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.
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Nutrition information, please
I used oat milk and subbed 1/4 cup applesauce for the egg and it came out soo good and fluffy! Added some rainbow sprinkles and topped with powdered sugar!
I made these and my husband had no idea they were dairy free. He thought they ere the hungry jack mix in the box.
Thankyou for sharing this recipe !
Its a keeper😋
That’s awesome to hear! I’m glad you liked them!
These were so good! I didn’t have any canola oil so I used some butter flavored crisco. (Not the healthiest, but whatever)
These are the best pancakes I’ve made to date! Thank you 😊
Perfect! I like these better than “regular” pancakes. A little heavier. Less crumbly.
This is a great recipe! I will say my pancakes turn out WAY fluffier using one tbsp of oil instead of 3. And you’re saving about 300 calories. I also don’t use any butter or oil on my pan, if that makes a differences!
Hi I’m wondering if I can substitute the milk with water or anything else? My friend is allergic to milk 🙁
This recipe is for dairy free pancakes. The milk mentioned in the directions refers to the dairy free milk listed in the ingredients. We normally use almond or cashew, but you can use any dairy free milk you prefer (with the exception of canned coconut milk because it’s too thick).
I made these this morning even used my new baking powder and they were flat as pancakes. More like tortillas. It will make a good flatbread recipe but not sure why mine didn’t rise? Could I have unmixed overmixed? What is the recommended mixing time? Thank you.
I’ve struggled to find a good vegan recipe for pancakes so I thought I’d try this one today and what a treat it turned out to be!
I added Neat egg substitute instead of the egg and used organic coconut milk and sunflower oil… worked like magic! Super fluffy, delicious vegan pancakes! Dream recipe… many thanks for sharing!!
My daughter (back home from college these days!) made this with canned full fat coconut milk, added shredded coconut, used coconut oil in the skillet and added chocolate chips to make them into an Almond Joy pancakes. Delicious!