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Breakfast

Extra Fluffy Dairy Free Pancakes

These dairy free pancakes are extra fluffy and made from scratch. They can be made with any dairy free milk you choose – almond milk, soy milk, coconut milk. You won’t even be able to tell that there’s no butter or milk. Makes enough pancakes for 4 people.

Extra Fluffy Dairy Free Pancakes | @simplywhisked

You’ll never buy pancake mix again.

Six years ago, before we ever moved to France, I had never made pancakes for myself. Not once. I never even considered it. It was something I could get at any restaurant that served breakfast, and I never really liked breakfast that much. But, somehow, when you can’t have something, you want it even more. So of course, when we were faced with spending several euros for the smallest box of sub-par pancake mix or making some from scratch, I figured it out.

Extra Fluffy Dairy Free Pancakes | @simplywhisked

Can you make pancakes without milk?

I slightly adapted this recipe – using oil because I didn’t like melting butter, and eventually switching to dairy free milk – and we never looked back. Why would we when it literally takes 2 extra minutes to measure out ingredients instead of paying for pricey pancake mix.

Ok. Maybe pancake mix isn’t that pricey, but it’s still something I don’t need to spend money on. Plus, I almost always have all of these ingredients in my pantry. So anytime we want pancakes, I whip up a batch of this batter, and Marc mans the griddle. He’s really strangely good at making pancakes. I know I’ve told you that before.

Extra Fluffy Dairy Free Pancakes | @simplywhisked

How do you make dairy free pancakes?

We’ve used all different kinds of milk in the recipe – coconut milk (from the refrigerated section, not the can), almond milk, lactose free milk and regular milk – and it turns out great every time. They’re the fluffiest with traditional milk, but they are still so fluffy and good no matter what we use. Use whatever you have on hand, and I promise it will still work. If you use flavored or sweetened nut milks, adjust the recipe accordingly.

Extra Fluffy Dairy Free Pancakes | @simplywhisked

Tips for making dairy free pancakes:

  • Don’t skip the baking powder. I know the recipe seems like an excessive amount, but if you want them to be fluffy, especially without dairy, you need it.
  • Use canola oil or other vegetable oils. This is my go-to substitute for melted butter because I always have it on hand.
  • Keep the eggs. I know these pancakes could easily be made vegan, but the eggs do wonders for the texture of these pancakes.
  • Keep your cooked pancakes warm in the oven (about 200˚F) while you’re making the rest.

Extra Fluffy Dairy Free Pancakes | @simplywhisked

Print

Extra Fluffy Dairy Free Pancakes

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup almond or coconut milk*
  • 3 tablespoons canola oil
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the dry ingredients.
  2. Add milk, canola oil, egg and vanilla extract. Whisk until smooth.
  3. Preheat a non-stick griddle or large skillet *affiliate link to medium heat. (Coat pan with butter or oil if not using non-stick).
  4. Pour about ⅓ cup batter onto the griddle for each pancake. Allow it to cook until bubbles are visible throughout the pancake before flipping.
  5. Repeat until all batter has been used.

Notes

To keep cooked pancakes warm while the rest cook, place them in an oven set to 150˚F – 200˚F or on a plate tented with foil.

*If you’re using coconut milk, use the kind from the refrigerated section because canned coconut milk is a little too thick.


Nutrition
  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
Extra Fluffy Dairy Free Pancakes | @simplywhisked


  • Reply
    Chantal
    October 26, 2016 at 5:08 pm

    I just made these this morning and they came out wonderfully! I used cashew milk and some dairy-free chocolate chips. The kids loved them. very fluffy!

  • Reply
    Emily
    December 25, 2016 at 2:53 pm

    These dairy free pancakes actually tasted EXACTLY like their buttermilk counterparts. I used almond milk and canola oil and did not miss the milk or the butter at all! This recipe will definitely become a staple for Sunday brunch. Also, I really appreciate your “skip to recipe” button at the top, since my computer tends to freeze quickly scrolling through a long blog post haha <3 I will definitely be looking around the rest of the blog!!

  • Reply
    Vivienne
    January 28, 2017 at 7:37 pm

    If I wanted to use wholewheat flour and honey instead of all purpose flour and sugar, what would the quantities be?

    • Reply
      Melissa Belanger
      January 29, 2017 at 6:40 pm

      I think you would want to use about 1 cup + 2 tablespoons of whole wheat flour and about 1/2 tablespoon of honey.

    • Reply
      Shelly
      February 10, 2017 at 8:49 pm

      Did you try the whole wheat flour and honey substitute? How did it turn out?

      • Reply
        Melissa Belanger
        February 13, 2017 at 11:32 am

        No I haven’t had a chance to try it yet. Sorry!

  • Reply
    Claire
    February 26, 2017 at 4:14 pm

    I DON’t have any canola oil, but I do have vegetable and olive oils, or a dairy free butter alternative. Would any of these work? I was wondering the measurement for the butter replacement. Looking forward to trying these this week. Thanks 🙂

    • Reply
      Melissa Belanger
      February 27, 2017 at 3:46 pm

      I would use the vegetable oil because it is the closest substitute in taste and texture! Same measurements. If you use butter replacement, you would want to measure the same amount after you melt it.

  • Reply
    Denise
    March 3, 2017 at 4:30 pm

    Have you used this recipe as a waffle batter before? I’m just curious… we love these pancakes and I would love to try them as a waffle. thanks so much!

    • Reply
      Melissa Belanger
      March 6, 2017 at 11:35 am

      No I haven’t had a chance to try them as waffles yet! Sorry. I will try to get around to it soon, but I’m not sure when. If you try it, I’d love to know how they turn out!

