Pancakes Without Milk

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Last Updated on February 27, 2025 by Toya

These fluffy pancakes, made without milk, are a unique variation of traditional pancakes where mayonnaise is used as a key ingredient in the batter.

Whether you’re out of milk, prefer not to use it, have stopped using it, or just can’t be bothered to make a grocery run, this recipe lets you make the fluffiest pancakes without milk!

The best part? While it may seem unconventional to skip the milk, this method gives your pancakes a rich, moist texture and works as a perfect alternative to traditional milk-based recipes.

The Best Pancakes Without Milk

When it comes to making pancakes, you don’t always need milk to create the best version. I’ve demonstrated this by making fluffy pancakes with evaporated milk, homemade condensed milk pancakes, and pancakes with plant based milk. And today, I’ll show you how to make the fluffiest pancakes without milk!

Mayonnaise is the star ingredient in this recipe and provides moisture, creaminess, tenderness, and a hint of tanginess. This slight tanginess complements sweet toppings like syrup, fruit, or whipped cream so well!

Let’s see how to make these fluffy pancakes without milk!

Ingredients

• ¼ cup mayo
• ¾ cup water
• 1 cup all-purpose flour
• 1-2 tbsp sugar (I used one)
• ¼ tsp salt
• 1 tsp baking powder
• 1 tsp vanilla extract (optional)
• Butter or oil for cooking

How to Make Pancakes Without Milk

1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Then, in a separate bowl, combine the mayonnaise, water, and vanilla extract (if using). Mix until you have a smooth and well-incorporated mixture.
3. Next pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. Place a griddle or a large skillet on the stovetop and heat it over medium-high heat. Grease the surface with a little butter or oil to prevent sticking.
5. Ladle a portion of the pancake batter onto the preheated griddle or skillet to form pancakes of your desired size. Use the back of the ladle to spread the batter into a circular shape and cook the pancakes until you see bubbles forming on the surface, usually about 1–3 minutes.
6. Carefully flip the pancakes with a spatula and cook the other side until it’s golden brown and cooked through, about 1-2 minutes more.
7. Once cooked, remove the pancakes from the griddle or skillet and place them on a serving plate and repeat the process with the remaining batter until all the pancakes are cooked.
8. Serve your pancakes with your favorite toppings, such as maple syrup, fresh berries, sliced bananas, whipped cream, or a dusting of powdered sugar!

These pancakes made without milk have a rich and moist interior, thanks to the mayonnaise, which adds both flavor and tenderness to the pancakes. These pancakes are so delicious and will make the best breakfast or brunch!

Want to make extra to store?

To store these easy pancakes made without milk, simply follow these steps:

• Cool Completely: Allow the pancakes to cool completely at room temperature to prevent condensation inside the storage container, which can make the pancakes soggy.
• Separate with Parchment Paper: If you need to stack the pancakes, place a sheet of parchment paper between each pancake to prevent them from sticking together. This makes it easier to reheat individual pancakes without having to thaw and separate them all.
• Choose an Airtight Container: Use an airtight food storage container or a resealable plastic bag with the air squeezed out. Airtight containers are a good choice, because they help preserve the pancakes’ texture and prevent them from absorbing any odors from the fridge.
• Refrigerate: Store the container of pancakes in the refrigerator.
• Label and Date: It’s a good practice to label the container with the date you made the pancakes, so you can keep track of their freshness. Note, homemade pancakes are best consumed within a few days of making them.
• Freeze for Longer Storage: If you want to store the pancakes for an extended period, you can freeze them instead. Place pancakes in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or an airtight container with layers of parchment paper in between each pancake for easy separation. If done properly, frozen pancakes can last for 1-2 months in the freezer.
• Reheat Properly: When you’re ready to enjoy the pancakes, reheat them in the microwave, toaster, or oven. If they were frozen, allow them to thaw in the refrigerator overnight before reheating.