If you're looking for homemade pancakes that are easy to make, great for meal prep, and delicious, look no further than these Fluffy Almond Milk Pancakes!
I think we can all agree that nothing beats a stack of pancakes on a Sunday morning. And just like my banana oat pancakes and my buckwheat pancakes, this recipe is both delicious and nutritious. It's naturally dairy-free and can be made vegan with just 1 swap. I also love my vegan almond flour pancakes!
It's made from scratch (which means "no" to the pancake mix) using just a few pantry ingredients that you probably have in your kitchen right now.
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Ingredients You'll Need
Get all the details on these simple ingredients in the recipe card found at the bottom of the post.
- All-purpose flour: Regular flour makes for the fluffiest pancakes, but if you want to add more fiber, you can use half whole wheat flour.
- Almond milk: I use unsweetened plain almond milk, but you can use vanilla almond milk or chocolate almond milk.
- Eggs: They give great texture to the pancakes. I've also included a vegan option in the recipe card below.
- Sugar: You can granulated sugar, coconut sugar, or brown sugar. Maple syrup can also work.
- Vegetable oil: I use sunflower oil, but you can also use canola oil or olive oil.
- Vanilla extract: It's optional, but I think a splash of vanilla goes a long way.
- Baking powder: To make the pancakes fluffy. Don't substitute with baking soda.
How to Make Almond Milk Pancakes
- To a large mixing bowl, add the eggs, almond milk, sugar, oil, and vanilla extract. Using a whisk, mix until the eggs are foamy and the sugar has dissolved.
- In another bowl, mix the dry ingredients- flour, salt, and baking powder.
3. Sift the dry ingredients into the bowl with the wet ingredients. Mix carefully just until combined. Don't overmix!
4. Heat a large pan or a non-stick skillet with some oil. Once hot, add 2-3 tablespoons of the pancake batter and swirl it around.
5. Cook the pancakes on medium heat for 1-2 minutes per side, until golden brown. Repeat until all of the pancakes are done!
Top Tips
- For the perfect almond milk pancakes, don't overmix the batter! The more you mix the flour, the more the gluten develops, which makes the pancakes dense rather than fluffy. Stop mixing the moment you see that the flour is incorporated into the batter. A few lumps are okay!
- Sift the flour. This makes for fluffier and more delicate pancakes with fewer lumps.
- Cook on medium-low heat if necessary. You don't want to rush the pancakes by cooking them on high heat. This way they'll be brown on the outside, but uncooked on the inside.
- Keep your cooked pancakes warm in the oven. Preheat your oven to 200ºF and add the pancakes to a baking sheet.
- To switch things up, you can add some blueberries or chocolate chips to the batter.
Frequently Asked Questions
These almond milk pancakes contain eggs, therefore they're not vegan. But you can easily swap them with two flax eggs made with 2 tablespoons flaxseed meal and 4 tablespoons water. Let the mixture rest for 5 minutes and use it in place of eggs.
First, check if your pan is hot enough. Your pan needs to be hot before you add the oil. After you add the oil, you need to wait for it to heat as well.
Second, check if you're using enough oil. A few drops won't do the job.
Once you mix the batter, you should cook the pancakes immediately because baking powder loses its property as time goes on. After the pancakes are cooked, they last for up to a week in the fridge.
Yes, you can use any non-dairy milk you like including oat milk, coconut milk, soy milk, etc. If you eat dairy products, you can also use regular milk.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for 6-7 days.
- Freezer: Let pancakes cool to room temperature. Transfer them to an airtight container, layering parchment paper between each layer of pancakes to prevent them from sticking. Freeze for 3 months.
Topping Ideas
These Almond Milk Pancakes are not so sweet and they leave plenty of room for exciting toppings such as:
- Vegan butter (or regular)
- Fresh fruit such as blueberries, raspberries, and strawberries
- Maple syrup
- Jam or marmalade
- Chocolate ice cream
- Melted chocolate
- Peanut butter
And if you're feeling extra you can top them with some dairy-free buttercream frosting (I promise I won't tell?). Or, try these Baked Donuts!
More Dairy-free Breakfast Recipes
- Dairy-Free Frittata
- Overnight Chia Pudding with Coconut Milk
- Chocolate Peanut Butter Overnight Oats
- Cheesy Broccoli Vegan Quiche
- Buckwheat Banana Bread
- Oat Flour Muffins
Almond Milk Pancakes
Ingredients
- 2 large eggs (see notes for a vegan option)
- 1 ¾ cups unsweetened almond milk
- 1-2 tablespoon granulated sugar (depending on how sweet you like them)
- 2 tablespoon oil, plus more for cooking
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- To a large bowl, add the eggs, almond milk, sugar, oil, and vanilla extract. Using a whisk, mix until the eggs are foamy and the sugar has dissolved.
- To another bowl, mix the dry ingredients- flour, salt, and baking flour.
- Sift the dry ingredients into the bowl with the wet ingredients. Mix carefully just until combined. Don't overmix! A few lumps of flour are okay.
- Heat a large skillet with some oil, enough to lightly cover the pan. Once hot, add 2-3 tablespoons of the pancake batter and swirl it around to form a circle. Cook the pancakes on medium or medium-low heat depending on your stovetop, for 1 minute per side, until golden brown. Repeat until all of the pancakes are done!
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
- Don't overmix the batter! The more you mix the flour, the more the gluten develops, which makes the pancakes dense rather than fluffy. Stop mixing the moment you see that the flour is incorporated into the other ingredients. A few clumps are okay!
- Sift the flour. This makes for more delicate and smoother pancakes.
- Cook on medium-low heat if needed. You don't want to rush the pancakes by cooking them on high heat. This way they'll be brown on the outside, but uncooked on the inside.
- Keep your cooked pancakes warm in the oven. Preheat it to 200ºF. Add the pancakes to a baking tray and cover them with a kitchen cloth.
Nutrition
Post photography by: Petranka Atanasova.
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Rebecca
I followed your suggestion to use flaxseed meal instead of eggs to make the vegan version of these pancakes and they were absolutely delicious! This is a new favorite vegan breakfast in our house!
Lindsey
These pancakes were fabulous! I did a little googling because all I had on hand was almond milk. So fluffy. Bookmarked for my next pancake moment
Devy
I made these pancakes for my niece who has dairy intolerance. They were so good that even me and the boys love them. And I ended up making another batch
Rose
These almond milk pancakes were super fluffy and delicious! My kids devoured them for breakfast today!
Gina
Tried these for breakfast this morning using the flax egg option and they turned out wonderful! So happy to have found a good fluffy dairy-free pancake option!