Recipe

This post may contain affiliate links. Read our disclosure policy here.

Use this recipe to make fluffy and delicious pancakes without milk using water instead.

Out of milk? This easy, no-milk pancake recipe uses water and still delivers soft, tasty pancakes. You’ll find a video and all my tested tips.

close up of a stack of pancakes made without milk on a plate topped with syrup and a pat of butter.

My family loves these. My "food critic” (15-year-old) says it's the best she's ever tasted. Used water, no milk. – JC

Can You Make Pancakes Without Milk?

Yes, you can make great-tasting pancakes without milk. The milk is the liquid used to dissolve the flour and other ingredients to make a batter, and it also adds a touch of flavor, both of which can be achieved with this recipe and my tips.

No Milk Pancakes Ingredients

These are made with everything you’d expect in pancakes, except the milk. Instead, you’ll use water as the liquid. All-purpose flour as the base, baking powder to help them rise and give them a fluffy texture, sugar to sweeten the batter, and a pinch of salt (omit if your butter is salted). An egg binds the ingredients; melted butter adds moisture and flavor; and vanilla extract adds flavor to the batter.

labeled overhead view of ingredients needed to make pancakes without milk using water

If you want great-tasting pancakes, make sure not to skimp on the ingredients that add flavor, such as sugar, melted butter, and vanilla.

Making Pancakes with Water

Making pancakes with water is just like making pancakes from scratch. You’ll mix the dry ingredients in a bowl, then add water instead of milk and the other wet ingredients. Since water adds no flavor, butter and vanilla are essential to make the pancakes taste great. Check the other flavor add-ins listed below.

pancake batter on one side and cooking pancakes on the other showing consistency of batter

Pancake Batter Consistency without Milk

The consistency of pancake batter without milk is the same as traditional pancake batter using milk. If this is your first time making this recipe, watch the video.

Skip To Recipe

Liquid Milk Substitutes for Pancakes

Other than water as a liquid substitute for milk, you can also use equal parts of the following alternatives, unless otherwise noted, either regular or unsweetened, unflavored or vanilla flavored:

Almond milk: makes great smoothies and also epic pancake batter.
Oat milk: although a little thicker in texture, oat milk pancakes are delicious.
Soy milk: another great substitute that yields a terrific pancake batter without dairy.
Cashew milk: a delicious and texture-rich alternative that works great.
Rice milk: a little thin, but it’s no different than using skim milk.
Hemp milk: you can’t go wrong with it; plus, it’s an extra source of healthy omegas.
Half & Half: I dilute it with some water to thin it out since it’s much thicker than milk.
Heavy cream: I also mix it with water to thin it out to a milk-like consistency.
Sweet cream: makes deliciously rich pancakes. Use this sweet cream pancake recipe.
Coconut milk: canned coconut milk is too thick to use straight from the can and should be diluted 50/50 with water. Follow this coconut milk pancake recipe for the best results.
Eggnog: makes terrific holiday pancakes! Use this eggnog pancake recipe.
Water: the liquid of last resort; and since it’s flavorless, make sure to follow this recipe and keep the ingredients that add flavor.

stack of pancakes made without milk on a plate topped with syrup and a pat of butter.

Adding Flavor to Pancakes without Milk

When using water or a milk substitute, you can flavor your batter by adding:

1 ½ teaspoons cinnamon
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
1 ½ teaspoons maple extract
1 extra tablespoon of melted butter
½ cup blueberries, chopped berries
¼ cup jam or jelly to the batter
Zest of 1 orange

Another way to make these pancakes taste great is by drizzling some homemade syrup, blueberry syrup, strawberry syrup, chocolate syrup for pancakes, or cinnamon syrup over the top.

Fluffy Pancakes without Milk

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Use this recipe to make fluffy and delicious pancakes without milk using water instead.

4.93 from 383 votes

Print Pin

Watch how it’s made:

Ingredients

1 ½ cups all-purpose flour
2 ½ teaspoons baking powder, aluminum-free
Pinch salt
3 tablespoons granulated sugar
1 ¼ cups water
1 egg
3 tablespoons melted butter
2 teaspoons vanilla extract

Instructions

Make the batter:

In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the middle and pour in the water, egg, butter, and vanilla extract. If using cinnamon or other flavorings, add it now. Break up the egg first with a fork, and then begin to combine the flour, working from the outside of the bowl in, until just combined and mostly smooth.

Cook the pancakes:

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Avoid pressing down on the pancakes after flipping; this will make them dense and chewy. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest.

Serve:

Plate a few pancakes on a plate, top with your favorite toppings and syrups.
Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Microwave them for 30 seconds to 1 minute or toast them until warm.

Notes

Add-ins/Mix-ins:

Add up to 1 cup of fruit, cut small, like diced strawberries or blueberries (whole), to the batter by gently folding them in with a spatula.
Chocolate chips: about ½ cup to the batter, folded gently.

Flavor your batter by adding:

1 ½ teaspoons cinnamon or pumpkin pie spice
1 to 2 teaspoons almond or maple extracts
¼ cup of jam or jelly to the batter
Zest of 1 orange or 1 lemon

Consistency Tips: The best visual is always the quick video above.

If your batter is too thick, you likely added too much flour into the cup (or omitted the butter). Add 2 more tablespoons of milk to thin it, then mix gently.
If your batter is too runny (often due to under-measuring), add 1 to 2 tablespoons more flour, mix gently, and wait 5 minutes before cooking.
If your pancakes are flat, your baking powder is no longer active (gone bad). This ingredient cannot be omitted.
Omitting the butter results in a thicker batter (and less flavor). Omitting the vanilla will also yield a more bland batter.