Almond Milk Pancakes are light and fluffy and full of flavor. These are dairy free pancakes that make a delicious breakfast for any morning.
Almond milk pancakes are dairy-free pancakes that turn out super fluffy and delicious. These pancakes are my go to recipe on weekend mornings, created by wanting to turn my favorite buttermilk pancakes into something a bit healthier. But without sacrificing any flavor.
The recipe was a success. My almond milk pancakes turn out perfectly fluffy and pillow-soft every single time! 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 to make 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.
MORE DAIRY-FREE RECIPES TO TRY
Ingredients
To make almond milk pancakes, you will need the following ingredients:
- Almond milk: unsweetened vanilla or plain almond milk.
- All-purpose flour: can be substituted with bread flour.
- Baking powder: gives the pancakes some rise.
- Sweetener: any sugar can be used here. I prefer unrefined coconut sugar, but white sugar, cane sugar, or brown sugar all work.
- Vanilla extract: I use my homemade vanilla extract.
- Olive oil: I use extra virgin olive oil but any neutral oil can be used.
- Eggs: or for egg-free pancakes, substitute with flax eggs.
Instructions
Step 1: In a large mixing bowl, mix together the flour, sugar, baking powder, and salt.
Step 2: Add the almond milk, egg, vanilla extract and oil. Mix until smooth and let the batter rest for at least 5 minutes.
Step 3: 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.
Tips For Making The Best Dairy-Free Pancakes
- Let the batter sit for 5-10 minutes before cooking. This helps the pancakes thicken.
- 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.
- In addition to serving pancakes with maple syrup, try topping them with yogurt and fruit as a healthy choice.
- Tasty fruit toppings for pancakes include banana slices, blueberries, raspberries, strawberries and mango!
Storing and Freezing Almond Milk Pancakes
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.
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.
To make almond milk pancakes gluten free, use gluten-free flour.
To make this recipe vegan, use unrefined coconut sugar and eliminate the eggs.
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!
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, sugar, and salt.
- Add the almond milk, olive oil, vanilla extract and eggs. Mix until smooth and let the batter rest for at least 5 minutes.
- 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.
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!
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.