Almond Milk Pancakes
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These almond milk pancakes are so thick, fluffy and soft – you won’t believe that they’re dairy-free! Made with just 8 ingredients, you can quickly whip up a big stack of these pancakes for your weekend brunch.
I will never say no to a stack of pancakes! You’ll find me most weekends making a big batch of these oat milk pancakes or these almond milk pancakes. I love making extra for meal prep so I can enjoy pancakes during the week.
You can serve these dairy-free pancakes as they are, or you can add chocolate chips, chocolate hazelnut spread, or fresh fruit! I also love topping my pancakes with coconut whipped cream.
Why You’ll Love My Almond Milk Pancakes
- They are dairy-free and perfect for those with food allergies!
- You only need 8 simple ingredients that you probably already have in your pantry.
- These non-dairy pancakes are ready in just 20 minutes, so you can have a big stack of pancakes ready in no time.
- These homemade pancakes will taste so much better than a pancake mix!
- Though these almond milk pancakes are made without buttermilk, they’re still extra soft, fluffy and thick!
Ingredients Needed
- Almond Milk: I prefer using unsweetened almond milk, but you could also use vanilla almond milk.
- Flour: I recommend using all purpose flour, but if you need these pancakes to be gluten-free then you can use all purpose gluten-free 1-1 baking flour. You can also use white whole wheat flour or whole wheat flour! Oat flour will also work but you’ll need to add an extra two tablespoons.
- Butter: to keep these pancakes dairy free, make sure to use dairy-free butter. You can also swap out the butter for oil if you prefer!
- Sugar: to keep these pancakes sweet you can use regular white sugar or coconut sugar.
- Baking Powder: this will help the pancakes rise, giving us thick and fluffy pancakes!
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: In a small bowl or large measuring cup, whisk together the almond milk, melted vegan butter (or oil), vanilla extract and egg until smooth. Set aside.
Step 2: In a large bowl whisk together the flour, salt, sugar and baking powder.
Step 3: Pour the wet ingredients into the dry ingredients and mix until just combined – you don’t want to overmix! It’s fine if there are a few small lumps though.
Step 4: Heat a griddle or nonstick pan over medium-low heat. If you’re using a pan, add some butter to grease the pan or you can use a cooking spray.
Step 5: Test the pan or griddle to make sure it is hot enough by adding a drop of water – if it sizzles then it is ready! Scoop out ¼ cup of pancake batter and pour onto the pan/griddle.
Step 6: Once bubbles start to form on the top of the pancake, use a spatula to flip it over and cook on the other side for 1-2 minutes. The pancakes should be golden brown. Remove from the pan and serve with your favorite toppings!
Expert Tips
- Measure your flour properly – it is so easy to over measure flour if you aren’t measuring it properly! If you add too much flour then it can lead to dry and tough pancakes. I recommend weighing your flour with a kitchen scale or using the scoop and level method.
- Heating up the pan – Wait until the griddle or nonstick pan is hot before adding the pancake batter!
- Flipping pancakes – make sure to let the pancakes cook fully before flipping them, otherwise you might end up with raw pancakes! The edges should be setting and there will be bubbles on top, that’s when you can flip!
- Meal prep breakfast- you can whip up a big batch of these almond milk pancakes and have them all week long!
- Variations – Switch up these almond milk pancakes by adding 1 cup of semisweet vegan chocolate chips to make chocolate chip pancakes, or 1 cup of blueberries to make blueberry pancakes!
Storage Instructions
Store the almond milk pancakes in a ziploc bag or airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove.
To freeze, place in a ziploc freezer bag and when ready to enjoy, thaw in the fridge or microwave.
More Breakfast Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Almond Milk Pancakes
Ingredients
- 1½ cup (354 ml) almond milk
- 3 Tablespoons melted vegan butter or oil
- 2 teaspoons vanilla extract
- 1 egg
- 1¾ cup + 3 Tablespoons (242 g) all purpose flour
- ¼ teaspoon salt
- 3 Tablespoons (36 g) granulated sugar
- 2 Tablespoons baking powder
Instructions
- In a small bowl or large measuring cup, whisk together the almond milk, melted vegan butter (or oil), vanilla extract and egg until smooth. Set aside.
- In a large bowl whisk together the flour, salt, sugar and baking powder.
- Pour the wet ingredients into the dry ingredients and mix until just combined – you don’t want to over-mix! It’s fine if there are a few small lumps though.
- Heat a griddle or nonstick pan over medium-low heat. If you’re using a pan, add some butter to grease the pan or you can use a cooking spray.
- Test the pan or griddle to make sure it is hot enough by adding a drop of water – if it sizzles then it is ready! Scoop out ¼ cup of pancake batter and pour onto the pan/griddle.
- Once bubbles start to form on the top of the pancake, use a spatula to flip it over and cook on the other side for 1-2 minutes. The pancakes should be golden brown. Remove from the pan and serve with your favorite toppings!
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Ok, so we are traveling in a travel trailer and I don’t really keep items on hand for food like this but I happened to have everything! I used unsweetened vanilla almond milk and wow!!! Flavor, light, fluffy goodness! Definitely would make again! Not hard even with limited space!
How fun! So glad this recipe worked for you given your limitations – thank you for your review!
These are the best pancakes I have ever made. I spread some honey cinnamon butter on them. Heaven
Linda
So happy you enjoyed these, thanks Linda!
Amazing recipe they’re so fluffy and soft and my kids loved the. I pit chocolate chips as well soooo gooood lol.
I used real butter. Sorry!! But otherwise followed your recipe exactly. This made very hearty thick pancakes. There were very good. The vanilla gave them good flavor. They lacked the tang of buttermilk and they were thicker than most pancakes I’ve made which meant they cooked a little more slowly. But otherwise they were a great addition to the breakfast routine.
Thanks Bryan!
Hands downs the best recipe I have been able to find for fluffy good tasting pancakes! So happy I came across this recipe.
Thank you Alexis!
what should the temperature be ?
Your griddle or pan should be heat over medium low heat!
These are so good! It was hard to eat only 2 at a time!
Hi Jan! Thank you so much for your kind words! I’m thrilled that you enjoyed the recipe 🤗
Can i make the mix in advance?
Yes! I wouldn’t recommend storing batter in the refrigerator for more than 2 days though
Such a great recipe. Directions were easy to follow. We added peanut butter chips to the last couple and that was good. Also tried lemon curd, which was not as tasty as we had envisioned. Will definitely make this again. Thank you for sharing this recipe.
Hi Kody! So glad you enjoyed these pancakes 🤗
Thick fluffy pancakes. Made this for the family and they loved it. Our first time trying almond milk pancakes and it did not disappoint. I did add a splash more almond milk to thin out the recipe. Everyone loved them!
Yay! I’m so happy you and your family loved the recipe! 🙂
Perfect recipe. Pancakes were tasty and fluffy. I have been drinking almond milk for years and other recipes just were not right. This recipe works great to add fruit or walnuts also.
I’m so happy to hear that you loved them Danny! Thanks for taking the time to come back and leave a review!
easy, fluffy, and delicious. added chocolate chips to ours and they were perfect.
I’m so glad to hear that Gee, thanks for the review!