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!
How can I make these pancakes vegan? Do you know a good substitute for egg?
I’m not sure what’s available where you live, but here are a few options: Let know if you have success with any of them!
https://minimalistbaker.com/how-to-make-a-flax-egg/
https://followyourheart.com/veganegg/
http://www.bobsredmill.com/vegetarian-egg-replacer.html
I just made these for my kids and they loved them! Thank you!
Awesome! I’m so happy to hear this 🙂 Thanks for sharing!
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.
Hi! Did you find using coconut oil and coconut milk in the same recipe, too overpowering in terms of flavour? I am wondering if I should use olive oil instead coconut oil?
There are many vegetable oils to use that are flavorless. I would not recommend olive oil as it could make the pancakes taste off.
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
Thanks for sharing! Since you mentioned it, we made an extra batch this morning, too! Hope you have a great week 🙂
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!
These are great! They have been my go to while breastfeeding. Do you think I could make a large container of the dry ingredients ahead of time and then scoop out a certain amount and add the wet ingredients?
What adjustments to the recipie when eggs(allergic to) are removed? Do I adjust the amount of milk or add more baking powder?
I would use an egg substitute.
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!
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?
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.
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.
If you used baking SODA instead of baking POWDER, they would be super gross! Try again with the POWDER, everyone else loves them!
I came out with the same result. I only realised I had used bicarbonate of soda when half the pancakes had been made. They were not good. I remade the recipe using only 1 teaspoon and a quarter of the bicarbonate and they tasted great but weren’t super fluffy.I’ll definitely try it out with baking powder next time as that seems to be what is needed.
Can these be cooked frozen at all?