Name: Fluffy Almond Milk Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons aluminum-free baking powder; ½ teaspoon salt; 1 ¼ cups almond milk (regular or unsweetened, vanilla or plain); 1 egg; 1 teaspoon vanilla; 2 tablespoons melted coconut oil (a neutral oil or ghee)

Recipe

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These almond milk pancakes are soft, golden, and taste just like classic pancakes—without the dairy.

The perfect pancake stack is possible with the tips in this post and the pancake recipe with almond milk below.

stack of pancakes topped with blueberries and sliced bananas

Pancakes With Almond Milk

These almond milk pancakes came to life the morning my kids requested pancakes and, of course, we were out of regular milk. Since I use dairy-free milk in my smoothies, using it instead of dairy in my go-to pancake recipe was a no-brainer.

My unsweetened vanilla almond milk gave the results I expected from the swap, just like when I use oat milk in the batter, a lightly sweet flavor with a hint of vanilla, which is exactly what has me making these on repeat.

Benefits of Using Almond Milk

Using almond milk in pancakes keeps the recipe dairy-free, the unsweetened versions have fewer calories, and the vanilla flavored adds a delicious hint of sweetness that makes any pancake better. And since it’s fortified with calcium and vitamin D, you’re not missing out on that side of nutrition.

Ingredients

Skip the boxed mix and grab a few basics from the pantry and fridge to make this recipe –amounts in the recipe card below:

Dry ingredients: all-purpose flour or a 1:1 gluten-free flour make the base, aluminum-free baking powder for the fluff, and a pinch of salt to enhance the flavor.
Wet ingredients: unflavored almond milk keeps the batter neutral while vanilla adds a hint of flavor to the batter I love (sweetened or not, that’s up to you), eggs (although you can use one of these substitutes), vanilla extract, and melted butter or oil for moisture.

almond milk pancakes on a pink plate topped with blueberries and banana slices

How to Make Almond Milk Pancakes

While I usually whip up this batter half awake sipping my first cup of coffee, which shows you it’s easy- some tips in each step worth mentioning:

Make the batter
I like to mix all the dry ingredients in the bowl first. This ensures the baking powder is distributed evenly and all the pancakes rise the same. Then, I add the eggs, almond milk, butter or oil, and vanilla. I use a fork to break up the eggs first (yes, right in there) and then begin mixing them with the liquids and incorporating it all into a batter. When you see no big lumps, stop mixing.
Cook the pancakes
Heating up your non-stick surface is essential (over medium heat). Once hot, grease it with oil or spray, and immediately pour the pancake batter. Each pancake should cook for about 2 minutes per side.
Serve
Serve them hot off the pan as you cook them, or keep them warm in a pancake keeper or in the oven while you cook up the rest of the batter. Once you have a nice stack, add your favorite toppings.

Why the Batter Needs to Sit

If you’ve ever wondered why the first couple of pancakes aren’t the same as the rest, it’s because the batter has sat for 5 minutes between batches, giving the liquid a chance to sit and be absorbed into a cohesive batter.

Mix-Ins and Toppings

Adding pancake mix-ins like up to 1 cup of fruit, ½ cup of chocolate chips, and ⅓ cup of chopped nuts into the batter will give you unlimited variations from this one recipe. Now, when it comes to pancake toppings, you can keep things simple with butter and syrup, make a simple blueberry syrup for pancakes, or top them with fruit. The sky is the limit.

Storing & Reheating

The recipe yields 12 pancakes, so any leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. To reheat, simply toast them or microwave them for up to one minute.

Fluffy Almond Milk Pancakes

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These almond milk pancakes are soft, golden, and taste just like classic pancakes-without the dairy.

5 from 5 votes

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Ingredients

1 ½ cups all-purpose flour
2 teaspoons aluminum-free baking powder
½ teaspoon salt
1 ¼ cups almond milk, regular or unsweetened, vanilla or plain
1 egg
1 teaspoon vanilla
2 tablespoons melted coconut oil, a neutral oil or ghee

Instructions

Make the pancake batter:

In a large bowl, combine the flour, baking powder, and salt.
Make a well in the middle and pour the almond milk, egg, oil, and vanilla. Using a fork, break up the eggs first, then incorporate them into the other liquid ingredients. Mix the batter in circular motions, working from the outside of the bowl in, until there are no visible lumps.

Cook the pancakes:

Heat a large non-stick pan (or griddle) over medium-high heat. Once hot, grease the surface with oil or spray. Immediately, pour ¼ cup of pancake batter onto the greased pan.
Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another two minutes. Use a spatula to remove the pancakes from the pan onto a plate. Repeat the process with the remaining pancake batter.

Serve:

Serve them immediately or keep them warm. Then, stack them up, and top them with your favorite toppings and syrup.

Store:

Refrigerate unused batter, covered, for up to 2 days. Let it come to room temperature on the counter before cooking them up. Otherwise, the batter will be really thick and hard to work with. Store leftover cooked pancakes for up to 3 days in the fridge in an airtight container, or freeze for up to 3 months.

Notes

Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.