I once ran out of milk on a Saturday morning- and instead of running to the store, I challenged myself to come up with yet another recipe that traditionally needs milk but works completely fine without it. These no-milk pancakes turned out so well that I just had to share the recipe with you!
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These pancakes are just one of the recipes I've reworked to be completely milk-free. Over the years I've developed no-milk versions of Scrambled Eggs, Cornbread, French Toast, Overnight Oats and Waffles - so if you're dairy-free, out of milk, or just curious, there's a whole lineup of tested substitutions here.
What's great about this recipe is that even though these pancakes are made with water instead of milk - and olive oil instead of butter - they are not lacking flavor at all. No milk, no butter, no problem."
I have since then perfected them- first published in 2022, but don't take my word for it:
How fortunate I am to have encountered this recipe when I ran out of milk in the house on pancake day! This recipe lived up to its promise by helping me make the fluffiest pancakes I've made in quite a while… 10/10 would recommend for anyone that is in a pinch. - Ngibo
Can you make pancakes without milk?
Quick answer: Yes - swap the milk in any pancake recipe for the same amount of water, then add about 1 tablespoon of oil or melted butter per cup of liquid to replace the richness milk would have added.
This recipe uses 245 ml (1 cup + 2 tbsp) water and 1 tablespoon olive oil for every 200 g (1¼ cups) flour, plus a 10-minute rest before cooking - that ratio and rest time are what keep the batter from tasting flat or turning out thin.
Milk-to-Water Substitution Ratio (And Why It Works)
Milk does three jobs in a pancake batter - it provides the liquid, some fat for richness, and a little natural sugar for browning. Water only replaces the liquid, so the oil makes up for the missing fat, and a touch of extra sweetener (or letting the pancakes brown a little longer) makes up for the missing sugar.
One thing to know before you start: water-based batter looks thinner immediately after mixing than a milk-based batter does - this is normal, not a mistake. It thickens noticeably during the 10-minute rest as the flour finishes absorbing the water. Adding extra flour to "fix" a thin-looking batter before it's rested is the most common way to end up with dense, chewy pancakes instead of fluffy ones.
Milk substitutes for pancakes
This recipe is built around water - but if you'd rather use a milk alternative instead, here's what works as well:
- soy milk (higher in fat and protein than other milk alternatives)
- oat milk (our favorite because it's naturally sweeter)
- almond milk
- rice milk
- hemp milk (has a very distinct flavor though)
- coconut milk (tricky because it's very thick, so choose a light one and you'll need a bit more)
Ingredients & Substitution Notes
- Flour: This recipe calls for all-purpose flour because it's my favorite type of flour for fluffy pancakes. You could try spelt or whole wheat flour instead. Try an equal amount of gluten-free baking mix for a gluten-free pancake recipe, however, I haven't tried using gluten-free flour in this recipe.
- Baking Powder: Is the leavening agent in this recipe and responsible for the "bubbles" in the pancake batter that are needed to create fluffy and light pancakes.
- Salt (optional): Add a tiny pinch of salt to enhance the flavors. It's optional though.
- Egg: We used one egg in this recipe. Together with the baking powder, it helps to create thick pancakes.
- Olive Oil: Is used as a healthier alternative to melted butter, a popular ingredient in regular pancakes. Similar to butter, the addition of olive oil creates rich and moist pancakes. Instead you could used coconut oil or any other neutral-tasting vegetable oil.
- Maple Syrup: The sweetener in this recipe. Feel free replace it with agave syrup, honey or simple granulated sugar. The pancake batter is only lightly sweetened because I prefer adding more maple syrup as a topping.
- Vanilla extract (optional)
How to Make Pancakes without milk
The recipe for these no-milk pancakes is super simple and very similar to traditional pancake recipes. There's no special equipment needed, you can whisk all of the ingredients together in one bowl (which means less washing up to do!).
STEP 1: Dry Ingredients: In a large mixing bowl combine plain flour, baking powder and salt.
Whisk until combined. Then make a well in the center.
STEP 2: Add wet ingredients. Place the egg, maple syrup and olive oil into the center.
Start whisking together only those 3 ingredients first, using a small whisk.
Then add the water and vanilla extract (when using) and stir with a spatula or spoon until you end up with a thick and smooth batter. Do NOT overstir- small lumps are absolutely ok!
STEP 3: Cover the bowl with a kitchen towel and set aside at room temperature for about 10 minutes.
STEP 4: Cook. Add some olive oil in a frying pan or hot griddle over medium high heat. Add about ⅓ cup of the pancake batter to the pan. Cook on one side until you can see little holes (popped bubbles) and golden brown edges (about 1-2 minutes).
Slide a spatula under the pancake and lift an edge to check whether it's already slightly brown. If it's ready, flip and cook the other side for another minute or so. Add your favorite toppings (see below for some topping suggestions) and enjoy right away!
Optional Add-Ins
- Vanilla Extract: ¼ teaspoon of vanilla extract adds some lovely vanilla flavors to our water-based pancakes.
- Cocoa Powder: Add 1 teaspoon of unsweetened cocoa powder for some chocolatey flavors.
- Chocolate Chips: Never not a good idea in pancakes but tastes equally delicious as a topping!
- Cinnamon: Add ½ teaspoon of cinnamon to create some fall flavored pancakes.
Serving Suggestions
- Fresh Fruit: Make such an amazing pancake topping. Simply go with whatever you prefer! You could also try my Breakfast Fruit Salad as an optional topping.
- Nuts: Sprinkle with some chopped nuts such as almonds, cashews or Brazil nuts for some extra selenium!
