Pancake Recipe Without Milk
These fluffy, golden pancakes are made completely without milk, using simple pantry staples you likely already have on hand. The batter comes together in minutes and works beautifully with water, almond milk, oat milk, soy milk, or any plant-based liquid you prefer. With crispy edges, a soft and tender center, and a lightly sweet vanilla flavor, these pancakes deliver everything you love about a classic stack, no dairy required.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Non-stick skillet or griddle Cast iron griddle recommended for even heat distribution
- Whisk
- Spatula For flipping pancakes
- Measuring cups and spoons
- Ladle or 1/3 cup measure For portioning batter consistently
- Plates For serving; a baking sheet set to 200°F can hold finished pancakes warm
Ingredients
- 1 1/2 cups all-purpose flour about 190g
- 2 tablespoons granulated sugar 25g
- 1 tablespoon baking powder make sure it is fresh and active
- 1/2 teaspoon salt
- 1 1/4 cups water 295ml; or use unsweetened almond milk, oat milk, or soy milk for a slightly richer flavor
- 1 large egg room temperature preferred; replace with 1 flax egg for vegan version
- 3 tablespoons neutral oil 45ml; vegetable, canola, or melted coconut oil; plus extra for greasing the pan
- 1 teaspoon pure vanilla extract 5ml
For Serving
- maple syrup or honey to taste
- fresh berries or sliced banana strawberries, blueberries, or banana; optional
- whipped cream dairy-free coconut whipped cream works great; optional
- powdered sugar for dusting; optional
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined with no clumps remaining.
- In a medium mixing bowl, whisk together the egg, water (or milk substitute), oil, and vanilla extract until the egg is fully beaten and the mixture is uniform.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined — a few lumps are fine. Let the batter rest for 5 minutes before cooking.
- Heat a non-stick skillet or griddle over medium heat and lightly coat with oil or cooking spray. The pan is ready when a few drops of water sizzle and evaporate on contact.
- Pour about 1/3 cup of batter per pancake onto the pan. Cook for 2 to 3 minutes until bubbles form across the surface and the edges look set, then flip and cook for 1 to 2 minutes more until golden.
- Transfer cooked pancakes to a plate and keep warm in a 200°F oven while you finish the remaining batter. Serve immediately with maple syrup, fresh fruit, or your favorite toppings.
Notes
- Do not overmix the batter — lumpy batter is perfect. Overmixing develops gluten and results in flat, chewy pancakes.
- Always let the batter rest for 5 minutes before cooking. This allows the baking powder to activate and produces a fluffier pancake.
- Test your baking powder freshness before starting: drop a teaspoon into hot water and it should bubble vigorously. If it doesn't, replace it.
- Use room temperature eggs and liquid for the smoothest batter and best rise.
- For vegan pancakes, replace the egg with a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water and rest for 5 minutes.
- Oat milk or almond milk produces a slightly richer, more flavorful pancake than plain water while keeping the recipe dairy-free.
- Keep finished pancakes warm on a baking sheet in a 200°F oven while you cook the rest of the batch.
- Leftover pancakes freeze well for up to 2 months. Freeze in a single layer first, then transfer to a zip-top bag. Reheat in a toaster for best texture.
- For chocolate chip pancakes, sprinkle dairy-free chocolate chips directly onto the batter in the pan right after pouring, before flipping.
- Reduce heat slightly after the first batch if pancakes are browning too fast on the outside before cooking through.
Nutrition
Serving: 1PancakeCalories: 115kcalCarbohydrates: 16gProtein: 2.5gFat: 4.5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1.5gCholesterol: 18mgSodium: 190mgPotassium: 130mgFiber: 0.5gSugar: 2.5gVitamin A: 1IUCalcium: 8mgIron: 6mg
Tried this recipe?Let us know how it was!