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!
I my wife is nursing and the baby is allergic to soy and dairy and these work thank you!
Woooow am so happy for you🤗
Made it with PC All purpose gluten free flour and it turned out great! Tastes a lot like British pancakes. Did have to add more almond milk but will definitely make again, thanks!
Hi thankyou so much for this fabulous recipe, i used soya milk and put them in my waffle machine, wow they were so crispy and delicious I eat most of them . Thanks so much
Can you make the batter the day before m, refrigerate and then make the pancakes in the morning?
Yes, you can store the leftovers for a couple days as well.
This is my go to pancake recipe the whole family loves! I found it several years ago at the start of my dairy free journey and now that I am also gluten free I am about to tempt it with gluten free flour. Whisk me luck!
My family recipe is buttermilk pancakes and we love them – my wife gets knocked up and can’t eat dairy…well since we eat pancakes every weekend, I need to adapt. We tried a dozen DF recipes and this has been our absolute staple for the last year. My family loves them so much I’m nervous about switching back to buttermilk. Double the recipe for easy breakfasts during the week!
Had no dairy milk so went looking for a recipe with an alternative. Found this one, tried it as written…and boy what a surprise! They were fantastic, my wife loved them too. I made it with half almond milk and half coconut milk that we made and fried them in refined coconut oil. They smelled like little vanilla cakes while cooking, just amazing!! Thank you so much.
Omg these are so delicious! I’m dairy free and love these! Can’t tell they don’t have milk. I used brown sugar instead of white sugar! They came out amazing!
The best pancake mix in the entire world! Only substitute is that I use coconut oil (2tbls) instead of canolia oil (waaaaay healthier this way). Besides that, amazing!