- Nut Butters: Such as peanut butter or Homemade Almond Butter make an amazing pancake topping!
- Dried Fruit: Such as dried goji berries or raspberries add some natural sweetness and taste amazing in combination with nuts.
- Caramel Sauce: Try our 2-Ingredient Vegan Caramel Sauce as a topping!
- Vegan Whipped Cream: or our Homemade Vegan Whipped Cream
- Maple Syrup: The pancakes only include a little maple syrup because we like to add some more when serving!
Tips
- Temperature: We need the right temperature to achieve great-tasting pancakes that are evenly cooked. Oftentimes, the first pancake turns out a little less perfect because the pan wasn't properly heated across its entire surface. Depending on your pan and oven, I would opt for a temperature between medium-low to medium.
- Don't over-mix: There's absolutely no need to get rid of any small lump left in the batter. On the contrary, over-stirring might result in chewy pancakes. For the perfect fluffy texture, gently stir until the ingredients are just combined.
- Equally sized pancakes: I prefer using a measuring cup to scoop out the pancake batter because it will ensure equally big pancakes. I usually go for ⅓ cup of pancake batter.
- Let rest: Let the batter rest for 10 minutes as it will give the flour time to absorb all of the liquid and result in a thicker batter.
- Don't flip too early: Ideally, you would want to flip if you can see a lot of bubbles that have actually popped and left a hole (see photo above). Slide a spatula under the pancake and lift an edge to see if it's golden brown. If the pancake is ready, flip and cook the other side. If it's still very pale, leave it for another 15-30 seconds.
Storage
Leftover pancakes can be stored in an airtight container in the fridge. Gently reheat in the microwave or in the oven at 200°F (100°C) degrees. However, pancakes definitley taste best when served right away.
FAQs
No - the flavor and richness in pancake batter mostly comes from fat, not the liquid itself. Milk does add a small amount of natural sweetness and creaminess, but that's exactly what the oil and sweetener in this recipe is standing in for.
Not as a straight swap. This recipe uses baking powder rather than baking soda, so it doesn't rely on an acidic ingredient like buttermilk to activate the leavening. Swapping in buttermilk will also make the batter noticeably thicker and tangier, since buttermilk isn't just a liquid - it changes the texture and flavor too.
Three things matter most: fresh baking powder (it loses potency after 6-9 months once opened), not overmixing the batter and letting the batter rest the full 10 minutes before cooking so the flour has time to absorb the water. Skipping the rest is the most common reason water-based batter turns out thinner or less fluffy than expected.
I have not tried this recipe using carbonated water but you can check this recipe for pancakes with sparkling water.
More Pancake Recipes
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📖 Recipe
Pancakes With Water (No Milk)
Ingredients
- 1 ¼ cup (200 g) flour
- 3 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup + 2 tbsp (245 ml) water
- 1 egg
- 1 tablespoon olive oil
- 2 tablespoon maple syrup
- ¼ teaspoon vanilla extract *optional
Instructions
- In a large bowl, whisk together flour, baking powder and salt.
- Make a well in the center.
- Add the egg, maple syrup and olive oil and whisk together these 3 ingredients first.
- Add water and vanilla extract (optional) and stir with a spatula or spoon until you end up with a thick and smooth batter. Do NOT overstir- small lumps are absolutely ok!
- Cover the bowl with a kitchen towel and set aside at room temperature for about 10 minutes (you can skip this step if you're in a hurry).
- Add some olive oil to a frying pan or hot griddle over medium high heat. Add about ⅓ cup of the pancake batter to the pan.
- Cook on one side until you can see little holes (popped bubbles) and golden brown edges (about 1-2 minutes).
- Then flip and cook the other side for another minute or so.
- Add your favorite toppings.
Video
Notes
- Don't over-mix: There's absolutely no need to get rid of any small lump left in the batter. On the contrary, over-stirring might result in chewy pancakes. For the perfect fluffy texture, gently stir until the ingredients are just combined.
- Toppings Suggestions: Fresh fruit, dried fruit, more maple syrup, nuts, homemade almond butter, vegan caramel sauce, jam, plain yogurt...
Tina Johnson says
Can the dry mix be stored for easy access I have a large family and it is so much easier to grab it already made.
Katie says
Yes, absolutely! You can definitely mix up the dry ingredients ahead of time and store them in an airtight jar or container. That way, it’s just like having your own homemade pancake mix ready to go- just add the wet ingredients when you’re ready to cook. 😊
Elsie says
I tried this with gluten free flour and they were wonderful! Thank you!
Katie Roux says
Hi Elsie, very happy to hear that it also worked out with gluten-free flour! Thanks for the feedback! ❤️
Ngibo says
How fortunate I am to have encountered this recipe when I ran out of milk in the house on pancake day! This recipe lived up to its promise by helping me make the fluffiest pancakes I’ve made in quite a while. I swapped the maple syrup for 1/2 a cup of brown sugar which left the pancakes with the right amount of sweetness for my household. Definitely having this as the staple pancake recipe from here on out.
10/10 would recommend for anyone that is in a pinch or for anyone that doesn’t mind doing away with the dairy aspect of pancakes as a whole. You won’t miss it one bit 🫶🏾
Katie says
Hi Ngibo! Thanks so much for your lovely feedback! Made my day honestly 🙂
Wesley says
A nice, non-greasy recipe with plenty of flavour. Covering for 10 minutes leaves then nice and fluffy. I fried mine with butter and light olive oil, as vegetable oil didn’t allow them to brown and flavour up as nicely.
Katie says
Hi Wesley, thanks so much for your lovely feedback! 😊