Discover a fluffy pancake recipe without milk! This dairy-free recipe will save your breakfast because it uses just water, which might sound a bit odd, but it actually makes super soft pancakes and really brings out the vanilla flavor.
Smooth texture and golden edges make these the best milk free pancakes ever — Perfect for family breakfasts, vegan mornings, or a quick and easy pancake that stays light and delicious.
Ingredients
Yield: 6 to 8 Pancakes
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder (aluminum-free is best)
- Salt
- 2 tablespoons granulated sugar
- 1 ¼ cups water
- 1 Large egg
- 3 tablespoons butter (melted) or oil
- 2 teaspoons vanilla extract
- 1 ½ teaspoon cinnamon (optional)
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Step-by-Step Instructions
Step 1: Grab a big bowl and sift the flour with the baking powder, salt, and sugar together – we want to make sure there are no hidden lumps in there.
Step 2: Make a little hole in the middle of the flour mix. Pour in your water, egg, melted butter, and vanilla. If you are adding cinnamon, throw it in now too.
Step 3: Crack the egg a little using your fork first, then start mixing everything, beginning from the edge of the bowl towards the center. Stop mixing as soon as the mixture looks combined – Don’t overdo it, or the pastries will turn out tough.
Step 4: Heat your pan or griddle over medium heat (around 300°F – 350°F), then brush it with a little butter or spray some oil so nothing sticks.
Step 5: Pour about ¼ cup of the batter onto the hot pan for each pancake and let it cook for about two minutes. You’ll notice little bubbles on the surface and the edges will start to look defined.
Step 6: Flip them over and give it another minute — Tip: don’t press down on them with the spatula! I know it is tempting, but it squishes the air out and makes them dense
Step 7: Keep it away from the fire and put it on a plate to stay warm. Add any syrup you like on top!
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Why You’ll Love this Recipe
You’re going to love this pancake recipe no milk because it’s super easy and relies on water, which comes to the rescue when you’re out of groceries. The texture is really smooth, and it’s a perfect recipe for baking when you need a little boost with your afternoon coffee or tea. Plus, dairy-free pancakes are a bit lighter on the stomach, which is always nice.
I look forward to hear what you think! Did you add anything special? Leave a comment below, I’d love to hear from you.
Pancake Recipe No Milk
This light pancake recipe uses water instead of milk to make a golden, tender breakfast without any dairy. It's the perfect and easy fix when you're out of milk but still craving homemade pancakes.
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder (aluminum-free is best)
- Salt
- 2 tablespoons granulated sugar
- 1 ¼ cups water
- 1 Large egg
- 3 tablespoons butter (melted) or oil
- 2 teaspoons vanilla extract
- 1 ½ teaspoon cinnamon (optional)
Instructions
- Grab a big bowl and sift the flour with the baking powder, salt, and sugar together – we want to make sure there are no hidden lumps in there.
- Make a little hole in the middle of the flour mix. Pour in your water, egg, melted butter, and vanilla. If you are adding cinnamon, throw it in now too.
- Crack the egg a little using your fork first, then start mixing everything, beginning from the edge of the bowl towards the center. Stop mixing as soon as the mixture looks combined – Don’t overdo it, or the pastries will turn out tough.
- Heat your pan or griddle over medium heat (around 300°F – 350°F), then brush it with a little butter or spray some oil so nothing sticks.
- Pour about ¼ cup of the batter onto the hot pan for each pancake and let it cook for about two minutes. You’ll notice little bubbles on the surface and the edges will start to look defined.
- Flip them over and give it another minute — Tip: don’t press down on them with the spatula! I know it is tempting, but it squishes the air out and makes them dense
- Keep it away from the fire and put it on a plate to stay warm. Add any syrup you like on top!
Notes
- Baking powder – It's highly recommended to use aluminum-free baking powder to avoid a metallic taste since there's no milk to mask it.
- Storage – Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a toaster or oven to get back their crunch.
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 124Total Fat 5gSaturated Fat 3gUnsaturated Fat 2gCholesterol 35mgSodium 166mgCarbohydrates 16gFiber 1gSugar 4gProtein 2g
Just a heads up—the calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.