I really hope you enjoy this Pancake Recipe without Milk. If you do, please let me know in the comments below. I LOVE reading your comments ❤.
WHY YOU WILL LOVE THIS RECIPE
I’ve got a delicious surprise for you today- a pancake recipe without milk!
And oh boy, today’s recipe is incredible. It’s the most delicious breakfast but you can have it any time of the day too (pancakes for dinner? Yes! 😍).
I mean, have you ever craved pancakes crazily just to find out you’ve run out of milk?
Or maybe you’re following a dairy-free diet and are looking for pancakes with no dairy in them?
Or maybe you just don’t want to use milk in your pancakes today!
Well then, this no milk homemade pancake recipe is for you.
Don’t worry if you don’t have regular milk because these are some of the best pancakes I’ve ever tried, and I’m not just saying that.
I’ve tested this recipe so many times just to come up with the most incredible no milk pancakes that are filled with rich delicate flavor and have a deliciously thick fluffy texture too.
I mean, you’ll love these golden brown fluffy stacks of goodness ✨.
One bite of these simple homemade pancakes and trust me, you won’t even be able to tell there’s no milk and butter in them, that’s how good they taste.
I mean, eating some warm pancakes on Sunday mornings is one of my most favorite things to do. Sunday mornings are incomplete without some pancakes and it just sucks when you see you don’t have milk to make some.
But don’t worry! These delicious pancakes without milk and butter will always have your back and hey, here are a few more reasons why you’ll love them-
- These are the best dairy free pancakes ever because they literally taste just as good as traditional pancakes even without using milk or butter so don’t worry if you’re on a medically restrictive diet! The texture is just as good too (so fluffy and delish, that texture is everything!). They’re soft, fluffy and filled with a delicate sweetness… so good ❤.
- These no milk pancakes also don’t use any extra ingredients to make up for the milk such as oat milk, almond milk, coconut milk or any other non-dairy milk or dairy free milk. We use only water as a substitute and yes, it IS possible to get the most perfect pancakes ever using water! (psst, looking for a crispy waffle recipe without milk? Check out my Easy Dairy Free Waffle Recipe).
- These fluffy pancakes also use super simple pantry ingredients. No complex ingredients here. You can probably make this recipe right now! These pancakes are really easy to make too!
- Pancakes from a box of pancake mix taste good but making some pancakes from scratch is just something else ❤. It’s a whole other experience and there’s nothing like fresh fluffy pancakes from scratch! These are some super easy and delicious pancakes.
I suggest you give these delicious pancakes a try even if you have milk at home, especially if you’re into trying new recipes! This will make you understand how milk can be replaced by water and still give us a great pancake (I couldn’t believe it before coming up with this recipe!).
And hey, maybe this recipe will replace your favorite pancake recipe too! That’s just how good it is 😉.
If you love the sound of this recipe you will love these popular new recipes as well:
How comforting are some recipes, right? Would you like to explore more such recipes? Check out our collection of absolutely lip-smacking Breakfast Recipes, Quick & Easy Recipes, Dairy-Free Recipes and Cozy Winter recipes.
INGREDIENTS & SUBSTITUTIONS FOR THIS PANCAKE RECIPE WITHOUT MILK
For exact ingredient measurements and nutrient information, please scroll down to the Recipe Card.
This is the best dairy free pancake recipe ever. It gives us delicious and fluffy pancakes with super simple ingredients without much work at all.
I love how basic pantry staples can give us pancakes that taste so good, you’ll want to eat everything up ❤.
To make this simple pancake recipe no milk we need:
- All purpose flour- All purpose flour is one of the main dry ingredients in this homemade pancake recipe. It works perfectly in these non milk pancakes. You can try using whole wheat flour or even half whole wheat flour and half all purpose flour. I haven’t tried this recipe with whole wheat flour though. You can also try using gluten free flour here. I haven’t tried this recipe with gluten-free flour but I think it can work.
