Almond Milk Pancakes

Published: Apr 3, 2021 · Modified: Feb 5, 2024 by Sula · This post may contain affiliate links · 42 Comments

I have a recipe for old fashioned pancakes which has long been my go-to. But I rarely stock milk in the house anymore, and have transitioned to using almond milk in my coffee, etc. So one day I wondered, can you make pancakes with almond milk? Would this be a good milk substitute for pancakes? The answer is: yes. Most definitely. 😀

almond milk pancakes with fruit, syrup starting to pour

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Ingredients Needed for these Dairy Free Pancakes
How to Make Almond Milk Pancakes
Pancake Variations
More Breakfast Ideas
📖 Recipe

Ingredients Needed for these Dairy Free Pancakes

Flour – nothing fancy, regular all-purpose flour works just fine
Baking powder
Sugar
Salt
Butter - use plant based butter to be dairy free
Egg
Almond milk – you can use plain, but I always use vanilla flavored. The milk itself is unsweetened but the vanilla adds a little extra to the taste.

ingredient image of almond milk, butter, flour, sugar, salt, baking powder and egg

reminder to scroll to the recipe card for details.

How to Make Almond Milk Pancakes

Start by mixing the dry ingredients. Then add the wet ingredients: egg, melted butter and almond milk. whisk this all together very well. A few small lumps are okay but the batter should be mostly smooth.

Let the batter rest for 5 minutes before cooking.

Heat a griddle or skillet on medium-high heat and grease it with some cooking spray or butter. Add the batter, about ¼ cup per pancake, to the hot pan. Cook 2 to 3 minutes, until bubbles appear in the batter. Then flip and cook 1 to 2 minutes more.

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You will have lovely fluffy almond milk pancakes all ready for syrup, jam or berry sauce.

I like to turn my oven to “warm” and stick the plate of pancakes in the oven while I make more. That way, all the pancakes will be nice and warm when it’s time to serve them.

Pancake Variations

In my picture, you can see that I show conventional butter. To be really dairy free, use a plant based butter. I've used different types and truly cannot tell the difference.

For vegan pancakes, use vegan butter and a flax egg: 1 Tablespoon flaxseed meal with 2 ½ Tablespoons water. Mix in a small bowl and let rest 5 minutes to thicken. Use this in place of the egg.

For gluten-free or low carb versions, you will need a substitute for the flour. I will be trying this soon and will let you know how it turns out!

More Breakfast Ideas

It’s amazing how many variations there are on a basic pancake. Here are a few you might want to try:

I started with Old Fashioned Pancakes - so much better than a pancake mix! If you want or need to be dairy free, you can also make Oat Milk Pancakes. Still delicious.

If you're looking for gluten-free options, check out some gluten free pumpkin pancakes whenever you're craving that pumpkin spice taste! Or cassava pancakes made with banana and cassava flour.

And for fun – Bunny Butt Pancakes 😀

These Almond Milk Pancakes are a perfect dairy free solution for anyone who doesn’t routinely stock dairy milk. And that little hint of vanilla makes them quite yummy – you might find you like them even better than the traditional version!

stack of almond milk pancakes with fruit and syrup being poured over

📖 Recipe

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