Almond Milk Pancakes (Fluffy & Dairy Free) - Give Recipe (2024)

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Looking for a milk substitute in pancakes? Make thisAlmond Milk Pancake Recipe!They are so fluffy and delicious that nobody will notice they are dairy free.

Almond Milk Pancakes (Fluffy & Dairy Free) - Give Recipe (1)

If you have never tried making pancakes with almond milk before, now is the time. It is a great replacement for milk in pancakes. If you have a dairy-free diet or just want to make a change in your regular pancakes, this recipe is for you.

Jump to:
  • About The Ingredients
  • Instructions
  • Storage
  • Expert Tips
  • Does almond milk change the taste of pancakes?
  • Is this a dairy free pancake recipe?
  • Make Them Vegan
  • Toppings
  • Other Substitutes For Milk
  • FAQs
  • More Breakfast Recipes

Almond milk is a great plant-based milk. We use it often, especially to makehot chocolate. We also make crepes with almond milk and love them so much!

We first tried it on a day when we noticed that the only milk in the refrigerator to make some pancakes was a bottle ofhomemade roasted almond milk. They turned out great with asuper fluffytexture and as tasty as regular milk pancakes. So they have become our (and your) favorite pancake recipe since then.

About The Ingredients

Almond Milk Pancakes (Fluffy & Dairy Free) - Give Recipe (2)
  • Flour:Use all purpose flour, also known as plain flour. You can use a combination of plain flour and whole wheat flour if you want. If you want, use a blend of gluten-free flour. When measuring, fill the cup with flour using a spoon. Don't directly scoop the measuring cup.
  • Sugar:Use granulated sugar. One or two tablespoons will be enough as we serve our pancakes with maple syrup.
  • Baking powder:It really helps a lot to make fluffy pancakes.
  • Salt:Just a pinch of salt to balance the flavors.
  • Almond milk:Use unsweetened, plain almond milk or vanilla almond milk. If you want, you can even make your ownalmond milk buttermilkand make this recipe with it.
  • Egg:One egg is enough for this recipe. If you are after an egg-free recipe, leave it out and add extra almond milk (2-3 tablespoons).
  • Oil:You can use olive oil, vegetable oil, canola oil or coconut oil. We use it both in the batter and for cooking pancakes. You can use melted butter (vegan or regular) too.
  • Optional Add-Ins: You can add a handful of chocolate chips or berries and 1 teaspoon vanilla extract. For chocolate chips, check the ingredients of the product you use to be sure they are dairy-free.

Instructions

This fluffy almond milk pancakes recipe is no different from making a simple cake batter.

Almond Milk Pancakes (Fluffy & Dairy Free) - Give Recipe (3)
  1. Whisk the flour, sugar, baking powder and salt well in a large mixing bowl. Then, in a medium bowl, whisk together the almond milk, egg and oil until smooth.
  2. Pour the wet ingredients over the dry ingredients and whisk just until everything is combined. Don't over-mix! Otherwise, your pancakes won't turn out fluffy enough. It is okay if you see a few lumps in the batter. Let it rest for 5 minutes.
  3. Put 1 teaspoon oil in a non-stick pan or use a cooking spray. And heat it over medium heat. Swirl the oil or spread it with a spatula so it covers the base of the pan.
  4. Use a measuring cup (¼ cup) or a tablespoon (for a smaller size) and drop batter in the pan. Cook for about 2 minutes or until you see bubbles on the surface of the pancake.
  5. Then flip and cook the other side for 1-2 minutes. Transfer the pancakes on a plate and repeat the same steps until all batter is used.
  6. Make the pancakes in batches. If you are using a large pan, you can make 4-5 pancakes at a time.
Almond Milk Pancakes (Fluffy & Dairy Free) - Give Recipe (4)

Storage

In the fridge:These dairy-free pancakes can be made ahead of time. Store them in the refrigerator covered for 2-3 days. Reheat in the pan or microwave before serving.

