Easy Pancake Recipe without Milk (Best Fluffy Pancakes!)

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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 ❤.

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.

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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 ❤.

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 💖).

Would you like to explore more such recipes? Check out our collection of absolutely lip-smacking Desserts, One Pot Recipes, Stovetop Recipes and Party/Special Day recipes.

You can share your stories with this recipe in the comments below too whether this is the first time you’re trying this recipe or if you’ve already had it multiple times before, I would love to hear all about it!

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.

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.

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.

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 💖).

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