Almond Milk Pancakes: These fluffy almond milk pancakes are made with simple ingredients you probably already have on hand and they make THE BEST pancakes that your entire family will love!
Whip up a batch of these fluffy almond milk pancakes with eggs and a side of our air fryer bacon or turkey bacon for a breakfast that’ll have your family raving!
Or you could make a fresh honey lime fruit salad and check out the easy way to make these pancakes vegan, too!
Why you’ll love this recipe
If you’ve been wondering if you can use almond milk instead of milk for pancakes, the answer is YES! These fluffy, homemade pancakes with almond milk are perfect for anyone who is sensitive to dairy milk (or just prefers almond milk).
Not to worry, though, if you aren’t a fan of almond milk we have a trick for you to try so that you can enjoy these fluffy almond milk pancakes as much as traditional pancakes!
These pancakes are fluffy, perfectly sweet, and flavorful. It’s so easy to make delicious pancakes from scratch that you’ll wonder why you ever used pancake mix in the first place!
You could make these for breakfast on a Saturday morning or for a fancy brunch with friends, but they are quick and easy enough to make during the week before school, too!
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Ingredients
You probably have everything you need to make this easy pancake recipe in your kitchen right now! To make almond milk pancakes, you need these simple household ingredients…
- 1 ½ cups all purpose flour
- 3 ½ teaspoons baking powder
- 3 tablespoons white sugar
- 1 ¼ cups almond milk
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
If you are looking for a regular milk version of these pancakes, check out our amazing fluffy pancake recipe.
How to make almond milk pancakes
- In a mixing bowl, mix together the dry ingredients (flour, baking powder, and sugar).
- Next, add in the wet ingredients (almond milk, egg, butter).Then, add in the vanilla last.
- Using a whisk, lightly mix the batter blending the ingredients. Do not overmix. Lumps are good!
- Use an additional tablespoon of oil or butter, and melt in a non-stick pan or skillet over medium heat. If you find your pancakes are browning too much, turn to medium-low heat.
- Using the 1/4 measuring cup, scoop out a serving of batter on the oil (or melted butter) covered pan.
- When bubbles start to form on top of the pancake, flip.
- Cook this side of the pancake for about 1-2 minutes, or until the color of the underside of the pancake reaches a golden brown.
- Top your almond milk pancakes with your favorite pancake toppings, serve and enjoy!
Substitutions
Need to make this pancake recipe with almond milk just a little bit different? Here are a few suggestions…
- Vegan – instead of an egg, you can use a flax eggs, applesauce, chia seed egg, or one ripe, mashed banana in your almond milk pancakes. Replace the butter with the oil of your choice (or vegan butter) and voila – vegan almond milk pancakes! You could use vegetable oil, olive oil, coconut oil or canola oil.
- Gluten Free – if you need gluten free pancakes, replace the regular flour in this recipe with your favourite gluten free brand (Bob’s Red Mill 1:1 is a good one, but your local grocery store should have some options available, too).
- Dairy Free – since this recipe uses almond milk instead of dairy products, these are perfect dairy free pancakes! The only substitution you need to make is to swap the butter in this recipe for the oil of your choosing (vegetable and olive oil work well).
- Nut free – can’t have almond products (or not a fan of their nutty flavor)? Try using coconut milk, soy milk, or oat milk in place of the almond milk.
- Sugar – if you prefer not to use white sugar, you can use brown sugar, honey, or maple syrup in its place!
Variations
The easiest way to add some variety to your pancakes is to customize the toppings! This almond milk pancake recipe can be made in over 95 different ways if you switch up the yummy toppings. Think we’re exaggerating? Check out this post – 95+ pancake topping ideas!
You can also play around with mix-ins to add some fun to your pancakes! Here are a few of our favorites:
- chocolate chips
- cut up strawberries
- cereal (like Lucky Charms)
- blueberries
Does almond milk taste good in pancakes?
