These fluffy almond milk pancakes are made in no time and are completely dairy free! This pancake recipe with almond milk instead of dairy milk and vegetable oil instead of butter results in an equally fluffy and delicious tasting pancake breakfast for the entire family.

I’m a big fan of pancakes, so I hope you are too! If you’re looking to mix up your pancake breakfasts, try my banana oatmeal pancakes (made with blended oats instead of flour – SO good!), my English pancakes or cinnamon chip pancakes. If you’re more traditional, you can’t go wrong with my no-fail, super fluffy homemade buttermilk pancakes.

A stack of Almond Milk Pancakes on a black plate with pink tulips in the background.

Why This Recipe Works

  • This recipe is completely dairy free!
  • You don’t sacrifice flavor without the dairy milk and butter — these pancakes are still so yummy.
  • You don’t have to take the time to beat any egg whites.
  • This is a great pancake recipe if you are looking to make a healthier and lower-calorie pancake breakfast.

Ingredients

Ingredients used to make Almond Milk Pancakes.
  • Almond Milk: Feel free to use any dairy-free milk you have on hand or that you prefer.
  • Vegetable Oil: Using vegetable oil instead of melted butter ensures this is a dairy free pancake recipe.
  • Flour: The staple for the batter.
  • Baking Powder: Don’t skip this ingredient! It’s how we get a nice, fluffy pancake.
  • Vanilla: You can use vanilla or even use vanilla-flavored almond milk. If you want to really up the vanilla flavor, you can use both 🙂
  • Sugar: Adding just a touch of sugar helps sweeten these pancakes perfectly. Don’t worry, there isn’t much sugar at all! Just enough.
  • Egg: Our binding agent.

Step-by-Step Instructions

  1. Mix the dry ingredients in a large bowl and the liquid ingredients in a smaller bowl or liquid measuring cup. (I just use a fork.)
  • A glass bowl full of flour, baking powder, and salt to make Almond Milk Pancakes.
  • A glass measuring cup full of almond milk, vanilla, and oil.
  1. Pour the wet ingredients into the flour mixture.
Wet ingredients being poured into a glass bowl full of flour.
  1. Using a fork, mix until just combined. Let the batter sit while you preheat a nonstick pan over medium-low heat. This gives the baking powder time to work so your pancakes are fluffy.
  • A fork stirring Almond Milk Pancake batter in a glass bowl.
  • Almond Milk Pancake batter in a glass bowl.
  1. Grease the pan and measure about ¼ cup batter per pancake to the pan.
  2. Immediately cover the pan with a lid and cook for 2-3 minutes before flipping. Cook the other side for another 2 minutes or until lightly golden brown. Remove the pancakes from the skillet and repeat until all batter has been cooked.
  • Three Almond Milk Pancakes in a white nonstick skillet.
  • Three golden brown Almond Milk Pancakes in a white skillet.
  1. Serve pancakes immediately with syrup, fresh fruit, yogurt, nuts, granola etc. 
Maple syrup being poured overtop of Almond Milk Pancakes on a black plate.

Recipe Tips

Having the pancakes cook covered helps achieve fluffy almond milk pancakes.

Milk: You can try using oat milk, soy milk, vanilla-flavored almond milk, coconut milk, etc. Or, you can even use chocolate almond milk for a chocolate pancake!

To make prep and clean-up easier, I just use a fork when mixing my dry and wet ingredients! It’s so much quicker and works great. It also keeps me from over mixing my pancake batter — which is a big no-no when it comes to batter.

Be sure to let the batter sit while you are prepping the pan. This gives the baking powder time to activate which gives us the fluffy almond milk pancakes.

Storing: Store leftovers in the fridge, covered, for 5 days.

To freeze: Let pancakes cool, then place in a freezer safe ziplock bag and store in the freezer for 3 months.

To reheat: Reheat in the microwave, in a toaster, or on a non-stick pan on the stove until warm. 

FAQs

Can you substitute almond milk for milk in pancakes?

Absolutely! Because of the almond milk, you’re flavor will be different than pancakes without, but it’s so good!

Can I use water instead of almond milk in pancakes?

Technically yes, but your flavor isn’t going to be as rich and the texture will be different, too.

What can you substitute for milk in pancakes?

Basically any form of milk would work: almond milk, soy milk, oat milk, cashew milk, coconut milk, etc.

Does almond milk go bad?

Refrigerated almond milk should be consumed within 7 days of opening. Shelf-stable almond milk you store in your pantry should be stored in the fridge after opening — and the 7-day rule still applies.

Fluffy Almond Milk Pancakes on a black plate with a wedge of pancake cut out of the stack.

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A stack of Almond Milk Pancakes on a black plate with pink tulips in the background.
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5 from 1 vote

Almond Milk Pancakes

Fluffy almond milk pancakes are the perfect fast and easy breakfast option! If you're on a dairy free diet, this is the pancake recipe for you! This recipe can be made in just 15 minutes and will produce 10 flavorful and fluffy pancakes.
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 10 pancakes

Ingredients
 

  • 1 1/2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups almond milk
  • 3 tablespoons vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions
 

  • In a large bowl mix the flour, sugar, baking powder, and salt. 
  • In a liquid measuring cup or medium sized bowl mix the almond milk, oil, egg, and vanilla (I just use a fork). Pour the wet ingredients into the flour mixture. Using a fork, mix until just combined. Let batter sit while you preheat a nonstick pan over medium-low heat. 
  • Grease the pan and add ¼ cup batter sized pancakes to the pan. Immediately cover the pan with a lid and cook for 2-3 minutes before flipping. Cook the other side for another 2 minutes or until lightly golden brown. Remove the pancakes from the skillet and repeat until all batter has been cooked.
  • Serve pancakes immediately with syrup, fresh fruit, yogurt, nuts, granola etc. 

Notes

Having the pancakes cook covered helps achieve fluffy almond milk pancakes.
Milk: You can try using oat milk, soy milk, vanilla-flavored almond milk, coconut milk, etc. Or, you can even use chocolate almond milk for a chocolate pancake!
To make prep and clean-up easier, I just use a fork when mixing my dry and wet ingredients! It’s so much quicker and works great. It also keeps me from over mixing my pancake batter — which is a big no-no when it comes to batter.
Be sure to let the batter sit while you are prepping the pan. This gives the baking powder time to activate which gives us the fluffy almond milk pancakes.
Storing: Store leftovers in the fridge, covered, for 5 days.
To freeze: Let pancakes cool, then place in a freezer safe ziplock bag and store in the freezer for 3 months.
To reheat: Reheat in the microwave, in a toaster, or on a non-stick pan on the stove until warm. 

Nutrition

Calories: 128kcal (6%)Carbohydrates: 17g (6%)Protein: 3g (6%)Fat: 5g (8%)Saturated Fat: 4g (20%)Trans Fat: 1gCholesterol: 19mg (6%)Sodium: 166mg (7%)Potassium: 149mg (4%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 27IU (1%)Calcium: 95mg (10%)Iron: 1mg (6%)
author: Whitney Wright
Course: Breakfast
Cuisine: American
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