- Baking powder- Baking powder is essential here to get the fluffiest best pancakes ever ❤. Some recipes use both baking soda and baking powder. I feel baking powder works perfectly in my recipe and baking soda isn’t really needed here. We’ve used some extra baking powder to make our pancakes gorgeously fluffy in this dairy free pancake recipe. This is a very important ingredient here.
- Salt- A pinch of salt helps bring out all those delicious flavors. Please don’t skip out on it.
- Large eggs- Large eggs are one of the main wet ingredients here. They’re super important for some delicious pancakes. We use the whole egg here but add the egg white and egg yolk at different moments in the recipe. Eggs are super important because they bind the ingredients together. Plus, they add to the moisture and richness of our pancakes as well. Our extra egg white step helps give us some fluffy pancakes too! You can try substituting with flax eggs here for some vegan pancakes but I’ve not personally tried it myself.
- White sugar- I’ve used granulated white sugar in this easy pancake recipe. These are not very sweet pancakes because I love drizzling loads of maple syrup on top of my pancakes! Three tablespoons added sugar is enough for us here but hey, you can add some more sugar if you prefer. Keep in mind though that the more sugar you add, the more your pancakes will spread. You can substitute white sugar with brown sugar (brown sugar will give your pancakes a delicious toffee flavor!) or even coconut sugar.
- Water- Meet our milk substitute in this milk-free pancakes recipe- water! It comes to the rescue if you are on a medically restrictive diet or don’t have regular milk here. I wanted to keep things simple for you so I made sure not to use anything else such as oat milk, coconut milk, almond milk or any other non-dairy milk or dairy free milk. I know pancakes made with water may sound a little strange but trust me, they taste just as good as traditional pancakes. Of course, you can always substitute with coconut milk, almond milk, soy milk, oat milk or any other non-dairy milk or dairy free milk you prefer here. The texture and flavor of your pancakes may change though.
- Cooking oil– All pantry staples ❤! Use a regular neutral oil of your choice in this simple recipe. Oil makes our pancakes deliciously moist and soft. Use a regular cooking oil or vegetable oil of your preference such as olive oil, canola oil, avocado oil or melted coconut oil. Remember though that oils such as olive oil and coconut oil may add a flavor to your pancakes. You can use melted butter as well if you’re not following a dairy free diet. Melted butter will give a buttery flavor to your no milk pancakes. You can try using vegan butter as well.
- Vanilla extract- Vanilla extract is super important here to get those perfect pancakes. Please use good quality vanilla extract made with real vanilla beans here. Vanilla beans helps make up for the butter and milk flavors in these dairy-free pancakes. Please don’t skip out on it.
Once again, for exact ingredient measurements and available nutrient data, please scroll down to the Recipe Card.
HOW TO MAKE THIS PANCAKE RECIPE WITHOUT MILK [Step-by-Step Instructions with Photos]
Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips and tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤.
STEP 1: MIX YOUR DRY INGREDIENTS
Time to mix our dry ingredients.
Before mixing our dry ingredients, please be careful when measuring the all purpose flour. I suggest measuring in grams with a kitchen scale but if you don’t have one, use the spoon and level method. Don’t scoop the whole measuring cup into the flour or scoop the flour from the bag into your measuring cup. Instead, spoon your all purpose flour into the measuring cup and then level it using a knife to get any excess flour out.
Now, take a large mixing bowl (no medium bowl here!).
To your large mixing bowl, add all purpose flour, baking powder and salt (don’t add white sugar here).
Mix well with the help of a whisk or wooden spoon.
Set your large mixing bowl with the dry ingredients aside.
STEP 2: MIX YOUR WET INGREDIENTS
Before moving forward, there’s a small thing you need to do. We are using the whole egg here but not all at once so go ahead and crack your room temperature large eggs and separate your egg yolks from the egg whites.
Take another large bowl.
To your large bowl, add the room temperature egg yolks, sugar, water, vegetable oil and vanilla extract.
Whisk well until bubbles form and the sugar has mostly dissolved, this will take about a minute or two.
STEP 3: MIX THE WET INGREDIENTS AND DRY INGREDIENTS
Let’s make our pancake batter without milk!
Make a well in the dry ingredients.
