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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Made these for Mother’s Day today and we all loved them! I’m dairy-free so I used oat milk and we didn’t even miss the milk or butter. Thanks!
Very nice with some good quality sausages and streaky bacon and maple syrup. Followed recipe exactly and it made 4 large thick pancakes.
Love this recipe !
Can you fix the scale option please ?
I just made these and these were the best pancakes I’ve ever had. I couldn’t believe how easy this was!
Love these pancakes! Very fluffy, and I have used it with both whole wheat & white all-purpose flour, and with self-rising flour (skipping the salt and baking powder, of course), and with soy milk or dairy milk and they always turn out great!
I’m so sad these didn’t taste good when I made these. Came out bland. I have some ideas why. I might have added just a tad over the tbsp for the baking powder. I used unsweetened coconut milk. I used vegetable oil instead of canola. Might have added too little salt and vanilla (had to eyeball since I only had a clean tbsp). Or maybe didn’t get all the clumps out. I also added blueberries and some semi-sweet chocolate chips. So I gave a 3 only from my experience, but sounds like this went well for others. I’m assuming this was user error.
Excellent recipe! I used Ripple brand dairy-free milk. It has the best texture. Both my children inhaled these.
These were delicious and fluffy. Only change I did was use white whole wheat flour. YUM
Hi – pretty good overall, but there was a slight bitter aftertaste. I am wondering whether I didn’t mix the ingredients well enough? I don’t see anyone else having this issue, so perhaps it was just me …
Made these with oat milk and added a sprinkle of cinnamon as well. Came out nice and fluffy and only slightly sweet which is how I love them!
Best pancake recipe ever!! These pancakes are so fluffy and delicious! I recently switched from a different recipe that used melted butter because it drove me crazy that it would explode in the microwave every time🤪😂. I love this recipe because it is so easy and uses oil, not butter! I will definitely keep making this pancake recipe! Thank you for posting