These dairy free fluffy almond milk pancakes are absolutely addicting and the perfect easy breakfast recipe. Making homemade batter is SO much better than buying the pre-made stuff - and it is just about as quick. Enjoy these for an easy dairy free breakfast!
- All purpose flour: Of course need flour to make the batter!
- Baking powder: This gives the batter all of its rise. Gotta make sure they are fluffy.
- Granulated sugar: Barely noticeable, but adds a perfect touch.
- Almond milk: The base liquid - unsweetened plain almond milk is preferred. If you use sweetened, I'd adjust the amount of granulated sugar (or maybe omit).
- Vanilla extract: I refuse to make pancakes without vanilla extract. I love the flavor it adds!
- Egg: Helps bind the pancakes together and of course adds flavor/color. Eggs are not considered dairy!
- Canola oil: This takes the place of what would traditionally be butter, but of course with dairy free pancakes we want to avoid butter.
- Salt: Balances all the flavors out.
Step by step instructions
1. Whisk the dry. In a mixing bowl, add the flour, baking soda, granulated sugar, and salt. Quick whisk to combine.
2. Whisk in the wet. To the same mixing bowl, add the almond milk, vanilla extract, egg, and canola oil. Whisk until everything is just combined - don't over mix! Set aside to rest while the skillet comes to temperature.
3. Cook the pancakes. Heat a non-stick skillet on medium heat. Once heated, add ¼ cup batter (as many as can fit). Cook for 2-3 minutes per side until golden brown on both sides.
Tips and tricks
- Make sure you let the batter sit. When the batter rests the ingredients meld together really well and it also helps make sure they get fluffy when cooked.
- Heat the skillet fully before you add the batter. To check for the skillet heat, I usually just lightly wet my fingers and flick it onto the skillet. If it sizzles considerably, then it's likely heated enough.
- Pancakes are usually ready to flip when the side that is face-up has some air pocket bubbles around the edges and a few through the middle.
- Keep an eye out on the temperature of the pan as you cook. You want to make sure the pan isn't getting too hot as you're cooking because you could then cook the outside more quickly than the inside cooks. If it seems to be getting too hot just lower the temperature a smidge.
- To keep the cooked pancakes warm while you finish cooking off the batter, place the cooked pancakes on a sheet tray in the oven at 200℉.
Pancake toppings and add-ins
There are a TON of things you can top or put in these fluffy almond milk pancakes to make them even more delicious (if that's even possible). A few of my favorites:
- Fresh fruit: I personally love bananas, strawberries, or blueberries either on top once cooked, or even cooked inside.
- To put them inside, once you pour some batter into your skillet, dot the face-up side with your fruit of choice.
- Chocolate: dairy free chocolate would be a great addition such as chocolate chips.
- Cooked fruit: compotes/jams/etc. such as this peach compote are great on top after cooking.
- Sweetener: such as maple syrup or powdered sugar can be poured or sprinkled on top after cooking.
- Butter: to keep these dairy free, use a dairy free butter.
- Spices: cinnamon, cardamom, or even something like pumpkin spice would be great mixed into the batter. About ¼ - ½ teaspoon based on preference.
Air-tight container in the fridge for 2-3 days.
Yes, if eating within a few hours keep warm in the oven at 200℉. If not, put in the fridge then reheat in the oven at 200℉.
Yes! Vegetable, grape seed, avocado oil, or even melted coconut oil could work.
Yes! Oat milk would be great. Or a different kind of nut milk.
Nope! Eggs actually aren't considered dairy so these pancakes are not vegan, just dairy free. More on this here!
Sure! Freeze first on a baking sheet in an even layer for a few hours, then transfer to an air-tight bag or container and freeze for up to 3 months. Reheat in the oven at 300℉ until warmed through.
Fluffy Dairy Free Pancakes
- 1 ½ cup all purpose flour
- 2 teaspoon baking powder
- 2 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 1 cup unsweetened plain almond milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon canola oil
- In a mixing bowl, add the flour, baking soda, granulated sugar, and salt. Quick whisk to combine.
- To the same mixing bowl, add the almond milk, vanilla extract, egg, and canola oil. Whisk until everything is just combined - don't over mix! Set aside to rest while the skillet comes to temperature.
- Heat a non-stick skillet on medium heat. Once heated, add ¼ cup batter (as many as can fit). Cook for 2-3 minutes per side until golden brown on both sides.