Now pour the wet ingredients into the dry ingredients in the large mixing bowl.
Take a spatula and gently fold just a little. Please don’t overmix.
Halfway through folding when the flour clumps are still big-ish, add your egg whites.
Fold just a little more till the egg whites are mixed in, please *DO NOT* overmix. Some medium to small-sized clumps of flour are absolutely okay! Overmixing will give you dense chewy pancakes.
The pancake batter needs to be a little clumpy here.
Now keep the large bowl aside and let it rest for about 10 minutes. Letting your batter rest will give the flour time to hydrate well. You can wait 5 minutes on busy mornings.
STEP 4: COOK THE PANCAKES
Take a non-stick frying pan, large skillet, cast iron skillet or griddle.
Grease it a little with butter or oil. Spread it and wipe off the excess with the help of a paper towel.
Heat the frying pan, skillet or griddle over medium low heat. I wouldn’t suggest medium heat or high heat because we want the pancakes to cook well and puff up slowly.
Please cook in batches. If you’re using a griddle here, you can make multiple pancakes. If you’re using a large frying pan or large skillet, don’t overcrowd the pan with pancake batter.
Once the frying pan is nice and hot, add about 1/3 cup of batter (don’t mix the batter even when scooping it).
Cook the pancake for about 2 to 2 and a half minutes on the first side. You’ll know your pancake is ready to flip when you see small bubbles forming on top and the sides have mostly set.
You can also gently lift it up and look under it to see if it’s golden brown.
Then flip it and cook for about 1 minute on the other side.
Keep in mind that depending on your batter, frying pan, large skillet or even stove or griddle, your pancakes may take 2-3 minutes to cook too. Keep 2-3 minutes as a standard time and keep a check on your pancakes.
Make all your other pancakes the same way!
I usually serve my pancakes immediately. To prevent them from deflating, I place them over a wire rack over a baking sheet. I don’t stack them over each other when they’re still hot.
If you’re making loads of pancakes and want to keep the cooked pancakes warm, go ahead and place the cooked pancakes in a single layer on a wire rack over a baking sheet. Then place the wire rack over the baking sheet in the oven on the lowest setting.
STEP 5: SERVE THOSE PANCAKES!
Go ahead and stack those golden brown fluffy pancakes and serve them however you like. I like adding a cube of butter (you can use vegan butter too) and drizzling loads of maple syrup on top (ah, maple syrup and butter with hot pancakes 😍!).
Now take a bite of those delicious pancakes. I’m sure you don’t even miss the milk. Try those pancakes without any maple syrup or butter too! They’re still incredible ⭐.
Serve them with blueberries… bananas (turn them into maple-y banana pancakes), however you like!
Hey you, I really hope you love this Pancake Recipe without Milk as much as I do!
If you do, I would appreciate a star rating SO much (you can rate this recipe right below or from the Recipe Card 💖).
Once again, for exact ingredient measurements, please scroll down to the Recipe Card.
Also, if you have any questions about this recipe, make sure to check out our FAQs section below to maybe find your answer there, or leave a comment and I will try to get back to you as soon as possible, I promise 😊.
EASY Pancake Recipe without Milk (BEST Fluffy Pancakes!)
Ingredients
To make this simple pancake recipe without milk we need:
- 2 cups or 240 gms all purpose flour
- 4 tsps baking powder (preferably aluminum free)
- ½ tsp salt
- 2 large eggs (separate the yolks from the whites)
- 3 tbsp sugar (can use white or brown sugar)
- 1½ cups or 360 ml water
- 3 tbsp neutral cooking oil (can substitute with equal amount of butter)
- 1 tsp vanilla extract (try not to skip on this)
( Note- Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips & tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤ )
Instructions
- MIX YOUR DRY INGREDIENTSBefore mixing our dry ingredients, please be careful when measuring the all purpose flour. I suggest measuring in grams with a kitchen scale but if you don’t have one, use the spoon and level method. Spoon your all purpose flour into the measuring cup and then level it using a knife to get any excess flour out.Now, take a large mixing bowl (no medium bowl here!).To your large mixing bowl, add 2 cups or 240 gms all purpose flour, 4 tsps baking powder and ½ tsp salt (don't add the sugar here!).Mix really well using a whisk or wooden spoon.Set the large mixing bowl with the dry ingredients aside.
