These pancakes without milk use water but you can’t tell. They’re super fluffy, flavorful and easy to make. You can make them traditionally or gluten-free and dairy-free.
A lot of pancake recipes without milk don’t call for regular dairy milk, but dairy-free milk such as almond milk. I’m guessing if you’re looking for pancakes without milk, you don’t have any kind of milk on hand.
So these homemade pancakes without milk are truly without any kind of milk. It just uses water.
If you prefer to use dairy-free milk (or regular milk) in place of the water, go for it! But don’t use buttermilk.
That adds acidity to the recipe, and you’d probably need to adjust the amount of baking powder and use some baking soda. It’d be easier just to find a buttermilk pancake recipe.
But these milk-free pancakes are really perfect with the water. I was surprised.
My old go-to recipe used to be Old-Fashioned Pancakes on Allrecipes. Now it’s these!
I don’t make them often because I have zero self-control and just end up in a carb coma. But for a special treat, I’ll make them, and immediately freeze all but one so I don’t go wild.
They are so perfectly fluffy, and the flavor is great. Even my taste testers who don’t like pancakes loved these.
Ingredients for Milk-free Pancakes
As an Amazon Associate, I earn from qualifying purchases. For more info, see my disclosure.
You only need basic ingredients. Nothing fancy here!
- Oil or butter – the flavor is better with butter, but you can use a neutral-tasting oil. If using coconut oil, be sure to melt it first. And I would recommend refined coconut oil unless you’d like some coconut taste to your pancakes. To make dairy-free pancakes, make sure to use oil or vegan butter.
- Eggs – I tried chia eggs a few times, and while they work – the pancakes come out too dense. Any vegan option I offer has to be just as perfect as the non-vegan version, so, unfortunately, there’s no vegan option for this recipe. I’m working on a fluffy vegan pancake recipe, though!
- Vanilla extract – I find that a lot of pancake recipes are lacking flavor, which is probably due to them lacking vanilla. Be sure to add that!
- Flour – you need to use all-purpose flour or a gluten-free baking mix that’s meant as a sub for all-purpose flour. I can’t recommend bread flour, pastry flour, whole wheat flour or any other flour than the two mentioned ones.
- Sugar – I rarely add any sweetener to my pancakes, choosing to smother them in maple syrup instead, but… I really wanted these to be a treat and added 1/4 cup of granulated sugar. And again, that really helps with the taste!
- Baking powder – 3 tablespoons is not a typo! I wrote it in the recipe, too, but I know someone is still going to ask if that’s a typo. It makes these pancakes super fluffy!
Using aluminum-free baking powder is important! If you use regular baking powder, there may or may not be some metallic taste. Some people have experienced it, but most haven’t. If you’re worried about using 3 tablespoons, one commenter has used 2 tablespoons and said they were still fluffy! - Water and salt – I don’t think these need any explanation. :)
Please use a scale!
Using a scale ensures that your pancakes come out properly. If your pancakes are too thick, it’s almost definitely because you packed your cups when measuring.
If you don’t have a scale, then here’s how to measure flour: fluff up the flour in the bag or container using a spoon. Then use that spoon to scoop the flour into your measuring cup. Use a knife or anything with a straight edge to level the flour across the top of the measuring cup.
Gluten-free Option
These pancakes are fantastic with Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. We couldn’t tell the difference between the two versions.
If you don’t want to use that specific flour, then you need to use another one that’s meant as a 1-to-1 sub for all-purpose flour.
But as always, I can’t say the result would be as perfect as with the mix I used. All brands are different, and so are the final outcomes.
If you need a grain-free or paleo pancake recipe, see the Healthier Pancake Options section below!
There are some oat-based options in that section. Unfortunately, there’s no way to use oats, oat flour, or other alternative flours (except for a gluten-free baking mix) in today’s recipe.
Healthier Pancake Options
These milk-free pancakes aren’t healthy at all. If that’s what you’d like, I have some better options for you!
