Homemade Pancakes without Milk

syrup dripping down stack of pancakes made without milk

5 from 1 reviews

Yes, you can make fluffy homemade pancakes without milk! Instead of milk, you can swap in water and a few simple, staple ingredients to make an easy homemade pancake batter.


  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 tablespoons white granulated sugar
  • 1 1/4 cups cold or lukewarm water
  • 1 egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Extra butter, canola oil, or cooking spray for greasing pan


  1. Mix Dry Ingredients - In a large bowl mix together the dry ingredients (flour, baking powder, salt, and sugar) using a fork or whisk to remove clumps.
  2. Mix Batter - Make a well in the dry ingredients and add the remaining wet ingredients (water, egg, melted butter, and vanilla). Mix with a fork or whisk to combine until mostly smooth (some lumps are okay).
  3. Preheat Pan - Preheat a large skillet or griddle (non stick is preferred) to medium heat. Add a little butter, oil, or cooking spray to grease.
  4. Cook Pancakes - To the preheated, greased pan pour 1/3 cup of batter (giving a little swirl to spread out the batter slightly). Cook the pancake until bubbles form on the top and the bottom is golden brown. Flip and cook until brown on the other side. Repeat with remaining batter.
  5. Enjoy - Serve immediately with your favorite toppings!


Pancake Size - Using 1/3 cup of batter will make about 7 5-6 inch sized pancakes

Leftovers - Cooked and cooled pancakes can be stored in an airtight container in the fridge for up to 4 days. Or they can be flash frozen on a sheet pan and transferred to freezer bags before being frozen for up to 3 months.

Keep Warm in the Oven - Place the cooked pancakes on a wire rack or parchment paper lined baking sheet and keep in the oven on the lowest setting to keep warm while you finish cooking the batch.


Keywords: Homemade Pancakes without Milk, Pancakes without Milk

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