- MIX YOUR WET INGREDIENTSWe are using the whole egg here but not all at once so go ahead and crack room temperature 2 large eggs and separate your egg yolks from the egg whites.Now take another large bowl.To the large bowl, add the previous room temperature separated egg yolks, 3 tbsp sugar, 1½ cups or 360 ml water, 3 tbsp neutral cooking oil (or any vegetable oil) and 1 tsp vanilla extract.Whisk well for about a minute or two until bubbles form and the sugar has mostly dissolved.
- MIX THE WET INGREDIENTS & DRY INGREDIENTS Make a well in the dry ingredients.And pour the wet ingredients into the dry ingredients.Take a spatula and gently fold just a little. Please don’t overmix. Halfway through folding when the flour clumps are still big, add the previously separated egg whites.Fold just a little more, please don’t overmix. A few medium to small-sized clumps of flour are absolutely okay! Overmixing will give you dense chewy pancakes.Our pancake batter needs to be a little clumpy here.Now keep the large bowl aside for about 10 minutes and leave it to rest. Leaving your batter to rest will give the flour time to hydrate well resulting in a soft fluffy texture in your pancakes. Busy morning? You can wait 5 minutes instead of10!
- COOK THE PANCAKESTake a non-stick frying pan, large skillet, cast iron skillet or griddle.Grease it a little with butter or oil. Using a paper towel, spread it and wipe off the excess.Heat the frying pan, skillet or griddle over medium low heat. I don’t suggest medium heat or high heat because we want the pancakes to cook well and fluff up slowly.Once the frying pan is heated through, add about 1/3 cup of batter (don’t mix the batter even when scooping it).And cook in batches. If you’re using a griddle here, you can make multiple pancakes. If you’re using a large frying pan or large skillet, please don’t overcrowd the pan with pancake batter.Cook your pancake for about 2 to 2 and a half minutes on the first side. You’ll know it’s ready to flip when you see small bubbles forming on top and the sides have mostly set. You can also gently lift the pancake up and look under it to see if it’s golden brown.Then flip it and cook for about 1 minute on the other side. Then take it out. The first pancake can look a little funny most of the time (the chef’s pancake! Take a bite 😉).Remember that depending on your batter, frying pan, large skillet or even stove or griddle, your pancakes may take 2-3 minutes to cook too. Keep 2-3 minutes as a standard time and keep a check when you cook pancakes!Make all your other pancakes the same way!I usually serve my pancakes immediately.To prevent the pancakes from deflating, I place them over a wire rack over a baking sheet. I don’t stack them over each other when they’re still hot and I suggest you don’t either if you’re waiting for other pancakes to cook.Making lots of pancakes and want to keep the cooked pancakes warm? Place the cooked pancakes in a single layer on a wire rack over a baking sheet. Then place it in the oven on the lowest setting.
- SERVE THOSE PANCAKES!Take a bite of those delicious pancakes. I’m sure you don’t even miss the milk. They’re incredible, aren’t they ❤?Go ahead and stack those golden brown fluffy pancakes and serve them however you like. I love adding a cube of butter (you can use vegan butter too!) and drizzling loads of maple syrup on top (ah, maple syrup and butter with hot pancakes, magical!).This is such a good recipe, you can serve your pancakes however you like and they’ll still taste wonderful.Now that you’ve reached the end of the instructions and have probably tried this dish, can you please leave a rating and comment below letting me know how you liked it? I take EVERY comment seriously and it’ll make my entire day!
Notes ✍🏼
- When making these no milk pancakes, make sure your baking powder is fresh. We use very simple ingredients here and these pancakes taste and work best when everything is fresh!
- Please use good quality vanilla extract made with real vanilla beans!
- Don’t skip out on separating the egg whites and adding them later here, this is needed for some fluffy pancakes.
- I know there’s quite a bit of baking powder used here but that’s essential for fluffy pancakes too!
