Homemade Almond Milk Pancakes are light and fluffy and full of tasty vanilla flavor. These are dairy free pancakes that can be made with vanilla almond milk for extra vanilla flavor or plain almond milk. 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 on a dairy-free diet to enjoy an American breakfast staple. They are also perfect for anyone who simply wants to cut back on dairy products.
I first made the vanilla version of these pancakes when experimenting with ways to take our favorite foods and make them healthier and dairy free. 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 super fluffy, full of vanilla flavor, and one of the best dairy free pancakes you'll ever make!
And if you're feeling extra joyous, add them to a pancake breakfast charcuterie board.
🥛 The Best Almond Milk Pancakes
Almond milk easily replaces dairy milk in many recipes, and these vanilla almond milk pancakes are one of my favorite examples.
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 super 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!
To make vanilla almond milk pancakes, you'll need:
- baking powder
- white sugar
- unsweetened almond milk (vanilla or plain)
- vanilla extract
- olive oil
Make sure to use unsweetened almond milk instead of sweetened. Otherwise you will be adding hidden sugars into your recipe and making it less healthy.
You can also swap out almond milk for another milk alternative.
This recipe also uses olive oil instead of butter. This simple swap lessens saturated fat. Olive oil is known to be a healthier fat, being better for the heart than butter.
🔪 Step-By-Step Directions
This recipe is made in 3 simple steps.
- Mix all dry ingredients in a large bowl.
- Make a hole in the center of the dry ingredients and add the wet ingredients, mixing until just smooth.
- Fill a soup ladle halfway with batter. Pour it onto a buttered griddle and cook on each side until they are light golden brown.
The first batch or two will be lighter in color. The pancakes will darken after a couple batches.
I do not separate my dry and wet ingredients when making pancakes. Why wash unnecessary bowls?
This recipe makes roughly 10-15 pancakes, depending on how big you make them. You can make mini pancakes for babies so they are easier to hold or use pancake stencils for even more pancake making fun!
Almond Milk Pancakes (Dairy Free Pancakes)
- 2 cups flour
- 4 tsp baking powder
- 3 tbsp sugar
- 1 tsp salt
- 2 cups vanilla or plain almond milk
- 4 tbsp olive oil
- 1 tsp vanilla extract
- 2 eggs
- In a large mixing bowl combine the flour, baking powder, sugar, and salt.
- Make a well in the center and add the almond milk, oil, vanilla, and eggs. Mix until smooth.
- Melt 1 tsp butter 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 other side for about 90 more seconds, or until both sides are golden brown.
- Serve with maple syrup, butter, yogurt, or fruit.
🍽 Serving and Storing
My favorite way to serve vanilla almond milk pancakes is topped with plain homemade yogurt and mixed fruit, like raspberries, strawberries, and blueberries.
Some other incredibly delicious ideas are:
- honey and berries
- pure maple syrup, bananas, and blueberries
- pumpkin and ricotta spread
- sprinkled with cinnamon
- bananas and chocolate syrup
Store pancakes in an airtight bag.
Room temperature: for about 2 days.
Fridge: for about 5 days and in the
Freezer: for roughly 6 months.
If you loved these pancakes, please leave a comment and let me know! I'd love to hear what you thought.