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 made this morning but have lots left over can you save the left over mixture
I’m not sure how the batter holds up if you save it. The baking powder would eventually lose it’s power. I would recommend cooking all the pancakes and heating them up later. We like to toast ours the next day to warm them up.
I used soy milk and mixed in strawberry jam because the flavor was bland.
Made this recipe for my kiddos, and it was a hit!
Canned coconut milk works great, just thin it with water to the consistency of regular milk. I also used olive oil instead of canola. They turned out amazing, light, fluffy and yummy. Two thumbs up.
So, so good. We were out of regular milk but had canned coconut milk on-hand. Like a couple other reviewers mentioned, thinning out the canned coconut milk with water before adding to batter worked beautifully. I did add closer to 1-1/2 C of the milk mixture, but that’s typical for any homemade pancake batter I make. Otherwise, I made according to instructions and my family liked these just as much as, if not more than, the recipe I usually make with cow’s milk and butter. Thanks for sharing! Our Saturday morning pancake breakfast was salvaged despite being out of milk!
I don’t have all purpose flour. Could I use regular plain flour? What will the difference be? Thanks ☺️
All-purpose flour is plain flour! So you’ll be totally fine!
This is a great recipe! I’ll never buy store bought mix again.
Followed recipe and tasted great! Easy to make!
Thank you for this beautiful recipe! Just made with almond milk and I used melted butter. They’re definitely and tasty!
Could you use Ripple milk to make these?
Yes. Ripple milk should work just fine!
Love this recipe! I’d been craving pancakes for awhile and wanted a recipe where I could use almond milk and these pancakes turned out perfect. Fluffy and delicious!!!
I’ve been making these for the last 7-8 weeks as I’ve gone dairy free for my now 11 week old daughter. They have turned out fantastic each time! I also enjoy the other recipes you have. Thank you!