- Banana Pancakes – another pancake recipe without milk! These pancakes are bananna-sweetened and made with ground oats (oat flour), making them 100% whole grain. So they’ll keep you fuller for longer.
- Paleo Pancakes – a grain-free and paleo option! This one uses dairy-free milk + lemon juice or vinegar to create buttermilk. They’re not as fluffy as today’s recipe but like a cross between fluffy American pancakes and crepes.
- Easy Swedish Pancakes – you can use regular or dairy-free milk in these pancakes. They also use oat flour like the banana pancakes above, and the results are just like the pancakes I used to enjoy when I lived in Sweden.
Topping Ideas
- Blueberry Maple Sauce – this is just blueberries + maple syrup + vanilla. And it is amazing. So much better than store-bought blueberry syrup!
- Honey-sweetened Strawberry Sauce – another naturallly-sweetened option with tons of strawberry flavor.
- Homemade Peanut Butter or almond butter mashed/mixed with bananas and maple syrup
Pancakes that Freeze Well
I love a good recipe that I can double and freeze! These milk-free pancakes freeze great, so eat what you want, and freeze the rest for busy mornings.
Or just refrigerate them. They last for several days in the fridge.
Live Outside of the US?
As I’ve mentioned in several of my posts, basic ingredients like flour and butter vary a lot from country to country. So I had my parents in the US test these, and with great results.
I also tested them with US all-purpose flour and German butter. So you can make these with confidence!
All-purpose flour is really different from country to country and usually, I wouldn’t recommend using a recipe that was developed using flour from a different country.
But I’ve had really good experiences with pancake recipes. I think it’s safe to try these no-milk pancakes, no matter where you are.
I’m pretty sure this would work perfectly with Swedish flour – just the normal vetemjöl. Edit: a reviewer has confirmed it works great! If using German flour, I’d recommend half Type 405 and half Type 550.
Commenters from Australia and New Zealand have also tried these and loved them. From the UK, one commenter, Carris, used ASDA Gluten-free Self Raising Flour + 2.5 tablespoons (instead of 3) of baking powder and said they tasted just like regular pancakes!
Pancake Day
I actually wanted to post these milk-free pancakes just in time for Valentine’s Day, but it turns out that Pancake Day is in a few days!
Something I find really interesting is that in some countries, they eat jam-filled (or custard/Nutella/whatever-filled) donuts instead of pancakes for Pancake Day. In Germany, the word Pfannkuchen is a direct translation to pan cake. But they’re what we would call filled donuts!
So what is pancake day, you ask? Well, amazingly it has a long history. First, let’s start with who invented the pancake.
First known as Alita Dolcia or ‘another sweet’ in Latin was originally made by the Romans in the 1st century CE from milk, flour, egg and spices. It was sold hot on the corners of the squares and slathered in honey.
During the Middle Ages, Pancake Day became a traditional fest the day before Ash Wednesday as a way of getting rid of rich foods before the days of Lent known for a time of fasting and giving up sweet foods.
So Pancake Day or Pancake Tuesday is celebrated on Shrove Tuesday which you might know as Fat Tuesday.
By the 15th century, the pancake had made its rounds in Europe and diversified through the addition of spices like cloves and alcohol.
In 1445 an all-female pancake race began with the legend that a housewife who had lost track of time, arrived at church late on Shrove Tuesday still clutching her frying pan with, of course, a pancake. The race has been an international event since 1950.
So pancake day is a time for indulging before the beginning of Lent, and if you find yourself in Britain on Pancake Tuesday, as they say, “When in Rome”, you’ll be racing around with a frying pan and flipping pancakes.
I hope you’ll enjoy the pancakes! If you make this recipe, I’d love to see pictures of your creations on Instagram, Facebook and Twitter! Please hashtag them #texanerin so I can find them. :)
Pancakes Without Milk (of any kind!)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: eight 4.5" pancakes
Please read the notes below the recipe for important info!
