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Fluffy pancakes from a pancake recipe no milk

The Best Pancake Recipe No Milk – Dairy-Free, Easy & Delicious


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  • Author: Emily Smith
  • Total Time: 15 minutes
  • Yield: 4 servings (approx. 8 pancakes) 1x

Description

A quick and easy 3-ingredient pancake recipe no milk, perfect for dairy-free diets, lazy mornings, or when you’re out of milk. Light, fluffy, and ready in minutes.

 

Ingredients

Scale

1 cup all-purpose flour

1 egg (or 1 flax egg for vegan)

1 cup water (or almond/oat milk)

1 tsp baking powder

½ tsp salt

Optional: 1 tbsp sugar or maple syrup for sweetness

Optional: 1 tsp vanilla extract


Instructions

  • Mix Wet Ingredients: In a bowl, whisk together the egg (or flax egg), water, and vanilla extract if using.
  • Add Dry Ingredients: Slowly stir in the flour, baking powder, salt, and sugar. Mix until just combined do not overmix.
  • Rest Batter: Let the batter sit for 5–10 minutes to activate the baking powder for fluffier pancakes.
  • Cook: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with oil. Pour ¼ cup batter per pancake.
  • Flip: Cook 2–3 minutes or until bubbles form on top. Flip and cook another 1–2 minutes until golden.
  • Serve: Top with fruit, syrup, nut butter, or your favorite toppings.
 

Notes

For extra fluffiness, add ½ tsp baking soda and 1 tsp lemon juice.

You can swap water for almond milk, oat milk, or coconut milk for richer flavor.

To make it vegan, replace the egg with 1 tbsp ground flaxseed + 3 tbsp water.

Use cinnamon, mashed banana, or blueberries for fun variations.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 155 kcal
  • Sugar: 2 g
  • Sodium: 210 mg
  • Fat: 4 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 0.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 1.5 g
  • Protein: 5 g
  • Cholesterol: 47 mg