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.
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.
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.
More pancake recipes you’ll love:
- Bananas foster pancakes
- Birthday pancakes
- Gluten free pancakes
- Cornbread pancakes
- Whole wheat pancakes
More dairy free breakfast recipes:
- Scrambled eggs without milk
- Cinnamon apple bread
- Chocolate chip waffles
- Asparagus quiche
- Zucchini muffins
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!
Easy, quick, and tasty. I used half oat flour/half all purpose and lakanto monkfruit for sugar. I ended up with 7 pancakes from 1/3 cup each. Enjoyable taste and texture. Will make again!
Due to allergies I can’t consume store bought dairy free products or dairy. So I thinned out the canned coconut milk with coconut water and the pancakes turned out soft and fluffy. I do really miss the buttery topping though. Do you have a recipe for dairy free butter?
I don’t normally comment but this recipe is top notch!! I’ve made it two weeks in a row for my pancake loving partner. I use canned coconut milk and add a little extra to get to a consistency that ~looks right~
First time I made it I used butter instead of canola. Second time I used canola. Consensus is butter gives them more depth of flavor.
I added blueberries the first time and some allergy friendly chocolate chips the second time. Both were delicious. I love this recipe!!! Thank you for making something fluffy, easy and delicious!!!
My dairy free teens love these pancakes! We used oat milk and they turned our super fluffy. The teens like mini chocolate chips added :). Thank you!!!
They came out so good! I only had canned coconut milk which I used along with avocado oil instead of canola oil. I added approx half cup of filtered water just to thin it out a little.
Everyone loved them! Will be using this recipe from now on! Thank you!
They came out so good! I only had canned coconut milk which I used along with avocado oil instead of canola oil. I added approx half cup of filtered water just to thin it out a little.
Everyone loved them! Also, added non dairy chocolate chips to some of them. Will be using this recipe from now on! Thank you!
I am allergic to dairy and tried this recipe. 5 stars, will use again and will recommend to others! I used almond milk. Thank you, thank you, thank you! I missed pancakes because the boxed store crap was just gross.
Why did mine come out with a strong flour taste? We followed the Recipe and they were cooked all the way through. We followed the 2x recipe. They also didn’t brown up. 😕
There is a chance you measured your flour wrong and that would make them too dense.
Delicious. I reduced the baking powder and then used a teaspoon of baking soda and soured oat milk. I added blueberries on top before I turned them. So yummy. My not dairy-free husband loved them
Delicious! Fluffy!