Almond Milk Pancakes (Fluffy & Dairy Free) - Give Recipe (2024)

If you have never tried making pancakes with almond milk before, now is the time. It is a great replacement for milk in pancakes. If you have a dairy-free diet or just want to make a change in your regular pancakes, this recipe is for you.

Almond milk is a great plant-based milk. We use it often, especially to makehot chocolate. We also make crepes with almond milk and love them so much!

We first tried it on a day when we noticed that the only milk in the refrigerator to make some pancakes was a bottle ofhomemade roasted almond milk. They turned out great with asuper fluffytexture and as tasty as regular milk pancakes. So they have become our (and your) favorite pancake recipe since then.

About The Ingredients

• Flour:Use all purpose flour, also known as plain flour. You can use a combination of plain flour and whole wheat flour if you want. If you want, use a blend of gluten-free flour. When measuring, fill the cup with flour using a spoon. Don't directly scoop the measuring cup.
• Sugar:Use granulated sugar. One or two tablespoons will be enough as we serve our pancakes with maple syrup.
• Baking powder:It really helps a lot to make fluffy pancakes.
• Salt:Just a pinch of salt to balance the flavors.
• Almond milk:Use unsweetened, plain almond milk or vanilla almond milk. If you want, you can even make your ownalmond milk buttermilkand make this recipe with it.
• Egg:One egg is enough for this recipe. If you are after an egg-free recipe, leave it out and add extra almond milk (2-3 tablespoons).
• Oil:You can use olive oil, vegetable oil, canola oil or coconut oil. We use it both in the batter and for cooking pancakes. You can use melted butter (vegan or regular) too.
• Optional Add-Ins: You can add a handful of chocolate chips or berries and 1 teaspoon vanilla extract. For chocolate chips, check the ingredients of the product you use to be sure they are dairy-free.

Instructions

This fluffy almond milk pancakes recipe is no different from making a simple cake batter.

1. Whisk the flour, sugar, baking powder and salt well in a large mixing bowl. Then, in a medium bowl, whisk together the almond milk, egg and oil until smooth.
2. Pour the wet ingredients over the dry ingredients and whisk just until everything is combined. Don't over-mix! Otherwise, your pancakes won't turn out fluffy enough. It is okay if you see a few lumps in the batter. Let it rest for 5 minutes.
3. Put 1 teaspoon oil in a non-stick pan or use a cooking spray. And heat it over medium heat. Swirl the oil or spread it with a spatula so it covers the base of the pan.
4. Use a measuring cup (¼ cup) or a tablespoon (for a smaller size) and drop batter in the pan. Cook for about 2 minutes or until you see bubbles on the surface of the pancake.
5. Then flip and cook the other side for 1-2 minutes. Transfer the pancakes on a plate and repeat the same steps until all batter is used.
6. Make the pancakes in batches. If you are using a large pan, you can make 4-5 pancakes at a time.

Storage

In the fridge:These dairy-free pancakes can be made ahead of time. Store them in the refrigerator covered for 2-3 days. Reheat in the pan or microwave before serving.

In the freezer:Let the pancakes cool completely. Put them in a freezer bag with a piece of parchment paper between each. They keep well in the freezer for 2 months. Reheat them frozen in the microwave oven for about 20 seconds or in a large skillet covered until warm. We don't recommend freezing the uncooked batter.

Expert Tips

• Don't over mix the batter even if you are tempted to.
• Letting the batter rest for 5 minutes really helps the pancakes rise better.
• When the pan gets too hot, remove it from the heat and let it cool for a few minutes. Then continue cooking the remaining pancake batter.
• To keep the cooked pancakes warm while you are working with the rest of the batter, put them on an oven-safe plate or in a baking pan and let them sit in the oven at low temperature (200 F / 93 C degrees).

Does almond milk change the taste of pancakes?

No, it doesn't. Unsweetened, plain almond milk has a mild flavor, so it is not noticeable in pancakes.

Is this a dairy free pancake recipe?

Yes, these pancakes are completely dairy free. This recipe doesn’t call for any dairy-milk or butter. The only milk in these pancakes is from almond milk, which is a plant-based milk. It is a great substitute for milk in pancakes.

Make Them Vegan

This pancake recipe with almond milk isNOT vegan.

To make them vegan, you can makeflax eggby mixing 1 tablespoon flaxseed meal with 3 tablespoons water. Let it sit for 5 minutes and then substitute this mixture for the egg in the recipe.

Also, you can check out ouralmond buttermilk pancakes, which are completely vegan.

Toppings

We love having a variety of serving options. These pancakes are not so sweet so that you can adjust the sweetness to your taste by drizzling them with maple syrup, agave syrup or honey.

Another sweetener could be powdered sugar. If you like, sift a little powdered sugar on the pancakes. Also, you can serve whatever fresh fruit you like on the side like blueberries and strawberries.

If you are a fan of marmalade or jams, serve your pancakes with somelemon marmalade ororange marmalade.

If it's the right season, you can even considerroasted fresh figsto pair these pancakes with.

And a dollop ofsimple applesaucewould make a big change too.

Other Substitutes For Milk

Almond milk is our favorite substitute for milk in pancakes. But you are definitely not limited to it. You can use plant-based milks likealmond milk, oat milk, soy milk, coconut milk(carton or boxed, not canned) as an alternative to regular milk.

There are some other options too. For example, you can use citrus juice and give your pancakes a refreshing flavor. Another substitute could be mashed banana, which gives a nice aroma too.

You can even use plain water, but we would recommend adding vanilla extract then. Otherwise it might taste bland.

FAQs

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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3.8 from 24 reviews

• Author:
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 14 small pancakes 1x
• Category: Breakfast
• Method: Cooking
• Cuisine: American

Instructions

Notes

Nutrition

• Serving Size: 1
• Calories: 87
• Sugar: 0.9 g
• Sodium: 188.8 mg
• Fat: 2.7 g
• Carbohydrates: 13.4 g
• Protein: 2.2 g
• Cholesterol: 13.3 mg