These dairy-free Almond Milk Pancakes are simply the best! They're soft, fluffy and feature delicious almond flavor. I've been making them for decades!
Any recipe I've made hundreds of times has to taste incredible, right? These pancakes have been our family's favorite for more than 30 years!
You have to try them! And don't miss this collection of flavored pancake recipes.
The best pancakes I've ever had.
- Jack
Fluffy and light.
Easy recipe too. Thanks!
Recipe ingredients
Almond milk: Almond milk is our favorite non-dairy milk. It makes the pancakes extra-fluffy and enhances their almond flavor. We use the unsweetened kind.
You can substitute soy milk, cashew milk or oat milk if you need non-dairy options. And, if dairy isn't an issue, you can use regular milk.
Almond extract (affiliate link): This brings the X-factor to these pancakes! I keep a bottle in my pantry to use in recipes like Italian Bread French Toast and Almond Milk Waffles.
Flour: All-purpose flour produces lighter pancakes than whole wheat. But you can use white whole wheat flour if you don't mind a denser texture. Or, you might enjoy a 50-50 combination of the two kinds of flour.
Baking powder: Use aluminum-free baking powder (affiliate link) for the best taste. There are four teaspoons of baking powder in this recipe to help make the pancakes fluffy, light and airy.
Oil: We use canola oil most often, but mild-tasting, regular olive oil works great as well. You also could use vegetable oil.
Sugar: We're adding some sweetness with granulated sugar, but not going over the top. We often substitute Stevia, and the recipe card includes those details. Note, if you use sweetened almond milk, you'll need to reduce the sugar in this recipe.
How to make almond milk pancakes
See the card at the end of this post for the full recipe, but here's an overview.
- Whisk the dry ingredients and add beaten eggs. Add the almond milk, oil and almond extract. Whisk just until combined.
- Cook the pancakes just past medium heat on a pan or griddle (affiliate link). Flip them when bubbles form, the edges appear dry and the bottoms are golden brown. Cook the second sides until browned.
Recipe tips
- Beating the eggs separately for one minute adds volume and creates fluffier pancakes.
- Make sure the pan or griddle is hot before greasing it and scooping on the batter.
How to serve them
If you need dairy-free pancake toppings, use vegan butter and maple syrup. A dash of cinnamon tastes great too!
Or, serve these pancakes with delicious Italian strawberries.
Frequently asked questions
No, these Almond Milk Pancakes aren't vegan, because they contain eggs. But, they are non-dairy pancakes.
Store pancakes in the refrigerator for up to four days. Keep them in a sealed container or a zip-top plastic bag. Reheat them in the microwave.
Yes, you can freeze pancakes! When cooled, stack them in a zip-top freezer bag, separated by wax paper between each layer. Store them in the freezer for up to three months, for the best quality.
Pancake batter lasts two days if stored properly. Store leftover pancake batter in a sealed container in the refrigerator.
More pancake recipes
- Fluffy Banana Pancakes
- Easy Lemon-Blueberry Pancakes
- Orange Pancakes with Chocolate Chips
- Lemon Ricotta Pancakes
Enjoy!
If you try this Almond Milk Pancake recipe, please leave a comment and a rating!
(Recipe Source: Adapted from Better Homes and Gardens New Cook Book [affiliate link]. Originally published on June 14, 2014. Updated in 2018 and 2026 with additional photos and information.)
Almond Milk Pancakes (Dairy-Free)
Video
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar (or 3 packets of Stevia)
- 4 teaspoons aluminum-free baking powder
- 1 teaspoon salt
- 2 eggs (beaten)
- 2 cups unsweetened almond milk (If dairy isn't an issue, you can use 2% or whole milk. See notes.)
- ¼ cup canola oil (or vegetable oil, olive oil, etc.)
- 2 teaspoons almond extract
Instructions
- Whisk the flour, sugar, baking powder and salt in a medium mixing bowl. Crack the eggs into a liquid measuring cup and beat them with a whisk before adding them to the mixing bowl.
