Almond Milk Pancakes

Light, fluffy and perfectly tender, these easy almond milk pancakes are the only pancake recipe you’ll ever need! A fantastic base for any topping, they feature a homemade almond milk buttermilk that totally takes them over the top. A hit with both kids and adults alike, they’re also dairy free, soy free and freezer friendly.

A stack of Almond Milk Pancakes on a plate.

Are you team pancake or team waffle? 

Either way, I have a feeling you’re going to love these dreamy dairy free almond milk pancakes.

Here’s why:

  • They’re incredibly easy to make.
  • Have the best light and fluffy texture.
  • Are filled with bakery-like flavor thanks to plenty of vanilla plus a touch of almond extract.
  • And include a homemade almond milk buttermilk that totally takes them over the top.

But the best part?

You can have a whole lot of fun dressing them up with your favorite toppings or mix-ins. 

Almond milk buttermilk and then pancake batter in a bowl.

How To Make Almond Milk Pancakes

So, let’s chat about how this simple breakfast goes down:

Make the buttermilk. First up, we’ll combine some almond milk and apple cider vinegar, then set aside for about 10 minutes to curdle slightly.

Whisk dry ingredients. Next, in a large bowl, we’ll combine flour, baking powder, baking soda, salt and sugar.

Combine wet ingredients. In another bowl, we’ll whisk together the almond milk buttermilk, some eggs, oil, vanilla and almond extract until smooth.

Mix em’ together. We’ll add the wet ingredients to the bowl with the dry and then mix until just combined.

Cook until golden. Finally, we’ll scoop some of our batter into a heated skillet or griddle and cook until nice and golden brown.

A plate of plain Fluffy Almond Milk Pancakes.

Optional Add-Ins

Want to shake things up? You can absolutely add whatever mix-ins you would like to the pancake batter. 

A few ideas: Fresh blueberries or raspberries, dairy free chocolate chips, chopped nuts or even ground cinnamon (or really any spices you’d like).

You’ll want about ½ to 1 cup of mix-ins: I usually go with the higher amount for fruit and the lower amount for chocolate or nuts. But adjust to you. As for the cinnamon, I’d probably use 1 to 2 teaspoons (you can also try a pinch of nutmeg, ginger, cloves, etc.). 

Serving Ideas

Now, let’s talk about toppings. Here’s a few of my go-to options:

  • nut butter of choice
  • fresh fruit 
  • maple syrup or honey
  • jam or chia jam
  • dairy free yogurt
  • whipped coconut cream
  • dairy free butter
  • chopped nuts

A stack of four Dairy Free Almond Milk Pancakes.

Tips & Tricks

  1. When measuring out your flour – fluff it in the bag, then scoop into your measuring cup with a spoon and level off. If you dunk the cup straight into the bag, you’ll likely use too much.
  2. I haven’t tried it myself but I think melted and slightly cooled dairy free butter would work in place of the oil.
  3. Along those lines, if you choose to use coconut oil instead of the avocado oil – melt the coconut oil first and then measure out the correct amount. Additionally, be sure to let it cool for about 5 minutes before using (otherwise it can alter the consistency of the batter).
  4. When cooking the pancakes, start with your skillet on medium / medium-low and then turn it down over time all the way to low (i.e. after a batch or two). This will help prevent the pancakes from cooking too quickly on the outside and burning.
  5. And finally, the cook time will vary depending on the size of your skillet or griddle. The listed time is based on my griddle, which fits about 6 to 7 pancakes at a time.

How To Store

Fridge: Let the pancakes cool completely, then transfer to an airtight container. They’ll keep in the fridge for up to 4 days.

When ready to enjoy, reheat briefly in the microwave. For reference, I usually reheat two pancakes at a time and it takes about 40 to 45 seconds to warm them up.

Freezer: Let the pancakes cool completely, then transfer to an airtight container. They’ll keep in the freezer for up to 3 months.

When ready to enjoy, let the pancakes thaw overnight in the fridge then rewarm in the microwave before serving.

A stack of Dairy Free Pancakes with a bite taken out with a fork.

Additional Dairy Free Breakfasts You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

A stack of Almond Milk Pancakes on a plate.

Almond Milk Pancakes

Yield: about 12 to 14 pancakes
Prep Time: 10 minutes
Additional Time: 10 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Light, fluffy and perfectly tender, these easy almond milk pancakes are the only pancake recipe you’ll ever need! A fantastic base for any topping, they feature a homemade almond milk buttermilk that totally takes them over the top. Dairy free and soy free.

Ingredients

For the almond buttermilk:

  • 1 ½ tablespoons apple cider vinegar
  • about 1 ½ cups unsweetened almond milk

For the pancakes:

  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour (or more all-purpose flour)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ cup coconut sugar (or granulated or brown sugar)
  • 2 large eggs
  • ¼ cup avocado oil (or another neutral oil)
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon almond extract (optional but so good!)

Instructions

For the almond buttermilk:

  1. Add the vinegar to a large liquid measuring cup. Pour in enough almond milk to reach 1 ½ cups total. Give the mixture a stir, then set aside to rest for 10 minutes before using.

For the pancakes:

  1. In a large bowl, whisk together both kinds of flour, the baking powder, baking soda, salt and sugar.
  2. In a medium bowl, whisk together the almond buttermilk, eggs, oil, vanilla extract and almond extract until well combined.
  3. Add the wet ingredients to the bowl with the dry ingredients and mix until just combined.
  4. Let the batter rest for about 5 minutes while you set a large nonstick skillet or griddle over medium / medium-low heat. Once heated, lightly grease your skillet if necessary (most nonstick pans won’t require this).
  5. Give the batter a quick stir, then scoop about ¼ cup for each pancake into the skillet (as many as you can comfortably fit). Cook for about 2 to 3 minutes, until small bubbles start to form on the surface and the edges are starting to look set. 
  6. Flip the pancakes and continue to cook for about 1 to 2 minutes, until golden brown and set.
  7. Serve as desired.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 235mgCarbohydrates: 20gFiber: 1gSugar: 4gProtein: 4g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice. Nutritional info is ONLY for the pancakes and does not include any toppings.