Easy Pancakes Without Milk Recipe
Fluffy, delicious, and dairy-free, these pancakes without milk are made with simple ingredients. Perfect for any diet, they’re an easy, wholesome breakfast topped with maple syrup or fresh fruit!
I usually start my day with a healthy breakfast that I’ve made ahead of time, such as overnight oats (which you must try). But when it comes to weekends, I love making pancakes. Recently, I discovered that you can make the perfect pancakes without milk. YES, you heard it right!
Why You’ll Love Pancakes Without Milk
These fluffy and delicious pancakes without milk are a game-changer for busy mornings or medically restrictive diets! Made with simple ingredients, they’re easy to whip up and adaptable to any pantry staples. Perfect for dairy-free diets or when you’re out of milk, these pancakes deliver the same golden brown perfection and crispy edges as traditional pancakes. Here is why you’ll love these homemade pancakes:
- Dairy-free and perfect for a lactose-free lifestyle 🥜
- Fluffy texture with small bubbles for the perfect bite 😋
- Made with simple pantry ingredients 🍽
- Great for busy mornings or last-minute breakfasts 🕒
- Easy to customize with fresh fruit, chocolate chips, or other toppings 🍒
Can I Use Water Instead of Milk in Pancakes?
Yes, you can! Substituting water for milk in pancakes works perfectly for a light and fluffy batter. While water lacks the richness of milk, the pancakes remain delicious when paired with your favorite toppings like maple syrup or fresh fruit. For a slightly richer flavor, consider adding vanilla extract or melted butter to the batter.
Making Pancakes with Water
Using water as the main liquid has its advantages and disadvantages.
Advantages:
- Dairy-free: Perfect for a dairy-free diet 🌱
- Convenient: Uses ingredients you always have on hand.
Disadvantages:
- Lacks the creaminess milk provides, resulting in a slightly lighter texture. But don’t worry, I’ll teach you how to fix it in a moment.
- May require flavor enhancements like vanilla extract or a pinch of extra sugar.
Making Pancakes with Milk Alternatives
Milk substitutes or non-dairy milk for pancakes add unique flavors and textures:
- Almond Milk: Creates light and fluffy pancakes with a subtle nutty flavor.
- Oat Milk: Adds creaminess and richness, making it a favorite for thick batter.
- Soy Milk: Produces pancakes with a slightly denser texture and a hint of soy.
- Coconut Milk: Adds a tropical twist with a mild coconut flavor.
- Plain Water: A simple and effective option for a neutral taste.
Experiment with these alternatives to find your perfect dairy-free pancake.
Pancakes Without Milk Ingredients
- All-purpose flour: Forms the base of the batter, providing structure.
- Sugar: Adds a hint of sweetness to the pancakes.
- Baking powder: Ensures a fluffy texture with small bubbles. 🧁
- Salt: Enhances the flavor.
- Egg: Adds richness and helps bind the ingredients.
- Water (or plant-based milk): The main liquid for the batter.
- Vegetable oil (or melted butter): Adds moisture and prevents sticking.
- Vanilla extract (optional): Adds a touch of sweetness and aroma.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
How to Make Pancakes Without Milk
1. Mix Dry Ingredients: Combine flour, sugar, baking powder, and salt in a large mixing bowl for a smooth base.
2. Whisk Wet Ingredients: In another bowl, blend water, egg, and oil to create the liquid foundation.
3. Combine & Stir: Gently mix wet and dry ingredients until just combined for the best pancake batter texture. Avoid overmixing!
4. Cook to Perfection: Pour batter onto a hot griddle over medium heat, cooking until small bubbles appear and the edges turn golden brown. Flip and cook until golden. Enjoy your perfect Pancakes.
Tips and Tricks to Make Dairy-Free Pancakes
- Don’t Overmix: For fluffy homemade pancakes, stop stirring once ingredients are just combined.
- Let the Batter Rest: A 5-minute rest can improve texture.
- Use Plant-Based Milk: coconut or oat milk adds creaminess and flavor.
- Adjust Heat: Medium heat ensures crispy edges and even cooking.
- Customize Toppings: Add chocolate chips, fresh fruit, or a drizzle of maple syrup.
- Non-Stick Surface: Use a well-oiled skillet or frying pan for easy flipping.
- Airtight Storage: Store leftover pancakes in freezer bags for busy mornings.
Troubleshooting
- Dense Pancakes: Avoid overmixing; use fresh baking powder. ❌
- Burnt Pancakes: Lower the heat to medium for golden brown results. 🔥
- Sticky Pancakes: Ensure the frying pan is non-stick and lightly greased. 🍽
- Flat Pancakes: Check your baking powder—expired powder won’t give the best results! 🧁
- Bland Taste: Add vanilla extract or a pinch of cinnamon for flavor. 🌟
Variations
- Eggless Pancakes: Replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
- Gluten-Free Pancakes: Use a 1:1 gluten-free flour blend.
- Different Milk: Try almond milk for nuttiness or oat milk for extra creaminess.
- Butter Substitute: Swap oil for melted butter for a richer taste.
- Add-ins: Stir in chocolate chips, blueberries, or chia seeds for fun textures. 🍒
How to Store
Store leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze in freezer bags with parchment paper between each pancake. Reheat in a toaster or skillet for crispy edges!
Frequently Asked Questions
Slightly. Water-based pancakes are lighter, while plant-based milks add unique flavors.
Almond milk and oat milk are popular for their creaminess and mild flavor.
Don’t overmix the batter, and let it rest for 5 minutes before cooking.
Absolutely! Store them in freezer bags with parchment paper between each pancake.
More Breakfast Recipes You Might Like
Easy Pancakes Without Milk Recipe
Equipment
Ingredients
- 1 ½ cups (190 g) All-purpose flour
- 2 tablespoons (25 g) Sugar
- 2 teaspoons Baking powder
- ¼ teaspoon salt
- 1 Egg large
- 1 cup (240 ml) Water (or a plant-based milk alternative) *read recipe notes
- 2 tablespoons (30 ml) vegetable oil or melted butter
- 1-2 teaspoons vanilla extract optional
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the egg, water, vegetable oil (or melted butter), and vanilla extract (if using) until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. It's okay if the batter is a little lumpy; overmixing will make the pancakes dense.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the hot skillet or your griddle for each pancake. Cook until bubbles appear on the surface, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
- Serve: Serve warm with your favorite toppings like maple syrup, fresh fruit, or powdered sugar.
Notes
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Milk alternatives pancakes: in this recipe for pancakes, you can use almost any milt alteranive that you like, such as oat milk, almond milk, soy milk and more. One thing you might consider is adjusting the recipe a bit. Depending on your choice you might need to add a few tablespoons of liquid or flour to the batter.
Very good recipe, I couldn’t believe I could get such delicious pancakes without milk!