Get ready to flip out over our fluffy almond milk pancakes! These homemade pancakes are the ultimate breakfast party on your plate! They're like fluffy frisbees of delight, kissed by the creamy goodness of almond milk!
Each bite is a mini celebration, bursting with nutty, wholesome flavor and a dash of fun. Whether you stack 'em high or enjoy them solo, these pancakes will make your taste buds dance the morning away!
Making pancakes without dairy milk is really easy! You can make them with almond milk but you can also make pancakes without milk and bisquick pancakes without eggs.
Top these dairy-free pancakes with fresh fruit, some vegan butter, or homemade blueberry syrup for a delicious breakfast! They are great with your favorite toppings!
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Why You'll Love These Almond Milk Pancakes
- They are dairy free! If you cannot eat regular pancakes with regular milk, these almond milk pancakes are for you!
- They are a great make ahead breakfast! The entire family will love these homemade almond milk pancakes. The best part is, you can make a big batch on the weekends and eat them throughout the week!
- They are easy to make! You won't believe how easy these almond milk pancakes are to make! All you need are a few bowls and a mixing spoon.
Ingredients You'll Need for Dairy Free Pancakes
You only need a few simple pantry ingredients for these delicious pancakes!
- All Purpose Flour. There are lots of different types of flour in the grocery store today. Did you know you can even make pancakes with cake flour?
- Almond Milk. For this recipe I am using regular almond milk. If you choose to use unsweetened almond milk, add 1 tablespoon of sugar to the batter.
- Vanilla extract. For a little extra flavor.
- Baking powder. This makes the pancakes rise and makes them nice and fluffy.
- Eggs. To keep the pancake batter together. Flax eggs would work in this recipe too if you wanted to make this a vegan pancake recipe instead.
- Coconut oil. This will replace the melted butter that you will usually find in pancakes.
See printable recipe card for full recipe information on ingredients and quantities.
How to Make Pancakes with Almond Milk
Almond Milk Pancakes Tips and Tricks
- Do not push down on the pancakes when you flip them. Though it might be tempting to push down on the pancakes, that stops the pancakes from being as fluffy as they can be.
- The pancakes are ready to flip when the middle bubbles. Small bubbles will start to come through the batter. The edges of the pancakes will also start to dry out. When you see these two signs, it's time to flip the pancakes.
- Use an ice cream scoop or a measuring cup to measure the batter. This ensures the pancakes are all the same size will cook evenly.
- Do not cook the pancakes too high. Medium-low heat to medium heat is the best for cooking pancakes. Too high and the outside will be too cooked and the inside will be raw. Too low and the pancakes will take a long time to cook.
- Serve these pancakes with demerara simple syrup or blueberry pancake syrup.
Dairy Free Pancakes Variations
- Change up the milk! If you don't have almond milk, you can use coconut milk, oat milk, soy milk, or regular dairy milk if you can handle dairy. Any plant-based milk will work in these delicious pancakes. You can also uses a flavored milk such as vanilla almond milk or a pumpkin spice almond milk.
- Change the oil! Coconut oil has become very popular and easy to find in your local grocery store, but you can use a light olive oil, vegetable oil, avocado oil, or canola oil in place of coconut oil.
- Mix in ingredients to the pancake batter! My favorite mix ins are chocolate chips, but feel free to add blueberries, a scoop of pumpkin puree, or swirl in some peanut butter for extra protein!
Storage Tips for Pancakes with Almond Milk
- How to store the batter. Once the pancake batter is mixed together, cover the batter with plastic wrap or place it in an airtight container. The batter will stay fresh in the refrigerator up to 24 hours.
- How to store leftover pancakes. Once the cooked pancakes are cooked, store leftovers in an airtight container and keep them in the refrigerator up to 4 days. To reheat them, place them in the toaster oven for 1 minute or until the pancakes are warm. You can also reheat the pancakes on the stovetop in a dry pan.
- To keep the pancakes warm, after they are cooked place them on a parchment lined baking tray or baking sheet and keep them warm in a 200 degree oven.
- How to freeze the pancakes. Once the pancakes are cooked, allow them to cool to room temperature. Wrap them in plastic wrap and place them in a Ziploc bag. Freeze the pancakes up to 4 months. To reheat the pumpkin pancakes, place them in the toaster oven for 2 minutes or reheat them in a dry pan over the stovetop.
Almond Milk Pancakes FAQs
Can I make these pancakes with pancake mix?
Yes! You can use your favorite pancake mix but replace the dairy milk with almond milk.
Do these pancakes have an almond flavor?
Almond milk has a slightly nutty flavor, but they are not full of almond flavor like they would if you were to add almond extract.
More Pancakes Recipes
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📖 Recipe
Pancake Recipe with Almond Milk (Dairy Free Pancakes)
Get ready to flip out over our fluffy almond milk pancakes! These homemade pancakes are the ultimate breakfast party on your plate! They're like fluffy frisbees of delight, kissed by the creamy goodness of almond milk!
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Servings: 8 Pancakes
Calories: 152kcal
Ingredients
- 1 ½ cups All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 2 Eggs
- 1 teaspoon Vanilla
- 1 ¼ cups Almond Milk
- 3 tablespoon Coconut oil or vegetable oil
Instructions
- In a small bowl, mix together the flour, baking powder, and salt. Set that aside.
- In a large mixing bowl, add the eggs and vanilla extract. Mix well.
- Add the almond milk and coconut oil to the bowl. Mix again.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. It's ok if there are a few lumps left in the batter.
- Spoon a little coconut oil to a non-stick pan or a griddle. Add ¼ cup of batter to the pan. Cook on medium heat for 2-3 minutes or until small bubbles come through the middle of the pancake batter.
- Flip the pancake and cook for another 1-2 minutes or until golden brown. Serve with your favorite toppings.
Notes
- Make sure your baking powder is not expired or you will not get the fluffy texture in these pancakes.
- If you are using unsweetened almond milk, add 1 tablespoon of sugar or brown sugar to the batter.
- Use an ice cream scoop or a measuring cup to measure the batter. This ensures the pancakes are all the same size will cook evenly.
- Do not push down on the pancakes when you flip them. Though it might be tempting to push down on the pancakes, that stops the pancakes from being as fluffy as they can be.
- Once the cooked pancakes are cooked, store leftovers in an airtight container and keep them in the refrigerator up to 4 days. To reheat them, place them in the toaster oven for 1 minute or until the pancakes are warm. You can also reheat the pancakes on the stovetop in a dry pan.
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