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
Video
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.
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.
Meri says
Terrible. So much flour and no flavor. I had blueberries in them and no amount of butter and syrup could make these good.
Alana says
Not at all fluffy. Like someone else said very dense and a gummy texture paired with a bland taste. Even with cinnamon apples and drenched in syrup I couldn’t bring myself to even eat two. Do not make. Even in the video you can tell they’re not going to be good based on the fact that no air bubbles are coming through them as they’re cooking. Wish I read the reviews before I made these it’s a shame that these are one of the first results when you google almond milk pancakes.
Kelly says
You would definitely need to add a fruit because the pancakes taste like nothing
Elli says
The recipe is excellent! I just made them and they were extremely easy, quick and I don’t feel heavy like with other recipes after eating them. Instead of oil I used coconut oil and they tasted amazing. Thanks so much for sharing! Greetings from Greece!
Zerrin says
Hi Elli! Glad you enjoyed these as much as we did. Adding coconut oil is a great change in the recipe, need to try it. Sending love to Greece! Hope to visit your country one day 🙂
Jeremiah Tadpull says
These are yummy but not particularly fluffy as eluded to in the recipe name. DOOD!!!!
Jones says
Jeremiah...Not particularly fluffy? These were the least fluffy pancakes ever! They were almost gummy...BIG thumbs down! Only reason I made these is because all I had in the house was almond milk but thanks for the added motivation to make sure that I don’t run out of milk and forget to grab some again. My kids hated them 🙁 Comments from the people saying these are good must seriously hate pancakes.
Isabella says
Don't normally leave comments on recipes, but these pancakes were SUPER delicious! Didn't know what to expect, but this will definitely be my go-to pancake recipe from now on. Thankyou for sharing 😊
Zerrin says
So happy to hear that you loved these pancakes as much as we did! Thanks for the comment!
Elizabeth Smith says
These literally taste like nothing. I added 3 more tablespoons of sugar and some vanilla extract but that didn't help much. They were gross, never using this recipe again .
Emily says
These were not fluffy, no matter how long I cooked them they remained raw in the middle. Wasted ingredients.
Kayfaith says
Guessing you probably did not have your grill hot enough.. Mine needed to be quite hot. Super yummy and fluffy!
Jo says
Thanks for sharing this recipe! The pancakes were delicious.
Zerrin says
Glad you loved the recipe Jo!
greendeen says
Hi! I was wondering if the (2 tablespoon) oil can be substituted with coconut oil? 🙂
Zerrin says
Yes, you can use coconut oil instead.
Surabhi says
This pancake looks delicious also not tough to cook as mentioned. We'll surely try this and let's hope it will be as good as it looks in the picture. Thanks for sharing!!
Codrut Turcanu says
I like pancakes, and I've not eaten them in years! This recipe comes in handy, thanks!
Zerrin says
It's really easy to make these. Hope you love the recipe as much as we do.
Carol R says
Just perfection. Just made these and they were so SO good. I opted the sugar with honey and they were perfect. Thanks friends.
Zerrin says
Hi Carol! Glad you like the recipe. Honey would be a great alternative to sugar. Thanks for sharing your experience with us here.
Albert Bevia says
These pancakes look so fluffy! wow! my wife is vegan so I definitely have to try this recipe out, we always have almond milk on hand...love it!!
Zerrin says
Thanks Albert! These are great for vegans. Hope your wife loves the recipe as much as I do.
Natalie says
Yay! I'm looking for a new pancake recipe to use with my nutella, and strawberry is also a plus point 😛
However, I often use butter instead of oil, I think it'd be more flavoured.
Zerrin says
Nutella and strawberries always make a great topping on pancakes. How come did I forget to mention it? Thanks for reminding 🙂
Amy says
I made these this morning with whole wheat flour and they still came out so fluffy! Thanks for the recipe! Topped mine with maple syrup because I love pancakes a little sticky and wet. YUM!
Zerrin says
Glad you loved it Amy! Planning to try the recipe with oatmeal next time to see if it works fine too.