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A stack of Almond Milk Pancakes on a black plate with pink tulips in the background.
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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 mins
Cook Time: 12 mins
Total Time: 15 mins
Servings: 10 pancakes


  • 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


  • 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. 


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. 


Calories: 128kcal (6%), Carbohydrates: 17g (6%), Protein: 3g (6%), Fat: 5g (8%), Saturated Fat: 4g (20%), Trans Fat: 1g, Cholesterol: 19mg (6%), Sodium: 166mg (7%), Potassium: 149mg (4%), Fiber: 1g (4%), Sugar: 3g (3%), Vitamin A: 27IU (1%), Calcium: 95mg (10%), Iron: 1mg (6%)