No milk? No worries! This pancake recipe without milk is easy, fluffy, and packed with flavor. Perfect for a quick dairy-free breakfast!
There’s nothing worse than waking up on a lazy Sunday, fully committed to making a big stack of pancakes, only to open the fridge and—boom—no milk. It happened to me once, and I won’t lie… I almost gave up and settled for a bowl of cereal. But the craving for warm, fluffy pancakes was too strong.
So, I got experimental. I swapped out the milk for water, played around with a few ratios, and to my absolute delight, these pancakes came out just as fluffy and golden as any classic recipe. And honestly? I might prefer them this way. Less heavy, still super soft, and ridiculously easy.
So if you’re dairy-free, out of milk, or just looking for a simple, pantry-friendly pancake recipe, this one’s for you! Let’s get flipping.
Why You’ll Love This Pancake Recipe Without Milk?
- No milk? No problem! Water does the trick perfectly, keeping the pancakes light and airy.
- Super fluffy. Three tablespoons of baking powder may seem like a lot, but trust me—it’s the secret to that melt-in-your-mouth fluffiness.
- Customizable. Add fruit, chocolate chips, a dash of cinnamon—whatever you like!
- Perfect for meal prep. These pancakes store really well, so make a big batch and reheat as needed.
Ingredient Notes:
Even though this recipe doesn’t use milk, the pancakes still come out soft, golden, and full of flavor. Here’s what makes it all work:
- Water – The perfect milk alternative! You can also use almond, oat, or soy milk if you prefer.
- Neutral Oil or Melted Butter – Adds moisture and prevents dry pancakes. Vegan butter works too!
- Eggs – Helps bind the batter and gives the pancakes structure.
- Vanilla Extract – Because a little vanilla makes everything better.
- All-Purpose Flour (or Gluten-Free Alternative) – If you’re using gluten-free flour, go for a 1-to-1 blend for the best texture.
- Granulated Sugar – Just a touch for that perfect sweetness.
- Baking Powder – This is the magic ingredient that makes them light and fluffy.
- Salt – A little enhances all the flavors.
How To Make Pancake Recipe Without Milk?
Step 1: Mix the Wet Ingredients
In a large mixing bowl, whisk together water, oil (or melted butter), eggs, and vanilla extract until smooth.
Step 2: Prepare the Dry Ingredients
In another bowl, combine flour, sugar, baking powder, and salt. Stir until evenly mixed.
Step 3: Combine the Batter
Gradually add the dry ingredients into the wet mixture, stirring gently. Lumps are okay! Overmixing can make the pancakes dense instead of fluffy.
Step 4: Cook the Pancakes
- Heat a non-stick pan or griddle over medium-low heat and lightly grease with butter or cooking spray.
- Pour ¼ cup of batter into the pan and let it spread naturally into a circle.
- Cook for 2-3 minutes until small bubbles start forming under the surface. Once the bottom is golden brown, flip.
- Cook the other side for another 2-3 minutes until fully set.
Step 5: Serve & Enjoy!
Want To Save This Recipe?
Stack them high, drown them in syrup, and dig in!
Storage Options:
- Refrigerate: Store in an airtight container for up to 4 days. Reheat in the microwave or on a skillet.
- Freeze: Let the pancakes cool, then layer with
parchment paper and store in a zip-top bag for up to 3 months.
Variations and Substitutions:
Want to mix things up? Here are some fun twists on this milk-free pancake recipe:
- Vegan Pancakes: Swap eggs for flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
- Cinnamon Spice: Add a dash of cinnamon or nutmeg for extra warmth.
- Chocolate Chip Pancakes: Because who doesn’t love melty chocolate in their pancakes?
- Protein Boost: Stir in a scoop of vanilla protein powder.
- Gluten-Free Option: Use a 1-to-1 gluten-free flour blend for a perfect texture.
What to Serve with Pancake Recipe Without Milk?
Pancakes are amazing on their own, but even better with these pairings:
- Maple Syrup & Butter – The classic combo.
- Fresh Fruit & Whipped Cream – A little tartness balances out the sweetness.
- Peanut Butter & Bananas – For a protein-packed twist.
- Greek Yogurt & Honey – Light, tangy, and delicious.
Frequently Asked Questions:
Can I use something other than water?
Yes! Any plant-based milk works perfectly—almond, oat, soy, and even coconut milk are great options.
Why aren’t my pancakes fluffy?
It’s usually overmixing! Stir the batter just until combined—some lumps are totally fine. Also, check that your baking powder is fresh!
Can I make mini pancakes?
Absolutely! Just use a tablespoon of batter per pancake and adjust the cooking time.
Who’s Ready for Pancakes?
So there you have it—the easiest, fluffiest pancake recipe without milk that’s just as good (if not better) than the classic version. Whether you’re dairy-free, out of milk, or just looking for a quick fix with pantry staples, this recipe is here to save breakfast.
Give it a try, and let me know—what’s your favorite pancake topping?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pancake Recipe Without Milk
Ingredients
- 1 ½ cups 355ml water
- ½ cup 120ml neutral oil (or ½ cup (113g) melted butter for a richer taste)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups + 2 tablespoons 297g all-purpose flour (or 2 ¼ cups + 2 tablespoons (328g) gluten-free flour for a gluten-free version)
- ¼ cup 50g granulated sugar
- 3 tablespoons baking powder ensure it is aluminum-free for the best flavor
- 1 teaspoon salt
Instructions
Prepare the Wet Ingredients
- In a large mixing bowl, whisk together water, oil (or melted butter), eggs, and vanilla extract until well combined. Ensure the mixture is smooth and fully blended.
Mix the Dry Ingredients
- In a separate medium-sized bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Stir until evenly distributed.
Combine the Batter
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently to combine. It is essential not to overmix—some small lumps in the batter are acceptable, as excessive stirring can result in dense pancakes.
Heat the Cooking Surface
- Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease with cooking spray or butter to prevent sticking.
Cook the Pancakes
- Pour ¼ cup of batter into the heated pan, allowing it to spread naturally into a circular shape.
- Cook for 2-3 minutes, or until small bubbles begin to form just under the surface.
- Once the bottom is golden brown, carefully flip the pancake and cook for an additional 2-3 minutes on the other side.
Serve Immediately
- Remove pancakes from the skillet and serve warm with your choice of syrup, fruit, or toppings.
Storage Instructions
- Refrigeration: Store leftover pancakes in an airtight container for up to 4 days. Reheat in a skillet or microwave before serving.
- Freezing: Allow pancakes to cool completely, then store in a zip-top bag with parchment paper between each pancake. Freeze for up to 3 months.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
