Make the fluffiest almond milk pancakes right at home. I tested this recipe until the texture was soft and tender without any dairy, and now it’s a reliable breakfast for busy mornings and relaxed weekends alike.
These pancakes turn out light, golden, and incredibly fluffy, with a subtle richness from the almond milk. If you want an easy, dependable pancake recipe that works every time, this one is worth repeating.
Top them with fresh fruit, a pat of vegan butter, or a fruit syrup for a delicious dairy-free breakfast. They pair well with any favorite topping.
Why You’ll Love These Almond Milk Pancakes
- Dairy free: A great option if you avoid dairy but still want tender, classic pancakes.
- Make-ahead friendly: Make a large batch and reheat through the week for quick breakfasts.
- Simple to prepare: Minimal equipment and straightforward steps make these quick to whip up.
Ingredients You’ll Need for Dairy Free Pancakes
You only need a few pantry staples:
- All-purpose flour — the base for tender pancakes.
- Almond milk — regular or unsweetened (if unsweetened, add 1 tablespoon sugar).
- Vanilla extract — for a touch of extra flavor.
- Baking powder — helps the pancakes rise and become fluffy.
- Eggs — bind the batter; for a vegan version use flax eggs.
- Coconut oil — substitutes for melted butter; vegetable oil also works.
See the recipe card below for precise ingredient amounts and serving size.
How to Make Pancakes with Almond Milk
Almond Milk Pancakes Tips and Tricks
- Don’t press when flipping: Pressing pancakes flattens them and reduces fluffiness.
- Flip at the right time: When small bubbles form in the center and the edges look set, flip.
- Measure for consistency: Use an ice cream scoop or measuring cup so pancakes cook evenly.
- Watch the heat: Medium-low to medium heat cooks pancakes through without burning the outside.
Dairy Free Pancakes Variations
- Swap the milk: Use oat, soy, coconut, or regular milk if you prefer. Flavored plant milks also work.
- Swap the oil: Substitute light olive oil, vegetable oil, avocado oil, or canola oil for coconut oil.
- Add mix-ins: Stir in chocolate chips, blueberries, pumpkin puree, or a swirl of nut butter for variety.
Storage Tips for Pancakes with Almond Milk
- Storing batter: Cover and refrigerate batter up to 24 hours in an airtight container.
- Storing leftovers: Keep cooked pancakes in an airtight container in the fridge for up to 4 days. Reheat in a toaster oven or on the stovetop in a dry pan until warm.
- Keeping warm: Place cooked pancakes on a parchment-lined baking sheet and keep them in a 200°F (95°C) oven while finishing the batch.
- Freezing: Cool cooked pancakes, wrap or stack with parchment between layers, place in a freezer bag, and freeze up to 4 months. Reheat in a toaster oven or skillet until warmed through.
Almond Milk Pancakes FAQs
Yes. Substitute almond milk for the dairy called for on your favorite pancake mix and follow package directions.
Almond milk adds a mild, nutty note but not an intense almond flavor. For a stronger almond taste, add a small amount of almond extract.
More Pancake Recipes
-
Fluffiest Pancakes (with Self Rising Flour)
-
Blueberry Oatmeal Pancakes
-
Silver Dollar Pancakes
-
Easy Banana Pancakes
Did you make this recipe and love it?
If so, please leave a review and comment below. Share your photos on social media and tag @Lynn’sWayofLife or use #lynnswayoflife to show your creation.
📖 Recipe
Pancake Recipe with Almond Milk (Dairy Free Pancakes)
Equipment
- Mixing bowls
- Measuring spoons
- Measuring cups
- Skillet or griddle
Ingredients
- 1 ½ cups All Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 2 Eggs
- 1 tsp Vanilla
- 1 ¼ cups Almond Milk
- 3 tbsp Coconut oil or vegetable oil
Instructions
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and vanilla until combined.
- Add the almond milk and oil to the eggs and mix.
- Fold the dry ingredients into the wet until just combined. Do not overmix; small lumps are fine.
- Heat a non-stick pan over medium heat and grease lightly with oil. Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form in the center.
- Flip and cook 1–2 more minutes until golden. Serve with your favorite toppings.
Notes
- Check that your baking powder is fresh for maximum rise and fluffiness.
- If using unsweetened almond milk, add 1 tablespoon sugar or brown sugar to the batter.
- Measure batter consistently with an ice cream scoop or measuring cup so pancakes cook evenly.
- Store cooked pancakes in an airtight container in the refrigerator up to 4 days, or freeze for longer storage.
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Carbohydrates: 19 g
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Protein: 4 g
Nutrition information is an estimate and not guaranteed.