No Milk No Eggs Pancakes

Easy fluffy pancakes that are made with no milk and no eggs. This homemade recipe is made with simple pantry ingredients and water.

Pancakes Without Milk and Eggs

If you’re out of milk and eggs but still craving pancakes, don’t worry—I’ve got you covered with this delicious, fluffy pancake recipe! I already have a No Butter Pancakes recipe, but this one takes it a step further. Instead of milk, we’re using water. Yes, water! You’ll be shocked at how light and airy these turn out, even without milk and eggs.

Sometimes I run low on simple ingredients like milk and eggs, and I don’t realize it until I open the fridge and find them missing—right when I’m ready to make breakfast. But don’t worry, you can still whip up the perfect stack! These pancakes are so fluffy that even my family couldn’t believe they were made without milk and eggs! Pair them with crispy bacon (check out how to cook bacon in the oven for an easy method), or serve them alongside my No Butter Waffles for a full breakfast spread.

How to Make These Pancakes

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.

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