- For best results, please don’t overmix the batter. Our batter needs to be a little lumpy and it’s okay.
- Use a measuring cup of the same size to scoop the batter when making these homemade pancakes. This will give you even-ish pancakes!
- Got add-ins like chocolate chips? Add those chocolate chips or any other add-ins after pouring the batter into the pan.
- Heat the frying pan, large skillet or griddle over medium low heat. I wouldn’t suggest medium heat or high heat because we want the pancakes to cook well and fluff up slowly.
- Want some nice crispy edges? Go ahead and “fry” your pancakes in lots of oil and melted butter!
- Please don’t press down while you cook pancakes. This will stop them from fluffing up!
- You can store the remaining batter for about 1 to 2 days in an airtight container. Store the airtight container in the refrigerator. You can also store it in a bowl and wrap the bowl with plastic wrap. The pancakes may not be as fluffy the next day as the leaveners will be done working by then.
- You can store leftover pancakes in an airtight container in the fridge for about 4 to 5 days. Reheat the leftover pancakes in the microwave or oven.
- You can freeze your leftover pancakes too. Place them on a baking sheet with parchment paper on it (make sure they don’t touch) and freeze until they’re not soft anymore. Then place a wax paper between each pancake and add them to freezer bags. Pop those freezer bags into the freezer. They’ll stay good for about 2 months.
Nutritional Information (per serving)
The nutritional information given here is only an estimate.
Please read our full Nutrition Information Disclaimer to learn more.Did you make this recipe?
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CAN WATER REALLY REPLACE MILK IN THIS NO MILK PANCAKE RECIPE?
Yes, water can replace milk in this dairy free homemade pancake recipe.
When I was coming up with this no milk pancakes recipe, I tried so many times to get it right.
I was like how to make pancakes without milk? Can it really be possible?
I knew I didn’t want you struggling with an extra ingredient in place of milk and butter. I wanted this recipe to be made with simple pantry ingredients.
I definitely made sure not to use oat milk, almond milk, coconut milk or any other non-dairy milk or dairy free milk instead of regular milk here. That’s because that’s an ingredient you may or may not have at home.
I wanted to make some delicious pancakes with simple ingredients and what can be simpler than water? To my surprise, water does work as a substitute here (something I found out thanks to my Best Dairy Free Waffle Recipe made without Milk).
I needed to work with the flavor and texture though. Milk adds a rich deep flavor and butter adds a buttery flavor. I needed to make up for the lack of these ingredients.
And I really wanted fluffy pancakes… the most perfect pancakes ever that tasted just as good as regular pancakes.
And oh boy, I tried really hard and finally came up with this recipe.
I used water instead of regular milk and vegetable oil instead of butter. I also added some more vanilla extract (vanilla extract adds flavor!) and a little extra white sugar (these pancakes are still not too sweet!) to add to the flavor.
Plus, I used a secret method to add to the fluffiness of these pancakes (and no, it’s not whisking the egg whites). I used a little extra baking powder too!
The result? Some super delicious pancakes that come really close to regular pancakes with milk in them. I’d say they even beat them!
These pancakes are fluffy and so flavorful, it’s amazing!
These homemade pancakes are some of the best I’ve ever made and they taste just as good as traditional pancakes. You won’t even know the milk and butter are missing ❤.
So go ahead and load it all up with some maple syrup and enjoy. I just know you’ll love these fluffy pancakes 😍. This is the best pancake recipe ever.
FUN SERVING SUGGESTIONS
These homemade pancakes are so good, you’ll literally want to eat that stack of soft fluffy golden brown goodness on its own but hey…
Here are some delicious serving suggestions you can try too (these truly are the best dairy free pancakes ❤):
- One of my favorite ways? Make a nice fat stack of these homemade pancakes and add a fat cube of butter between each pancake. Then pour lots of maple syrup over it all. Make sure your pancakes are hot when you add the butter so we get some delish melted butter! That melted butter on hot pancakes and maple syrup flavor is… amazing. One of my most favorite things in the world! You can use vegan butter too.
