These delicious Almond Milk Pancakes are light, fluffy and dairy-free. So quick and easy to make, they're made in 1 bowl with just a few simple ingredients and make a delicious breakfast or brunch any day of the week. No one will ever know they're not eating buttermilk pancakes with this recipe- guaranteed!
Table Of Contents
Almond milk pancakes are my go-to breakfast on weekend mornings- my family can't get enough of them! They turn out perfectly fluffy and pillow soft. No dairy milk or butter is needed in this recipe to make perfect pancakes. Almond milk pancakes are a variation of our oat milk pancakes, another breakfast favorite along with protein pancakes.
Sometimes we change up our pancake breakfast and opt for these double chocolate pancakes or protein-packed cottage cheese waffles.
Ingredients
The process of making pancakes with almond milk is the same as it is traditional pancakes, with just a few ingredient differences.
- 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.
- Toppings: we love topping our pancakes with some yogurt and fruit, like fresh strawberries, blueberries, raspberries, blackberries and bananas. Maple syrup, honey, nutella and a drizzle of chocolate syrup is also delicious, as is whipped cream.
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.
Tips For Making The Best Pancakes
- 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 pancakes with almond milk 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.
Variations
Vegan: make almond milk pancakes vegan by replacing the egg with flax egg and unrefined coconut sugar.
Gluten-free: use 1:1 gluten-free flour instead of all-purpose flour.
Flavored: use vanilla almond milk for more vanilla flavor, cinnamon extract for cinnamon flavored pancakes or other extracts like cocoa extract or lemon extract.
How To Store
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
Almond Milk Pancakes
Equipment
- non-stick pan
Ingredients
- 2 cups all-purpose flour
- 4 teaspoon baking powder
- 3 tablespoon granulated sugar white or unrefined coconut sugar
- 1 teaspoon salt
- 1 ¾ cups unsweetened almond milk
- 4 tablespoon extra virgin olive oil extra virgin
- 2 teaspoon vanilla extract
- 2 large 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 unsweetened almond milk, olive 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, and whipped cream.
Video
Notes
Nutrition
Daryll says
These are great!
Kara says
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 says
I am glad you enjoyed them! My favorite pancakes 🙂
Brenda says
I was wondering about substituting the flour flour a healthier version such as coconut and almond flour?
Kristina says
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 says
Is the batter supposed to be thin?
Kristina says
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 says
Great recipe! Fluffy delicious pancakes. May I suggest blending banana in the almond milk - yum!
Kristina says
That sounds delicious!! Glad you enjoyed them.
Anonymous says
Made these this morning. Was super simple and came out great!
Stacey says
Excellent! So fluffy and easy. Next time I would add a bit more vanilla though.
Anonymous says
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.