What milk do you use to make pancakes?

December 13, 2025 •

5 min read

Buttermilk's acidity, when paired with baking soda, can create the chemical reaction needed for exceptionally fluffy and tender pancakes. This classic technique highlights how the type of milk you choose is a fundamental, and often overlooked, variable in achieving your desired pancake outcome.

Quick Summary

The choice of milk, whether dairy or plant-based, significantly alters pancake texture and flavor. From the rich tenderness of whole milk to the fluffy tang of buttermilk, or the specific characteristics of oat and almond milk, the liquid ingredient is critical to the final result.

Key Points

Buttermilk for Fluffiness: The acid in buttermilk reacts with baking soda to create exceptionally light and fluffy pancakes with a slight tangy flavor.
Whole Milk for Tenderness: Higher fat content in whole milk results in a richer, more tender crumb and a moister pancake.
Plant-Based Alternatives Change Texture: Non-dairy milks often result in different textures; for instance, almond milk can lead to a chewier pancake, while barista oat milk can add creaminess.
DIY Buttermilk is Easy: You can create a buttermilk substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for five minutes.
Temperature Matters: Using room temperature milk prevents the melted butter from solidifying and clumping in the batter.
Don't Overmix for Best Results: Overmixing the batter, regardless of milk type, will develop gluten and result in a tough, rubbery pancake.

The quest for the perfect pancake begins not with the flour, but with the liquid that binds it all together. From the classic diner stack to light and fluffy Japanese-style soufflés, the milk you use is the primary determinant of texture, taste, and richness. Understanding the nuances of each option empowers you to create your ideal breakfast experience every time.

Dairy Milks: The Classic Choice

For many, dairy milk is the only option, but even within this category, variety matters greatly. The fat, protein, and acid content of different milks all play a role in the final product.

Buttermilk: The Key to Fluffy, Tangy Pancakes

Buttermilk is the undisputed king of fluffy pancakes for a reason. Its inherent acidity reacts with baking soda in the batter, producing carbon dioxide bubbles that expand as the pancakes cook. The result is a high rise, a tender crumb, and a signature tangy flavor that cuts through the sweetness of syrup and toppings. If you don't have buttermilk on hand, you can create a simple substitute by adding a tablespoon of white vinegar or lemon juice to a cup of regular milk and letting it sit for five minutes. This "clabbered milk" is a great stand-in, though it may be slightly thinner than cultured buttermilk.

Whole Milk: For Richness and Tenderness

Whole milk's higher fat content is its greatest asset for pancakes. The fat coats the flour's gluten strands, preventing them from developing excessively and resulting in a pancake that is incredibly tender and moist. It also contributes to a richer flavor and a more golden-brown finish. Whole milk is a fantastic all-purpose choice that delivers a consistently satisfying pancake.

Low-Fat and Skim Milk: The Lighter Option

Using 2% or skim milk will still yield good pancakes, but the lower fat content means they will be slightly less rich and tender than those made with whole milk. The batter will be thinner, and the final product may spread more on the griddle and be less fluffy. However, for those seeking a lighter, less caloric option, this is a perfectly acceptable choice. You can add a tablespoon of melted butter or oil to the batter to help compensate for the lost fat and add richness.

Heavy Cream: The Ultimate Indulgence

For an exceptionally rich, melt-in-your-mouth pancake, some recipes call for heavy cream, or a mixture of heavy cream and water. The high fat content makes the pancakes incredibly tender, giving them a decadently soft texture. This is a great option for a special occasion or when you want to treat yourself to a truly luxurious breakfast.

Plant-Based Alternatives

Dietary restrictions or preferences don't mean you have to sacrifice delicious pancakes. The world of plant-based milks offers a variety of ways to achieve a great result.

Oat Milk: Sweet and Creamy

Oat milk is a fantastic plant-based option due to its natural sweetness and creamy consistency. Barista-style oat milk, in particular, has a thicker, richer texture due to added enzymes, which translates to a creamier pancake with a better rise. Oat milk is a great 1:1 substitute for dairy milk in most recipes.

Almond Milk: A Lighter Choice

Almond milk is a popular choice, but it's important to know its limitations. It has a thinner consistency and less fat and sugar than cow's milk. This can result in a chewier, flatter pancake that browns more slowly. To counter this, consider using an unsweetened variety and adding a touch more oil or sugar to the batter.

