Pancakes with Boiling Water (No Milk)
Thin, soft, and fruity - perfect for every day! Pancakes with boiling water and no milk have a distinct flavor and aroma from the syrup left after canned fruit. They can be served with sauces or filled with any filling.
Updated : 10 October, 2025
Easy
About 30 min.
Ingredients
200 milliliters
Syrup
200 milliliters
Water
170 grams
Wheat flour
2 tablespoon
Vegetable oil
0.5 teaspoon
Baking soda
1 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The batter takes just a few minutes to prepare. Start by gathering all necessary ingredients. Use high-grade flour. If using self-rising flour for pancakes, skip the baking soda and salt. The syrup can be from any canned fruit—mine was from canned pineapples.
Step 2
Sift the flour into a bowl. Add salt and stir.
Step 3
Warm the fruit syrup until it’s slightly heated. While stirring constantly, pour it in a thin stream into the flour mixture, breaking up all lumps. The batter will be thick - this is correct. You can add a bit of sugar if desired. My syrup was sweet enough, so I didn’t add any.
Step 4
Dissolve baking soda in 1 cup (240 ml) of boiling water.
Step 5
While continuously stirring, pour the boiling water into the batter.
Step 6
Add vegetable oil and mix well. Let the batter rest for 15 minutes at room temperature. During this time, it will thicken slightly as the gluten develops. The finished batter should be smooth, slightly viscous, and pourable.
Step 7
Once rested, fry the pancakes over medium heat on both sides until golden brown. You can grease the pan with oil before each pancake or just before the first one. I oiled the pan each time to create beautiful patterns on the pancakes.
Step 8
Stack the ready pancakes on top of each other and serve. Garnish with fruit slices. Enjoy your meal!