In the freezer:Let the pancakes cool completely. Put them in a freezer bag with a piece of parchment paper between each. They keep well in the freezer for 2 months. Reheat them frozen in the microwave oven for about 20 seconds or in a large skillet covered until warm. We don't recommend freezing the uncooked batter.

Expert Tips

  • Don't over mix the batter even if you are tempted to.
  • Letting the batter rest for 5 minutes really helps the pancakes rise better.
  • When the pan gets too hot, remove it from the heat and let it cool for a few minutes. Then continue cooking the remaining pancake batter.
  • To keep the cooked pancakes warm while you are working with the rest of the batter, put them on an oven-safe plate or in a baking pan and let them sit in the oven at low temperature (200 F / 93 C degrees).

Does almond milk change the taste of pancakes?

No, it doesn't. Unsweetened, plain almond milk has a mild flavor, so it is not noticeable in pancakes.

Is this a dairy free pancake recipe?

Yes, these pancakes are completely dairy free. This recipe doesn’t call for any dairy-milk or butter. The only milk in these pancakes is from almond milk, which is a plant-based milk. It is a great substitute for milk in pancakes.

Make Them Vegan

This pancake recipe with almond milk isNOT vegan.

To make them vegan, you can makeflax eggby mixing 1 tablespoon flaxseed meal with 3 tablespoons water. Let it sit for 5 minutes and then substitute this mixture for the egg in the recipe.

Also, you can check out ouralmond buttermilk pancakes, which are completely vegan.

Toppings

We love having a variety of serving options. These pancakes are not so sweet so that you can adjust the sweetness to your taste by drizzling them with maple syrup, agave syrup or honey.

Another sweetener could be powdered sugar. If you like, sift a little powdered sugar on the pancakes. Also, you can serve whatever fresh fruit you like on the side like blueberries and strawberries.

If you are a fan of marmalade or jams, serve your pancakes with somelemon marmalade ororange marmalade.

If it's the right season, you can even considerroasted fresh figsto pair these pancakes with.

And a dollop ofsimple applesaucewould make a big change too.

Other Substitutes For Milk

Almond milk is our favorite substitute for milk in pancakes. But you are definitely not limited to it. You can use plant-based milks likealmond milk, oat milk, soy milk, coconut milk(carton or boxed, not canned) as an alternative to regular milk.

There are some other options too. For example, you can use citrus juice and give your pancakes a refreshing flavor. Another substitute could be mashed banana, which gives a nice aroma too.

You can even use plain water, but we would recommend adding vanilla extract then. Otherwise it might taste bland.

Almond Milk Pancakes (Fluffy & Dairy Free) - Give Recipe (5)

FAQs

Can you add almond milk to pancake mix instead of water?

Yes, you can. But read the ingredients first. If you are on a dairy free diet, boxed pancake mixes might not be a good option for you. Some brands contain milk protein or milk powder in their mixes. So beware of this.

Can I make these pancakes vegan?

Yes, you can. These pancakes are not vegan, but almond milk is a great option to make vegan recipes. You can prepare flax eggs if you want, but you really don’t need it when making pancakes. Add extra almond milk or water to the batter if you leave the egg out.

More Breakfast Recipes

  • Yumurtali Ekmek Recipe
  • French Toast Sandwiches

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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Almond Milk Pancakes (Fluffy & Dairy Free)

Almond Milk Pancakes (Fluffy & Dairy Free) - Give Recipe (6)

Print Recipe

5 Stars4 Stars3 Stars2 Stars1 Star

3.8 from 24 reviews

Soft and fluffy dairy-free pancakes with almond milk.

