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.
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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
Overall I love almond milk as a replacement for dairy milk. In addition to making healthy pancakes with almond milk, we use it in cereal, waffles, and muffins.
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!
🧾 Ingredients
To make vanilla almond milk pancakes, you'll need:
- flour
- baking powder
- salt
- white sugar
- unsweetened almond milk (vanilla or plain)
- vanilla extract
- olive oil
- eggs
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!
Enjoy!
📖 Recipe
Almond Milk Pancakes (Dairy Free Pancakes)
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
🍽 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.
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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.