Almond Milk Pancakes are my go-to breakfast on weekend mornings and my family can't get enough of them! The almond milk gives them a naturally sweet, nutty flavor while creating a soft and moist texture. I make them in 1 bowl to keep it extra easy and cleanup a breeze.
I've been perfecting this recipe over the last 10 years and now that it's the best yet, I've turned it into another favorite, oat milk pancakes. We alter pancakes between the two depending on what non-dairy milk we have, and they are both incredibly delicious. In the Fall we also love apple pancakes!
In This Article
Why This Recipe Works
- This recipe has been tested dozens of times using different brands of almond milk to ensure they never turn out flat, gummy or dry. My favorite brand is Silk Almond Milk and generic Lidl Almond Milk, both unsweetened.
- Only 8 simple everyday ingredients are needed!
Ingredients
- Almond milk: I use unsweetened vanilla almond milk to give them more of a vanilla twist, but plain almond milk works.
- Extra virgin olive oil: instead of butter I keep them dairy-free by using oil. Any neutral oil will work.
- Eggs: or for egg free pancakes, substitute with flax eggs.
- Vanilla extract: I use my homemade vanilla extract.
- Baking essentials: all-purpose flour, baking powder, salt and sugar. I prefer unrefined coconut sugar, but white sugar and brown sugar are good alternatives.
- 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.
Can I Use Sweetened Almond Milk?
Yes! I use unsweetened milk to cut down on the sugar. If you want to use sweetened almond milk, reduce the sugar to 1 tablespoon. If you want very sweet pancakes, keep the sugar as it is.
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 and let sit for 10 minutes. Don't skip letting the batter rest! The resting time creates thick, fluffy pancakes.
- 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.
Kristina's Tips
- Let the batter sit for 10 minutes before cooking. Because almond milk lacks the heavy proteins of dairy milk, I found that letting the batter rest allows the baking powder to build a sturdier structure so the pancakes turn our tall and fluffy instead of flattening out.
- Almond milk pancakes cook best over medium high heat on a griddle coated lightly with olive oil. The first batch will be paler than later batches and will need a llttle more cook time. As the pan retains heat, watch them carefully during later batches so they don't burn!
- I recently started using this pancake batter dispenser and I love it! It makes pouring pancake batter so easy and eliminates any mess.
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.
Almond Milk Pancakes
Almond Milk Pancakes are my go-to breakfast on weekend mornings and my family can't get enough of them! The almond milk gives them a naturally sweet, nutty flavor while creating a soft and moist texture. I make them in 1 bowl to keep it extra easy and cleanup a breeze.
- non-stick pan
- mixing bowl
- whisk
- 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
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.
Storing: 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.
Tip 1: To make extra fluffy pancakes, beat the eggs until they are foamy and then add them to the batter at the end. Allow to sit for 5-10 minutes. If time allows let the batter sit for an hour or so before cooking. It can also be made the night before.
Tip 2: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.
Make Vegan: make almond milk pancakes vegan by replacing the egg with flax egg and unrefined coconut sugar.
Make Gluten-free:Â use 1:1 gluten-free flour instead of all-purpose flour.
BARBARA says
Can I add buttermilk powder to the almond milk?
Kristina Tipps says
Absolutely!
Todd says
This came out fluffy and delicious!
I make my own almond milk so, I think
Because of that,they came out extra good!!!
Thank you for the recipe.
Anonymous says
Robin says
Very tasty and fluffy. I used almond milk unsweetened and Pasteur raised eggs.
Amy Liu Dong says
Almond pancake is my favorite flavor of pancake and it is so delicious and easy to make! Gathering all the ingredients and will make this for my kids. Yummy!
jamie says
Wow a very amazing recipe, by using only 8 ingredients you can make a very delicious breakfast. Very great!!!Thanks for sharing us this
DK Park says
This pancake recipe is awesome, you can tell that the pancakes are creamy and sweet but not over the top, they just balance everything and that definitely makes a good dish for the morning.
Liz says
So fluffy and delicious! I loved the vanilla flavor, too, and my kids have asked for them again this weekend!