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.
Your pancakes look amazing! I wanted to share that Silk has been re-labeled for Kosher standards which reveal dairy derivatives – for those of us who continue to be effected by those products labeled “dairy-free,” but contain dairy derivatives. Thanks.
Would it be a good idea to beat egg whites to soft peaks in order to make it even fluffier? Would that work with pancakes?
You could try that, although I didn’t find it necessary to go to the work, but be my guest and experiment and LMK how it goes and if you think it was worth the extra step!
I’ll never grow weary of looking at pancake photos…even though I cannot quite master the technique of creating beautiful breakfast fare myself. Ah, wish I had a plateful in front of me! :D
Hey Averie! I’ve seriously read over this blog post multiple times (and printed the recipe) just because the pancakes look so delicious. Is there a way to make these with whole wheat flour or do you not suggest it? Should I just get over my side of crazy and go for it? I’m thinking this is a yes. :) Or do you have any good whole wheat pancake recipes you suggest? Love your blog!
Whole wheat flour results in pancakes that are denser and not as fluffy and I really don’t recommend it in conjunction with an already dairy-free pancake. You’re asking for lead balloons. But I mean you can try it if you want to take the time/money to test it on your own! LMK the results!
These look great, Averie! I could use a delicious stack of them right now to tide me over until dinner time! ;) Pinned!
Thanks for pinning! :)
I read this at the wrong time of day… It’s about to be a breakfast-for-dinner kind of night! ;) Those were actually my favorite nights as a kid. My mom would make us pancakes (always shaped like Mickey Mouse because they just didn’t taste as good otherwise), and she’d let us douse them in syrup and still have a chocolate cupcake for dessert. Provided that we ate some fruit alongside our pancakes. Love how light and fluffy yours look, especially in those cutaway shots! You always take such gorgeous photos!!
I love anything blueberry and these pancakes are making me hungry!!!! Found your recipe over at Chef In Training and it looks incredible. We just launched a new recipe link-up party, Tickle My TasteBuds, that goes live every Tuesday. I would love for you to link this delicious recipe to our inaugural party. Here is the link —> Ihttps://bit.ly/1oNxekf
Thanks for stopping by – love Nikki and her parties!
I love how fluffy these are. That is a delicious combo of ingredients.
Gorgeous photos and recipe Averie! Thank you so much for featuring the vintage plate you purchased from me, it looks stunning! I have pinned this and can’t wait to try them!
Thanks for pinning and thanks for an amazing plate – it was tailor-made for these pancakes :) xo
I stopped using All-Purpose flour and prefer using one or two kinds separately, for some reason the texture with all purpose is always ends up being a bit too dense, maybe it’s for the gluten-free kind? I don’t use any wheat ingredients.. My favorite flour for pancakes if I want a soft texture I use gluten-free rolled oats flour, which I make myself by milling gluten-free oats in a Nutribullet with lower blade.
Are you using gluten-free kind of all purpose flour and it gives you soft texture? Maybe I need to increase baking powder amount and more/less liquid in the batter?
GF flour tends to be either dense, i.e. oat-based, or super light and airy, i.e. rice-based. They’re their own animal, so to speak. The blends can be okay, but you need to experiment with what GF blends work for you or create your own GF blend. There are tons of websites with info on how to.
I use regular AP. I prefer King Arthur AP and use it in almost all my baking.
The blueberry queen is TOTALLY into these pancakes!!
I had a feeling you may like these, my dear Blueberry Queen!
Greasy pancakes are the worst. They’re supposed to be fluffy! That’s why they’re called “cakes”! The less grease you can get away with, the better. These look delicious.
Holy mother of pancakes!!! I would totally take a class called “How to make the fluffiest pancakes and tall ass cookies by Averie!!” :-) xoxo
I heart you :) xoxo
This looks amazing!! I cant wait to try these. These pictures are absolutely gorgeous~ especially that first one, so dramatic. Yummy!
Thanks for the compliments!
I have been on such a pancake kick lately, and these look great!
Ummm!!!!! These pancakes are calling my name!!!!! I love almond milk and using them in pancakes with those luscious blueberries is just the BEST THING EVER!