These Dairy-Free Pancakes are unbelievably fluffy and DELICIOUS. They’re super simple, yet so versatile—great for any topping!
I love a good Sunday morning pancake feast! Nothing says “lazy day” as much as whipping up a batch of pancakes while sipping coffee and listening to morning radio. I’m usually the first one up, so this is really a moment for me to savor a peaceful start to the day before the rest of the gang wakes up. It doesn’t take long once the tempting aromas start tickling their sleepy noses and luring them into the kitchen!
My repertoire of pancake recipes is quite extensive, and it seems as though I’m always coming up with new ideas. I developed this recipe when a friend who is lactose-intolerant was visiting us for the weekend, and let me tell you, I was quite proud of the results! This dairy-free pancake recipe leaves out the dairy, but it certainly doesn’t leave out the flavor! They are also super easy to make, incredibly fluffy, and better than anything you’ll get at your local diner. If I recall how quickly she polished off that stack, I think my friend would definitely agree!
Are Dairy-Free Pancakes Healthy?
Made with white flour and sugar, I wouldn’t say these pancakes are the healthiest way to start your day. That said, they’re healthier than scrambled eggs served with bacon and hash browns! What’s great about this recipe is that you can tweak it to make it a bit more wholesome. The all-purpose flour can be replaced with the more fiber-rich whole-wheat flour, and you can leave out the sugar and use only a pinch of salt. The oil can be replaced with the same amount of mashed ripe banana or applesauce if you’re looking to cut down on the fat. And if you serve these pancakes with fresh fruit like blueberries, sliced strawberries, or raspberries, you’ll be boosting the nutritional content of your breakfast, too.
What can I use instead of milk In pancakes?
When you think of pancakes, typical ingredients like flour, butter, baking soda, eggs, and milk or buttermilk come to mind. But did you know you can skip the dairy and still make incredibly delicious pancakes? In this dairy-free pancake mix, I used almond milk as a substitute for cow’s milk. Almond milk is creamy and mild in flavor, making it an ideal alternative. Another great option is soy milk, which is protein-packed and has a slightly richer texture, adding to the pancakes’ fluffiness while maintaining a neutral taste that blends well with other ingredients. Both options create fantastic, dairy-free pancakes without sacrificing flavor or texture!
How To Make Ahead And Store
When wrapped in plastic or stored in an airtight container, pancakes will stay good in the fridge for up to 1 week. You can also freeze them in a Ziploc bag (with parchment paper between them) for up to 3 months. They can be reheated on the stovetop in an ungreased griddle, in a moderate oven, or in the microwave (on paper towels). The easiest way? Pop them in the toaster!
Serving Suggestions
Now that you have a hot stack of pancakes ready to be enjoyed, it’s time to add the toppings! These dairy-free pancakes would be delicious with sliced bananas and this ruby-red Strawberry Sauce. Some chopped pecans and a drizzle of this Dairy-Free Vegan Caramel Sauce would turn these pancakes into a real indulgence! And if you’re looking to recreate those diner vibes at home, serve them with some buttery Scrambled Eggs and a side of crispy Oven-Cooked Bacon! Anyone up for a coffee refill?
Recipe
Ingredients
- 1 tablespoon apple cider vinegar
- 1 1/4 cup unsweetened almond milk
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/4 cup avocado oil (or any neutral-flavored oil)
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Put the vinegar in a measuring cup and then pour the milk in to reach 1 1/4 cups. Don't mix. Let stand for 5-10 minutes until the milk looks curdled
- Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
- In a separate large bowl, whisk the oil, egg and vanilla extract (as well as the milk once it has stood long enough) until mixed, then combine with the dry ingredients. There should still be some small lumps. Do not overmix.
- Let stand for 10 minutes while you heat a griddle to medium heat (350°F).
- Brush the griddle with oil or dairy-free butter and spoon the batter by a scant 1/4 cup onto the griddle. Cook for 2-3 minutes until the bottom is golden brown and the top is bubbling.
- Flip and repeat.
- DEVOUR with toppings of choice!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Will an egg sub work ok with this recipe? And Lactose free milk?
You can definitely make some adjustments to this recipe to fit your needs.
For the egg substitute, you can try using a flax egg, and for lactose-free milk, you can easily substitute it for the unsweetened almond milk in the recipe. Just ensure that you use the same amount (1 1/4 cups) and combine it with the apple cider vinegar in the same way to create the curdled effect.
So, your updated recipe would look like this:
INGREDIENTS
• 1 Tbsp Apple cider vinegar
• 1 1/4 Cup Lactose-free milk
• 1 1/2 Cups All purpose or GF 1:1 flour (204g)
• 2 Tbsp Sugar
• 1 Tbsp Baking powder
• 3/4 tsp Salt
• 1/4 Cup Avocado oil (or any neutral flavored oil)
• 1 Flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
• 1 tsp Vanilla
Follow the same instructions as in the original recipe, and you should end up with delicious, egg-free, and lactose-free pancakes. Enjoy!