Soy Milk: A Balanced Alternative

Soy milk is a solid option for dairy-free pancakes, as it offers a good balance of fat and protein. It behaves similarly to regular milk in terms of texture and browning, and it can be used as a 1:1 replacement.

Coconut Milk: Tropical and Flavorful

For a unique, tropical twist, coconut milk can be used in your pancakes. Lighter coconut milk works best for a standard pancake batter, but it will impart a distinct coconut flavor. Adjusting for the specific recipe may be necessary, as it can sometimes make pancakes denser.

Comparison Table: How Milk Affects Your Pancakes


Milk Type	Fluffiness	Texture	Flavor
Buttermilk	Very high due to acid-baking soda reaction	Very tender, moist crumb	Tangy, slightly acidic
Whole Milk	High	Rich, tender, moist	Creamy, slightly sweet
2% Milk	Medium	Slightly less tender, still moist	Mild, less rich
Oat Milk	Medium to High	Creamy, moist (especially barista)	Naturally sweet, oat flavor
Almond Milk	Low to Medium	Chewier, thinner	Subtle nutty flavor
Soy Milk	Medium	Tender, similar to whole milk	Neutral, be mindful of unflavored varieties
Coconut Milk	Medium	Can be slightly denser, moist	Distinct coconut flavor

Tips for Perfecting Your Pancake Milk

Use Room Temperature Milk: Using milk straight from the fridge can cause melted butter in your batter to seize up and clump. Let your milk warm up on the counter for 30 minutes, or microwave it for 20 seconds, to prevent this.
Don't Overmix: Whether dairy or plant-based, overmixing the batter develops gluten, leading to tough, rubbery pancakes. A few lumps are perfectly fine and even desirable for a tender crumb.
Adjust for Non-Dairy Milk: If using a low-fat plant-based milk like almond milk, consider adding a little extra melted vegan butter or oil to the batter to compensate for the lost fat content.
Consider Add-Ins: Fruits, nuts, or chocolate chips can complement the specific flavors of your chosen milk. For example, a tropical coconut milk pancake pairs well with bananas.

Conclusion: Your Ideal Pancake Milk

Ultimately, the best milk for your pancakes depends on your desired outcome and dietary needs. If you crave a classic, fluffy, and slightly tangy pancake, buttermilk is the answer. For a rich, tender, all-purpose option, whole milk is your best bet. Those seeking plant-based alternatives have excellent options in oat or soy milk, with specific adjustments needed for almond or coconut varieties. Experiment with different types to discover your perfect recipe. For more tips on elevating your breakfast, check out this guide on using barista milk for fluffier pancakes from Tasting Table.

Frequently Asked Questions

For the fluffiest pancakes, buttermilk is the best choice. Its acidity reacts with baking soda to create extra carbon dioxide bubbles, which gives the pancakes a higher rise and a tender texture.

Yes, you can use almond milk, but expect a slightly chewier and less fluffy pancake due to its thinner consistency and lower fat content. You can compensate by adding a little extra oil or sugar to the batter.

To make dairy-free pancakes fluffier, consider using a thicker milk alternative like barista oat milk or soy milk. You can also add a tablespoon of apple cider vinegar to the batter to mimic the acid reaction of buttermilk.

Buttermilk generally produces fluffier, more tender, and tangier pancakes, while regular milk results in a classic, moist pancake with a more subtle flavor. The 'better' option depends on your taste preference.

Using skim milk will result in thinner batter and less rich, less tender pancakes compared to those made with whole milk. The pancakes may also spread more on the griddle.

Yes, you can use water as a substitute, but the pancakes will lack the flavor, richness, and tenderness that milk provides. Water-based pancakes can be a good budget-friendly or vegan option, but they will likely be flatter.

To make a quick buttermilk substitute, add one tablespoon of white vinegar or lemon juice to one cup of regular milk. Stir it gently and let it sit for five minutes until it thickens and curdles slightly.

Yes, plant-based milks can impart their own subtle or distinct flavors to pancakes. For example, oat milk adds a natural sweetness, while coconut milk has a noticeable tropical taste. Almond milk adds a mild nutty note.