No milk? No problem! Whether you are out of milk or just need a dairy-free breakfast, this Pancake Recipe No Milk (Easy Homemade Pancakes) has you covered. These homemade pancakes are so light and delicious, 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.
- The Swap: We use water (or non-dairy milk) instead of cow’s milk—perfect for when you’re running low on groceries!
- Ease: 22 minutes total. Simple, one-bowl prep.
- Top Tip: Don’t skip resting the batter for 10 minutes; it’s the secret to getting that fluffy texture without the dairy.
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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.
Ingredient 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 ¼ to ½ 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 prefer not to use water, you can substitute any milk in this pancake recipe, including oat milk, coconut milk, soy milk, almond milk, dairy 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 Fluffy 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 ¼ 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 ¼ 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.
Can You Freeze These Pancakes?
Yes! These no-milk pancakes freeze beautifully, making them perfect for busy mornings.
- To Freeze: Let the pancakes cool completely. Place them in a single layer on a baking sheet and freeze for 30 minutes (this prevents them from sticking together). Transfer them to a freezer-safe bag or container, separating layers with parchment paper.
- How Long: They stay fresh in the freezer for up to 3 months.
- To Reheat: You don’t even need to thaw them! Just pop a frozen pancake into the toaster on a medium setting for a crispy edge, or microwave for 30–60 seconds if you prefer them soft and fluffy.
Try these morning favorites next!
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Fluffy Homemade Pancakes Without Milk
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 light and fluffy, you won’t even notice the milk is missing!
Ingredients
- 2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups water
- ¼ cup butter melted
- 2 eggs
- 2 teaspoons vanilla
Instructions
- Mix flour, sugar, baking soda and salt in a large bowl.2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon salt
- In a small bowl combine eggs, butter, vanilla and water.1 ½ cups water, ¼ cup butter, 2 eggs, 2 teaspoons 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 ¼ 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.
Video
Notes
This recipe makes 13 pancakes that are about 4 ½″, you can make them bigger if you like.
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 the egg mixture into the flour mixture until just combined, do not over-mix.
I use a ¼ 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.
Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
Nutritional information is approximate.
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Nutrition
Serving: 1pancake | Calories: 120kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 227mg | Potassium: 32mg | Fiber: 1g | Sugar: 2g | Vitamin A: 146IU | Calcium: 63mg | Iron: 1mg
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About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.