Substitute for Milk in Pancakes

It’s Saturday morning and your coffee is brewing and you’ve got your mind (and stomach) set on making some delicious pancakes. But when you open the refrigerator to get out your ingredients, *gasp* you’re all out of milk! This just won’t do! But don’t worry; you can use multiple milk alternatives to make pancakes, whether you’re making them from scratch or using a pancake mix. Phew, what a relief! So now, what can you substitute for milk in pancakes?

How to Make Pancakes without Milk 

Milk is called for in pancake recipes because it’s a creamy liquid that helps bind the dry ingredients together to make the pancake batter. But dairy milk isn’t the only liquid that can make pancake batter! The top pancake milk substitutes are heavy cream, half and half, yogurt, sour cream, coconut milk, oat milk, almond milk, and water. Some provide more flavor or a fluffier texture, so if you’re aiming for a particular type of pancake, consider each milk substitute in pancakes for its unique flavor and texture.

Here’s a list of some popular milk substitutes for pancakes and what you’ll find in this blog post:

• The 8 Best Substitutes for Milk in Pancakes
  • Substitute Heavy Cream for Milk in Pancakes
  • Substitute Half and Half for Milk in Pancakes
  • Substitute Yogurt for Milk in Pancakes
  • Substitute Sour Cream for Milk in Pancakes
  • Coconut Milk Instead of Milk in Pancakes 
  • Oat Milk Instead of Milk in Pancakes
  • Best Almond Milk Pancakes
  • Water Instead of Milk in Pancakes
• Tasty Tips and Pancake Preparing Plans
• FAQs About Milk Substitutes for Pancakes
• Pancake Recipes

The 8 Best Substitutes for Milk in Pancakes

Substitute Heavy Cream for Milk in Pancakes

Heavy cream is a great way to add a rich, creamy flavor to pancakes. You’ll enjoy the fluffy texture and flavor it brings to my homemade pancakes. Since the heavy cream is thicker than milk, mix it with equal parts water to create the perfect milk substitute in pancakes.

Substitute Half and Half for Milk in Pancakes

Half and half is another great replacement for milk in pancakes, providing a similar thick and creamy flavor to heavy cream. But since half and half isn’t quite as thick, you’ll only need to mix two parts half and half and one part water to get the perfect consistency for these pancakes without milk.

Substitute Yogurt for Milk in Pancakes

Sometimes you may want to make pancakes with yogurt instead of milk. In that case, you could substitute yogurt for milk in pancakes. Choose the plain, unsweetened version if you decide to go with yogurt. The thickness of yogurt, particularly Greek yogurt, creates a thick and heavy pancake texture that’s perfect for adding fruit and sweet pancake toppings. Since Greek yogurt is much thicker than milk, and you want to maintain a thick and heavy texture, add a bit of water to the batter until you reach the consistency you want.

Substitute Sour Cream for Milk in Pancakes

Or you could substitute sour cream for milk in pancakes. Sour cream provides the same thick and heavy texture as yogurt in pancakes. If you love that dense and thick pancake style, this is another excellent alternative to milk in pancakes. Since sour cream is so thick, follow the same method for mixing yogurt – add a little bit of water to the pancake batter until it reaches the desired consistency.

Dairy alternatives for Milk in Pancakes

If you need or want a non-dairy substitute for milk in your pancakes, each milk alternative will give you a nice pancake batter. Typically dairy-free milk substitutes tend to make thinner pancakes, but the flavor is still tasty.

Coconut Milk Instead of Milk in Pancakes 

Coconut milk or coconut cream is a top non-dairy choice for milk substitutes in pancakes because it’s thick, creamy, and has a nice flavor. Coconut cream is thick, like yogurt or sour cream, and provides a thicker texture than other dairy-free alternatives. If you use coconut cream, use two parts coconut cream and 1 part water to get the right consistency. For coconut milk, use a 1:1 ratio of coconut milk to water.

Oat Milk Instead of Milk in Pancakes

Oat milk is a popular substitute for milk in pancakes because it has a rich, nutty flavor that pairs well with the pancake mix flavor. And since this is milk, not cream, you can use it in a 1:1 ratio. Some oat milk brands have extra creamy varieties, so you could try that and see if it makes a difference in the fluffiness.

Best Almond Milk Pancakes

Almond milk is a great nut milk dairy alternative for pancakes. Cashew milk can also work. You can use almond milk in a 1:1 ratio for your pancake recipe. The pancakes will be thinner than some dairy options, but they’ll taste scrumptious and pair well with any topping you choose.

Water Instead of Milk in Pancakes

If all else fails, use water! You won’t run out of water and don’t need to go to the store for just one ingredient. These pancakes will come out thin and maybe a little crispier, which could be interesting!

Tasty Tips and Pancake Preparing Plans

To make the absolute best pancakes, there are some tips you should keep in mind. Great pancakes start with a good batter and preparation. And, of course, be creative with the toppings! Here are some tips and tricks for making good pancakes.

Serving Suggestions – Toppings

Any of these yummy toppings will work great on your pancakes. Try them all! 

• Fresh fruit – Top with fresh blueberries, raspberries, sliced strawberries, or bananas.
• Nuts – Chopped almonds or cashews add flavor and crunch. 
• Nut butter – Smooth peanut butter or almond butter makes excellent toppings.
• Dried fruit – Goji berries or cranberries add natural sweetness. 
• Caramel sauce – Delicidant topping to satisfy your sweet tooth. 
• Strawberry sauce – Yummy fruity sauce that pairs well with whipped cream. 
• Whipped cream – Adds a little sweetness and fun. 
• Chocolate chips – Always a great addition to whatever other toppings you choose. 
• Maple syrup – A timeless classic topping.

Pancake Like a Pro – Prep Tips

• Let the batter sit for about 10 minutes after gently mixing it. This gives the flour time to absorb the other ingredients and liquid and creates a fluffy texture in the finished product. 
• Don’t flip too soon! Add the pancake batter to preheated griddle or frying pan. Then make sure your pancakes have little bubbles around the edges before flipping. Otherwise, you could end up with a goopy mess. Gently slide a spatula under the batter and quickly flip. A ready-to-flip pancake will easily slide onto the spatula. 
• If you don’t devour all of your tasty pancakes, you can store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in the oven at 200℉ and serve with whatever toppings you choose.

Pancake in Style – Accessories

• You will love this pancake griddle! You can use it on any stove and make more than 1 or 2 pancakes at once – great for a crowd!
• If you want a pancake griddle you don’t need to use on the stove, this one is a great choice. 
• Well isn’t this the cutest little mini pancake maker! Perfect for single-serving pancakes.
• You can never go wrong with a simple frying pan! This Caraway frying pan is our favorite pancake pan.

Pancake Recipes

Need a pancake recipe? Check out these homemade pancake recipes! And you can use the milk alternatives listed above in any recipe. If you try it, let us know how it turned out. Here are a few of our favorite pancake recipes from the list.

• Lemon blueberry pancakes
• Self-rising flour pancakes
• Cornbread pancakes recipe
• The TASTIEST Greek yogurt pancakes
• Healthy gingerbread oatmeal pancakes
• Easy fluffy pecan pancakes