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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

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


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)


  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.


  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.


  • 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