Whether you’ve run out of milk or you’re on a dairy-free diet, you’ll love this recipe for fluffy Pancakes with No Milk. I’ve included gluten-free and dairy-free options so you can adapt it to your dietary needs.

a plate of dairy-free pancakes topped with syrup and fruit.

Pancakes are a classic breakfast that can be customized to fit your tastebuds. If you are needing to whip up a batch without milk, this pancake recipe is the tastiest around!

Whether you choose to load up on toppings or enjoy them plain, these fluffy flapjacks are sure to please.

Contents hide
1 Why You Need This Recipe
2 Ingredients
3 Recipe Steps
4 Recipe Tips & Substitutions
5 Recipe FAQs
6 More Healthy Breakfast Recipes You Might Like
7 What to Serve with Pancakes
8 Pancake Recipe with No Milk (Using Water!)

Why You Need This Recipe

  • This recipe is perfect for a quick meal. All you need to do is mix, pour, and flip to enjoy these delicious pancakes within half an hour!
  • With both dairy and gluten-free options, these pancakes can fit into a variety of lifestyles.
  • You can easily double or triple this recipe if you need to make a batch of pancakes for the whole family. You can even make these ahead of time and freeze them for a simple breakfast on the go!

Ingredients

ingredients for pancakes without milk on a white counter.
  • Flour is the base of this recipe. Be sure to substitute gluten-free flour if necessary. If not, then use all purpose flour or whole wheat flour.
  • Egg is the agent that binds all of the ingredients together and ensures everything cooks evenly. You can use an egg alternative if you want to make vegan pancakes.
  • Coconut oil replaces the butter if you are on a dairy-free diet, but still ensures your recipe is just as delicious.
  • Vanilla adds the warm flavor we all know and love in traditional pancakes.
  • Water replaces milk, but you would never guess!

Recipe Steps

the process for making pancakes without milk.

Step One

Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

In a separate bowl, combine the egg, water, oil, and vanilla extract well.

Step Three

Add the dry ingredients to the wet ingredients and mix until the pancake batter is smooth.

Allow the batter to sit for 15-20 minutes.

Step Four

Preheat your griddle or frying pan over medium heat or medium-high heat.

Pour batter into small circles on a hot griddle. Cook until bubbles form on the top of the pancake. Flip each pancake once the edges are set. Cook for an additional 2-3 minutes until both sides are golden brown.

Serve your fluffy pancakes hot with your choice of toppings such as maple syrup or fruit.

I hope you agree that the are the perfect pancakes with our without milk. They certainly beat any boxed pancake mix and use simple ingredients.

syrup being poured over a stack of pancakes topped with fruit.

Recipe Tips & Substitutions

  • This recipe can easily be doubled for more servings.
  • If you don’t have coconut oil, you can use olive oil.
  • Don’t want to use plain water? Feel free to use any type of milk alternative such as soy milk, almond milk, oat milk, or coconut milk (see my other recipe for Coconut Milk Pancakes).
  • Store any leftovers in an airtight container for up to 4 days. Reheat any leftover pancakes before serving. Or, place them in freezer bags to store up to 2 months.

Recipe FAQs

Is this recipe vegan?

No. This recipe is not vegan as it uses an egg as the binding ingredient. However, I do offer substitutes to make these pancakes gluten and dairy-free. To make vegan pancakes, feel free to use an egg alternative such as a flax egg or a chia egg.

Can I cook these in an oven on a baking sheet?

I have only tested these recipes made on a stovetop.

Do these taste like regular pancakes using regular milk?

Yes! They are fluffy with a crispy edge, just like any other homemade pancake recipe.

a fork holding a bite of pancakes topped with syrup and fruit.

More Healthy Breakfast Recipes You Might Like

What to Serve with Pancakes

Vitamix Orange Juice

Air Fryer Turkey Bacon

20 Healthy Homemade Fruit Juice Recipes (Juicer or Blender)

Healthy Ambrosia Salad (Dairy-Free)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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a plate of dairy-free pancakes topped with syrup and fruit.

Pancake Recipe with No Milk (Using Water!)

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5 from 1 review

Print Recipe

Whether you’ve run out of milk or you’re on a dairy-free diet, you’ll love this fluffy Pancake Recipe made without milk. I’ve also included gluten-free and dairy-free options so you can adapt it to your dietary needs.  

  • Total Time: 25 Minutes
  • Yield: 3 Servings 1x

Ingredients

Units Scale
  • 1 cup all-purpose flour (use a gluten-free baking flour if you are on a gluten-free diet)
  • 1 teaspoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup water
  • 2 tablespoons melted coconut oil or melted butter (use coconut oil if you are on a dairy-free diet)
  • 1 teaspoon vanilla extract
  • Toppings of choice (optional including maple syrup, honey, butter, sliced strawberries, or whatever you like)

Instructions

  1. In a large bowl, whisk together the dry ingredients including the flour, sugar, baking powder, and salt.
  2. In separate medium bowl, combine the egg, water, oil or butter, and vanilla extract. Mix the wet ingredients thoroughly.
  3. Pour the wet mixture into the dry ingredients and stir everything together until you have a smooth batter, ensuring not to overmix.
  4. If time allows, let the batter sit for 15-20 minutes to help the ingredients soak together, contributing to fluffier pancakes. If you don’t have time to let the batter sit for that long, that’s okay.
  5. Preheat your non-stick pan or griddle over medium-high heat.
  6. For each pancake, pour approximately 1/4 cup of batter onto the griddle or pan, using a ladle or pouring directly from a mixing bowl with a spout.
  7. Cook until bubbles form on the surface of the pancake, which should take about 2-3 minutes. Once the entire surface is bubbly and the edges start looking set, flip the pancake using a spatula.
  8. Cook the flipped pancake for another 2-3 minutes until it’s golden brown and feels springy when lightly pressed in the center.
  9. Serve the pancakes hot with your preferred toppings.

Notes

  1. This recipe can easily be doubled for more servings.
  2. If you don’t have coconut oil, you can use olive oil.
  3. Don’t want to use plain water? Feel free to use any type of milk alternative such as soy milk, almond milk, oat milk, or coconut milk (see my other recipe for Coconut Milk Pancakes).
  4. Store any leftovers in an airtight container for up to 4 days. Reheat any leftover pancakes before serving. Or, place them in freezer bags to store up to 2 months.

Nutrition

  • Serving Size: 1/3 of recipe
  • Calories: 272
  • Sugar: 1.7 g
  • Sodium: 227.6 mg
  • Fat: 11 g
  • Saturated Fat: 8.1 g
  • Carbohydrates: 36.6 g
  • Fiber: 1.3 g
  • Protein: 6.4 g
  • Cholesterol: 62 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.