  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 14 small pancakes 1x
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American

Ingredients

Scale

  • 1 and ½ cups + 2 tablespoons (220 g) all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • A pinch of salt
  • 1 and ¼ cups (300 ml) almond milk
  • 1 tablespoon oil
  • 1 egg
  • Oil for cooking the pancakes
  • Berries and maple syrup for serving (optional)

Instructions

  1. Whisk the flour, sugar, baking powder and salt well in a large mixing bowl.
  2. In a medium bowl, whisk together the almond milk, egg and oil until smooth.
  3. Pour the wet ingredients over the dry ingredients and whisk just until everything is combined. Don't over-mix! Let it rest for 5 minutes.
  4. Put 1 teaspoon oil in a non-stick pan or use a cooking spray. And heat it over medium heat. Swirl the oil or spread it with a spatula so it covers the base of the pan.
  5. Use a measuring cup (¼ cup) or a tablespoon (for a smaller size) and drop batter in the pan. Cook for about 2 minutes or until you see bubbles on the surface of the pancake.
  6. Then flip and cook the other side for 1-2 minutes. Transfer the pancakes on a plate and repeat the same steps until all batter is used.
  7. Serve with maple syrup and fresh berries.

Notes

  1. Don't over mix the batter even if you are tempted to.
  2. Letting the batter rest for 5 minutes really helps the pancakes rise better.
  3. When the pan gets too hot, remove it from the heat and let it cool for a few minutes. Then continue cooking the remaining pancake batter.
  4. To keep the cooked pancakes warm while you are working with the rest of the batter, put them on an oven-safe plate or in a baking pan and let them sit in the oven at low temperature (200 F / 93 C degrees).
  5. Nutrition information is approximate and meant as a guideline only.

Storage:

  • In the fridge:These dairy-free pancakes can be made ahead of time. Store them in the refrigerator covered for 2-3 days. Reheat in the pan or microwave before serving.
  • In the freezer:Let the pancakes cool completely. Put them in a freezer bag with a piece of parchment paper between each. They keep well in the freezer for 2 months. Reheat them frozen in the microwave oven for about 20 seconds or in a large skillet covered until warm. We don't recommend freezing the uncooked batter.

Nutrition

  • Serving Size: 1
  • Calories: 87
  • Sugar: 0.9 g
  • Sodium: 188.8 mg
  • Fat: 2.7 g
  • Carbohydrates: 13.4 g
  • Protein: 2.2 g
  • Cholesterol: 13.3 mg

You might also like:

  • Creamy Roasted Almond Milk
  • Almond Buttermilk Pancakes
  • Almond Milk Crepes

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Reader Interactions

Comments

    Leave a Reply

  1. Allison Poff says

    Zerrin and Yusuf Thank you so much for sharing this recipe. I made these for me and my husband. I found I had to have the heat on my stove kind of medium to medium low so they didn’t burn. Served them with maple syrup and raspberry jam. Sprinkled with some confectioner sugar. Delicious!

    Reply

    • Zerrin & Yusuf says

      Hi Allison,

      We are glad you liked the recipe. The heat might change as you stated, so one can decide on the best heat when cooking the first pancake.
      Maple syrup and raspberry jam are perfect toppings!
      Thank you for coming back and leaving a comment.
      Cheers!

      Reply

  2. kana says

    Hi!! i made these and they are SO good. i put only the half cup of milk and only 1 cup of flour becasue it was just for me. i tottally reccomend
    i also added some chocolate chips . plain or not these are AMAZING!!!!😁🥞

    Reply

  3. Patricia says

    This recipe isn't Vegan because of egg being in the recipe.

    Reply

  4. Mary says

    Followed recipe exactly and pancakes came out dense, gummy and bland tasting. Not sure what I did wrong. When I make Aunt Jemima, turns out great. I just ran out of pancake mix and thought I’d try from scratch.

    Reply

    • Yusuf says

      Hi Mary,
      Sorry to hear that the recipe didn't work for you. Overmixing causes dense pancakes. Do you think this might be the reason in your case? About the taste, these are not very sweet pancakes because we have them either with maple syrup or powdered sugar. If you like it sweeter, you can always increase the amount of sugar in the recipe.

      Reply

      • Jon says

        I made the recipie as well, did not overmix. You simply do not call for enough liquid to the amount of dry ingredients. The result of the recipe as written is closer to a brioche dough than pancake batter. Suggest doubling or more on the almond milk.

