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Classic Dairy Free Pancakes

Classic Dairy Free Pancakes

Simple and delicious classic style fluffy pancakes without any dairy! Perfect for a family pancake breakfast.

This recipe is perfect for the lactose intolerant pancake lover! These pancakes are light and fluffy and super tasty topped with pure maple syrup.

Even if you don’t have a dairy allergy and just ran out of milk, this is the best pancake recipe I’ve ever tried.

This recipe yields four servings so it’s perfect for a family breakfast (or breakfast for dinner) and cleanup is super easy.

How To Make Pancakes Without Dairy

bowl of pancake batter with whisk

Just like with a regular pancake recipe, you can thin your batter if necessary by adding more liquid, almond milk in this case.

This recipe can be a base for adding blueberries or bananas but I usually make them straight up and top with pure maple syrup.

Ingredients

  • 1 1/2 Cups Almond Milk
  • 2 Large Eggs
  • 5 Tbs. Vegetable Oil
  • 6 Tbs. Granulated Sugar
  • 1 1/2 tsp. Pure vanilla extract
  • 2 Cups All Purpose Flour
  • 4 tsp. Baking Powder
  • 1/2 tsp. Salt

In a mixing bowl whisk your eggs and then add your almond milk, granulated sugar, and vanilla extract. Mix until well blended.

Add more almond milk if a thinner batter is desired. Set aside for two minutes.

Add a teaspoon of oil to a skillet and bring to medium low heat.

Once skillet is brought to temperature and pour your pancake batter. Once it begins to bubble flip and cook until golden brown.

Serve with maple syrup or your favorite pancake toppings.

Related Recipe: Easy microwave pancakes

More Milk Alternatives for Pancakes

stack of diary free pancakes topped with fruit and syrup

While I usually go with almond milk when making my dairy free pancakes, there are more options you can use.

In fact there are a number of milk substitutes for making pancakes.

You can even use these dairy alternatives when using a pancake mix, but they can easily be used in this recipe.

Coconut milk: Coconut milk has a subtle flavor that goes well with pancakes. I find it particularly well suited for flapjacks topped with fruit. Use one and a half cups of coconut milk in this recipe.

Coconut cream: Coconut cream is a bit thicker than almond milk so you will want to thin it before adding it to your other ingredients. Combine two thirds cup of coconut cream with one third cup of water.

Oat milk: Oat milk is another great dairy free option for that you can use in place of almond milk. It offers a subtle flavor that compliments any pancake topping. Use one and one third cups in place of almond milk.

Water: If you don’t have any of the other dairy alternative, you can use water in this recipe. It will produce flatter, more crispy, pancakes but they still taste great! Use one and one third cups of water and no other recipe changes are needed.

Related Recipe: Muffin mix pancakes

pancakes with syrup and bacon

Classic Dairy Free Pancakes

Light and fluffy non dairy pancakes.
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 4
Calories 200 kcal

Equipment

  • Mixing Bowl
  • Skillet

Ingredients
  

  • Cups Almond Milk
  • 2 Large Eggs
  • 5 Tbs. Vegetable Oil
  • 6 Tbs. Granulated Sugar
  • tsp. Pure Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 4 tsp. Baking Powder
  • ½ tsp. Salt

Instructions
 

  • Add eggs to a mixing bowl and whisk together by hand. Add almond milk, granulated sugar, and vanilla extract and whisk until well blended.
  • If batter is too thick add one tablespoon of almond milk at a time until desired consistency.
  • Add a teaspoon of oil to skillet and bring to medium low heat.
  • Once skillet is up to temperature pour pancake batter in to cook.
  • Flip when bubble form on the surface of your pancake. Remove when golden brown.
  • Top with favorite pancake toppings and serve immediately.

Nutrition

Calories: 200kcal
Keyword Dairy Free, Pancakes
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