Easy fluffy pancakes that are made with no milk and no eggs. This homemade recipe is made with simple pantry ingredients and water.
If you’re out of milk and eggs but you’re craving pancakes, don’t worry, I got you covered with this delicious fluffy pancake recipe! In fact when I told my husband these were made without milk and eggs, he couldn’t believe it. How could they be so fluffy? How could they be so good? I know, I know….. but they are!
Sometimes I get low on simple ingredients like milk and eggs, and sometimes I don’t realize it until I open the fridge and realize they’re missing. I already have a delicious No Butter Pancakes recipe, but this recipe takes it a step further! Instead of milk we’re using water for liquid. Yes, water! You’re going to be shocked that you can still make fluffy pancakes without milk and eggs!
How to Make
These pancakes are simple to make, you only need 1 bowl and 1 pan.
In a large bowl mix all purpose flour, sugar, baking powder and salt. Mix it up.
These pancakes are extra fluffy because we’re using 4 teaspoons of baking powder. Make sure to use the full amount for full fluffiness!
For the main liquids we’re using butter and water. For the butter, you’ll want it to be melted. I throw mine in the microwave for 30 seconds.
The main liquid though is water. That’s right, just good ol water. There’s nothing fancy here. You’ll need 1 1/2 cup water, I just turn on my tap!
Add melted butter, water, vanilla and vegetable oil on top of the dry ingredients. 1 bowl – don’t you love it?
Continue mixing with a spoon until it’s pretty smooth and you don’t see many clumps. You don’t have to make it completely clump free, a few clumps isn’t going to hurt anything.
Heat up a frying pan over medium high heat, making sure to spray with nonstick spray if its not a nonstick pan. Add 1/3 cup batter to the skillet. Each 1/3 cup will equal a pancake.
Allow to cook for 2-3 minutes or until you can easily flip them without them falling apart. Flip and then lightly brown the other side.
The recipe makes about 10-12 pancakes which is about 4-6 servings depending on how many pancakes per person everyone is going to want.
Now add your favorite syrup on top, or top with butter and fresh fruit preserves (like blueberry jam!). My favorite is just simple maple syrup, nothing else!
How to Freeze Leftovers
We have a family of 3, so often we’ll have leftovers. I actually love having leftover pancakes because this is a simple breakfast that I can pull out of the freezer on weekday mornings, throw in the microwave for 30 seconds, and ta-da! Mom made homemade pancakes again!
All I do is throw the pancakes into a freezer bag, I don’t separate them or anything. When it’s time to take out of the freezer, they’re pretty easy to just peel apart from each other. Then they go straight into the microwave. These easily freeze for months, so you don’t have to eat them quickly.
I hope you love these No Milk No Eggs Pancakes! Enjoy! 🙂
Other Simple Breakfast Recipes:
Here’s some other breakfast recipes that are easy to make that you might like! You can also check out my full breakfast recipes index.
- Chocolate Protein Powder Oatmeal
- Corn Pancakes
- Blueberry Pancakes
- Hashbrown Breakfast Casserole
- How to Make Homemade Breakfast Sausage
- Apple Pie Pancakes
- Blueberry English Muffins
- Cheesy Vegetable Omelette
- No Butter Fluffy Waffles
- Scrambled Eggs With Bacon
- Homemade Baked Sugar Donuts
- Mini Coffee Cake Muffins Recipe
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No Milk No Eggs Pancakes
PrintIngredients
- 2 cups all purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter melted
- 1 1/2 cup water
- 1 tablespoon vanilla
- 1 tablespoon vegetable oil
Instructions
- In a large bowl mix flour, sugar, baking powder and salt.
- Pour in melted butter, water, vanilla and vegetable oil and mix with a spoon until mostly smooth.
- Heat a frying pan up over medium high heat, spraying it with nonstick spray. Add 1/3 cup batter to pan, for each pancake. Allow to cook for about 2-3 minutes, or until firm enough that you can easily flip them over. Lightly brown the other side. Once browned on both sides, remove from stove. Repeat this until all batter is gone. Batter should make 10-12 pancakes.
Elaine Ehardt says
I subbed out pumpkin, not pumpkin pie filling, for oil. Added cinnamon, pumpkin pie spice and cloves & had to oil griddle, but was worth it.
Nita Anderson says
My daughter is allergic to milk and eggs. She always misses out on pancakes. Thank you for this recipe. They are delicious and she loves them.
Veta says
I used your recipe to make sweet crepes. I just added more water to thin it out and these are delicious!!!
Maggie says
Best pancake recipe on the internet. Period.
No seriously, i’ve never reviewed a recipe before but these were incredible. The only eggless milkless pancake recipe i’ve found that was a success!
Poppy says
I’ve been using this pancake recipe for over a year and it’s just incredible, every time! Thank you, it really saved me when I didn’t have eggs!
Mel says
These are wonderful! My son loves pancake but I was out of eggs and made these. Never using eggs again. Love them. I did add a dash of cinnamon cuz it’s pretty standard for us 🙂
tara ashleigh says
about to try for the first time 🙂 super excited!