No milk? No problem! Whether you’re out of milk or just looking for milk-free pancakes, these No Milk Homemade Pancakes have you covered. These delicious pancakes are so fluffy, you won’t even notice the milk is missing!
Mindy’s Recipe Snapshot
Method: These pancakes are made in a frying pan or on a griddle.
Key Ingredients: Flour, sugar, eggs, butter, baking powder, vanilla, and water.
Ease: This is such an easy pancake recipe!
Top Tip: For best results, don’t skip resting the pancake batter—it helps develop that perfect fluffy texture.
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Homemade fluffy pancakes are the perfect easy breakfast for lazy weekends or busy mornings. They’re easy, quick, and require simple ingredients that most people always have on hand. My kids always felt special if I made pancakes for them, especially on school days.
If you ‘d like a protein packed dish to go with these pancakes these Fluffy Scrambled Eggs with Cheese or Air Fryer Sausage Patties are perfect!
Ingredients
See recipe card for exact amounts.
Ingredients Notes and Substitutions
- Flour: I use regular all-purpose flour. You can substitute whole wheat flour, but it will make the batter thicker since it absorbs more liquid. This can result in denser pancakes with a heartier, nuttier flavor. To keep them fluffy, add an extra 1-2 tablespoons water and increase the baking powder by 1/4 to 1/2 teaspoon. Whole wheat pancakes will be drier, so adding a bit of oil or an extra egg yolk can help. For the best balance of texture and flavor, try using half whole wheat and half white flour.
- White Sugar: It’s important to add sugar, especially since we aren’t using milk, as it helps balance the flavor. Brown sugar will provide a little more moisture and flavor.
- Butter: I use melted butter to add flavor, but you can use plant-based butter to make these totally dairy-free.
- Eggs: Eggs help make our pancakes rich and well-structured. To make egg-free pancakes, try substituting each egg with ½ a mashed banana or ¼ cup unsweetened applesauce.
- Water: This replaces milk in the recipe. If you have lactose intolerance and prefer non-dairy milk instead of water, you can use oat milk, coconut milk, soy milk, almond milk, or cashew milk.
- Baking Powder: This is essential for helping the pancakes rise.
- Vanilla Extract: Adds warmth and enhances the overall flavor. Without milk, vanilla helps bring a subtle sweetness and depth to the pancakes.
- Salt: A little salt balances the sweetness and enhances all the other flavors. It’s especially important in this recipe to prevent the pancakes from tasting bland.
How to Make Perfect Pancakes Without Milk
- Mix the flour, sugar, baking soda and salt in a large mixing bowl.
- In a small bowl combine the eggs, butter, vanilla and water.
- Add the wet ingredients to the dry ingredients and mix until just combined. Let rest for about 10 minutes.
- Heat a griddle to 350° or a large skillet on the stove top over medium heat.
- Add a little butter or spray with cooking spray add 1/4 cup portions of batter to the hot griddle, or frying pan, and cook pancakes until the edges become dry and air bubbles form on the top, usually 3-4 minutes, flip over and cook another 2-3 minutes.
- Serve with butter and pancake syrup (try this 2-Ingredient Butter Pecan Syrup!) or pure maple syrup.
Tips
- Don’t skip resting the pancake batter because it helps develop that perfect fluffy texture. I make my pancake batter and then let it rest while the griddle heats up.
- Mix until the egg mixture and flour mixture are just combined, do not over-mix.
- I use a 1/4 measuring cup to portion out the pancakes.
- I use a quick motion to get the turner under the pancakes without them sliding too much.
- I have a ceramic griddle and don’t use any butter or cooking spray when I make pancakes on it.
Variations
- Chocolate chips can be added.
- Fresh fruit like blueberries, chopped strawberries, banana, or peaches can be added.
- Chopped nuts like walnuts or pecans can be added.
Storage and Reheating
Store cooled leftover pancakes in an airtight container in the refrigerator for about a week.
Reheat them in the microwave for about 20-60 seconds, depending on your microwave and how many pancakes you’re reheating.
Frequently Asked Questions
Yes, I personally haven’t frozen them but The Kitchn has a great article where they tell you the best way to freeze and reheat pancakes.
Absolutely, just swap the water for regular milk.
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Fluffy Homemade Pancakes Without Milk
Ingredients
- 2 cups flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups water
- 1/4 cup butter melted
- 2 eggs
- 2 tsp vanilla
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Instructions
- Mix flour, sugar, baking soda and salt in a large bowl.2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp salt
- In a small bowl combine eggs, butter, vanilla and water.1 1/2 cups water, 1/4 cup butter, 2 eggs, 2 tsp vanilla
- Add water mixture to flour mixture and stir until just combined. Let rest for about 10 minutes.
- Heat a griddle to 350° or a large skillet on the stove top over medium heat. Add a little butter or spray with cooking spray, add 1/4 cup portions of batter to the hot griddle, or frying pan, and cook pancakes until the edges become dry and air bubbles form on the top, usually 3-4 minutes, flip over and cook another 2-3 minutes.
- Serve with your favorite pancake toppings.
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