Dairy-Free Pancakes — Healthier pancakes that are soft, fluffy, and light! I loaded mine up with blueberries, but you can tailor this recipe to suit your preferences!
Fluffy Dairy-Free Pancake Recipe
If you think that dairy-free pancakes means you’re going to be eating lead balloons, think again. The pancakes are soft, light, fluffy, and are new all-time favorites.
In the past, I’ve tried making dairy-free pancakes and have ended up with items (can’t even call them pancakes) that ranged from thin and flimsy to dense and heavy. And all of them went directly into the trash.
I’ve had good luck with other blueberry and fruity breakfast items, and I’m glad I attempted dairy-free blueberry pancakes again.
For the wet ingredients, I used Silk Unsweetened Vanilla Almond Milk. I swear by this stuff. It only has 30 calories per 8 ounces, tastes great, and if I need a vegan milk, this is my absolute go-to.
All Silk products are dairy-free and gluten-free and I like that Silk is committed to and believes in the benefits of a plant-based diet.
I fried them with just non-stick cooking spray. No butter pools or puddles of oil needed. Pancakes are like sponges, just soaking in all those unnecessary fat grams and becoming dense and heavy.
The blueberries are sweet, juicy, and add such a nice touch. I never want plain pancakes again after having an abundance of blueberries in every bite of these fluffy stacks.
My daughter — who’s taste-tested her way through a couple cookbooks and years of blog posts — said these are my best pancakes to date. I happen to agree.
What’s in the Dairy-Free Pancakes?
To make this dairy-free pancake recipe, you’ll need:
- All-purpose flour
- Brown sugar and granulated sugar
- Baking powder and baking soda
- Salt
- Silk Unsweetened Vanilla Almond Milk
- Egg
- Coconut oil
- Vanilla extract
- Blueberries (optional)
How to Make Dairy-Free Pancakes
The pancakes are easy and follow standard pancake-making protocol. A bowl of dry ingredients, a bowl of wet, fold the wet into dry, fold in the blueberries, and fry them up.
If cooking the pancakes in batches (my skillet only comfortably holds 3 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 175ºF to 200ºF oven to keep warm until all pancakes have been fried.
Top the pancakes with your favorite toppings. We love peanut butter maple syrup, vanilla maple syrup, mixed berry preserves, or even homemade peanut butter.
Can I Substitute the Coconut Oil?
To keep the almond milk pancakes dairy-free, rather than using melted butter in the batter, I used coconut oil. The pancakes don’t taste like coconut, but substitute with another oil if you’re concerned.
Can I Use Another Non-Dairy Milk?
I made this dairy-free pancake recipe with almond milk, but you’re welcome to use another unsweetened non-dairy milk if desired.
Tips for Making Almond Milk Pancakes
Note that I used frozen blueberries, but fresh work too! If using frozen, do not thaw them first because frozen berries bleed less.
The less you stir in the blueberries, the less they will run and bleed and turn the batter blue-green.
The pancake batter should be fairly thick. However, if your batter needs a bit extra flour or splash of almond milk so that it’s a nice scoopable consistency for scooping onto skillet, tweak as necessary.
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Fluffy Dairy-Free Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 1 cup Silk Unsweetened Vanilla Almond Milk
- 1 large egg
- 2 to 3 tablespoons liquid-state coconut oil, canola or vegetable oil may be substituted
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries, Optional. I used frozen and if using frozen, do not thaw because frozen berries run/bleed less; fresh may be used
- maple syrup for serving, or your favorite topping (try Mixed Berry & Lemon Preserves, Vanilla Maple Syrup, or Ginger Molasses Maple Syrup
Instructions
- In a large mixing bowl, whisk to combine the first 6 dry ingredients (through optional salt); set aside.
- In a glass measuring cup or small bowl, whisk to combine almond milk, egg, coconut oil, and vanilla.
- Pour wet mixture over dry, and stir gently until just combined; don’t overmix. Batter should be fairly thick. If your batter needs a bit extra flour or splash of almond milk so that it’s a nice scoopable consistency for scooping onto skillet, tweak as necessary.
- Gently fold in the blueberries. The less you stir, the less they will run and bleed and turn the batter blue-green; set bowl aside.
- Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
- Using a 1/4-cup measure or large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes.
- Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
- Tip- If cooking in batches (my skillet only comfortably holds 3 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 175F to 200F oven to keep warm until all pancakes have been fried.
- Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed. Add more cooking spray to wiped skillet before starting next batch.
- Serve with maple syrup or your favorite topping.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Oh, my gosh, this is killing delicious! Love you recipe. Ideal for Sunday breakfast.
Blueberry pancakes are my favorite breakfast of all time – though leftover pizza was eaten way more often in my college years. Anyway, I’m loving this recipe Averie and your photos are so pretty. I need to try coconut oil in my next batch of pancakes!
I honestly rarely use any other oil anymore, Sally! Unless it’s savory, I’ll use olive. And sometimes I will still use canola like for a choc cake, but anything that’s breakfasty, sweet, muffin/cake-like, I always go with coconut! It’s my fave :) And cold pizza for breakfast and lunch…we must have gone to the same college :)
Honestly – I’m having food and food photography envy right now!
These look ah-may-ZING!
Anisa from The Macadames. xx
http://www.themacadames.com
What gorgeous looking pancakes, I’d never guess they don’t have buttermilk, or dairy of any kind for that matter! Pinned :)
Thanks for the compliments and for pinning!
These look so good. I love a morning with quietness and a stack of pancakes.
I am totally with you Averie, I like to save my calories and fat grams for where they count. This looks like a great recipe that would make the whole family happy! Love that almond milk too! Same kind I use ;)
Glad you’re a fan of that Silk, too!
I just made these for dinner – perks of the hubby being out of town ;) YUM! Thanks for providing so many dairy free options. I am VERY lactose intolerant and spent years taking lactase enzymes. I finally went dairy free last year and WOW the difference it has made in my overall health is amazing. I also love unsweetened vanilla almond milk and coconut oil. Two great ingredients! xo Kimmay
Thank you for making them the same day I posted them and so glad that they’re helpful. That was my goal with this post. For so many people, dairy isn’t an option, for whatever the reason. Glad these hit the spot and thanks for the feedback!
As much as I hate to sound like everyone else, these photos are stunning Av.
I need to make more recipes with blueberries.
Thank you for saying that! I appreciate it! I work super hard on that piece of it, with sticky syrupy hands everywhere and all over my camera, so it’s good to know that someone appreciates them :) xo
OMG I want to make a brunch with these so bad!!
Blueberry pancakes are such a classic! These look delicious!
Just gorgeous, love the glistening syrup!
Lead balloons and flimsy things unworthy of the title pancake: yes, I can relate! Thank goodness for this recipe because I had given up on pancakes! These are everything but flat!
Oh you know my perils and plights then with DF pancakes it sounds like :) But finally that’s all fixed!
Wow this looks sooo fluffy! Yum! Dairy free is a big plus. Would definitely want these for breakfast ; ) blueberry perfection <3
My mouth is literally watering just look at these pictures. Is this an appropriate time to quote Despicable Me? “It’s so fluffy I’m gonna die!!” That’s kind of how I feel looking at these pancakes.
Weird question for you: I made your vegan banana muffins for Easter a few weeks back that also used coconut oil, and they turned out great. However, I had one HECK of a time trying to get my jar of coconut oil open! It took two roommates and a lot of coaxing to finally get the top off the jar. I figured it was just sticky, so I wiped it off before closing the jar, but then when I went to open it again the same thing happened! I opened it awhile ago and have a lot leftover, so I don’t want to throw it all away! Do you ever have trouble getting jars of coconut oil opened, and if you do, do you know if there’s any good way to keep this from happening again?
That’s never happened to me and it sounds like a flukey jar and it could have been anything, just happened to be coconut oil. Some lids are just…strange! I’d chalk it up to just a random fluke. Glad you like the pancakes and the muffins. And you could always just pour your coconut oil into a scrupulously clean glass mason jar or other container to save yourself the trouble til it runs out!
It’s a breakfast perfection, Averie! Love that they are dairy free! Pinned!
Thanks as always, Anna!
Pancake perfection! I love blueberry pancakes, and these look like the ultimate dairy free ones!