As someone who’s been cooking for decades and adapting recipes to suit various dietary needs I can confidently say this pancake recipe without milk and eggs and butter is a triumph of simplicity and taste. I created it one rainy morning when the fridge was almost empty but the craving for pancakes was strong. With no eggs, milk, or butter on hand, I leaned on pantry basics and a bit of experimentation. The result? Light, fluffy, golden pancakes that taste just as satisfying as the classic version. Over time, this recipe has become a favorite in our home, not just for vegans or those with allergies, but for anyone wanting an easy, affordable, and delicious breakfast option.
Why You’ll Love This Pancake Recipe Without Milk and Eggs and Butter
There are plenty of reasons to keep this pancake recipe without milk and eggs and butter in your rotation:
It’s incredibly budget-friendly, using only pantry staples.
It’s allergy- and vegan-friendly with no dairy or eggs.
You don’t need any fancy ingredients or kitchen tools.
It’s quick to whip up in just one bowl.
It has a fluffy texture and neutral flavor that pairs well with any topping.
This pancake recipe without milk and eggs and butter is perfect for anyone with dietary restrictions, or for those “oh no, I’m out of everything!” mornings.
Pure Comfort
Pancakes always feel like a hug on a plate and these are no exception. Despite lacking the typical trio of milk, eggs, and butter, this pancake recipe without milk and eggs and butter still manages to be warm, fluffy, and completely satisfying. Pair with fruit, maple syrup, or your favorite nut butter for a breakfast that brings comfort and joy.
Ingredients for Pancake Recipe Without Milk and Eggs and Butter
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup water
2 tablespoons vegetable oil
1 teaspoon vanilla extract (optional)
What You Need
Large mixing bowl
Whisk or spoon
Non-stick skillet or griddle
Measuring cups and spoons
Spatula
Time to Cook Pancake Recipe Without Milk and Eggs and Butter
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 6–8 pancakes
Steps to Make It
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the water, vegetable oil, and vanilla extract (if using). Mix until just combined.
Let the batter rest for 2–3 minutes while heating your skillet over medium heat.
Lightly grease the skillet. Pour 1/4 cup of batter for each pancake.
Cook until bubbles form and the edges are set, then flip and cook for 2 more minutes.
Repeat with remaining batter. Serve warm with your favorite toppings.
Make It Perfect
Use room-temperature water to avoid gummy texture.
Let the batter rest so the baking powder activates fully.
Cook on medium heat too hot and the outside will burn before the inside sets.
Don’t overmix! A few lumps are okay.
Mix It Up
Add mashed bananas or applesauce for extra moisture and natural sweetness.
Sprinkle in cinnamon or pumpkin spice for fall flavor.
Mix in vegan chocolate chips or berries for a sweet twist.
Swap water for oat or almond milk if you have it on hand.
Busy Day Hero
Pair with high-protein overnight oats for a nutritious, make-ahead breakfast plan.
Work Ahead
Make the dry mix ahead and store it in a jar. Just add the wet ingredients when you’re ready to cook.
Save Some For Later
Cool pancakes completely, freeze in layers, and reheat in a toaster or microwave.
Everyone’s Happy
Let the kids choose toppings like fruit, chocolate chips, or maple syrup to personalize their stacks.
Good For You Too
Use whole wheat flour or a mix of oat and almond flour for a fiber-boosted version.
Easy Clean Up
One bowl, one pan minimal mess and cleanup time.
Switch It Up
Want more eggless options? Try this easy pancake recipe without eggs or go for a chocolate chip pancake variation.
Simply Perfect
Top with fresh fruit and a drizzle of maple syrup for a naturally sweet and satisfying breakfast.
FAQs for Pancake Recipe Without Milk and Eggs and Butter
1. Can I use almond milk instead of water?
Yes! Any plant-based milk works and adds extra flavor.
2. Why are my pancakes gummy?
Overmixing or using cold water can lead to dense pancakes. Mix gently and use room-temperature ingredients.
3. What kind of oil works best?
Neutral oils like canola or vegetable oil are perfect. You can also use melted coconut oil for a hint of flavor.
4. Can I make these gluten-free?
Yes, use a gluten-free flour blend that includes xanthan gum for structure.
5. Can I make the batter ahead of time?
Yes, but the pancakes are fluffier when cooked immediately. Stir before using if batter rests.
6. Are these pancakes sweet?
They’re lightly sweetened, but perfect for customizing. Add syrup, jam, or a dusting of powdered sugar.
Conclusion
This pancake recipe without milk and eggs and butter is a lifesaver for busy mornings, dietary restrictions, or simple living. It’s proof that you don’t need a long list of ingredients to make something delicious. Whether you’re feeding a crowd or cooking solo, this recipe checks all the boxes easy, affordable, and endlessly customizable.
Happy cooking with Rita chef ❤️!
Print
Pancake Recipe Without Milk and Eggs and Butter
- Total Time: 15 minutes
- Yield: 6–8 pancakes 1x
- Diet: Vegan
Description
This pancake recipe without milk and eggs and butter uses simple pantry ingredients to create fluffy, golden pancakes that are 100% vegan and allergy-friendly.
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup water
2 tablespoons vegetable oil
1 teaspoon vanilla extract (optional)
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add water, vegetable oil, and vanilla extract if using.
Mix until just combined, leaving some small lumps in the batter.
Let the batter rest for 2–3 minutes while heating a non-stick skillet over medium heat.
Lightly grease the skillet and pour 1/4 cup of batter per pancake.
Cook until bubbles form on the surface and edges begin to set, about 2 minutes.
Flip and cook for an additional 2–3 minutes or until golden brown.
Repeat with remaining batter and serve warm with your favorite toppings.
Notes
Letting the batter rest helps activate the baking powder and improves fluffiness. Use a non-stick pan or griddle to avoid sticking. For extra flavor, you can add cinnamon, nutmeg, or fruit like blueberries or mashed bananas. This recipe is also great for doubling or freezing for later.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pancake recipe without milk and eggs and butter, vegan pancakes, dairy-free eggless pancakes, no butter pancakes