Homemade Fluffy Pancakes Without Milk

Fluffy and delicious, these pancakes without milk are a delightful twist on the classic breakfast staple. Made without milk, they offer a light and airy texture, complemented by a subtly vanilla flavor. If you are out of milk but want the fluffy pancakes, this recipe is for you!

There's nothing better than a big stack of pancakes with lots of maple syrup or blueberry sauce for pancakes and a glass of orange juice or cup of coffee! These fluffy homemade pancakes are no exception!

Be sure to check out these delicious blueberry oatmeal pancakes, this amazing Blueberry French Toast Casserole, or Bisquick breakfast casserole next time you are looking for some new breakfast recipes!

Can I Make Pancakes Without Milk?

Yes! I'm going to show you step by step how to make fluffy pancakes when you don't have any milk on hand or if you are on a dairy-free lifestyle and can't eat dairy.

After making these pancakes, they might actually be my favorite ever. I might only use water to make pancakes from now on! Call me crazy!

Why You'll Love This Recipe

• They are easy to make! These dairy-free pancakes are made with only a few ingredients you probably already have in your pantry.
• They can be made ahead of time. I love making a big batch of pancakes on a Sunday morning and then reheating them throughout the week. That way on a busy morning I'm not going crazy making everyone breakfast.
• This is just a base recipe. You can enjoy these as they are, or you can add your favorite mix ins right into the batter before you cook these no milk pancakes. Check out these Bisquick pancakes without eggs for completely vegan recipe too!

Ingredients in Pancakes Without Milk

You only need a few simple ingredients to make these perfect pancakes!

• All purpose flour. There are a lot of different types of flour out there that can be used to make pancakes. You can make pancakes with cake flour or pancakes with self-rising flour too! For this recipe, we are sticking with the common all purpose flour.
• Baking powder. In order to get that fluffy pancake, you need baking powder. Make sure it is fresh and not expired, otherwise they will not rise.
• Water. Instead of milk, we will be using less than 2 cups water in this recipe.
• Vanilla extract. This easy recipe has a hint of vanilla to give them some added flavor.
• Melted butter. If you wanted to make these pancakes completely dairy free because someone has a dairy allergy in your life, simply use coconut oil, olive oil, or any neutral oil.

How To Make Pancakes Without Milk

Lynn's tip! It's ok if there are a few lumps left in the batter. You do not want to overmix the batter. The best batter has a few lumps, and is not super smooth.

Milk Alternatives in Pancake Batter

Here are some delicious alternatives to regular milk to use in traditional pancakes.

• Almond milk (like these almond milk pancakes)
• Pistachio Milk
• Soy Milk
• Cashew Milk
• Coconut Milk
• Oat Milk
• Eggnog (like these eggnog pancakes)

Tips and Tricks

• Do not push down on the pancakes when you flip them. Though it might be tempting to push down on the pancakes, that stops the pancakes from being as fluffy as they can be.
• The pancakes are ready to flip when the middle bubbles. Small bubbles will start to come through the batter. The edges of the pancakes will also start to dry out. When you see these two signs, it's time to flip the pancakes.
• Use an ice cream scoop or a measuring cup to measure the batter. This ensures the pancakes are all the same size will cook evenly.
• Do not cook the pancakes too high. Medium-low heat to medium heat is the best for cooking pancakes in the frying pan. Too high and the outside will be too cooked and the inside will be raw. Too low and the pancakes will take a long time to cook.
• If you are making a big batch and need to keep the pancakes warm, after they are cooked place them on a parchment lined baking tray or baking sheet and keep them warm in a 200 degree f oven.

Variations

• Add mix-ins into the batter before cooking. Add 1 cup of chocolate chips, 1 cup of your favorite berries, ½ cup of pumpkin puree, or ½ cup of sprinkles to make funfetti pancakes.
• Change the flour. If you want to add some more fiber to your pancakes, feel free to add a little bit of whole wheat flour, ground flaxseeds, or some chia seeds to the batter.
• Add spices! Cinnamon, pumpkin pie spice, or a gingerbread spice blend would all take these regular pancakes to the next level!

What To Do With Leftovers

Once the pancake batter is mixed together, cover the batter with plastic wrap or place it in an airtight container. The batter will stay fresh in the refrigerator up to 24 hours.

Once the cooked pancakes are cooked, store leftover pancakes in an airtight container and keep them in the refrigerator up to 4 days. To reheat them, place them in the toaster oven for 1 minute or until the pancakes are warm. You can also reheat the pancakes on the stovetop in a dry pan.

How To Freeze Pancakes Without Milk

Once the pancakes are cooked, allow them to cool to room temperature. Wrap them in plastic wrap and place them in freezer bags. Freeze the pancakes up to 4 months. To reheat these delicious pancakes, place them in the toaster oven in a single layer for 2 minutes or reheat them in a dry pan over the stovetop.

FAQs About Pancakes Without Milk

More Pancake Recipes

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📖 Recipe

Homemade Fluffy Pancakes Without Milk

Fluffy and delicious, these pancakes without milk are a delightful twist on the classic breakfast staple. Made without milk, they offer a light and airy texture, complemented by a subtly vanilla flavor. If you are out of milk but want the fluffy pancakes, this recipe is for you!

5 from 49 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 6 Pancakes

Calories: 114kcal

Author: Lynn Polito

Equipment

• ▢
  Mixing Bowls
• ▢
  Measuring Cups
• ▢
  Measuring Spoons
• ▢
  Griddle

Ingredients

• ▢ 1 ½ cups Flour
• ▢ 3 teaspoon Baking Powder
• ▢ ½ teaspoon Salt
• ▢ 1 Egg
• ▢ 3 tablespoon Melted Butter
• ▢ 1 ⅓ cup Water
• ▢ 1 tablespoon Sugar
• ▢ 2 teaspoon Vanilla Extract

Instructions

• In a large bowl, mix together the flour, baking powder, sugar, and salt.
• Add the egg, water, vanilla extract, and melted butter to the bowl and mix well but do not overmix. It's ok if there are a few lumps left in the batter.
• With an ice cream scoop or a ¼ cup measuring cup, scoop the batter into a frying pan greased with 1 tablespoon of butter. Cook for 3-4 minutes over medium heat or until the edges dry out and bubbles start coming up through the center of the batter.
• Flip the pancake over and cook for another 2-3 minutes until both sides are golden brown. Continue with the rest of the batter. Serve immediately.

Video

Notes

• Do not push down on the pancakes when you flip them. Though it might be tempting to push down on the pancakes, that stops the pancakes from being as fluffy as they can be.
• The pancakes are ready to flip when the middle bubbles. Small bubbles will start to come through the batter. The edges of the pancakes will also start to dry out. When you see these two signs, it's time to flip the pancakes.
• Use an ice cream scoop or a measuring cup to measure the batter. This ensures the pancakes are all the same size will cook evenly.
• Do not cook the pancakes too high. Medium-low heat to medium heat is the best for cooking pancakes in the frying pan. Too high and the outside will be too cooked and the inside will be raw. Too low and the pancakes will take a long time to cook.
• If you are making a big batch and need to keep the pancakes warm, after they are cooked place them on a parchment lined baking tray or baking sheet and keep them warm in a 200 degree f oven.

Nutrition

Calories: 114kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 33mg | Fiber: 1g | Sugar: 0.1g | Calcium: 5mg | Iron: 1mg

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