Milk Substitutes for Pancakes You Didn’t Know Before.

Pancakes are confounding. It is a perfect breakfast staple, a superb replacement for dinner, and an incredible late-night snack. Their sultry golden tan, syrup-soaked, soft fluffiness is heavenly. People fancy pancakes because they’re just a craving away. They are delicious to eat, but also easy to make, which is another reason for its popularity all over the world. This article states twelve nifty milk substitutes for pancakes, sitting around in your pantry, that will work just as fine as milk.

A classic pancake recipe includes four key ingredients, namely Milk, Eggs, Flour and Sugar. But what if you run out of the main ingredient, i.e., milk, or you happen to be lactose intolerant? Worry not for we have your back.

Milk is a dairy product and can easily be replaced with many ingredients, dairy and non-dairy. The chief objective of milk in pancakes is to dilute the flour and sugar, which can be done using any liquid.

Feasible Substitutes For Milk In Pancakes

Here are some milky and non-milky substitutes for pancakes that you can try.


For this substitute, you need:

  • 1 cup water per cup of milk

Water can be deployed as an alternative for milk, but it is evident that there will be certain differences in its texture and taste.

Water is the easiest milk substitute for pancakes in the sense that it is accessible to everyone and is found everywhere. Therefore, you won’t have to face the issue of not getting a hand of it.

For every one cup of milk, use 1 cup of water and follow the rest of the recipe as it is.

Evaporated Milk

For this substitute, you need:

  • 1 cup evaporated milk per cup of milk

Evaporated milk is presumably the finest substitute. Merge one can of evaporated milk with water and use the same amount of it as per the regular milk required in the recipe.

Condensed Milk

For this substitute, you need:

  • 3 tbsp condensed milk per cup of milk

Condensed milk works the same as the regular milk but, mind the fact that as condensed milk is sweetened already, you will need to lessen the amount of sugar in the recipe for it to taste alright.

Powdered Milk

For this substitute, you need:

  • 3/4 tsp powdered milk per cup of milk

Powdered milk will work as well. Add 1-2 tsp more than the required amount in the recipe.


For this substitute, you need:

  • 6 tbsp yogurt per cup of milk

Yogurt can do the trick as well. If you use yogurt, go with the plain version.

It’s not a big deal even if you add flavored yogurt, for instance, vanilla flavored yogurt would taste good in pancakes.

Sour Cream

For this substitute, you need:

If you decide to deploy sour cream as a milk substitute, remember to dilute it with water first to liquefy it to consistency as thin as that of milk.


For this substitute, you need:

  • 1 cup buttermilk per cup of milk

Buttermilk is an essential ingredient to make pancakes tall, fluffy, and soft. Buttermilk is a plant-based alternative for milk, and it is quite similar to using regular milk.

Soy Milk

For this substitute, you need:

  • 1 cup soy milk per cup of milk

Soy milk has a neutral taste. It is fortified and gives a thick texture similar to that of regular milk.

Coconut Milk

For this substitute, you need:

  • 1 cup coconut milk per cup of milk

Unlike regular milk, coconut milk has a distinct coco nutty flavor that can change the taste of pancakes that you desire. Though, it must be noted that canned coconut milk and coconut milk are different.

Oat Milk

For this substitute, you need:

  • 1 cup oat milk per cup of milk

When using oat milk, first blend 1 cup rolled oats into three cups of water and mix it. Use it in the same amount as that of regular milk deployed.

Nut Milk

For this substitute, you need:

  • 1 cup nut milk per cup of milk

Nut milk has a nutty taste, but it is not so robust to overpower the actual flavor of the pancakes.

Almond Milk

For this substitute, you need:

  • 1 cup almond milk per cup of milk

If you decide to use almond milk, mix one cup of soaked almond in four cups of water, then strain. Almond milk is the best substitute and is commonly found almost everywhere. 

Cashew Milk

For this substitute, you need:

  • 1 cup cashew milk per cup of milk

Cashew milk imparts a strong flavor but gives a robust and thick texture.


For this substitute, you need:

  • 1 glass beer per cup of milk

Beer isn’t ubiquitous as a replacement for milk but might work well.


For this substitute, you need:

  • 4 tbsp butter per cup of milk

Butter is found in every household and in every fridge. While substituting butter for milk, remember to use minimal quantity, as overuse may cause saltiness.


Pancakes are no wonder blissful. As soon as their taste melts on one’s tongue, it’s as if one is in a fantasy, a never-ending fantasy (but really, it will end when the pancakes finish). It’s as if pancakes are a symbol of divination.

Pancakes are easy to make, but in case you don’t have milk, a key ingredient on hand, or you’re allergic to it, we got your problem solved.

Try any of these above-mentioned, milk substitutes for pancakes and rock them.

In my personal opinion, almond milk is an excellent option if you are not lactose intolerant. If so, try using water. It does have a light consistency and might not be the same as that of milk, but it will work.

FUN FACT: World’s biggest pancake was made in Rochdale in 1994, which weighed 3 tons, had somewhat near 2 million calories, and was 15 meters in diameter. Have a nice day ahead!

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