recipe from another day and used them in addition to the 3 whole eggs. I also added some soy protein (1/2 cup in place of 1/3cup of flour).

They enjoyed them. And I even thought they were pretty good too.

I will keep this recipe handy.

I made these for breakfast but substituted melted butter for olive oil added extra vanilla and also cinnamon and mashed banana. Beat the eggs well before incorporating into batter. They came out nice and fluffy. The family liked them

I made several changes to make them fluffy. 1. I halved the recipe as it was too much for me. 2. I only used 1 egg. 3. I substituted oil (I wouldn't use olive oil as it would add an odd taste to the final product) with melted butter. 4. I added 1 ripe banana, mashed. Pancakes turned out very fluffy and tasty.

I made these a little differently. I used spelt flour (due to intolerance of wheat) and vegetable oil (as I had no olive). They were very good. The extra sweetness of the spelt flour helped I reckon. Now everyone in my family can eat pancakes. Heaps left over which we are freezing. Goes great with jam.

The first dairy, soy, nut free pancakes I've ever made. I didn't tell anyone before they ate them. Everyone LOVED them. After reading all the comments, I made sure to whisk the eggs till bubbly, reduce the amount of water by a tad and added 1/2 tbsp. of sugar more. Going dairy free is new to us, so I am SO HAPPY! Thank you!!!

Can't complain, tasted like pancakes, cooked easily. Not overly fluffy but I think that is a fault of my own not the recipes. What do ya do. Bon appetite!

Ran out of milk then this recipe saved the moment. Thanks.

Used this recipe for crepes. No bp, sugar or vanilla. Delicious and great when there's no milk.