Are you looking for a quick recipe for light pancakes that are not heavy on the stomach, do not contain milk and still remain beautifully thin and tender? Water pancakes are the ideal choice for weekdays, breakfast, light dinner and for times when you don’t have many ingredients at home.

They are universal – they are suitable for both sweet and savory dishes, easy to fill and thanks to the simple composition, everyone can make them.

Why you’ll love water pancakes
they are light and easy to digest
ready in a few minutes
ideal even when limiting dairy products
perfect base for sweet and savory fillings
thin, flexible and do not tear
🥞 Ingredients

250 g plain flour
2 tablespoons stevia (or other sweetener to taste)
1 teaspoon vanilla extract
420 ml water
3 eggs
1 teaspoon oil (for greasing the pan)
👩‍🍳 Step-by-step procedure


Pour the flour into a bowl, add stevia and vanilla extract. Mix everything lightly.
Make a well in the middle and gradually crack the eggs into it.
Start mixing with a whisk or fork and gradually add water to create a smooth dough without lumps.
Heat the pan and lightly grease it with oil (preferably with a paper towel).
Pour the batter into the pan with a ladle, spread it into a thin layer and fry for about 2 minutes on one side, then 1 minute on the other.
Transfer the finished pancake to a plate and continue until you have used up all the batter.
Serving tips

Sweet: jam, cottage cheese, fruit, nut butter, cinnamon
Savoury: spinach, cheese, mushrooms, vegetables, spreads
For storage: pancakes can be easily stored in the fridge and just reheated the next day
A little kitchen bonus
If you want an even more delicate taste, you can replace some of the water with sparkling water – the pancakes will be beautifully fluffy, but still light.

Simple recipes are often the best. These light water pancakes will quickly find a place in your home kitchen – whether as a quick breakfast, dessert or practical meal on the go.