These Dairy-Free Pancakes with Almond Milk are simply the best! They're soft, fluffy and feature delicious almond flavor. I've been making them for decades!
Two weeks into blogging (back in 2014), I posted this recipe for our favorite pancakes. That should tell you how highly these rank in my household.
I couldn't wait to share these almond-flavored pancakes with anyone who was reading (basically Mom and a few friends). But the friends who made these loved 'em.
Some declared them the best homemade pancakes and began serving them regularly, for breakfast or even dinner.
The almond extract provides the X-factor here. Pancakes should never be bland! (For more ideas, you can check out this collection of flavored pancake recipes.)
We always come back to this fluffy pancake recipe though. You know anything I've made hundreds of times has to be worth it, right?
And while I used to use dairy milk, I've been making these dairy-free pancakes with almond milk for several years.
The almond milk makes the pancakes extra fluffy, plus intensifies the flavor. (Thanks to my son for discovering this!)
There's nothing fancy or complicated about these pancakes, unless you consider almond extract fancy. But they are tender, fluffy, light and have that delicious somethin' somethin' going on, thanks to the infusion of almond flavor.
Speaking of which, if you love almond flavor, wait until you try this homemade almond paste for cookies!
These really are the best homemade pancakes. My family has enjoyed them for years! I hope you give them a try!
And, by request, I've turned these Dairy-Free Pancakes into waffles from scratch!
Be sure to check out my other pancake recipes too.
- Fluffy Banana Pancakes
- Easy Lemon-Blueberry Pancakes
- Orange Pancakes with Chocolate Chips
- Cinnamon Almond Multigrain Pancakes
- Lemon Ricotta Pancakes
Enjoy!
Watch the video to learn how to make The Best Homemade Pancakes!
Dairy-Free Pancakes with Almond Milk
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar (or 3 packets of Stevia)
- 4 teaspoons 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 cooking oil
- 2 teaspoons almond extract
Instructions
- Add your flour, sugar, baking powder and salt to a medium mixing bowl. Crack your eggs into a liquid measuring cup and beat them with a whisk before adding them to your mixing bowl.
- Add the almond milk, oil and almond extract to your bowl and whisk everything 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 dairy-free if needed), syrup, and cinnamon, if you wish. Store any leftover batter in the refrigerator for up to two days. Cooked pancakes can be frozen.
Video
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].)
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