      • Reply
        Denise
        March 7, 2017 at 4:05 pm

        Thanks Melissa! We used the recipe for Belgian waffles and classic waffles… and both were great! We absolutely love this recipe!

        • Reply
          Melissa Belanger
          March 7, 2017 at 5:27 pm

          Awesome! That’s so great to hear. I’ll try it as soon as I can. 🙂

  • Reply
    Emily
    April 9, 2017 at 9:52 am

    Hi! Just wondering if the meaesurement for the baking powder is actually supposed to be tablespoon? Thank you!

    • Reply
      Melissa Belanger
      April 16, 2017 at 8:23 pm

      Yes! One tablespoon of baking powder. It seems like a lot, but it really makes a big difference in the fluffiness!

  • Reply
    Penny
    May 8, 2017 at 4:58 pm

    This looks fabulous, and I need to make this for a friend whose little girl who has a dairy allergy: does egg count as ‘dairy free’??

    • Reply
      Melissa Belanger
      May 8, 2017 at 9:19 pm

      Yes. You can have egg when a recipe is dairy free, but the egg makes it not vegan though!

  • Reply
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  • Reply
    Katie
    June 29, 2017 at 4:42 pm

    Unfortunately all I have in the house is butter! Would it still be 3 tablespoons, melted? Thanks!

    • Reply
      Melissa Belanger
      June 29, 2017 at 5:01 pm

      Yes, definitely!!

  • Reply
    Danielle
    July 7, 2017 at 11:49 am

    How can I make these pancakes vegan? Do you know a good substitute for egg?

  • Reply
    Joe
    August 24, 2017 at 1:24 am

    I just made these for my kids and they loved them! Thank you!

    • Reply
      Melissa Belanger
      August 24, 2017 at 9:01 pm

      Awesome! I’m so happy to hear this 🙂 Thanks for sharing!

  • Reply
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  • Reply
    Ann
    October 16, 2017 at 9:52 pm

    I have made them twice now, and they have turned out well both times ☺ the first time I made them with coconut oil and coconut milk. The second time I made them with 1 cup white flour, and 1/2 cup whole wheat, coconut oil and a mixture of coconut milk and chocolate rice milk. Both times I needed extra milk, but that is normal for where I live.

  • Reply
    Lynsey
    January 28, 2018 at 5:48 am

    Fantastic recipe – made an extra batch for the fridge as my 3 and 7 year olds loved them! I used vegetable oil and it was perfect. Thanks for sharing x

    • Reply
      Melissa Belanger
      January 28, 2018 at 9:03 pm

      Thanks for sharing! Since you mentioned it, we made an extra batch this morning, too! Hope you have a great week 🙂

  • Reply
    Jaxx A
    February 7, 2018 at 8:53 am

    Was really nervous about the baking powder, but these turned out great! I added cinnamon to go with the vanilla. Still could use some chocolate chips/syrup imo but i grew up spoiled. These were great!

  • Reply
    MyArdentLife
    February 26, 2018 at 11:07 pm

    Thank you for such a great recipe! My 2yo has a dairy allergy. My hubby made these for our family dinner tonight and we all were so impressed!

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  • Reply
    Chanon Lockett
    May 25, 2018 at 3:25 pm

    I made these for my daughter this morning. Unfortunately, they were very thick and “gluey”. I used a banana as an egg substitute along with canned coconut milk & coconut oil. I even added some water to the batter to thin it out but it didn’t help very much. Could the banana have been the reason for the thick batter? I’ll definitely try making them again, do you have any suggestions that might help them turn out better?

    • Reply
      Melissa Belanger
      May 28, 2018 at 8:42 am

      I think the banana was the best choice you made here, but all three of those substitutions would make it too thick. You need to use light coconut milk (found in the refrigerated section of grocery store) and a liquid oil. My only suggestion would be to follow the recipe with the ingredients listed, and if you want to swap out the egg for flax egg (1 tablespoon flax seed + 2 1/2 tablespoons water) or 1 tablespoon of unsweetened applesauce.

  • Reply
    Danielle
    July 22, 2018 at 12:17 pm

    The pancakes were fluffy, but it doesn’t matter how fluffy they are if the amount of baking soda makes them taste inedible. Super gross.

    • Reply
      Kay
      September 6, 2018 at 3:28 pm

      If you used baking SODA instead of baking POWDER, they would be super gross! Try again with the POWDER, everyone else loves them!

  • Reply
    Helen
    August 24, 2018 at 3:08 am

    Amazing recipe! I have try it. That is perfect breakfast!

  • Reply
    Kelly Walker
    September 14, 2018 at 2:57 pm

    Hi, we had these yesterday and they were amazing. I just wondered, if you were going to add a banana into the mix, would you just add one? If yes, would I need to alter any of the other ingredients quantities to allow for this? Thanks

    • Reply
      Melissa Belanger
      September 14, 2018 at 7:52 pm

      Oh geez. I really don’t know. You can use a banana in place of an egg usually, so maybe you could leave out the egg!

  • Reply
    Sherri
    September 27, 2018 at 1:58 pm

    I made these for my kiddos following the recipe exactly and they loved them! I did make a couple changes to the recipe for my pancakes, though. I used Bob’s Red Mill Gluten Free 1 to 1 Flour mix instead of regular flour and I used Oat Milk instead of almond or coconut. They turned out delicious! No more gluten free Bisquick for me!

    • Reply
      Melissa Belanger
      October 1, 2018 at 8:47 am

      That’s fantastic to hear! Thanks for sharing!

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