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.
great
Bummer! Just made these for my son’s 4th birthday and they won’t flip in pan. They all broke apart. I’m an avid cook. So I’m dumping everything and cleaning pans to start over. And yes my pans were greased.
Not sure what you’re having trouble. It’s a very simple pancake recipe that follows the general rule of wet/dry ratios. Yes it’s dairy free but that doesn’t change things like for instance if you were using GF flour. That would indeed make things different. Not sure what to say but sorry they didn’t work out.
Made these today for the first time using almond milk, safflower oil, half whole wheat pastry flour, organic frozen wild blueberries. My 12 year old grandson loved them. Our new favorite pancake recipe now.
Thanks for the 5 star review and glad this is your new favorite pancake recipe now!
Made these today for the first time using almond milk, safflower oil, half whole wheat pastry flour, organic frozen wild blueberries. My 12 year old grandson loved them. Our new favorite pancake recipe now.
Since I probably won’t be using an entire batch of pancakes in one meal, could I freeze leftover pancakes and do you have any tips on how to freeze them?
I would just freeze them in a large ziplock bag, maybe with a sheet of wax or parchment paper between them if you think they may stick together.
This recipe must be good luck, because for the first time my pancakes came out fully cooked and unburnt!
I used Silk almond unsweetened original, canola for the oil, and earth balance spread for the pan-oil. Had to add a splash more milk in the mixing, maybe I under-measured at first, and I decided to drop the blueberries onto the cooking cakes, not fold them into the batter, for more even distribution. But they still turned out amazing. Also added a 1/2 tsp each of cinnamon and ginger powder to the dry mix and mwah, heaven. Barely needs any maple syrup at all.
Glad your pancakes turned out perfect!
This recipe must be good luck, because for the first time my pancakes came out fully cooked and unburnt!
I used Silk almond unsweetened original, canola for the oil, and earth balance spread for the pan-oil. Had to add a splash more milk in the mixing, maybe I under-measured at first, and I decided to drop the blueberries onto the cooking cakes, not fold them into the batter, for more even distribution. But they still turned out amazing. Also added a 1/2 tsp each of cinnamon and ginger powder to the dry mix and mwah, heaven. Barely needs any maple syrup at all.
These were indeed soft and fluffy! I substituted whole wheat flour and used peanut oil. They turned out taller than pancakes I’ve made using other recipes; I was delighted. Thanks for sharing this!
Thanks for trying the recipe and I’m glad it came out great for you!
By far the best dairy free pancakes I’ve tried so far! Delicious and could not tell the difference! Thank you so much :-) I used coconut milk instead of Almond, really tasty!
Thanks for trying the recipe and glad it came out great for you! And glad they’re the best dairy free pancakes you’ve had!
I plan on trying these while camping next week, can I prep the batter ahead of time and just add the blueberries an a tad of liquid at cooking time? If so, how long would you say the batter is good for? Thanks!
No because the baking powder will activate when present with liquid, i.e. the egg and the oil, and you need to griddle them up right then and there. You’d be better off making one of my blueberry bars or another cake or bar recipe rather than pancakes.
Go to the recipes drop down at the top of the screen and search bars, breakfast, and cakes for various options. I have TONS of blueberry items if you want b.b. things in particular.
I made these for my newly dairy-free son (and the rest of our family) today, and they were a hit! BUT… I’m wondering if the quantity of sugar in this recipe is a personal taste thing, or a necessary for some chemical reaction due to lack of milk-sugars thing? I’m used to my standard buttermilk pancake recipe which calls for 1 optional tsp of sugar for roughly the same size batch, so the total of 9 tsp of sugars in this recipe seems like a ton (especially given the frequency and quantity of pancakes eaten by my guys!). We loved these, but I would feel much better about them if reducing the sugar would still work well. Thanks!
If you like less sugar, you can likely just reduce it. I don’t find that 3 tablespoons of sugar in a whole batch of pancakes is too much but as you said, everyone has their own personal preference. But then again if you made them as-is, and they were a huge hit, maybe you don’t want to reduce it or change things in any way :)
I’m just confused on how this is labeled, “dairy free”, or, “vegan”, when the recipe calls for eggs?
I don’t believe I said anywhere that the recipe is vegan. If I did, that’s incorrect. I just re-read the post a few times to check for any errors on my part but no, it’s not a vegan recipe and I don’t believe I ever said it was.
The milk is dairy-free and in the sense that eggs are not milk, cream, yogurt, etc. it is dairy-free.
Good morning! Thank you so much for this recipe. They look absolutely delish. I was wondering if you’ve ever tried these with coconut milk? My son is allergic to almonds and I use coconut milk for most things. Thanks so much! Catie
I haven’t but I’m sure it would be fine and I love coconut milk and the flavor…I bet they’ll come out great. LMK if you try it!
I have a child who has allergies to dairy, soy, coconut and tree nuts. We are always looking for recipes that a) taste good and b) accommodate her tummy and c) that everyone in the family can eat. These EXCEEDED all three requirements. Thank you so much. I feel a huge sense of satisfaction in serving these to my family. We used hemp milk because of the nut allergy, and I even accidentally forgot the margarine–they were delish!!
You have your work cut out for you with feeding your child with the allergies to dairy, soy, coconut and tree nuts. I know traces of ANY of those things usually cross-contaminate most anything and that you must have to be so careful with the ‘simplest’ of snacks, recipes, etc. So I’m glad you enjoyed these pancakes and that they exceeded all expectations! Even with forgetting the margarine :) Thanks for the great field report!
Amazing amazing amazing!!! Thank you for this incredible recipe :) It was so delicious!!!!!! :)))
So glad you enjoyed them!
Pancakes are delectable and healthy. Love your post