Extra Fluffy Dairy Free Pancakes

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


This extra fluffy, dairy free pancakes recipe is so easy to make with egg and almond milk. It can easily be made gluten free and vegan with a few simple swaps.



  • 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


  1. In a large bowl, whisk together the dry ingredients.
  2. Add milk, canola oil, egg and vanilla extract. Whisk until smooth.
  3. Preheat a non-stick griddle or large skillet *affiliate link to medium heat. (Coat pan with butter or oil if not using non-stick).
  4. Pour about ⅓ cup batter onto the griddle for each pancake. Allow it to cook until bubbles are visible throughout the pancake before flipping.
  5. Repeat until all batter has been used.


To keep cooked pancakes warm while the rest cook, place them in an oven set to 150˚F – 200˚F or on a plate tented with foil.

*If you’re using coconut milk, use the kind from the refrigerated section because canned coconut milk is a little too thick.

Keywords: dairy free, pancakes, breakfast, sweet