Ingredients
- 1 1/2 cups (355 milliliters) water
- 1/2 cup (120 milliliters) neutral-tasting oil or 1/2 cup (113 grams) melted, warm butter (use oil or vegan butter for dairy-free)
- 2 large (50 grams each, out of shell) eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups + 2 tablespoons (297 grams) all-purpose flour1 or for a GF version, use 2 1/4 cups + 2 tablespoons (328 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour
- 1/4 cup (50 grams) granulated sugar
- 3 tablespoons (not a typo) aluminum-free baking POWDER2
- 1 teaspoon salt
Directions
- Mix the water, oil, eggs and vanilla together in a large mixing bowl.
- In a medium mixing bowl, stir together the flour (please read the notes on how to measure flour correctly), sugar, baking powder and salt. Add dry mix to the wet and stir until combined. Don't stir out all the lumps. You don't want gigantic lumps but some medium lumps are okay. If you overmix, your pancakes won't be fluffy!
- Grease a pan with cooking spray or butter and place on medium-low heat (I used 3 out of 9 but stoves vary and you may need higher heat).
- Pour 1/8 of the batter (120 grams) into the center of the pan. Use a spoon to form into a more circular shape, if desired.
- Cook until you start to see some bubbling under the surface, rather than actual bubbles you see in some pancake recipes. Once the pan is really hot, this should only take about 2-3 minutes per side. Once you see the bubbling, check and if it's brown on the bottom, then flip.
- Cook another 2-3 minutes.
- Serve immediately. Let leftovers cool and refrigerate for up to 4 days or freeze for 3 months.
Notes
- Please use a scale to measure the flour! If your pancakes are too thick, it's almost definitely because you packed your cups when measuring. If you don't have a scale, then here's how to measure flour: Fluff up the flour in the bag or container using a spoon. Then use that spoon to scoop the flour into your measuring cup. Use a knife or anything with a straight edge to level the flour across the top of the measuring cup.
- Using aluminum-free baking powder is important! If you use regular baking powder, there might be some metallic taste. Some people have experienced it, while others haven't. If you're worried about using 3 tablespoons, one commenter has used 2 tablespoons and said they were still fluffy!
Join over 12,400 readers and sweeten up
your inbox with new posts for free!
This subscription is free of charge and can be canceled at any time.
146 comments on “Pancakes without Milk (of any kind)” — Add one!
49 comments are awaiting moderation!
Wow! I sent this to my whole family as a must. I made the gluten free pancakes and my son didn’t even notice. These are the best ever!!!
Thanks for sharing the recipe with your family! I’m so glad that your son didn’t realize they were GF. :) Thanks for your comment!
I found a dairy free recipe my family enjoyed! I’ve tried multiple recipes since we’ve been eating DF for 15 years now and this one was a HIT with everyone in the family! I only used 2.5 tbsp of baking powder and they were plenty fluffy. I think the sugar:vanilla ratio was spot on and that’s why they liked them so much. Writing your recipe on an index card and taping it in my cupboard today! ***** 5 star rating
Hi Michelle! Sorry for my slow reply. I’m really glad that you’ve finally found a recipe that everyone loved! And awesome that it’s getting taped the the cupboard. Quite an honor. 😊 Thanks a bunch for your kind words and happy Thanksgiving (if you celebrate). :)
I was just looking at the recipe, I know you said dairy free but not totally dairy free if you need butter and I cannot even use coconut oil as it does not agree want tummy. I just wanted to bring this to your attention is all. If I use your recipe I will be making a few changes to accommodate my dairy and coconut allergies
Hi! Sorry, but what are you bringing to my attention? Both the blog post and the recipe say to use oil or butter. I also specifically say to use oil or vegan butter if you’re dairy-free (in both the blog post and recipe). Sorry if I’m misunderstanding something!
