Almond Milk Pancakes (Dairy-Free Pancakes)

Almond Milk Pancakes are soft, fluffy dairy-free pancakes, quick to make and delicious to have for breakfast!

If you’re allergic to dairy, or want to cut back on dairy products, this pancake recipe is a keeper.

🥛 Dairy Milk Substitute

I find almond milk the best dairy-milk substitutes for pancakes and waffles, and I always use it for breakfast recipes when making a dairy-free week.

Almond milk is a plant-based milk, made from almonds. It has a creamy texture and a nutty flavor. You can find it sweetened or unsweetened, flavored or natural.

This plant-based milk is free from cholesterol, saturated fat and lactose, and an excellent alternative to be consumed by whose want to avoid dairy products.

The unsweetened version has about 30 calories per cup. Just note that, if not added to its formula, this plant-based milk has less vitamin D than dairy-milk.

🛒 Ingredients

Almond Milk. I use unsweetened, vanilla-flavored almond milk for this recipe. You can use unflavored, or the sweetened version if looking for a sweeter pancake.

Egg. Use fresh, cage-free organic eggs whenever possible.

Sugar. Sugar helps your pancakes to get a beautiful golden color. You can use brown, granulated, caster or turbinado sugar.

All-Purpose Flour. I use white all-purpose flour for this recipe. If using whole wheat flour, you might need to add 2 to 3 tablespoons more of almond milk, as whole wheat flour absorbs more liquid.

• I don’t recommend replacing it for almond flour, as it would change considerably the amount you’ll need to add to the batter.

Baking Powder. It will help your pancake to rise, giving it a soft and fluffy texture. Always check the expiration date of this ingredient. Baking powder loses some of its potency after opened for longer than 6 months.

Oil. I used canola oil for this recipe. You can replace it for coconut oil (it will give a slightly coconut flavor), almond oil, olive oil, or melted vegan butter.

• Don’t substitute for normal butter if you’re looking for a dairy-free recipe.

Salt. Only a pinch of salt is used here. Salt brings the flavors together.

Vanilla Extract. It enhances flavor. This ingredient is optional.

🍳 How to make them

Let’s start by measuring correctly the flour. Scoop flour into the measuring cup using a spoon, then level it using the back of a knife.

Remember: when you scoop directly with the measuring cup, you’ll get more flour than the recipe asks for.

• Mix wet ingredients: almond milk, egg, oil and vanilla extract if using. Whisk well to combine.

• Add dry ingredients. Mix in the sugar, then all-purpose flour, salt and baking powder, and whisk until batter is combined. Don’t need to overwork it, small lumps of flour are ok.

• Cook pancakes. Preheat your griddle or pan over medium heat. Pour about ¼ cup of batter into the heated surface. Cover the pan with a lid while pancakes cook for extra-fluffy, thicker pancakes. Flip when pancake is covered in bubbles that have just popped.

• Serve pancakes while hot. If you’re doubling this recipe and making a big batch, you can keep pancakes warm inside your oven, preheated at low temperature.

See toppings suggestions below.

🥞 Variations

• Make chocolate pancakes: use chocolate-flavored almond milk, and substitute 1 tablespoon of all-purpose flour for 1 tablespoon of cocoa powder. Adding ⅓ cup of chocolate chips to the batter is optional, but extremely recommended. 😉

• Make blueberry pancakes: add ½ cup of fresh or frozen blueberries to the batter.

• Make banana pancakes: substitute egg for ¼ cup of mashed banana. Add ¼ teaspoon of cinnamon to the batter if desired.

• Make chocolate chips pancakes: add ⅓ chocolate chips to the batter. Mix white and semi-sweet chocolate chips for a twist.

• Make almond milk vegan pancakes: substitute the egg for ¼ cup of applesauce, like I do for my sourdough vegan pancakes.

Note: if using chocolate chips, always check the ingredients of the brand you’re using to know if chips are dairy free and/or vegan (if making vegan pancakes).

