Heirloom Grain Pancakes Made with Water Instead of Milk

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Heirloom grain pancakes (made with water instead of milk) | ourheritageofhealth.com

These heirloom grain pancakes are my new favorites. I’ve been making a big batch of them every couple of weeks and then keeping them in the freezer so I can just take a couple out in the morning and pop them in the toaster. It’s almost like having frozen waffles from the store, only better because they’re homemade with ingredients that I can actually pronounce 🙂

These are pancakes made with water instead of milk, so they’re perfect for anyone who can’t have dairy or for any times when you might realize that you’ve run out of milk just when you want to make a batch. This recipe uses butter, but if you wanted to make the pancakes completely dairy-free, you could substitute coconut oil for the butter. 

At first I had thought that the pancakes might turn out flat and bland-tasting made with water instead of milk, but if I didn’t know they only were made with water, I wouldn’t have even been able to tell. They still came out nice and fluffy, and they had a nice slightly-sweet vanilla flavor to them. And when they’re baking the whole kitchen smells like vanilla cupcakes, which is a nice bonus 🙂

Here’s the recipe I used:

Heirloom Grain Pancakes Recipe

Note: As with all recipes, organic and natural ingredients are best if possible (eg. butter from grass-fed cows, unrefined sugar and salt, pasture-raised meats, etc.). I’ve included links to some of the brands that I like to use and would recommend.

I used einkorn flour to make these pancakes, but other flours (like spelt, sprouted whole wheat, all-purpose flour) should work just as well. I have not tried any gluten-free flours with this recipe, but if anyone feels like experimenting, let us know in the comments how it worked!


  1. If you use a cast iron skillet like I do, go ahead and put it on a burner turned onto medium heat so it can start to warm up. By the time you’ve mixed the batter together, the skillet should be just about the perfect temperature for cooking the pancakes.
  2. In a large mixing bowl, combine flour, salt, sugar, and baking powder, stirring well to combine.
  3. Add the water, vanilla, and melted butter, stirring lightly to combine.
  4. Beat the eggs lightly (I just whisk them for a minute or two with a fork) and add to the batter, folding them in and making sure that all ingredients are well incorporated.
  5. Add optional chocolate chips (or any other ingredient you want to use like chopped nuts, blueberries, etc.) and stir again to combine.
  6. Add a spoonful or two of oil to your pan, making sure the pan is hot enough for the oil to sizzle. I prefer to use coconut oil for cooking my pancakes. (I usually use an expeller pressed, refined coconut oil
    expeller pressed, refined coconut oil because it has a more neutral flavor.)
  7. Spoon the batter into the pan. (If you’re using a 10 inch cast iron skillet, you can probably fit either two large pancakes or three medium ones in.)
  8. Once bubbles form on the surface of the batter, the pancakes should be ready to flip. Cook until both sides are a nice golden brown, and then serve with plenty of pure maple syrup. (Grade B is my favorite if you want a nice strong maple flavor 🙂 )

Recipe makes between 10-12 pancakes, depending on size.


Heirloom grain pancakes (made with water instead of milk) | ourheritageofhealth.com


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The information in this post is not to be taken as medical advice and is not intended to diagnose or treat any disease.

4 thoughts on “Heirloom Grain Pancakes Made with Water Instead of Milk”

  1. There is something wrong with the proportions on this recipe. 1c of water to 2.4c of flour is not nearly enough to make pancakes. I had to add an extra 1.5c of water just to get this to a consistency of pancake batter. As written, the recipe yields a batter the consistency of dry bread dough.

    • What type of flour did you use when you made them? Whole grain flours absorb more water, so if you used a whole wheat flour then that might have dried out the batter some. I usually use either einkorn or all-purpose flour when I make these, and 1 cup of water is enough for 2 1/4 cups of flour. The consistency of this batter is a bit thicker and dryer than some other pancake recipes are, but it shouldn’t be as dry as bread dough.

  2. I used a combination of White Lily AP flour and a store brand AP flour. Most pancake recipes I have followed in the past have a 1:1 ratio of liquid (milk or buttermilk) to flour, or often slightly more liquid than flour. I thought I’d try this as I didn’t have any milk on hand and was looking for a tasty water-based recipe. I ultimately ended up adding an extra 1.25c of water. Perhaps that’s just my modern taste buds! 🙂 Thanks for the recipe and for your website.

    • That’s really interesting that you used AP flour and still ended up adding the extra water. I must just be used to pancake recipes that have thicker batters. I guess that shows how flexible pancakes can be if they can still turn out even with the difference in liquid!


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