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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!