Almond Milk Pancakes are thick and fluffy dairy free pancakes that are so easy and quick to make. They are made in 1 bowl with only 8 ingredients, making them a wholesome breakfast or brunch for any day of the week. Almond milk pancakes can also be made egg free with one simple change.
"Best pancakes ever!!! They tasted so good!"
Table Of Contents
Almond milk pancakes are dairy-free pancakes that turn out super fluffy and delicious. These pancakes are my go to recipe on weekend mornings and although they don't contain buttermilk, they don't sacrifice any flavor.
Almond milk pancakes turn out perfectly fluffy, pillow-soft and mellow. No dairy milk and no butter is needed in this recipe. You'd never tell that almond milk is the key ingredient, as there is no almond flavor. These pancakes turn out simply sweet, with a soft and fluffy texture.
If you love trying different pancake variations, make sure to try this recipe for oat milk pancakes next or these double chocolate pancakes. And if you get tired of pancakes, these waffles made with cottage cheese are a delicious idea.
Ingredients
To make almond milk pancakes, you need:
- Almond milk: unsweetened vanilla almond milk or plain almond milk.
- All-purpose flour: can be substituted with bread flour.
- Baking powder: gives the pancakes some rise and fluffiness.
- Salt: a small amount of salt balances out the other ingredients.
- Sweetener: any granulated sugar can be used. I prefer unrefined coconut sugar, but white sugar, cane sugar, or brown sugar all work.
- Vanilla extract: I use my homemade vanilla extract.
- Oil: I use extra virgin olive oil but any neutral flavored oil can be used, like canola oil, vegetable oil or olive oil.
- Eggs: or for egg free pancakes, substitute with flax eggs.
How To Make Almond Milk Pancakes
STEP 1: In a large mixing bowl combine the all purpose flour, baking powder, granulated sugar, and salt. Make a hole in the center and add the almond milk, oil, vanilla extract, and eggs. Mix with a whisk or fork until smooth.
Step 2: Heat a non-stick pan or griddle over medium heat and lightly coat with oil. Pour ¼ cup of batter for each pancake onto the pan or griddle. Cook until bubbles form on the surface of the pancake and the edges are set, then flip and cook for an additional 1-2 minutes. Repeat this process until all batter has been used.
STEP 3: Serve warm with syrup and other toppings of choice, such as fruit, yogurt, chocolate chips, honey, etc.
Tips from the Chef
To make the best almond milk pancakes follow these simple tips:
- I recently started using this pancake batter dispenser and I love it! It makes pouring pancake batter so easy and eliminates any mess.
- Let the batter sit for 5-10 minutes before cooking. This helps the pancakes thicken and become extra fluffy. For even fluffier pancakes, whisk the eggs in a separate bowl and add them last, after mixing the wet and dry ingredients into a smooth batter.
- Don't overmix the batter. Overmixing batter can lead to tough pancakes. Mix until the dry and wet ingredients have just turned smooth, then stop.
- Don't flip the pancakes too early. You'll end up with raw batter inside if you flip them too early or take off the pan before they're done.
- Use almond milk pancakes as a breakfast meal prep throughout the week. Make a big batch on Sunday and store in the fridge or freezer for a quick breakfast later.
Best Pancake Toppings
- Yogurt: to keep them dairy-free, coconut yogurt, almond milk yogurt and other dairy free yogurts are perfect as a pancake topping. Or, try this homemade Greek yogurt.
- Fresh berries and fruit: blueberries, strawberries, blackberries, bananas and raspberries are my favorites.
- Pure maple syrup or honey.
- Nut spreads: such as Nutella, peanut butter and almond butter.
- Chocolate: a drizzle of chocolate syrup or chocolate chips.
- Jams and jellies: almond milk pancakes are wonderful spread with strawberry jam, raspberry jam, peach preserves, pear preserves and apple butter.
Storing and Freezing
Store pancakes in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days and in the freezer for up to 6 months. Defrost at room temperature or in the fridge overnight. Reheat in the microwave or oven until warmed through.
Recipe FAQs
Almond milk enhances the flavor of pancakes but it won't give them a significant nutty taste. They taste very similar to traditional pancakes made with dairy milk or buttermilk.
If your pancakes come out flat, it's possible you used too much almond milk. Next time use slightly less liquid. Or, let the batter rest for a while before cooking the pancakes. The longer the pancake batter rests, the lighter and fluffier they may turn out. Anywhere from 30 minutes to overnight in the fridge should give you thick and fluffy pancakes next time. Another option is to beat the eggs separately until they're foamy, then add to the batter last.
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!
Recipe
Almond Milk Pancakes
Equipment
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 all purpose flour, baking powder, granulated sugar, and salt. Make a hole in the center and add the almond milk, oil, vanilla extract, and eggs. Mix with a whisk or fork until smooth.
- Heat a non-stick pan or griddle over medium heat and lightly coat with oil. Pour ¼ cup of batter for each pancake onto the pan or griddle. Cook until bubbles form on the surface of the pancake and the edges are set, then flip and cook for an additional 1-2 minutes. Repeat this process until all batter has been used.
- Serve warm with syrup and other toppings of choice, such as fruit, yogurt, chocolate chips, honey, etc.
Robin
Very tasty and fluffy. I used almond milk unsweetened and Pasteur raised eggs.
Amy Liu Dong
Almond pancake is my favorite flavor of pancake and it is so delicious and easy to make! Gathering all the ingredients and will make this for my kids. Yummy!
jamie
Wow a very amazing recipe, by using only 8 ingredients you can make a very delicious breakfast. Very great!!!Thanks for sharing us this
DK Park
This pancake recipe is awesome, you can tell that the pancakes are creamy and sweet but not over the top, they just balance everything and that definitely makes a good dish for the morning.
Liz
So fluffy and delicious! I loved the vanilla flavor, too, and my kids have asked for them again this weekend!
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!