These almond milk pancakes are so thick and fluffy, you won’t believe they are dairy free! No eggs and no milk needed, they are perfect for a healthy and filling breakfast!
Almond Milk Pancakes
When it comes to fun and delicious ways to use almond milk, my favorite recipes to make are ice cream, smoothies, and these almond milk pancakes.
Over the last few months, I’ve been making more of an effort to change up my breakfasts. I tend to fall into habits, and when I find a breakfast I like, I can eat it for months on hand. I’ve been on a streak with something different every morning but recently, I’ve been making different kinds of pancakes. While I typically stick to banana pancakes or almond flour pancakes, I wanted to try something this time and made the star ingredient the liquid to form the batter- the almond milk!
I’ve been meaning to share a pancake recipe made with almond milk for quite some time. They have been my go-to breakfast for the past few weeks, and I can’t see myself stopping anytime soon. They remind me so much of my childhood pancakes, but with a few key differences.
No dairy and no eggs are needed, but you’d never tell. The texture is thick, fluffy, and soft in the middle. The pancakes are pleasantly sweet and with no almond flavor, and are the perfect vehicle for your favorite pancake toppings.
I know many people assume the liquid used in pancake batter makes no difference but trust me on this- Using almond milk takes it to another level and you’ll love how pillow-like and mellow they turn out every single time!
How do you make pancakes with almond milk?
The Ingredients
- All purpose flour– Also known as plain flour. Be sure to sift it well to ensure there are no clumps throughout.
- Baking powder– Gives the pancakes some rise and fluffiness.
- Salt– A dash just to balance the other ingredients.
- Sweetener of choice– Any granulated sweetener can be used- white, brown, coconut, or cane sugar.
- Almond milk– Unsweetened vanilla almond milk or plain almond milk.
- Oil– I used canola oil, but any neutral flavored oil can be used.
The Instructions
In a large mixing bowl, add your dry ingredients and mix well. Next, add the wet ingredients and mix well, until combined. Let the batter sit for 5 minutes for it to thicken.
Now, coat a non-stick pan with cooking spray. Once hot, pour scant 1/4 cup portions of the batter onto the pan. Cover and let the pancakes cook for 2-3 minutes, before flipping, covering the pan again, and cooking them for a further 2 minutes. Repeat the process until all the batter has been used.
Tips to make the best almond milk pancakes
- Covering the pan while the pancakes are cooking may seem a little cumbersome, but I promise you it is worth it. This guarantees them to turn out extra thick and fluffy.
- Let the batter sit for 5 minutes, for it to thicken and the mixture to rise.
- Easily double and triple the recipe for easy weekday breakfasts or even part of meal prep.
- For a fun flavor twist, use unsweetened chocolate almond milk.
Storing and freezing dairy free pancakes
- To store: Any leftovers you can keep stored in the refrigerator, covered, for up to 1 week.
- To freeze: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months.
- Reheating: Pancakes are best to be reheated in a toaster oven or on a non-stick pan. Try to avoid microwaving them or else they are prone to becoming soggy.
More dairy free breakfast recipes to try
Almond Milk Pancakes
Ingredients
- 1 1/2 cups all purpose flour gluten free, if needed
- 1 1/2 tablespoon baking powder
- 3 tablespoon sugar white, brown, coconut, or cane
- 1/4 teaspoon salt
- 3 tablespoon oil any neutral flavored oil
- 1 1/2 cups unsweetened almond milk plain or vanilla
Instructions
- In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated. Let the batter sit for 5 minutes, for it to thicken and rise.
- Generously grease a non-stick pan and place over medium heat. Once hot, add scant 1/4 cup portions of the batter onto the pan and immediately cover it. Cook for 2-3 minutes, before flipping, and cooking for a further 2 minutes. Remove from the heat and repeat the process until all the batter is used up.
- Serve pancakes immediately, or let them cool completely.
Notes
Nutrition
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Hey my friend, I made these pancakes today. I followed your recipe. They were good but not thick, very thin. I let them sit for 5 minutes 🤷🏻♀️ What did IG do wrong? I’ve been searching high and low for a no egg, vegan pancake. Thanks for all you do!!
Best regards
Kathy
Hi Kathy did you cover the pans?
Yes I did! 😊 Followed your recipe to a t. 😍
These pancakes are so good!
I spread peanut butter on the pancakes and put sliced bananas between the pancakes and added a little lite pancake syrup; spicy sausage on the side.
OMG!
These pancakes are so good!
I spread peanut butter on the pancakes and put sliced bananas between the pancakes and added a little lite pancake syrup; spicy sausage on the side.
OMG!
That sounds delicious! 😀
These sound perfect for my dairy intolerant husband! But how many pancakes does it make? I know it says 4 servings, but how many pancakes are in 1 serving? Thank you!
Depends on how big or small you make them 🙂
Thank you so much for sharing this recipe! I have an egg allergy and am always keeping an eye out for egg-free recipes. When I saw yours, I thought “yeah right- you can’t make tastt egg-free pancakes with my favorite milk substitute”.
I was WRONG. So wrong. Made these on a whim, and when I tasted them, i couldn’t believe it!! Shared some with my family, and they couldn’t tell the diff- they loved them, too. I think the lid tip made the difference. I even added blueberries to some of them and they were a hit! I’m adding these to my permanent recipe file today!
So great to hear that!
Hi Arman,
I just find you today, and already subscribed you. How come you sooooo yung and so talented and dedicated. I just browsing your recepies and i want to do all of them. What I like to do is similar what you doing, make healthy, good looking, Delicious meal. Thanks you sharing your brilliants idias, I’ll using those.
Cheers, Rozsa from Australia
Thank you, Rozsa! I’m in Melbourne, hopefully our borders open soon!
I use egg molds to make these and the result is instagrammable pancakes that taste delicious. My boyfriend specifically requests these because they are so good! They caramellize on the outside for a nice crust and are super fluffy on the inside. Wonderful texture, and tastes great with berries!
Amazed at how great these are! I subbed the oil for a dairy free margarine *chef’s kiss*. My 5 month old has a milk protein sensitivity and I pump for him so I cannot have milk in my diet. Wasn’t looking for a completely vegan recipe but I’m so glad I found this one!
Hi can I use coconut or almond flour?
I have only tried it as written 🙂 Enjoy!
i have to say… this recipe came in really handy tonight! i wanted a quick easy dinner and pancakes is what i had a taste for!!! i found this page and it worked out for me. covering the pan does make a huge difference since after making the batter and letting it sit, it was pretty watery. thank you for this!
Question! Do you cover the pan again after flipping?
All i have is almond-coconut milk, but excited to try this recipe and see how they turn out!
I do, but it’s not necessary 🙂
Never again will I go back to my old recipe! My son skew for seconds!!
I made these pancakes this morning using vegan butter to grease the nonstick pan. My partner: “These are really good honey. If you didn’t tell me they were vegan, I wouldn’t have known.” So happy he loves them. A great recipe to add to my vegan recipe drawer 🙂 Thanks! Posting a pic to my IG and FB pages.
Wow. As a 50 something mother of 3 grown kids, I’ve made my share of pancakes from scratch. But this recipe is a game changer. We are not vegan or have any dietary restrictions. I chose this recipe based of the favorable ratings. Best pancake recipe Ever.