- You can serve these no milk pancakes however you serve regular pancakes. Whether it’s busy mornings or cozy nights, these pancakes will taste amazing with absolutely everything and at any time of the day.
- You can also top your fluffy pancakes with simple ingredients such as chocolate sauce (top with chocolate chips or bits of your favorite chocolate for some chocolate-ness. Chocolate chips give a good bite here!), whipped cream, caramel sauce, honey, spices, powdered sugar, cinnamon sugar, chia seeds, nut butter, chopped nuts, yogurt, fruit compote or jam (super handy on those busy mornings!)…
- You can also use fresh fruit of your choice. Make some banana pancakes by adding sliced banana on top or add whatever you like such as fresh strawberries, raspberries, mango, apples, pineapple, blueberries (one of my favorite ways!)… whatever fresh fruit you feel will go well with these fluffy pancakes!
- Top these milk-free pancakes with our Dalgona Chocolate Recipe (without Coffee and Eggs) (one of my most favorite things to do!) or serve it along with this Homemade Japanese Royal Milk Tea made with only 3 ingredients! or with this Rich & Smooth Maple Syrup Coffee Recipe (Iced or Hot!). For a hearty breakfast spread, go ahead and make our Easy Dairy Free Waffles and our Shrimp and Scrambled Eggs Recipe along with these pancakes. Maybe add some French toast in the mix too (ah, love French toast)!
- Turn things savory with this no milk pancake recipe! Serve these pancakes with scrambled eggs, bacon, sausages and/or cheese! Add some fresh veggies to the mix too in a medium bowl or on top such as spinach and/or tomatoes.
TIPS TO MAKE THE BEST PANCAKES WITHOUT MILK EVERY SINGLE TIME
These are some perfect pancakes. It’s such a good recipe and because I’ve tried it so many times, I know it works really well too ❤.
This is a super easy recipe but hey, here are a few tips to make things even easier-
- When making these no milk pancakes, make sure your baking powder is fresh. This recipe uses very simple ingredients and it tastes and works best when everything is fresh!
- Please use good quality vanilla extract made with real vanilla beans for best results when making these pancakes from scratch without milk!
- Be careful when measuring the flour. I would suggest measuring in grams using a kitchen scale. If you don’t own a kitchen scale, use the spoon and level method. Spoon your flour into the measuring cup and then level it with the help of a knife to get any excess flour out.
- Don’t skip out on separating the egg whites and adding them later here, this is essential for some fluffy pancakes. I also know there’s quite a bit of baking powder used here but that’s important for fluffy pancakes too!
- I know it’s tempting to mix the wet ingredients and dry ingredients at the same time but don’t! Use a separate large bowl each to mix your wet ingredients and dry ingredients before mixing them together. This helps everything mix well and also prevents overmixing which will make your pancakes tough.
- For best results, please don’t overmix the batter. Our batter needs to be a little lumpy and it’s okay. Overmixing will give us tough dense pancakes. It will also deflate the pancakes and not give us fluffy pancakes!
- I suggest letting your batter rest for about 10 minutes but on busy mornings, you can wait for 5 minutes too. This helps hydrate your all purpose flour. It also helps all the ingredients mix well together giving us fluffy and tender pancakes.
- Use a griddle if you want to make lots of pancakes at once when making this dairy free pancake recipe.
- Use a measuring cup of the same size to scoop the batter. This will give you even-ish pancakes!
- Got add-ins like chocolate chips? Go ahead and add those chocolate chips or any other add-ins after pouring the batter into the pan.
- Heat the frying pan, large skillet or griddle over medium low heat. I wouldn’t suggest medium heat or high heat because we want the pancakes to cook well and puff up slowly.
- For some nice crispy edges, “fry” your pancakes in lots of oil and melted butter!
- I know it’s tempting but please don’t press down while you cook pancakes. This will stop them from fluffing up!
- Don’t flip your pancakes until you see small bubbles in the center, the sides have mostly set and the bottom is golden brown when you lift it a little to see. This will take about 2-3 minutes.
