This is the first dairy free pancake recipe that has worked out for me! Tender and fluffy yet didn’t fall apart nor remain uncooked in the middle. I’m super happy with how these turned out! Saving this to use again! I used oat milk for my milk substitute. Delicious!
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.
More dairy free breakfast ideas: no milk French toast / asparagus quiche / homemade waffles / tater tot breakfast casserole
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.
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.
More pancake recipes: Bananas foster pancakes / Birthday pancakes / Gluten free pancakes / Cornbread pancakes / Whole wheat pancakes
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.
More dairy free breakfast recipes: Scrambled eggs without milk / Cinnamon apple bread / Asparagus quiche / Zucchini muffins
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
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
- In a large bowl, whisk together the dry ingredients.
- Add milk, canola oil, egg and vanilla extract. Whisk until smooth.
- Preheat a non-stick griddle or large skillet to medium heat. (Coat pan with butter or oil if not using non-stick).
- Pour about ⅓ cup batter onto the griddle for each pancake. Allow it to cook until bubbles are visible throughout the pancake before flipping.
- Repeat until all batter has been used.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This was our first recipe from your site Melissa and it has become a staple. When we had a dairy allergy in our home, I was so lost about how and what to cook. Your recipes have always been there and taste so good!! We aren’t vegan, and so it’s such a help to have dairy free meat recipes. Thank you!!!
These are delicious! I made them this morning and they turned out so fluffy and soft. I used melted unsalted butter instead of oil, still using 3tbsp worth. I also put a lid on the pan when cooking them and this helped with the fluffiness. Cooked them for 2-3minutes on each side. I used a 1/4 cup to pour the batter onto the pan, and it made 9 and a half pancakes at that size. Thank you for the great recipe!
not sweet enough. i had to use 4 tablespoons sugar and that was still not sweet enough.
These sound great! Have you used almond flour ( or know the amount I should sub to make it GF too?) Thanks!
I don’t know if I’ve ever left a comment before on this recipe, but I made these (again) today and I had to leave a commendation for this recipe! Now, I will say that I do not make this recipe dairy-free, as I use whole milk, but I LOVE this recipe nonetheless! It’s the ONLY pancake recipe I use now (seriously)! True to your word, these are FLUFFY and absolutely DELICIOUS!
My sister and I LOVE these. They are perfectly fluffy and taste amazing! We use oat milk because it is hands down the best not-milk milk and it works great for these. I’ve made these 5+ times already and I feel required to write a review. You’ll never be searching for another pancake recipe again.
Amazing recipe. I cooked this recipe and my critics liked it. Recommend. I love to cook and collect good recipes. Thank you
These have such a great flavor, best I’ve tried for being dairy free. Only sub I made was using coconut oil instead Of canola oil. You can also use coconut sugar instead of regular sugar.
Beautiful soft, pillowy texture! The batter seemed thin but they fluffed up so well. I used avocado oil and extra creamy oat milk. I substituted half the vanilla for almond extract which gave it amazing flavor. They didn’t even need syrup – so delicious! Next time will double the recipe and freeze.
Thank you 🙏, I substituted in oat milk and olive oil, they were a big hit.
These were fantastic! I followed a recommendation from another post to sub the egg for 1/4 cup of apple sauce and they were fluffy and delicious. It’s unfortunate that some people who subbed baking soda for baking powder felt the need to comment on their mistake and illiteracy by criticizing the recipe because 1 tbsp of baking powder is not uncommon in non yeasted pancakes. Will make them again!