Fluffy Pancakes Without Milk (Easy No-Milk Recipe)

This homemade pancakes without milk recipe is made completely from scratch, using simple pantry staples you already have on hand. Whether you ran out of regular milk or prefer using a milk substitute like water, almond milk, oat milk, soy milk, or coconut milk, this easy recipe still gives you a super fluffy texture and golden edges every time.

If you love classic breakfast recipes like my pumpkin pancakes, brioche French toast, and buttermilk waffles, you’re going to be obsessed with how easy and budget-friendly this recipe is. Just whisk, pour, cook, and stack!

Instead of milk, we use water plus melted butter and vanilla to recreate that rich pancake flavor. The result? Fluffy diner-style pancakes anytime, even when the fridge is empty

Why You’ll Love These No Milk Pancakes

• Fluffy pancakes without milk
• No shopping required, pantry straple sonly!
• One-bowl & kid-approved
• Easy to Customize (chocolate chips, berries, cinnamon… go crazy!)
• Works with water or non-dairy milk if you prefer

Ingredients for this dairy-free pancakes recipe

The following ingredients are what you will need to make these no milk delicious pancakes. Make sure to scroll down to the recipe card for the full detailed ingredient measurements. 

• Flour– Regular all-purpose flour works great for this pancake recipe.
• Granulated sugar or white sugar
• Baking powder– A baking powder without aluminum is best used in this recipe.  
• Salt
• One whole egg
• Water
• Butter– You can also use vegetable oil, coconut oil, or even olive oil instead. I always prefer using butter because it adds so much more flavor.
• Vanilla extract
• Cooking spray of extra butter or oil for the hot griddle
• Maple syrup for topping the pancakes

This recipe works well with 1:1 gluten-free flour too, just make sure your baking powder is gluten-free.

How to make fluffy homemade pancakes without milk

This is how you can make these no-milk pancakes. Make sure to scroll down to the recipe card for the full detailed instructions! 

1. In a medium bowl, whisk the flour, sugar, baking powder, and salt.
2. In a large bowl whisk the water, vanilla extract, egg, and vegetable oil or butter until combined. 
3. Pour the dry ingredients over the wet ingredients and mix to combine. 
4. Make sure to not overmix the pancake batter so that they don’t turn out flat, a few lumps here and there are fine. 
5. Heat up a nonstick skillet over medium heat then melt some butter on there. 
6. Add about 1/4 cup of batter in the center and cook until you notice some bubbling happening in the batter. 
7. Check to see if it is golden brown at the bottom and flip to cook the other side. 
8. Cook for another 2-3 minutes and serve with maple syrup!

Want them extra fluffy? Let the batter rest 5 minutes before cooking. It gives the baking powder a head start.

Frequently Asked Questions – FAQ

How to store these no-milk pancakes 

Store leftover pancakes in a single layer in an airtight container in the refrigerator for up to 4 days. To freeze, place cooked pancakes on a baking sheet in a single layer first. This prevents sticking and preserves that soft texture.

Reheat in microwave 30–60 sec, toaster, or 300°F oven for about 5 minutes.

Flavor Ideas:

For great-tasting pancakes you might want to add one of a few of these!

• Dash of cinnamon
• Vanilla extract
• Almond extract
• Butter flavoring
• Maple extract
• Lemon zest or any other citrus zest

Variations Beyond Basic Mix-Ins:

• Lemon zest + poppy seeds – Bright, citrusy, and pairs well with honey.
• Cocoa powder + chocolate chips – For rich, chocolatey pancakes.
• Mashed bananas + cinnamon – Naturally sweet and perfect with nut butter.
• Pumpkin puree + pumpkin spice – A cozy fall twist.
• Crushed Oreos + vanilla extract – A cookies-an-cream pancake experience.
• Chopped apples + cinnamon – Apple pie vibes!