How to Make Pancakes without Milk
No milk? No problem! This recipe for pancakes without milk uses water instead and still yields a fluffy and delicious stack.
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Whether you ran out of milk or just want a recipe for pancakes without milk that uses water, today’s recipe and tips will show you how to make fluffy no milk pancakes every time!
This recipe has saved pancake morning at my house on more than one occasion and I’m so happy to be able to share it with you today.
My family loves it. My “food critic” (15-year-old) says it’s the best she’s ever tasted. Used water, no milk. – JC
Can You Make Pancakes Without Milk?
Of course, you can make no milk pancakes, that’s why we’re here today!
Flavor aside, the purpose of milk in a pancake recipe is to dissolve the flour and other ingredients and to provide the liquid structure. This means that any liquid will do the trick.
If you’re still weighing your breakfast options for today, you can also make French toast without milk!
Making Pancakes with Water
Making pancakes with water is as simple as making regular pancakes. The main difference with a water-based pancake recipe and a milk-based recipe will be the flavor of the cooked pancakes.
Whether you use dairy milk or non-dairy milk in a recipe, using “milk” adds a creamy flavor to pancakes. Even pancake mixes that say “just add water” have powdered milk in the ingredients.
If you want great tasting pancakes with water, make sure to not skimp on the melted butter, vanilla, and the little bit of sugar that’s added to the recipe.
If you try a pancake or two and find them a little bland, add one of the “flavor add-ins” listed below.
No Milk Pancakes Ingredients
To make no milk pancakes by using water as the liquid, you’ll need the ingredients below. You’ll find the amounts in the printable recipe card at the bottom but read why you need each for the best results:
- All-Purpose Flour: the foundation of this pancake recipe.
- Baking Powder: helps your pancakes rise when exposed to heat. It’s what makes your pancakes fluffy although it’s possible to make pancakes without baking powder with this recipe.
- Salt: to enhance the flavor of the other ingredients.
- Sugar: this sweetens the pancake batter slightly and gives it some flavor. I use granulated white sugar, although brown sugar works, too.
- Water: the liquid used in this pancake batter. If you have a dairy-free milk alternative, use it instead (more on this below).
- Egg: to bind the ingredients and help the pancakes hold together.
- Butter: adds delicious, buttery flavor, which also helps flavor the batter.
- Vanilla extract: this will add flavor to the batter; otherwise, it’s pretty bland (it is flour + water after all!). You can also use almond extract instead or add ½ teaspoon of cinnamon to the batter.
If you have those ingredients, let’s keep going!
Pancake Batter Consistency without Milk
The consistency of pancake batter without milk is the same as my milk-based pancake recipe.
Check out this video so you can learn the consistency of good pancake batter. Granted, I add milk to the bowl, but the consistency is the same.
Other Milk Substitutes for Pancakes
Milk adds both flavor and the “liquid” to a pancake recipe. There are other milk substitutes for pancakes and below I share both options: for flavor and liquid texture.
Liquid Milk Substitutes for Pancakes
As a liquid substitute for milk, use equal parts of:
- Almond milk: this works great for pancakes. Use regular, vanilla, or unsweetened, your choice.
- Oat milk: its richer texture works great for making oat milk pancakes.
- Soy milk: another great substitute that yields a terrific pancake batter. Same amounts.
- Hemp milk: you can’t go wrong with it; plus, it’s an extra source of healthy omegas.
- Half & Half: if you use half and half, which is thicker than milk, mix it with water at a 50/50 ratio for great results.
- Heavy cream: just like using half and half, mix it with water to thin it out; otherwise, you’ll have a very thick batter.
- Cashew milk: a delicious and texture-rich alternative that works great.
- Rice milk: a little thin but it’s no different than using skim milk.
- Coconut milk: canned coconut milk is too thick to use on its own, I recommend diluting it with water to thin it out also at 50/50.
- Eggnog: a great and delicious liquid to make holiday pancakes! Check out this eggnog pancake recipe.
- Water: the liquid of last resort; and since it’s flavor-less, make sure to add vanilla, sugar, and egg to the recipe.
Milk Substitutes for Pancakes to add flavor
If you’re using water to make a pancake recipe, you’ll need to add a little more “flavor.” Here are some add-in options:
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons almond extract
- 1 ½ teaspoons maple extract
- 1 extra tablespoon melted butter
- 1 cup blueberries, chopped berries
- ¼ cup jam or jelly
- Zest of 1 orange
After you make your traditional pancakes or fluffy gluten-free pancakes be sure to try one of these pancake toppings and serve with some delicious pancake sides to make your breakfast complete.
Fluffy Pancakes without Milk
No milk? No problem! This recipe for pancakes without milk uses water instead and still yields a fluffy and delicious stack.
from votes
Servings 10 pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ Tablespoons sugar
- 1 ¼ cups water
- 1 egg
- 3 tablespoons butter, melted
- 2 teaspoons vanilla
Instructions
In a large bowl, sift together the flour, baking powder, salt, and sugar.
Make a well in the middle and pour in the water, egg, butter, and vanilla extract. Mix with a whisk or fork until smooth.
Heat a non-stick griddle or large pan over medium-high heat, I set my griddle at 300-350 F.
Pour or scoop ¼ cup of batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, and brown on the other side. Remove from the pan or griddle and serve.
Nutrition
Serving: 1 pancakeCalories: 113kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 25mgSodium: 277mgPotassium: 28mgFiber: 1gSugar: 2gVitamin A: 129IUCalcium: 77mgIron: 1mg
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