Whether you have run out of milk or you need a milk-free option, these easy Pancakes Without Milk are just as light and fluffy as your favorite homemade pancake recipe!
Looking for more pancake recipes? Try my Banana Pancakes or Eggless Pancakes next!
About This Recipe
My wife is just as happy when I make these no-milk pancakes as she is with any other version! Using water instead of milk makes this recipe milk-free while still being very fluffy. The secret is to add a generous amount of melted butter to keep the pancakes flavorful and moist. Since milk typically adds creaminess and richness, the butter more than makes up for it!
This simple recipe is essentially the same as my extremely popular classic pancake recipe, with the exception of no milk, obviously. I made this recipe in a few different ways, but just directly substituting milk with water was the best method. And just like my other recipe, this one can be easily customized with your favorite mix-ins like blueberries, banana, or chocolate chips. They also freeze well, so you can make a big batch and stash the extras for a quick breakfast in the future.
Key Ingredients
All-purpose flour: This is all you need for soft and fluffy pancakes. Make sure to spoon the flour into your measuring cup and level it off with something flat to prevent packing in too much flour.
Sugar: I add a few tablespoons of sugar to make the pancakes slightly sweet. You don't need to add too much, since pancakes are typically served with maple syrup.
Baking powder: Essential for giving the pancakes their lift and fluffy texture. Make sure yours hasn't expired, otherwise your pancakes may not rise as much as you'd expect.
Salt: Keeps the pancakes from tasting flat. I use finely grained sea salt, so it distributes in the batter better.
Water: Use room temperature water.
Egg: Acts as a binder. If possible, let your egg come to room temperature so the butter doesn't solidify they are mixed together.
Melted butter: Use unsalted butter, so you have full control over the salt levels. Vegetable oil can be substituted in a pinch.
Vanilla extract: Adds warmth to the pancakes!
Instructions
STEP 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
STEP 2: In a smaller bowl, whisk the water, egg, butter, and vanilla extract.
STEP 3: Add the wet ingredients to the dry ingredients and mix just until combined- do not overmix. A few lumps in the batter are expected. Overmixing will develop the gluten and lead to dense pancakes instead of fluffy ones.
STEP 4: Heat a nonstick pan over medium-low heat until hot, about 3 minutes. Do not add the batter until the pan is hot, otherwise they will spread too much. Once the pan is hot, lightly grease it with oil or butter. Ladle a ยผ cup of batter onto the pan and cook for about 1-2 minutes or until bubbles start forming on the pancake.
STEP 5: Flip and cook for an additional minute or until cooked through. Repeat with the remaining batter. Enjoy!
๐ Recipe
Pancakes Without Milk
Ingredients
- 1 ยฝ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ยฝ teaspoon salt
- 1 ยผ cups water (room temperature)
- 1 large egg
- ยผ cup melted butter (or vegetable oil)
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In a smaller bowl, whisk the water, egg, butter, and vanilla extract.
- Add the wet ingredients into the dry ingredients and mix just until combined.
- Heat a nonstick pan over medium-low heat until hot, about 3 minutes. Do not add the batter until the pan is hot, otherwise they will spread too much. Once the pan is hot, lightly grease it with oil or butter.
- Ladle a ยผ cup of batter onto the pan and cook for about 1-2 minutes or until bubbles start forming on the pancake. Flip and cook for an additional minute or until cooked through. Repeat with the remaining batter. Enjoy!
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