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
Ramona says
Oh my! I know what my breakfast will be tomorrow morning now. Kids will be delighted 😀!
Flawless Food says
I love American pancakes! I used chocolate soya milk instead. They were lovely
Rosario Arecco says
Delicious! I cant wait to try
Amy says
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 says
Oh gosh! This seems so delicious! Can’t wait to try! Thanks for sharing this recipe!
A Capone Connection says
These sound delicious! I only use almond milk or oat milk so this is perfect. Thank you!!
Aditi Jain|itisaditijain.in says
I love pancakes. Will try this recipe too!
Alyssa says
This recipe is very similar to my pancake recipe that I make! Your looks very delicious! I’ll have to try it out. 🙂