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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.
Was c quick and easy, and I happily ate the results
Of all the ones we’ve tried this is our favorite almond milk pancake. Hands down easiest quickest and best flavor although we do use 1/3 less of baking powder and half the salt. 🙂
Everyone loved these pancakes. Better than pancakes from ihop! Thanks!
Came back from vacation and had no fresh groceries, but my kids wanted pancakes. Came across this recipe and I can’t believe how fluffy they are! Did add a little vanilla. Will definitely make a batch for the freezer for easy school day breakfasts.
I wondered if you thought this recipe could be used to make a sheet pan pancake in the oven?
I’ve made this recipe twice now, and the pancakes are perfect!
These really are as good as they say. I’m one to make a recipe as written first but this time I did use Splenda and added blueberries.
If I had to change anything, I would use less oil, especially if you add fruit. Lastly, my husband is super picky and he loved them.
I absolutely LOVE all of your recipes! I have not come across one that has not worked.
These pancakes were so delicious! I did not see that I needes to sift the flour but they still came out great. So that’s one less utensil I need to use making it much easier!
I used olive oil and can sugar it worked.
I am wondering if I could use another flour to make it even healtheir as I don’t like to use all purpose flour. Maybe try using almond flour, and coconut oil with a sugar alternative or cut back on the sugar.
Thanks for all your great recipes.
Hi Domenica- Try my almond flour pancakes instead 🙂 They might be a better option than adapting this one 🙂
Very light and fluffy! Very good!
Thanks for the feedback, Joanne!
Amazing pancakes. Made these for my kids who are diary free and they loved them
Very good, I added a tsp of cinnamon and a tsp of vanilla extract and it made it even better!
These were so light and fluffy! My husband, who is a die hard Buttermilk pancake snob, said these were the best tasting pancakes he’s tasted! I’ll be making these again! Thank you!
Thanks for the feedback, Joanne!
Add blueberries. Delicious
The flavor was great. I cooked mine one number above medium heat (my cooktop is Low, then 2-9, then High, so I cooked at 6). The first batch was a bit spongy, so I left the lid off after the flip to improve texture. Also experimented with added blueberries, and they were great.
Easy and delicious! Thank you
Hi there! Could you please tell me if I could use Soya milk instead of almond? Thank you!
Yes you can!
Oh wow, these pancakes are delicious! I just made them for the first time and eating them now. I did 2 T raw cane sugar and 1 T coconut sugar. I’ve never before heard of covering the pan but I did and it works! They came out so light and fluffy and taste amazing! I’ll use this recipe from now on. I make pancakes once a week so this will be my go to recipe. I did have to use a lower heat because they browned just a little too much but this recipe is perfection! Thank you Arman!
Best pancakes I’ve ever had, so easy to make. We even make them into waffles
My daughter wanted pancakes for breakfast and we only had almond milk at home..so pleased to come across your pancakes recipe! Great simple pancakes that tastes like a treat!!!
Super fluffy and soft… Amazingly delicious .. super happy to have discovered such a great recipe that works 🤩
These were delicious. I used soy milk- turned out fine. I topped with banana, walnuts, strawberry jam (heated in microwave ) and whipped topping. Really yummy. And vegan : )
Turned out amazing!! Love all your recipes!
Can I use sugar substitute in replacement of sugar?
I don’t see wjy not 🙂
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.
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.
Never again will I go back to my old recipe! My son skew for seconds!!
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 🙂
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!
Hi can I use coconut or almond flour?
I have only tried it as written 🙂 Enjoy!
I just tried this recipe for the first time following the recipe and adding cinnamon and pure vanilla extract. Pancakes were thick and fluffy and tasted great!
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!
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!
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!
These are amazing pancakes my kids couldn’t tell the difference. Great alternative recipe when you don’t have regular milk.
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!
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 🙂
Great recipe. I can’t believe how great these pancakes are. I put vegan butter in mine.
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 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!
Yes I did! 😊 Followed your recipe to a t. 😍
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?
Substituted the flour with Bob’s 1 to 1 Baking flour to keep it gluten-free and they came out so good. My non-vegan family members loved them.
Very Good, Low Fat!