You can never go wrong with pancakes. I will say I have never made pancakes without milk. I know what we are having for brunch this weekend.
I made these as my littlest is dairy sensitive, we all loved them and needless to say, there were no leftovers for freezing!
Made these into hearts for Valentine’s Day today! My kids wanted to eat the entire batch. I somehow convinced them to save a few for the rest of the week. Haha. They “let” mom and dad have one each. I don’t get how these are so good without the milk! We’ll be using this recipe from now on. Don’t want to even try any others!
Hands down – best pancakes EVER! My boyfriend just made these and they are FIRE. 🔥🔥🔥
So handy to be able to make delicious fluffy pancakes without needing milk on hand! I didn’t want to use a bunch of half and half lol.
Haha. I’m glad you found a good solution! Thanks for your comment. :)
Did you really just specify in this recipe that eggs must be out of the shell? Lol I hope people aren’t that dumb.
50 grams refers to how much the egg weighs without the shell. Large eggs aren’t the same size all around the world. For example, large eggs in the US are actually medium eggs in the EU. Because not everyone is from the US, I tell people how much the egg should weigh – without the shell. :)
Hi, first time coming to your site. I was very skeptical about milk, free pancakes, but I have a granddaughter who is allergic to milk. After trying these, I must say they exceeded all expectations. Still not as good as my New York Times buttermilk pancake recipe but very close and surprisingly fluffy. I do notice they don’t hold as well as other recipes do, they seem to fall apart a little. I’m wondering if that’s because I used butter instead of oil. I’ll experiment.
I did notice a slight baking powder after taste but nothing objectionable. If I used 2 tbsp do you think they would be as fluffy?
All in all, THANK YOU! Pretty amazing!
Hi there! I’m so sorry for just now seeing your comment. It was in spam for some strange reason. Butter is 80% fat, so when you use that instead instead of oil, which is 100% fat, that could explain why they don’t hold together as well. Other people have used 2 tbsp baking powder with good results, but I haven’t tried it out myself. I’ll try that out soon! It’s so nice that you made your granddaughter these pancakes although you were skeptical. :) Thanks so much for your comment!
Omg this recipe was awesome my pancakes came out perfect!!
Yay! I’m glad to hear that! Thanks for your feedback. :)
For the first time in (literally) years, I was craving pancakes. No milk? No problem! These are great, made per recipe. I did use butter instead of oil.
I’m so happy that you enjoyed them! Thanks for taking the time to leave a review. :)
I made these this morning for Christmas brunch. Almost perfect pancakes! I think 3 tablespoons of baking powder is still too much. I followed the recipe to the “t”, but there was a slightly alkaline taste to it.
Keep up the good work!
Hi Katie! I’m glad that you thought they were almost perfect. :) Did you use aluminum-free baking powder? That might fix that problem. I used Bob’s Red Mill Alumium-free Baking Powder, and there’s zero alkaline taste. And another commenter said they’re still fluffy with 2 tbsp, so you could also try that. Thanks for your feedback!
I used 1tsp of soda and 1tsp of baking powder (not tablespoons!) this morning with 1Tablespoon ACV. They were amazing!!
Thanks for sharing! I’m glad that they came out well. :)
Absolutely love this recipe and make it quite often. Can the same recipe be used – as is with no tweaks – as waffles?
