Fluffy Pancakes without Milk

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

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 388 votes

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Ingredients

1 ½ cups all-purpose flour
2 ½ teaspoons baking powder, aluminum-free
Pinch salt
¼ cup 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. If adding mix-ins, like fruit or chocolate chips, gently fold them into the batter now.

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. Use the back of the scoop (or a spoon) to gently spread it out and shape the pancakes.
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. If the pancakes are browning quickly, reduce the heat and rinse the pan between batches.

Serve and store:

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 ½ cup of fruit, cut small, like diced strawberries or blueberries (whole).
Chocolate chips: about ½ cup to the batter.

Add more flavor to your batter by adding:

1 ½ teaspoons cinnamon or pumpkin pie spice
1 to 2 teaspoons almond or maple extracts
¼ cup of jam: mix with the wet ingredients in a separate bowl, then add the mix to the dry ingredients bowl, and combine to make the batter
Zest of 1 orange or 1 lemon

Consistency Tips: The batter is on the thick side and doesn't spread when you pour it into the pan. The best visual is always the quick video above.

If your batter is too thick, you likely added too much flour into the cup during measuring (it also happens when you omit the butter). Add 2 to 3 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). Baking powder typically degrades after being opened for 6 to 9 months. 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.

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