Homemade Almond Milk Pancakes are light and fluffy and full of tasty vanilla flavor. These are dairy free pancakes that can be made with plain almond milk or vanilla almond milk for extra vanilla flavor. They are made in 1 bowl and are quick, simple, and a perfect breakfast for any morning. A delicious alternative to store bought pancake mix and those made with dairy milk.
If you've ever wondered how to make healthy pancakes that are still just as delicious as the classic fluffy buttermilk pancakes, this recipe is it!
Almond milk pancakes are a dairy-free pancake recipe that is still super fluffy and delicious. You can make them with plain or vanilla almond milk. They can even be made with oat milk and are just as delicious.
These dairy-free pancakes are an easy way for those who are dairy intolerant to enjoy an American breakfast staple. They are also perfect for anyone who simply wants to cut back on dairy products. Overall I love almond milk as a replacement for dairy milk.
I first made the vanilla version of these pancakes when experimenting with ways to take our favorite foods and make them healthier. My small children were stuck in their "only pancakes, waffles, or bagels for breakfast" phase.
So I increased the nutritional benefit and made dairy-free pancakes with 2 simple substitutions:
- Replacing cow's milk with almond milk.
- Eliminating butter and using olive oil.
They are full of vanilla flavor and one of the best dairy-free pancakes you'll ever make! Make sure to see my tips below in the "Recipe FAQs" for making your pancakes extra fluffy
Recipe FAQs
Yes, this pancake recipe is dairy free. Dairy products are made from the milk of mammals. These pancakes are made with eggs, which are not a dairy product. The batter is also made with oil instead of butter. When cooking the pancakes, make sure to grease the pan with oil or a dairy-free butter substitute.
Almond milk is completely dairy free. In addition to being lactose free, almond milk is soy and gluten free. It is also free from peanuts. This makes it a great choice for those who must follow gluten-free or lactose-free diets.
For egg-free pancakes, simply replace the eggs with flax eggs.
Yes! Pancakes made with almond milk taste incredible. They do not have a nutty almond flavor. You won't even know you're eating almond milk pancakes.
Almond milk itself does not make pancakes fluffier. The trick to extra fluffy almond milk pancakes is to beat the egg yolks until they are foamy, and then add them to the batter. Allow the batter to sit for 5-10 minutes and then add the egg whites last.
In fact, pancake batter is fluffier the longer it sits. If you have time, let the batter sit for an hour or so before cooking. You can also make pancake batter the night before and let it sit in the fridge overnight for extra fluffy pancakes.
Compared to pancakes made with dairy milk, almond milk pancakes are healthier. Although just how much healthier depends on the other ingredients in your recipe.
Since this recipe also cuts out butter and limits added sugar, it is healthier than traditional pancakes made with milk, butter, and high amounts of sugar.
Almond milk also makes pancakes slightly healthier due to its vitamin D content and other vitamins and minerals that cow's milk doesn't have (like vitamin E). 1 cup of unsweetened almond milk has only 30 calories, 2.5 grams of fat, 1 gram of carbohydrates, and 1 gram of protein. It has no cholesterol, trans fat, saturated fat, or added sugars.
Yes, you can make pancakes without milk. In a pinch, use water instead of milk. However, pancakes made with water lack flavor and richness.
It is even possible to use soda to make pancakes, although doing so would make your pancakes not so healthy!
In general, if you're looking for dairy free and healthy pancakes, almond milk pancakes are the way to go!
Ingredients
- Almond milk: use unsweetened plain or vanilla almond milk. Substitute with another dairy milk alternative. You can even use chocolate almond milk to make chocolate pancakes!
- Flour: all-purpose flour can be substituted with bread flour. If using whole wheat, almond, or coconut flour, you'll need to alter the liquid ingredient amounts.
- Sugar: this recipe works best with white sugar or coconut sugar. Use unrefined sugar for the healthiest option.
- Vanilla extract: almond extract would be great here, too.
- Olive oil: I use extra virgin olive oil as a healthier option compared to butter. Replace with butter if you'd prefer.
- Eggs: for egg-free pancakes, substitute with flax eggs.
Instructions
Step 1: In a large mixing bowl combine the dry ingredients: flour, baking powder, sugar, and salt.
Step 2: Make a hole in the center and add the almond milk, olive oil, vanilla extract, and eggs.
Step 3: Mix until smooth. If you have time, let the batter sit for at least 15 minutes before frying the pancakes. The longer it sits, the fluffier they will turn out.
Step 4: Melt 1 teaspoon of butter (or olive oil to keep it completely dairy free) over medium heat on a griddle. Fill a soup ladle halfway with batter and pour onto the griddle. When bubbles begin to form, flip with a spatula (about 2 minutes). Cook on the other side for about 90 more seconds, or until both sides are golden brown.
Serve with maple syrup, butter, yogurt, chocolate chip or fresh fruit.
How to Store
Store pancakes in an airtight bag or container.
Room temperature: for about 2 days.
Fridge: for about 5 days.
Freezer: for roughly 6 months.
Recipe
Almond Milk Pancakes (Dairy Free Pancakes)
Equipment
- griddle or pan
Ingredients
- 2 cups all-purpose flour
- 4 teaspoon baking powder
- 3 tablespoon sugar white or coconut
- 1 teaspoon salt
- 1 ¾ cups almond milk unsweetened vanilla or plain
- 4 tablespoon olive oil
- 2 teaspoon vanilla extract
- 2 eggs
Instructions
- In a large mixing bowl combine the flour, baking powder, sugar, and salt. Make a hole in the center and add the almond milk, olive oil, vanilla extract, and eggs. Mix until smooth.
