Almond Milk Pancakes (Dairy-Free)

stack of homemade pancakes with butter and syrup

4.64 from 11 votes

These almond-flavored, dairy-free pancakes are fluffy and so delicious! We've been making them for decades! You can use regular milk if dairy isn't an issue.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings: -6

Calories: 433kcal

Author: Mamma C

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.

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