Many breakfast meals are rich in dairy and to some that’s exactly what they want. But, not everyone want’s that and look for dairy free options. Well here we are, offering an awesome almond milk pancake recipe!

Are you a fan of pancakes? Do you pour way too much syrup on them like me? Well, what about trying them without milk?

The normal recipe for pancakes requires milk to mix them, but sometimes you run out and forget to grab some on your grocery trip (definitely not speaking from experience). So what do you do? Well if you’re me, you use the almond milk you find in the fridge and discover what an amazing and healthy alternative it is! It turns this popular breakfast item into a dairy-free pancake recipe!

Can You Make Pancakes with Almond Milk?

Yes, you can make pancakes with almond milk as a substitute for dairy milk. In fact, the pancakes I made with almond milk were slightly sweeter and a bit more flavorful than those used with animal milk. So on top of being dairy-free pancakes, they may taste better to some who try them. 

The ratio of milk to almond milk replacement is roughly 1 to 1 and there’s no need to change things up too much.

Milk Substitute For Pancakes

There are a few different choices for milk substitutes in pancakes. What you choose will depend on your tastes but thankfully there are a few different options depending on what you like.

Some dairy-free milk substitutes for pancakes are:

1. Almond Milk
2. Coconut Milk
3. Soy Milk
4. Hemp Milk
5. Oat Milk

Can You Make Pancakes with Coconut Milk?

Absolutely! Another great dairy-free substitute for pancakes is coconut milk. While this recipe uses almond milk, the same could be substituted with coconut milk for a slightly different, but still sweet taste!

Dairy-Free Pancakes

There aren’t any other uses of dairy in this recipe. The only milk used is Almond Milk which is plant-based. 

You may be asking, “what about butter?”. Another alternative here is if you plan on coating the pan or would usually use butter in the batter, different kinds of oils can be used as a substitute. The alternative oils you could use include olive oil, canola oil, sunflower oil, or coconut oil. 

Egg Free Pancakes?

I do want to clarify these aren’t egg-free pancakes. This means the pancakes are NOT VEGAN and I’m not claiming that at all!

If you want vegan pancakes, simply take the eggs out of this recipe and substitute them with more almond milk or another egg substitute. 

Ingredients & Directions

The ingredients are minimal and will take roughly five minutes to combine/mix. Flour, egg, oil, sugar, baking powder, and of course almond milk are all it takes to make dairy-free pancakes!

The first step is mixing together all of these ingredients until the pancake batter is smooth and there are no lumps! (picture below) Depending on how many pancakes you’re mixing, you may want to mix smaller portions together at a time to avoid tiring yourself out from mixing. 

Heat the pan you want to cook with on medium heat with a little oil. Once the oil begins to shimmer, you’re ready to make your almond milk pancakes!

Depending on how big you want your pancakes will determine how much you pour. If you want pancakes like mine (4-5 inches in diameter), I use a 1/3 cup to pour the pancake batter into the pan. If you want a different size, I recommend experimenting a little with the amount your pour. The smaller the pancake, the smaller the pour, and the bigger the pancake, the bigger the pour. 

Cook the pancake until it begins to bubble like this. The bubbles shouldn’t be popping and exploding, they should just be visibly forming. 

Then flip the pancake and cook for the same amount of time on the other side! On the first flip, your pancakes should look like the one below!

To double-check that they’re ready to flip, I recommend shaking the pan a little from side to side. If the pancake slides around easily, then it’s not sticking to the pan and is safe to flip. Otherwise, if the pancake doesn’t slide around, it may still be sticking to the pan and not fully browned on the bottom. At that point, you risk trying to flip a pancake that is falling apart. 

Continue cooking all your pancakes and serve! Repeat the same shaking test to determine if the other side is cooked thoroughly before flipping to check. Once both sides are cooked, you’re ready to serve!

Almond Pancake Toppings

These pancakes won’t naturally be the sweetest pancakes you’ve ever had, but they will be sweeter than dairy milk pancakes. If you want a sweeter taste, I recommend adding at least powdered sugar and maple syrup. What you put on your pancakes is entirely up to you though! Below are a few extra suggestions for pancake toppings!

• Butter
• Strawberries
• Banana
• Blueberries
• Powdered sugar
• Syrup

Frequently Asked Questions

I wanted to add some frequently asked questions for anyone looking to make some of these delicious almond milk pancakes and may want to know more!

Do Almond Milk Pancakes Taste Good?

Absolutely, almond milk pancakes make for just as good pancakes as dairy milk ones, sometimes better. Depending on your personal tastes, you may find the sweet almond milk pancakes to be a better option for breakfast and easier on the gut.

Do You Need Milk To Make Pancakes?

You will need some catalyst to adequately mix pancakes together, but it doesn’t have to be dairy milk. Hence this article, as almond milk or other milk substitutes can be used as a pancake batter mix. 

Can I Use Evaporated Milk For Pancakes?

Yes! Evaporated milk can also be used as a milk substitute in pancakes. Simply follow the instructions for the evaporated milk to add the appropriate amount of water to prepare the milk for mixing. 

Can I Add Protein To Pancake Mix?

Yes! You can make pancakes from protein powder itself. Treat the protein powder like its pancake mix and add in the additional ingredients as a ratio of how much extra protein powder was added. 

Printable Recipe

Need help converting measurements in the kitchen? Check out our articles on a Grams to Cups Conversion Table and our Tablespoons to Cups Conversion Chart!