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    Home > Recipes > Breakfast & Brunch > Almond Milk Pancakes

    Almond Milk Pancakes

    Published on February 21, 2023. Last updated on February 22, 2023. By Gabby. 2 Comments

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    This post contains affiliate links. Read the full disclosure here.

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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.

    Almond milk pancakes stacked on top of each other

    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 These 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!

    FAQs and Expert Tips

    Does almond milk change the taste of pancakes?

    Almond milk won’t change the flavor of these pancakes, they are very similar to traditional pancakes!

    Why are my pancakes cooking unevenly?

    If your heat is too high then the pancakes might not cook evenly! Make sure you are on medium-low heat and not high heat.

    Why aren’t my pancakes fluffy?

    You may have overmixed the pancake batter! Make sure to combine the wet ingredients and dry ingredients until just combined, it’s fine if there are still a few lumps.

    What toppings can I add to these almond milk pancakes?

    I love adding nut butters like peanut butter or almond butter to my pancakes! You can also add chocolate hazelnut spread, or fresh fruit like bananas or blueberries. My favorite topping is coconut whipped cream and maple syrup!

    Almond milk pancakes topped with butter, syrup, and berries.

    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 and Freezing 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

    • Oat Milk Pancakes (Thick & Fluffy!)
    • Oat Flour Pancakes
    • Dairy Free Waffles
    • Healthy French Toast

    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 stacked on top of each other.

    Almond Milk Pancakes

    Gabby
    These almond milk pancakes are so thick, fluffy and soft - you won’t believe that they’re dairy-free! Made with just 8 ingredients and easy to make too!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 7 mins
    Cook Time 13 mins
    Total Time 20 mins
    Course Breakfast
    Cuisine American
    Servings 14 pancakes
    Calories 157 kcal

    Equipment

    • 1 Mixing Bowl
    • 1 Whisk

    Ingredients
     
     

    • 1½ cup almond milk
    • 3 Tablespoons melted vegan butter or oil
    • 2 teaspoons vanilla extract
    • 1 egg
    • 1¾ cup + 3 Tablespoons all purpose flour
    • ¼ teaspoon salt
    • 3 Tablespoons 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!

    Video

    Notes

    Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
    Measuring Flour: To avoid over-measuring, properly measure your flour using either a kitchen scale or using the scoop and level method.
    Tips for Cooking Pancakes:
    -Don't Over-mix the batter, or you may end up with tough, rubbery pancakes. When the last streaks of flour are gone, stop mixing the batter. 
    -Watch the heat! If your pancakes are burning before the batter has started to bubble, your heat is too high! I recommend doing a test pancake to make sure the temperature is right.
    -Don't flip the pancakes too early, or you may end up with raw batter in the middle. Wait until the bubbles form
    Storage and Freezing: The pancakes can be stored in a ziploc bag or airtight container in the fridge for up to 5 days. They also freeze really well! Freeze them in a ziploc freezer bag then either let them thaw in the fridge or microwave and enjoy right away!

    Nutrition

    Calories: 157kcalCarbohydrates: 28gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 12mgSodium: 283mgPotassium: 41mgFiber: 1gSugar: 3gVitamin A: 132IUCalcium: 140mgIron: 2mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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    Reader Interactions

    Comments

    1. Gee

      March 07, 2023 at 6:22 pm

      5 stars
      easy, fluffy, and delicious. added chocolate chips to ours and they were perfect.

      Reply
      • Gabby

        March 07, 2023 at 6:25 pm

        I'm so glad to hear that Gee, thanks for the review!

        Reply

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