Hi Tamara! I’m so sorry for just now seeing your question! It was in the spam folder for some weird reason. The recipe can’t be used for waffles. You always (or at least usually) have to tweak pancake recipes to use them in a waffle iron. I’ve had nothing but bad luck when following directions I’ve found online for converting a pancake to a waffle recipe. So I unfortunately can’t help you there. May I ask what brand of baking powder you use? I’ve had a few people saying their pancakes taste bitter and it must be due to their baking powder. Thanks and sorry again for just now seeing this! I’m glad you’ve been enjoying the pancakes. :)
What a fantastic recipe, the pancakes turned out perfect! I ran out of baking powder so was only using 2 tablespoons but still turned out fluffy and delicious. My husband makes the best pancakes and I actually think these are better than his, but I’m not going to tell him that…
Hehe. Well, I’m very happy that you told me. ;) I’m thrilled that you liked them so much! It’s good to know that it works well with just 2 tbsp. Thanks a bunch for your comment! :)
Thank you for your recipe!! I didn’t have enough milk for a different pancake recipe and had to look up one that didn’t have any in it, and ended up finding yours and I’m so glad that I did! I followed the recipe almost to a T, I ran out of flour too, but it came out so good!! Definitely using your recipe to make pancakes from now on :) I added blueberries and some chocolate chips to it as well
Woohoo! I’m really glad to hear this is your new pancake recipe! And awesome that they worked well without all the flour. I love them with blueberries and chocolate chips, as well. Too much, maybe. 😄 Thanks a bunch for your feedback!
Bless you and your glorious pancakes 😻
Haha. Thanks so much! Very nice of you. :D
Hello!! I was wondering would it okay if I half this recipe?
Yes, that’s no problem!
Likely the best pancakes I’ve ever made. I added a few teaspoons of cocoa powder and 2 tbs of baking soda instead of 3. Also sprinkled in chocolate chips!
That sounds super yummy! Did they taste chocolaty or was there just a hint? Thanks a bunch for your feedback!
These are insanely good. I only used this recipe because I wanted pancakes but ran out of milk. I will never use another recipe! I made them with butter instead of oil and wow 😳
Wow, that’s awesome to hear. I’m happy that this is your new go-to recipe! I also love them with butter. 😋 Thank you for your comment!
I tried them and they were amazing 😍
I added chopped chocolate to them and they were out of this world with the fluffiness and the runny chocolate and the vanilla…
Forgive me for adding the chocolate and changing your recipe but it’s what we like in the family 😉
Thank you for sharing ♥️
Haha. No need to forgive you for adding chocolate. 😄 I love them that way, too! Thanks a bunch for your nice comment. :)
Thank you so much for this recipe! You saved me this morning 🙂 These tasted wonderful and are so easy to make. Thank you!
You’re welcome! I’m really glad that you enjoyed the pancakes. :) Thanks for you feedback and my apologies for just now seeing it!
This recipe was AMAZING! My household almost never has milk, and I was craving pancakes today. I came across this recipe, and they taste even BETTER than pancakes I’ve made WITH milk! Thank you so much for making my morning ❤️
I’m sorry for just now seeing your comment! A bunch of nice comments were in spam for some strange reason. I’m thrilled that you liked the pancakes better than normal ones. :) That is always super nice to hear. Thanks a ton for your kind words and sorry again for the slow reply!
What sorcery is this! I will NEVER buy pancake mix again.
Haha. I’m glad to hear that you liked them so much! I’m so sorry for just now seeing your comment. I don’t know how I missed it but wanted to thank you for it (although I’m about a year late! 🤦♀️). So thanks for your feedback!
This was amazing!! The pancakes turned out so fluffy and had a wonderful vanilla flavor. I was a bit worried about the amount of baking powder (I went as far as looking up if baking powder poisoning was a thing lol) so I reduced it to 2 tablespoons, expecting slightly denser pancakes. They turned out so fluffy!
Using the full 3 tablespoons might make them even better, but if you’re worried about the amount of baking powder, 2 works really well also. Thanks so much for the milk-free recipe！
Hi Emily! I’m so sorry for just now seeing your comment. I don’t know how I missed it! I’m glad that you enjoyed the pancakes so much. That’s so funny you looked up baking powder poisoning. I do try not to poison people, but you don’t know me, so I can’t blame you for looking it up. 😅 It’s good to know that 2 tablespoons works just as well. I think I’ll try that to see how they compare! Thanks for your feedback (and sorry!) again!