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.

a stack of pancakes made with almond milk, topped with blueberries and maple syrup, and a jar of blueberry sauce on the back.

What is almond milk?

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. If not added to its formula, this plant-based milk has less vitamin D than dairy-milk.

You can substitute milk for almond milk in most of the pancakes recipes out there.

Ingredients and substitutions

Almond Milk. I use unsweetened, vanilla flavor almond milk for this recipe. You can use unflavored, as you can use the sweetened version if you’re looking for a sweeter pancake. You can even use the chocolate version for chocolate pancakes.

Egg. Use fresh, cage-free organic eggs whenever possible. You can substitute the egg for 1/4 cup of mashed banana (your pancakes will have a banana flavor if doing so), or 1/4 cup of applesauce, like I do for my sourdough vegan pancakes. I don’t recommend using a flax egg for this recipe. Eggs aren’t a dairy product.

Sugar. I use only a small amount for this recipe. Sugar helps your pancakes to get a beautiful golden color. You can use any brown sugar or granulated/caster 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. I love adding vanilla extract to my pancakes, as it enhances even more the flavor. This ingredient is optional.

a stack of almond milk pancakes on a plate, with a jar of blueberry compote on the back

How to make them

Let’s 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. If you scoop directly with the measuring cup, you’ll get more flour the recipe asks for!

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.

Cook pancakes. Preheat your griddle or pan over medium heat. Pour about 1/4 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.

Why my pancakes are cooking unevenly?

You might be using a too high temperature when cooking your pancakes. Cook on medium for them to cook evenly and not have burned bottoms. Turn heat to medium-low if your stove temperature is too high, or move to a smaller burner.

Why my pancake batter is too thin?

This batter shouldn’t be thin – check the video to see how the consistency is supposed to be. Thin batter produces thin pancakes. If your batter is thin, add 1 tablespoon of all-purpose flour and whisk well to incorporate in the batter. Add another if batter is still thin.

Why my pancake batter is too thick?

This batter is supposed to be thick, but still pourable. If your batter is thicker than the one you can see in the video, add 2 tablespoons of almond milk and whisk well. That amount is usually enough to make it thinner.

Variations

Make chocolate pancakes: use chocolate-flavored almond milk, and substitute 1 tablespoon of all-purpose flour for 1 tablespoon of cocoa powder. Adding 1/3 cup of chocolate chips to the batter is optional, but extremely recommended. 😉

Make blueberry pancakes: add 1/2 cup of fresh or frozen blueberries to the batter.

Make banana pancakes: substitute egg for 1/4 cup of mashed banana. Add 1/4 teaspoon of cinnamon to the batter if desired.

Make chocolate chips pancakes: add 1/3 chocolate chips to the batter. Mix white and semi-sweet chocolate chips for a twist.

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

You can freeze cooked pancakes. Place cooked pancakes on a baking sheet and freeze them for 30 minutes. Place pancakes inside 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.

half eaten stack of pancakes with sauce jar and kitchen towel on the back

Pancakes Toppings

These are some of my favorite toppings, along with berries and chocolate chips:

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

More Pancakes and Waffles Recipes

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

Yield: 9 pancakes