  5. Sab says

    These came out perfect! This will be my go-to pancake recipe from now on. I added chocolate chips into each pancake, and served with sliced strawberries and butter on top. Way better than recipes that call for milk and I’ve made lots of different recipes! 10/10 recipe.. so good!

    Reply

  6. Carolyn says

    I made these for Breakfast this morning because I had only almond milk in the refrigerator. My husband said they were the best pancakes he’s ever had. They were so light and fluffy and delicious. I added fresh blueberries to the mix and they turned out great. Thanks for the recipe.

    Reply

  7. Sher says

    These were amazing and FLUUUUFFY! Thank you soooo much! My husband and I are on a diet so I removed 1 Tbs of oil and 1 Tbs of sugar. Still turned out great! I had to smack my teens hand away tonight because I was *trying* to get a jump on breakfast. He still managed to pilfer 2.
    He said they were AWESOME!

    Reply

  8. Erica says

    Oh man I wanted to love these, but they were *terrible* for me. Gummy, didn’t brown, and suuuuper bland. I added blueberries and that was the only saving grace. I’m sorry, but I don’t know how other people are finding these amazing 🙁

    Reply

  9. Marcia says

    Can you use baking mix in place of flour/etc?

    Reply

  10. William Beck says

    Great recipe and method! I’m a classically trained Personal Chef and all the measurements are precisely accurate (2tsp BP for extra fluff). If you’re into fitness and want a carb forward breakfast to start your day before a leg or back workout, simply add a scoop of your protein powder and rock this recipe! That’s what I just did this morning and everyone loved them. I kicked it up a notch and put 2 cups of frozen blueberries and a 1/4c of granulated sugar on medium heat while prepping and cooking the pancakes then strained for a nice blueberry syrup on top. The pulp will be added to BBQ sauce for tonight’s BBQ.

    Great job Chef!

    Reply

    • Zerrin says

      Hi Willam! I'm so happy to hear that you loved the recipe. Adding blueberry syrup is a great twist on these pancakes.

      Reply

  11. Liz says

    Holy cow....I never ever write reviews, but these pancakes deserve all the praise!! I made 10 pancakes with this recipe (1/4 cup of batter each) and they came out so fluffy!! Almost 2 centimeters tall each! I also added cinnamon inside, so freaking delicious. Hands down best pancake recipe ever, even better than the ones with dairy!

    Reply

    • Zerrin says

      You made my day with this comment Liz! So happy to hear that the recipe worked for you. Thank you for sharing your thoughts with us here!

      Reply

  12. Mary says

    I honestly don't know why some people are complaining. It's probably the cooking temperature, your hob or your cooking skills that made the recipe go wrong... I got perfect fluffy pancakes. The only thing I substituted is agave syrup instead of sugar.

    Reply

  13. Chris Schillinger says

    I read the comments and wondered how they could be so diverse in success. I wondered if altitude made the difference. I use high altitude instructions for my baking so I added a third tsp. of baking powder and they were light and very good. Not as sweet as usual but we're not sweet fans anyway.

    Reply

  14. Nora Eldean says

    I would not recommend mixing these until "smooth" i have tried making this recipe 4 times now and I continue to get flat gummy pancakes. When i mixed them and left the batter lumpy they were a little less gummy but still not fluffy. Not sure what else is going wrong.

    Reply

    • Kalai Pillay says

      Hi
      So this is what I did
      I amended recipe to
      1 tablespoon baking powder
      2 tablespoons honey or you can use syrup in the, batter
      And reduced the sugar to 1 tablespoon
      The mixture is not so thick
      Came out amazing, delish light and fluffy

      Reply

    • KayFaith says

      Hi! I live at a high altitude and had super yummy pancakes. Had my grill on a super high heat to boost a fast bake (needed it higher than normal). Mixed wets and added dried ingredients. Will be my go to recipe. Thank you!!
      xx

      Reply

  15. Erin says

    I made these at the weekend and they came out so good! I added mashed banana and cinnamon in the batter because I love these in my pancakes. Nobody can tell these are dairy-free. Thanks!

    Reply

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