- I usually serve these homemade pancakes immediately. To prevent them from deflating, I place them over a wire rack over a baking sheet in a single layer. Please don’t stack them over each other when they’re still hot.
- You can store the leftover batter for about 1 to 2 days. Store the remaining batter in an airtight container and store the airtight container in the refrigerator. You can also store it in a bowl and wrap the bowl with plastic wrap. Keep in mind that the pancakes may not be as fluffy the next day as the leaveners will be done working by then.
- You can store leftover pancakes in an airtight container. Then pop the airtight container in the fridge for about 4 to 5 days. Reheat the leftover pancakes in the microwave or oven.
- You can freeze your leftover pancakes too. Place them on a baking sheet with parchment paper on it (make sure they don’t touch) then freeze until they’re not soft anymore. Then, place a wax paper between each pancake and add them to freezer bags. Then pop those freezer bags into the freezer. They’ll stay good for about 2 months.
RECIPE & DIET VARIATIONS YOU CAN TRY
This is the best pancake recipe ever. It uses super simple ingredients (pantry staples) and I love that because you can add some more ingredients to it without much worry (that’s just how good today’s recipe is ❤). So many new recipes can be made with this one recipe.
So ditch that box of pancake mix and make some delicious pancakes from scratch. These pancakes are so good, they beat even traditional pancakes.
Here are a few delicious ideas you can try-
- I’ve used granulated white sugar in this no milk pancake recipe. You can also use a different sweetener such as brown sugar (brown sugar adds a delicious caramelly flavor!) or even coconut sugar. You can experiment and try these no milk pancakes with whatever sweetener you prefer too, I feel it may work.
- These are not very sweet pancakes. Three tablespoons is enough added sugar for us here because we add all that maple syrup later! But hey, you can add some more sugar if you like. Remember though that the more sugar you add, the more your pancakes will spread.
- If you’re worried about your daily values or are into healthy recipes and are following a low calorie diet, you can adjust the amount of sugar according to your personal consumption.
- I love my pancakes with water and I feel it works well as a regular milk substitute but you can always try using coconut milk, almond milk, soy milk, oat milk or any other non-dairy milk or dairy free milk you prefer here. The texture and flavor of your pancakes may change though.
- I’ve added vanilla extract to make these delicious pancakes but you don’t need to stick to just that. You can add almond extract to the pancake batter. Or you can maybe even try adding maple syrup extract to the wet ingredients! I can imagine that smelling and tasting amazing ❤.
- Use a neutral cooking oil or vegetable oil you like such as olive oil, canola oil, avocado oil or melted coconut oil. Remember though that oils such as olive oil and coconut oil may add a flavor to your pancakes.
- You can also use melted butter instead of vegetable oil if you’re not following a dairy free diet. Melted butter will give a buttery flavor to your no milk pancakes.
- You can try making egg-free pancakes using flax eggs. I haven’t personally tried making egg-free pancakes with this recipe though.
- You can try using whole wheat flour or even half whole wheat flour and half all purpose flour. I haven’t tried this recipe with whole wheat flour though. You can also try using gluten free flour here. I haven’t tried this recipe with gluten-free flour but I think it can work.
- You can also add some warm spices to your pancake batter such as ground cinnamon, clove, cardamom… etc. for some cozy homemade pancakes. Or maybe even chia seeds or nuts? Chia seeds and nuts bring added health benefits too!
- Make some chocolate pancakes! Add some chocolate chips to your pancake batter once you scoop it into the frying pan. Chocolate chips will give your pancakes a delicious oozy chocolateness. Or maybe add some cocoa powder to the pancake batter!
- Play around with this homemade pancake recipe. Add some fresh fruit! You can add in some banana bits for some delicious banana pancakes. Or add some blueberries. Perhaps add some pumpkin puree for pumpkin pancakes (pumpkin pancakes are perfect for fall)! So many things you can do here.
- Want those perfect pancakes with crispy edges? To get those crispy edges, follow this simple recipe as given but add extra butter and oil to your frying pan when making your pancakes. This will “fry” your pancakes giving you those golden brown crispy edges.
