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.
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.
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.
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.
Almond Milk Pancakes
- 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.