- Add the almond milk, oil and almond extract to the batter and whisk it just until blended. The batter should still be lumpy.
- Heat an 8-inch, non-stick skillet over a medium-high flame, until it is hot enough that a drop of water splashed on it will sizzle.
- Use a large serving spoon to pour some batter into the center of the pan, using two full spoons for each pancake. The pancakes will be about 6 inches in diameter. Lower the heat to just a little higher than medium.
- Flip each pancake when bubbles form on top, and the edges appear dry. Cook the second side until it is lightly browned. Remove cooked pancakes to a platter and cover with foil to keep warm.
- Serve the pancakes with butter (use vegan butter if needed), syrup, and cinnamon, if you wish. Store any leftover batter in the refrigerator for up to two days. Cooked pancakes can be refrigerated for up to four days or frozen for up to three months.
Notes
- Almond milk produces a fluffier result than regular milk.
- If your almond milk is sweetened, you'll need to reduce the sugar/Stevia to compensate.
- You can substitute another dairy-free milk such as cashew milk, soy milk or oat milk.
- You can make these with white whole wheat flour. They'll be denser, but still delicious.
Nutrition
(Recipe Source: Adapted from Better Homes and Gardens New Cook Book [affiliate link]. Originally published on June 14, 2014. Updated in 2018 and now with additional photos and information.)
person says
It turned out so pretty and perfect every time although we burnt the first batch that was on us we let them sit on the pan for too long this recipe is my go to pancake recipe In love it and recommend these to everyone absolutely love this recipe.
Mamma C says
Hi Person - (LOL) I'm so glad you love these pancakes! They're our favorite too. Thanks for letting me know.
Oh my god becky says
These pancakes, where the best looking pancakes I have ever made. They were just as good as they looked. I used 1 cup whole milk, and 1 cup almond milk. I will be making these again. This is definitely a keeper recipe. The batter appears thin, but the batter makes a perfect pancake. I am curious how to alter this recipe to a waffle? Usually to make a waffle you add oil? There’s oil in the mix all ready, so I am stumped.
Mamma C says
Hi Becky - I'm so happy you enjoyed these pancakes! I love the idea of turning them into waffles. I haven't tried it, but am guessing you could reduce the milk by 1/4 cup, so you have 1 3/4 cups of liquid total. I'm basing that on my Yummy Buttermilk Whole Grain Waffles, which are flavored with almond extract too, by the way. Let me know if you try it!
Mamma C says
I have to tell you I tweaked this recipe to make Homemade Waffles! I hope you give them a try.
Jack Smith says
The best pancakes I’ve ever had fluffy and light. Easy recipe too. Thanks!
Mamma C says
That's great to hear! You're welcome, Jack, and thanks for letting me know.
Mimi says
Beautiful. When I made pancakes for my kids, they were chock ful of grains and seeds and nuts and fruits. I only used whole-grain flours and liquids like hemp milk. Now, I have a grand daughter, and I don’t feel the need to make the super healthy breakfasts, although they’re not Unhealthy. Your pancakes looks wonderful and oh so enjoyable!
Mamma C says
Thank you, Mimi! How special that you can make breakfast for your granddaughter!
Christina Shoemaker says
I love almond milk in my pancakes but I've never used almond extract in there! LOVE IT! I bet they taste phenomenal! Sign me up for all of this! <3
Mamma C says
They'll rock your world! Thanks, Christina!
Cindy says
I think the secret ingredient is almond extract. What a great idea! I'm definitely adding this to my next round of pancakes.
Mamma C says
I hope you enjoy these, Cindy!
Mamma C says
Once I started making these from scratch, I never looked back. Thanks for stopping by, Haley!
Mamma C says
Go for it, Dana! Thank you!
Mamma C says
No comparison! Thanks, Danielle.