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.
More Almond Milk Recipes
Sign up for the FREE Give Recipe Newsletter to get the new recipes into your inbox!
And stay in touch with us on Facebook, Pinterest, YouTube and Instagram for all the latest updates.
📖 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.
Leave a Reply