- Melt 1 teaspoon butter (or olive oil to keep it completely dairy free) over medium heat on a griddle or large nonstick pan. Fill a soup ladle halfway with batter and pour onto the pan.
- When bubbles begin to form, flip with a spatula (about 2 minutes). Cook on other side for about 90 more seconds, or until both sides are golden brown.
- Serve with maple syrup, yogurt, or fruit.
Notes
Nutrition
Enjoy!
If you enjoyed this recipe, make sure to give it a star rating and let me know what you thought in the comments! And follow me on Facebook, Pinterest and Instagram for more delicious recipes!
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Florina
I tried so many pancake recipes over the years but somehow they were usually meh 😕 (either the taste was off or the texture). However, this recipe is PERFECT! This is now my go-to foolproof pancakes recipe! 🙂
Audrey
These were awesome! LOVED them.
Kayla DiMaggio
Loving these almond milk pancakes! So easy and delicious and full of great ingredients!
Phoenix
Best pancakes ever!!! They tasted so good! I add some chocolate chips with mine and used cane sugar, didn’t change anything! Totally recommend. I used unsweetened vanilla almond milk too :). Great recipe!
Patrice
These look delicious! I love using almond milk as a milk alternative. Thanks for all the tips and suggestions, particularly on the flax eggs.
Emily Liao
These pancakes turned out perfectly light and fluffy! Will definitely be making again for Sunday brunch.
Shalini
Beautiful fluffy pancakes! I am on the Keto diet and this recipe would be perfect!
Sara Welch
Enjoyed these for breakfast this morning and started my day off right! So light and fluffy and hands down delicious!
Maike
These look amazing. Can't wait to make them this weekend. My husband is trying to reduce dairy, so these will be perfect. Thank you!
Jersey Girl Cooks
I added blueberries to these. So good!
Mama Maggie's Kitchen
This dish looks amazing. I wish I could eat that right now!
Patty W
The pancakes were good and will make again. I did add blueberries to the batter.
Angela
My favorite breakfast, love this pancakes!
Adriana
Nothing like light and fluffy pancakes
Natalie
They look perfect! Fluffy and delicious. I have to make them soon. Thanks!
Caroline
I made these and added lemon extract, 1 teaspoon real lemon juice. Added blueberries to the batter. And these were amazing topped with Vermont maple syrup! Thanks for the recipe!
Chef Dennis
This will be perfect for breakfast tomorrow!
Audrey
I love that these are dairy free!
Natalie
These pancakes look crazy good. SO fluffy and perfect! I will have to give your recipe a try. My boys will love them.
Maddie
I love finding delicious options for my family and friends that are dairy-free. Thanks so much for posting!
Addison
What a thick and fluffy stack of pancakes! Swoon!
Leann
My new favorite pancakes. Even my husband and kids love them!!
Audrey
I love the flavor of these! So good.
Gloria
Loved the recipe! I substituted the sugar for stevia!
Raquel
Looks delicious! Planning to make these this weekend!
Ramona
Oh my! I know what my breakfast will be tomorrow morning now. Kids will be delighted 😀!
Flawless Food
I love American pancakes! I used chocolate soya milk instead. They were lovely
Rosario Arecco
Delicious! I cant wait to try
Amy
I am so putting my daughter on pancake duty with this recipe! She loves making them but always looking for a recipe that's extra fluffy! Nothing like a nice family breakfast that's delicious and easy to make!
Natascha
Oh gosh! This seems so delicious! Can’t wait to try! Thanks for sharing this recipe!
A Capone Connection
These sound delicious! I only use almond milk or oat milk so this is perfect. Thank you!!
Aditi Jain|itisaditijain.in
I love pancakes. Will try this recipe too!
Alyssa
This recipe is very similar to my pancake recipe that I make! Your looks very delicious! I’ll have to try it out. 🙂
Daryll
These are great!
Kara
So yummy, quick & easy to make on a Sunday morning! Much healthier than store bought mix, had all the ingredients on hand. Will make these again!
Kristina
I am glad you enjoyed them! My favorite pancakes 🙂
Brenda
I was wondering about substituting the flour flour a healthier version such as coconut and almond flour?
Kristina
Hi Brenda,
You won't be able to make an easy swap for coconut or almond flour. For almond flour, use the same amount you would as white flour but you will need to use more egg. Almond flour requires an increased binding agent (the egg), otherwise the pancakes likely crumble. Coconut flour can make a baked good dry if you don't use enough egg. Coconut flour can replace white flour with a 1:4 ratio. For every 1 cup of flour the recipe calls for, use 1/4 cup coconut flour. You need to use 1 egg for every 1/4 cup of coconut flour. But coconut flour and almond flour can be tricky to work with if you're not familiar with them, or if you're using them in a recipe for the first time. But with the right ratio of ingredients, I am confident you can make it work! Good luck, and let me know how they turn out!
-Kristina
Brigette
Is the batter supposed to be thin?
Kristina
Yes, the batter is on the thinner side. It won’t look like a thick muffin batter, but it also shouldn’t be too watery.
Natalie
Great recipe! Fluffy delicious pancakes. May I suggest blending banana in the almond milk - yum!
Kristina
That sounds delicious!! Glad you enjoyed them.
Anonymous
Made these this morning. Was super simple and came out great!
Stacey
Excellent! So fluffy and easy. Next time I would add a bit more vanilla though.
Anonymous
These are the best almond milk pancakes I've had by far! I made them with the vanilla milk and regular almond milk. Vanilla milk is better.