Easy Almond Milk Pancakes (Dairy-Free & Vegan)
This almond milk pancakes recipe makes extra fluffy pancakes that are dairy-free, egg-free, and vegan. It’s the perfect recipe for a delicious breakfast – or a snack! And the best part is this easy pancake recipe requires just a few simple pantry ingredients and 15 minutes to make!
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Can You Use Almond Milk Instead of Milk for Pancakes?
Yes! Technically, this recipe works with soy milk, oat milk, cashew milk, coconut milk (the carton kind, not the canned), and any other kinds of milk.
Both dairy milk and plant-based milk will work, but I recommend using unsweetened almond milk for the best almond milk pancakes.
Do pancakes taste the same with almond milk?
Usually yes. Depending on the almond milk you use (for example, sweetened or unsweetened, regular, vanilla, or chocolate-flavored), the taste of your almond milk pancakes might be slightly different than if you used regular milk or water.
That said, this almond milk pancakes recipe uses unsweetened almond milk to make pancakes that taste just like regular pancakes!
What You Need to Make Almond Milk Pancakes
- 3/4 cups all-purpose flour
- 1 1/2 tablespoons sugar
- 3/4 tablespoon baking powder
- pinch of salt
- 1/4 teaspoon vanilla extract, optional but recommended
- 3/4 cups unsweetened almond milk
- 1 1/2 tablespoons coconut oil, melted (use dairy-free butter if not vegan)
- Maple syrup, to serve
A Note on Ingredient Substitutions
If you don’t have certain ingredients for this recipe or just want to try something different in your homemade almond milk pancakes, here are a few ingredient substitutions that can work in a pinch:
For the Dry Ingredients:
- All-purpose flour:
- Substitute with all-purpose gluten-free flour blend for gluten-free almond milk pancakes.
- Substitute with a blend of almond flour & coconut flour at a 3:1 ratio to total the 3/4 cups of flour.
- Substitute 1/4 cup of the all-purpose flour with whole wheat flour for extra fiber.
- Sugar:
- Substitute for date sugar, maple sugar, or granulated stevia.
- Substitute for brown sugar for a deeper flavor.
For the Wet Ingredients
- Vanilla extract:
- substitute for almond extract for a more almond flavor
- Almond milk:
- substitute for any other kind of milk (dairy and non-dairy). Remember to use plant-based milk if you want to make dairy-free pancakes. I love using vanilla almond milk for extra vanilla flavor.
- Coconut oil or vegan butter:
- substitute for avocado oil or almond oil
- substitute for olive oil if you’re really in a pinch. It will work fine, but will lend a subtle earthy taste to your pancakes.
- substitute for canola oil, vegetable oil, and sunflower oil if you don’t have other alternatives
How to Make Almond Milk Pancakes
- In a large mixing bowl, add in the flour, sugar, baking powder, and salt. Whisk until well-combined.
- Add the vanilla extract, almond milk, and coconut oil and whisk until well-combined and there are no clumps. Let it rest for 5-10 minutes.
- Melt extra butter or oil on a large non-stick pan or griddle on medium heat. Once hot, pour 1/4-1/3 cup of batter and cook until bubbles appear (about 3 minutes). Flip, then cook for another 2-3 minutes.
- Repeat with the remaining pancake batter, then serve with a generous drizzle of maple syrup and your choice of toppings, like fresh fruit or chocolate chips. ENJOY!
How much almond milk do you put in pancakes?
To make this almond milk pancakes recipe, you will need 3/4 cup unsweetened almond milk.
Can you add almond milk to pancake mix instead of water?
Yes. You can use almond milk for pancake mix.
How Do You Store and Reheat Pancakes?
Make sure to let the pancakes cool completely before storing them.
Leftover pancakes will keep in an airtight container for up to 1 week in the refrigerator.
To freeze, wrap each individual pancake in foil and freeze for up to 6 months.
You can reheat the almond milk pancakes in a toaster oven until warm.
Looking for More Dairy-Free Recipes?
- Mom’s Famous Dairy-Free Pumpkin Pie (DF, V)
- Fluffy Pumpkin Spice Bread (with GF/DF Options!)
- Instant Pot Chicken Wild Rice Soup (GF, DF)
- Maple Pumpkin Oat Bars (GF, DF, V)
- Easy & Delicious Pumpkin Pancakes (GF, DF, V Options)
- Grandma’s Best Old-fashioned Apple Crisp (With GF/DF Options)
- The Only 4th of July M&M Cookies You Need (DF & V Options)
- Dark Chocolate Coconut Granola (GF, DF, V)
- No-Bake Double Chocolate Bites (GF, DF, V)
- Healthier Rice Krispy Treats (GF, DF, V)
- Matcha Granola Clumps (GF, DF)
- Fluffy Banana Pancakes (GF, DF, V)
- Fresh Strawberry Oat Bars (GF, DF, V)
- Middle Eastern Shakshuka (GF, DF)
- Vegan Mango & Vanilla Panna Cotta (GF, DF, V)
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If you make this easy Almond Milk Pancakes recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
Copyright © All Rights Reserved. Content is written by Michelle Schmidt of dwellbymichelle.com.
Almond Milk Pancakes (Dairy-Free & Vegan)
Ingredients
- ¾ cups all-purpose flour
- 1½ tbsp sugar
- ¾ tbsp baking powder
- pinch of salt
- ¼ tsp vanilla extract , optional but recommended
- ¾ cups almond milk
- 1½ tbsp coconut oil , melted (use dairy-free butter if not vegan)
Instructions
- In a large mixing bowl, add in the flour, sugar, baking powder, and salt. Whisk until well-combined.
- Add the vanilla extract, almond milk, and coconut oil and whisk until well-combined and there are no clumps. Let it rest for 5-10 minutes.
- Melt extra butter or oil on a large non-stick pan or griddle on medium heat. Once hot, pour 1/4-1/3 cup of batter and cook until bubbles appear (about 3 minutes). Flip, then cook for another 2-3 minutes.
- Repeat with the remaining batter, then serve with your choice of toppings. ENJOY!
The pancakes were great! Perfect for my son who is lactose intolerant.