Running out of milk on pancake day is a real bummer, right? We’ve been there, mid-batter, staring at an empty fridge. Good news—you don’t need milk to whip up fluffy, tasty pancakes. Some easy substitutes work just as well!
Once, when we were short on milk, we used almond milk instead. It worked so well we stuck with it for a while. Another time, we tried Greek yogurt mixed with water—sounds odd, but it made the pancakes rich and flavorful!
The cool part is, you probably already have a few replacements in your kitchen. From plant-based options to good ol’ dairy tweaks, these swaps will save your pancake game every single time. No milk? No problem. We’ve got you covered with easy and reliable fixes.

6 Easy Substitutes for Milk in Pancakes
Here are our top 6 substitutes for milk in pancakes that actually work—and the best part is, you can use any of them depending on your dietary preferences and what you have available at home. Go ahead and switch it up!
1 – Almond Milk
You’ll never believe how easy it is to swap almond milk for regular milk in pancakes. Use the same amount as the recipe calls for—1 cup of almond milk equals 1 cup of regular milk. It’s straightforward and reliable.
Almond milk has a mild, nutty taste that works well without overpowering. It’s thinner than regular milk, so your pancakes stay light. Plus, it’s naturally dairy-free, good for anyone avoiding lactose or milk.
One thing worth noting: sweetened almond milk can add extra sugar, so check your recipe. Unsweetened works best for more control over the flavor.
If you’re curious about more swaps beyond almond milk, check out these almond milk substitute options to keep your recipes running smooth.
2 – Oat Milk
If you’ve ever been stuck without regular milk, oat milk is a solid substitute. Use the same amount—1 cup of oat milk equals 1 cup of regular milk. No fancy math needed.
Oat milk has a creamy texture and neutral taste. It keeps pancakes fluffy while adding a subtle richness. It’s thicker than almond milk, so it feels closer to dairy milk in recipes.
Watch out for sweetened versions. They can throw off your recipe’s balance with unexpected sugar. Stick to unsweetened if you want more control.
Need more swaps for oat milk? Check out these helpful oat milk substitutes for even more ideas.
3 – Coconut Milk
For something different, try coconut milk in pancakes. It has a similar consistency to regular milk but adds an exotic flavor. Use the same amount—1 cup of coconut milk equals 1 cup of regular milk.
Coconut milk is sweeter and slightly thicker than dairy milk, so it’s ideal for creating rich, indulgent pancakes. But keep in mind that it may alter the flavor profile of your recipe.
One more thing: if you’re using canned coconut milk, make sure to shake well before using.
To experiment with other options for coconut milk, check out these coconut milk substitutes for more ideas.
4 – Soy Milk
You’ll never believe how easy it is to swap regular milk with soy milk for pancakes. Use a 1:1 ratio—1 cup of soy milk replaces 1 cup of dairy milk.
Soy milk has a mild flavor, so it won’t take over your recipe. It’s slightly thinner than dairy milk, making your batter smooth without being too heavy.
We like that soy milk works across both sweet and savory pancake recipes. It also adds a tiny protein boost compared to other plant-based options.
Make sure it’s plain and unsweetened, so you stay in control of the flavor. Flavored or sweetened soy milk can create unexpected results. Choose wisely, and soy milk can handle the job without complicating things.
For more ideas beyond soy milk, check out these soy milk substitutes to keep your recipes running smooth.
5 – Greek Yogurt (Thinned with Water)
While it may sound odd, Greek yogurt mixed with water is a reliable substitute for milk in pancakes. Use 1 cup of Greek yogurt and ½ cup of water to replace 1 cup of milk.
The mix of tangy Greek yogurt and plain water creates a rich, flavorful batter that tastes amazing. We like that it adds protein without being too heavy.
Pro-tip: use whole-milk Greek yogurt instead of skim or low-fat for the best results. It’ll keep your pancakes thick, creamy, and delicious!
For more ideas on using Greek yogurt as a replacement ingredient, check out our Greek yogurt substitutes guide.
6 – Buttermilk
Last but not least, buttermilk is an ideal milk substitute in pancakes. It’s slightly thicker than regular milk, so it makes for fluffier pancakes. Use a 1:1 ratio—1 cup of buttermilk replaces 1 cup of dairy milk.
Pro-tip: if you’re out of buttermilk, mix lemon juice or vinegar with regular milk to create a similar consistency and tangy flavor. For each cup of buttermilk needed, use 1 tablespoon of lemon juice or vinegar mixed into 1 cup of regular milk.
Buttermilk adds a rich, tangy taste that works well in all kinds of pancake recipes. Plus, it helps make your pancakes fluffier and lighter. If you don’t have buttermilk, don’t worry! There are plenty of easy buttermilk substitutes you can use instead.
Frequently Asked Questions
Yes, almond milk is a great non-dairy option, but it may result in slightly thinner pancakes. Consider adding a little extra flour to compensate.
Oat milk works wonderfully in pancakes, providing a creamy texture and mild flavor that complements most pancake recipes.
Coconut milk will add a rich, tropical flavor to your pancakes. It’s best to use the canned full-fat version for a fluffier texture.
Soy milk has a neutral flavor, making it an excellent substitute for regular milk without altering the taste of your pancakes.
Yes, Greek yogurt will add a tangy flavor and thicker texture. Thin it with a bit of water to maintain the batter consistency.
Buttermilk makes pancakes light and fluffy with a slightly tangy flavor. It also helps activate baking soda for better rise.

Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.