🥞 Storing and freezing

Store leftovers inside the fridge in an airtight container. They’re good for about a week.

You can freeze cooked pancakes. Place them on a baking sheet and freeze for 30 minutes. Transfer them to a freezer-safe container or bag, and store back in your freeze. They’re good for up to 3 months.

Don’t freeze raw batter.

To reheat, microwave pancakes for about 40 seconds each.

🥞 Toppings

These are some of my favorite toppings for these pancakes:

• Maple Syrup (use a good 100% maple syrup!);
• Blueberry Compote;
• Pumpkin Granola, or Banana Bread Granola;
• Apple Butter;
• Blackberry Jam.

➕ More Breakfast Recipes

Sourdough Pancakes
Pumpkin Spice Pancake Cereal
Coconut Flour Waffles
Extra-Fluffy Waffles

📖 Recipe

Almond Milk Pancakes

Milk and Pop

These are soft, fluffy dairy-free almond milk pancakes, quick to make and delicious to have for breakfast! If you’re allergic to dairy, or want to cut back on dairy products, this pancake recipe is a keeper.

4.81 from 31 votes

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Prep Time 3 minutes mins

Cook Time 3 minutes mins

Total Time 6 minutes mins

Course Waffles and Pancakes

Cuisine American

Servings 9 pancakes

Calories 95 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 2 eggs
• ▢ ½ cup almond milk
• ▢ 1 tablespoon oil
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoon brown sugar
• ▢ 1 tablespoon baking powder
• ▢ 1 cup all-purpose flour
• ▢ pinch of salt

Instructions

 

• Start by measuring correctly the all-purpose flour. Scoop flour into the measuring cup using a spoon, then level it using the back of a knife.
• Mix the wet ingredients: almond milk, egg, oil and vanilla extract if using. Whisk well to combine.
• Add the dry ingredients. Mix in the sugar, then all-purpose flour, salt and baking powder, and whisk until batter is combined. Don’t need to overwork it, small lumps of flour are totally ok.
• Preheat your griddle or pan over medium heat.
• Pour about ¼ cup of batter into the heated surface. Cover the pan with a lid while pancakes cook for extra-fluffy, thicker pancakes. Flip when pancake is covered in bubbles that have just popped, forming tiny holes.
• Serve pancakes while hot. If you’re doubling this recipe and making a big batch, you can keep pancakes warm inside your oven, preheated at low temperature.

Video

Notes

Flavor Variations:

• Make vegan almond milk pancakes: substitute egg for ¼ cup of applesauce. I don’t recommend using a flax egg for this recipe.
• Make chocolate pancakes: use chocolate-flavored almond milk, and substitute 1 tablespoon of all-purpose flour for 1 tablespoon of cocoa powder. Adding ⅓ cup of chocolate chips to the batter is optional, but extremely recommended. 😉
• Make blueberry pancakes: add ½ cup of fresh or frozen blueberries to the batter.
• Make banana pancakes: substitute egg for ¼ cup of mashed banana. Add ¼ teaspoon of cinnamon to the batter if desired.
• Make chocolate chips pancakes: add ⅓ chocolate chips to the batter. Mix white and semi-sweet chocolate chips for a twist.

Tips

If your pancakes are cooking unevenly: You might be using a too high temperature when cooking your pancakes. Turn heat to medium-low if your stove temperature is too high, or move to a smaller burner.

If your pancakes are thin: you might have added too little flour. Add 2 tablespoons more of flour and whisk to incorporate in the batter.

If your pancake batter is too thick and not pourable: add 2 tablespoons of almond milk and whisk well.

Nutrition

Serving: 1gCalories: 95kcalCarbohydrates: 14gProtein: 3gFat: 3gPolyunsaturated Fat: 2gCholesterol: 41mgSodium: 195mgSugar: 3g

Tried this recipe?Let us know how it was!