Almond Milk Pancakes are perfect when you want to make pancakes without milk. They are naturally dairy-free and turn out soft, fluffy and just as delicious as the classic ones.
Can You Use Almond Milk for Pancakes?
Yes, absolutely. We’ve been making pancakes with almond milk for a while now, and honestly, you wouldn’t even notice the difference.
This recipe actually came out on a day when we realized we only had almond milk at home. We didn’t expect much, but the pancakes turned out so soft and fluffy that we kept making them again and again.
In fact, they feel just as good as pancakes with regular milk. We liked them so much that we sometimes use almond milk when making crepes too. If you’re curious, check out our almond milk crepes as well.
So if you follow a dairy-free diet or need a milk-free option, these almond milk pancakes are a great choice.
About the Ingredients
This almond milk pancake recipe uses simple ingredients you probably already have at home. Here’s what you need:
Flour: Use all-purpose flour (plain flour). You can mix it with whole wheat flour if you like, or use a gluten-free flour blend.
Sugar: We use granulated sugar. 1–2 tablespoons is enough since we usually serve these pancakes with maple syrup. You can skip it if you prefer.
Baking powder: This is what helps the pancakes turn out fluffy.
Almond milk: We use the regular plain one but you can use unsweetened vanilla almond milk if you prefer. Homemade almond milk works too.
Egg: One egg is enough. For an egg-free version, skip it and add 2–3 tablespoons extra almond milk.
Oil: You can use olive oil, vegetable oil, canola oil or coconut oil. It goes into the batter and is also used for cooking. Melted butter (vegan or regular) works too.
Optional add-ins: A handful of chocolate chips or berries, and 1 teaspoon vanilla extract. If using chocolate chips, check that they are dairy-free.
Find the full list of ingredients in the recipe card below.
How to Make Almond Milk Pancakes
Making almond milk pancakes is really no different from making regular pancakes. It’s just as easy.
Start by mixing the dry ingredients in a bowl. In another bowl, whisk together the almond milk, egg and oil. Then pour the wet ingredients into the dry and mix until just combined. Don’t overmix—it’s okay if there are a few small lumps. Let the batter rest for a few minutes.
Heat a non-stick pan or griddle over medium heat and lightly oil it. Pour some batter into the pan and cook until you see bubbles on the surface. Flip and cook the other side until golden.
Repeat with the remaining batter. You can cook a few pancakes at a time if your pan is large enough.
Find the full instructions on the recipe card below.
Serving Suggestions
When it comes to serving, it’s really up to you. You can use whatever toppings you normally enjoy on pancakes.
We often go with fresh berries like strawberries, raspberries or blueberries and a drizzle of maple syrup. It’s simple and always works.
You can also add sliced bananas, a bit of nut butter or a sprinkle of nuts for some crunch. If you like it a little sweeter, a light dusting of powdered sugar or a drizzle of honey would be nice too.
And if you enjoy jams or marmalade, they pair really well with these pancakes.
So feel free to mix and match and serve them just the way you like.
Storage
You can make these almond milk pancakes ahead of time. Let them cool, then store them in an airtight container in the fridge for up to 2–3 days. Reheat in a pan or in the microwave before serving.
If you want to keep them longer, freezing works really well. Let the pancakes cool completely, then place them in a freezer bag with parchment paper between each so they don’t stick. They keep well for up to 2 months. You can reheat them straight from frozen in the microwave or warm them in a covered pan until heated through.
We don’t recommend freezing the uncooked batter.
Tips for the Best Results
Try not to overmix the batter, even if it’s tempting. A few small lumps are totally fine.
Letting the batter rest for about 5 minutes really helps the pancakes turn out better.
If the pan gets too hot, just take it off the heat for a bit and let it cool slightly before continuing.
To keep the pancakes warm while cooking the rest, place them on an oven-safe plate or in a pan and keep them in a low oven (200°F / 93°C).
Does Almond Milk Change the Taste of Pancakes?
No, it doesn’t. Unsweetened almond milk has a very mild flavor, so you won’t really notice it in pancakes.
Are These Pancakes Dairy-Free or Vegan?
These almond milk pancakes are completely dairy-free. There’s no regular milk or butter in the recipe.
They are not vegan though, since the recipe includes an egg.
If you want to make them vegan, you can use a flax egg instead. Just mix 1 tablespoon flaxseed meal with 3 tablespoons water, let it sit for about 5 minutes, and use it in place of the egg.
Can I Use Other Milk Alternatives?
Almond milk is our favorite for this pancake recipe, but it’s not the only option.
You can also use oat milk, soy milk or carton coconut milk (not canned) instead of regular milk.
If you want to experiment, mashed banana can work too and adds a nice flavor. Even water works in a pinch, but we recommend adding a little vanilla extract so the pancakes don’t taste too plain.
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📖 Recipe
Almond Milk Pancakes – Soft and Fluffy
INGREDIENTS
- 220 g all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 300 ml almond milk unsweetened
- 2 tablespoons oil (1 tablespoon for the batter, 1 tablespoon for cooking)
- 1 egg
- ¼ cup berries you can use strawberries, blueberries, raspberries, for serving
- 1 tablespoon maple syrup for serving
INSTRUCTIONS
- Whisk the flour, sugar, baking powder and salt in a large bowl.
- In a separate bowl, whisk together the almond milk, egg and 1 tablespoon oil until smooth.
- Pour the wet ingredients into the dry ingredients and whisk just until combined. Don’t overmix. Let the batter rest for 5 minutes.
- Heat a non-stick pan over medium heat. For the first batch, add about 1 teaspoon oil and spread it by swirling the pan.
- Use a measuring cup (¼ cup) or a tablespoon (for smaller pancakes) and drop batter in the pan. Depending on the size of your pan, you can cook 3–4 pancakes at a time. Cook for about 30-45 seconds, until bubbles form on the surface. Flip and cook the other side for another 30–45 seconds, until lightly golden.
- Transfer to a plate and repeat with the remaining pancake batter. For the next batches, use about ½ teaspoon oil or less as needed.
- Serve with maple syrup and fresh berries.
Video
NOTES
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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!
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!!!!😁🥞
Patricia says
This recipe isn't Vegan because of egg being in the recipe.
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.
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.
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.
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!
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.
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!
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 🙁
Marcia says
Can you use baking mix in place of flour/etc?
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!
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.
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!
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!
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.
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.
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.
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
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
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!