We think that the almond milk in these pancakes gives them a yummy, mildly nutty flavor but we also know that now everyone is a fan of almond milk or almonds in general.
If you are one of the people who doesn’t really like the taste of almond milk, we have a trick for you to try! When you buy almond milk in the grocery store, you’ll see that there are usually plain versions and vanilla versions – if you use vanilla almond milk, you’ll taste much more of the vanilla flavor than the almond flavor!
Just be sure you are still buying the unsweetened kind, or you may need to cut back on the sugar in the recipe (or cut it out entirely, depending on how you like your pancakes).
Storage
Once cool, store leftovers in an airtight container in the fridge for 3-4 days.
You can also freeze your leftovers! Once cooked and cooled, store the pancakes in the freezer in an airtight, freezer safe bag/container until ready to reheat and serve.
Make your own dry pancake mix
To save even more time in the future, whip up extra dry ingredients to create your own pancake mix and store it in a sealable container or bag. Then, just add the wet ingredients when it comes time to make!
Pro Tip: Print off the recipe card below and tape it to the plastic container for easy reference!
This is perfect to take with you camping so you can have fresh, homemade pancakes cooked over the fire without the hassle of mixing it all up there at your campsite!
Expert tips and FAQs
Instead of an egg, you can use a flax egg, applesauce, chia seed egg, or one ripe, mashed banana in your almond milk pancakes. Replace the butter with the oil of your choice (or vegan butter) and voila – vegan almond milk pancakes!
Yes, you can actually make the pancake batter in advance! Simply mix as instructed and refrigerate in an air-tight, covered container for up to 2 days, until ready to cook.
Absolutely! Once cooked and cooled, store the pancakes in the freezer until ready to reheat and serve!
You could even make a large batch (simply double or triple the recipe using the quick-calculation buttons in the recipe card below to figure measurements for you) and freeze extras to have on hand for worry-free breakfasts on weekdays.
Related Recipes
We are BIG fans of pancakes around here! If this is your first time here, I want to make sure you know about our delicious blueberry pancakes, secret healthy ingredient pancakes (hint: the kids will never know!), and our Lucky Charms pancakes that are perfect for St. Patrick’s Day (or really any day)!
Almond Milk Pancakes
Ingredients
- 1 ½ cups all purpose flour
- 3 ½ teaspoons baking powder
- 3 tablespoons white sugar
- 1 ¼ cups almond milk
- 1 egg
- 3 tablespoons butter (or vegetable oil, for vegan/dairy free)
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, mix together the dry ingredients (flour, baking powder, and sugar).
- Next, add in the wet ingredients (almond milk, egg, butter and vanilla).
- Using a whisk, lightly mix the batter blending the ingredients. Do not overmix. Lumps are good!
- Use an additional tablespoon of oil or butter, and melt in a non-stick pan or skillet over medium heat. If you find your pancakes are browning too much, turn to medium-low heat.
- Using the 1/4 measuring cup, scoop out a serving of batter on the oil (or melted butter) covered pan.
- When bubbles start to form on top of the pancake, flip.
- Cook this side of the pancake for about 1-2 minutes, or until the color of the underside of the pancake reaches a golden brown.
- Top your almond milk pancakes with your favorite pancake toppings, serve and enjoy!
Notes
- Making Pancakes in Advance – You can actually make the pancake batter in advance. Simply mix as instructed and refrigerate in an air-tight, covered container for up to 2 days, until ready to cook.
- Freezing Pancakes – Love having pancakes on hand? You can make a large batch (simply double or triple the recipe using the quick-calculation buttons in the recipe card below to figure measurements for you) and once cooked and cooled, store the pancakes in the freezer until ready to reheat and serve!
- To save even more time in the future, whip up extra dry ingredients to create your own pancake mix and store it in a sealable container or bag. Then, just add the wet ingredients when it comes time to make! Pro Tip: Print off the recipe card below and tape it to the plastic container for easy reference!
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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