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!
Tasted good. Pleased with the consistency although a bit spongy. Perhaps I over mixed. Saved recipe to try again.
This has become our household favorite. I use unsweetened almond milk and grape seed oil..we prefer this than the ones with cow’s milk.
Thank you for sharing this recipe.
Made these this morning for the first time. Used rice milk and a very mild & buttery tasting olive oil and they came out superb! Thanks so much for this recipe!
Maybe my baking soda is extra strength.. but these tasted so awful my 3 year old wouldn’t even eat them even if they were drenched in syrup. The bitter baking soda flavor came through.. I will try it again with way less baking soda, I don’t need a super fluffy pancake if it sacrifices taste.
It’s supposed to be baking powder, not baking soda. That is why it tasted so bad.
These are incredible! They are fluffy and taste just like regular pancakes! Our whole family loved them, I will definitely be making them again!
These are the best pancakes ever!
Made these for my LO who is dairy and soy free due to allergies – they turned out amazing! My baking powder is on the older end but they were still incredibly fluffy! I subbed canola oil for olive oil as it was all I had. I also added cinnamon and pumpkin pie spice for some added flavor. This will be a staple in our house!
If I want them to be egg free would I just replace with flaxseed meal?
Yes, you could try using a flaxseed egg, as an egg replacement. I have not made them with this replacement, so let me know if it works out for you!
Best dairy free recipe out there! I even use 1:1 gluten free flour and it’s still a light and fluffy pancake that everyone loves. This is definitely a weekend staple in our home
Delicious! Would this recipe work to bake all at once on a sheet pan and cut into squares. What would you recommend cook time?