Fluffy Pancakes Without Milk: Soft, Light, and Easy to Make
Fluffy pancakes don’t actually require milk to turn out light, tender, and delicious. Whether you’re out of milk, avoiding dairy, or simply looking for an alternative, this recipe proves that you can still enjoy thick, airy pancakes with a soft interior and golden edges—no milk needed.
These pancakes are perfect for breakfast, brunch, or even breakfast-for-dinner. They come together quickly with simple pantry ingredients and can be made dairy-free or vegan with a few easy swaps. Best of all, they rise beautifully and stay fluffy thanks to the right balance of leavening and moisture.
Why This Recipe Works Without Milk
Milk is often used in pancakes for moisture and flavor, but it’s not essential for fluffiness. In this recipe, water (or a milk substitute) provides hydration, while eggs, oil, and baking powder create structure and lift.
Baking powder is the key ingredient that gives these pancakes their height. When combined with liquid and heat, it produces air bubbles that make the pancakes rise and stay light. The result is pancakes that are soft in the center, slightly crisp on the outside, and surprisingly rich—even without dairy.
Ingredients
Makes about 8–10 pancakes.
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1½ cups (190 g) all-purpose flour
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2 tablespoons sugar
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1 tablespoon baking powder
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¼ teaspoon salt
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1 large egg
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1¼ cups (300 ml) water
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3 tablespoons vegetable oil or melted butter
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1 teaspoon vanilla extract (optional)
How to Make Fluffy Pancakes Without Milk
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make sure the baking powder is evenly distributed to ensure consistent fluffiness.
2. Combine the Wet Ingredients
In a separate bowl, whisk the egg, water, oil, and vanilla extract until well combined. The mixture should be smooth and slightly glossy.
3. Make the Batter
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. The batter should be thick but pourable, with a few small lumps remaining.
Do not overmix—overworking the batter can make pancakes dense instead of fluffy.
4. Rest the Batter
Let the batter rest for 5–10 minutes. This allows the flour to hydrate and gives the baking powder time to activate, resulting in thicker, fluffier pancakes.
5. Heat the Pan
Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter. The pan is ready when a few drops of water sizzle gently on the surface.
6. Cook the Pancakes
Scoop about ¼ cup of batter onto the pan for each pancake. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
Flip carefully and cook the second side for 1–2 minutes, until golden brown and cooked through.
Transfer to a plate and repeat with the remaining batter.
Serving Suggestions
These pancakes are delicious on their own, but toppings make them extra special:
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Maple syrup or honey
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Fresh fruit (bananas, berries, apples)
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Powdered sugar
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Nut butter or chocolate spread
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Dairy-free whipped topping
Serve warm for the best texture and flavor.
Tips for Extra Fluffy Pancakes
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Use fresh baking powder: Old baking powder won’t give proper lift.
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Rest the batter: This simple step makes a noticeable difference.
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Medium heat is best: Too hot and the outside burns before the inside cooks.
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Don’t press the pancakes: Pressing removes the air that keeps them fluffy.
Variations and Substitutions
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Dairy-free: Use oil instead of butter (already dairy-free).
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Vegan version: Replace the egg with 1 tablespoon ground flaxseed mixed with 2½ tablespoons water.
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Sugar-free: Omit sugar or replace with a sugar substitute.
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Whole wheat: Use half whole wheat flour and half all-purpose flour.
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Flavor add-ins: Add cinnamon, blueberries, chocolate chips, or mashed banana to the batter.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, toaster, or microwave until warm.
Pancakes also freeze well. Layer with parchment paper, freeze, and reheat straight from frozen.
Simple Ingredients, Perfect Results
Fluffy pancakes without milk are proof that great results don’t require complicated ingredients. This recipe is reliable, adaptable, and perfect for anyone who wants soft, thick pancakes using what they already have at home.