Note- If you think you have an ingredient that you feel is suitable as a substitute for a certain ingredient in this recipe, according to your dietary preference, you can use it and let us know how it works as a substitute in the comments below. I’ll then add it in as an adaptation suggestion here. This will help so many others with the same diet preference as yours.
Frequently Asked Questions (FAQs)
Every single ingredient is important when making this pancake recipe without milk.
Of course, the most important ingredients though that make up for the lack of milk and butter are water, vegetable oil, baking powder and vanilla extract.
Water is our liquid ingredient while vegetable oil works in place of butter making our dairy free pancakes soft and tender.
Baking powder makes our pancakes super fluffy and vanilla extract makes up for any missing flavor along with salt and sugar in these homemade pancakes.
The ingredient we use to replace milk in our pancake recipe without milk is water.
You can also use oat milk, almond milk, soy milk, coconut milk or any other non-dairy milk you prefer. Remember though that it will change the flavor and texture of your pancakes.
The batter should be on the thick side and a little clumpy too. It’s okay to have medium-ish to small-sized clumps of flour in the batter.
We don’t want a completely thin batter so please don’t overmix your pancake batter when making these milk free pancakes.
I had the same thought too when coming up with this recipe. I was like woah can you make fluffy pancakes without milk?
The answer is yes, you can make fluffy pancakes without milk and they will rise the same as traditional pancakes too 💃🏻!
We add extra baking powder here to get some fluffy pancakes. Plus, I’ve added a secret method with our egg whites to make our pancakes nice and fluffy!
Since we make our pancakes with water instead of milk, I understand your worry about them not tasting rich enough.
I’ve made sure to add more vanilla extract here and a little extra sugar to make up for the lack of flavor. And well, they’re super delicious ❤!
You can always add some maple syrup extract or almond extract instead of vanilla extract to add to the flavor.
If you aren’t following a dairy free diet and have simply run out of milk, you can always use butter instead of vegetable oil too!
The pancakes in this pancake recipe without milk rise pretty well!
There are a few things to do to make sure this happens:
- Don’t overmix the pancake batter. This will deflate your pancakes!
- Cook your pancakes over medium low heat for a slow cooking and rising process to be possible. Please no medium heat or medium high heat here!
- Add as much baking powder as I’ve suggested. It looks extra but it fluffs up our pancakes well!
- Follow my egg white method to get a tender fluffy pancake every single time.
You can store any leftover pancakes in an airtight container. Then pop the airtight container in the fridge. They’ll stay good for about 4 to 5 days. Reheat the leftover pancakes in the microwave or oven.
You can also freeze your pancakes. Place the leftover pancakes on a baking sheet with parchment paper on it (make sure they don’t touch one another) then freeze until they’re not soft anymore. Then, place a wax paper between each pancake and add them to freezer bags. Keep those freezer bags in the freezer. They’ll stay good for about 2 months.
You can also store the leftover batter. Store the remaining batter in an airtight container and store the airtight container in the refrigerator. It’ll stay good for 1 to 2 days. You can also store it in a bowl and wrap the bowl with plastic wrap. Keep in mind that the pancakes may not be as fluffy the next day as the leaveners will be done working by then.
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All my life I’ve struggled to make my pancakes fluffy, they somehow always turn out flat. Now that I have just got done making this pancake recipe I feel my life’s mission is complete. I FINALLY MADE FLUFFY AS HECK PANCAKES! I wish I could give you a hug, thank you so very much for sharing this recipe.
WOOHOO sending virtual hugs your way, Liz ❤!! I’m so proud! You have no idea how happy your comment made me, thank you. Now go enjoy those fluffy pancakes, you deserve them you awesome human!
Surprisingly fluffy and delicious. I was scared it wouldn’t turn out well but it did. Pretty yummy too. The kids loved the pancakes.
Phew I’m so glad the kids loved the pancakes hehe ❤. Thank you so much for the lovely comment, Tracy!
The best pancake recipe without milk out there, and trust me, I have tried many and something was always lacking in them. But this hits the spot!
Woohoo I love that so much, Laura ❤. Thank you for the kind comment.