These Dairy Free Pancakes are unbelievably fluffy and DELICIOUS! They’re super simple, yet so versatile – great for any topping!
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These might be the closest thing to a “restaurant-quality-back-pocket” kinda recipe that you’ll ever get.
They’re also CRAZY fluffy and made with simple ingredients so you don’t even need to go to IHOP ever again. Just pop some bacon in air fryer for a side dish and you have IHOp at HOME!
Although you and I both know that I will because it’s my guilty pleasure.
Why These Are The Perfect Pancakes
I love a good Sunday morning pancake feast! If you are like me and are looking for a fluffy, delicious go-to pancake recipe to whip up on a slow weekend morning, this is the recipe for you! This dairy free pancake recipe uses better-for-you ingredients and leaves out the dairy but doesn’t leave out the flavor! They are also SUPER easy to make and even picky eaters will enjoy them! Move over, paleo banana pancakes and fluffy blueberry kefir pancakes!
What can I use instead of milk for pancakes?
When you think of pancakes, you might think of typical ingredients like flour, butter, baking soda and milk. Did you know that you can totally nix the dairy product and still have the most delicious pancakes ever?! In this dairy free pancake mix, I used almond milk instead of cow’s milk. Almond milk is protein rich, creamy and mild in flavor, making it the perfect substitute for regular milk.
How to make Dairy Free Pancakes
Pour the milk into a measuring cup and add in the apple cider vinegar. Don’t mix it, but let it sit for a bit until the milk curdles.
Add the flour (you can also use whole wheat to make whole wheat pancakes!), sugar, baking powder and salt to a medium sized bowl and use a wire whisk to combine it.
In a separate, larger bowl, whisk together the remaining ingredients, along with the milk. Stir in the dry ingredients until JUST mixed- do not overmix.
Let the batter sit while you heat up a griddle. Drop batter in rounds onto the griddle and cook, flipping once, until the pancakes are lightly golden brown and fluffy.
Serve as desired and enjoy!
Now that you have a hot stack of pancakes, ready to enjoy, it’s time to add the toppings! These dairy free pancakes would be delicious topped with some whipped cream or coconut cream to keep them dairy free. Add some fresh berries overtop or some chopped nuts to add some crunch!
Top Tips for Making Pancakes
I love sharing little tips and tricks to make my recipes taste that much better! Here are a few tips that will make your pancakes the absolute BEST they can be:
- Don’t Overmix: It’s important to whisk in the dry ingredients JUST until they are combined. If there are a few lumps, that’s totally okay- if you overmix, the pancakes will not be as fluffy!
- Rest the Batter: Don’t try to skip over resting the batter- by letting it rest, you will allow the flour to soak up some of the liquid to make the pancakes’ texture perfect.
- Don’t remove the eggs: The eggs in this recipe are needed for the texture, so resist the urge to remove them and make the pancakes vegan as it won’t work!
- Don’t remove the Baking Powder: It might seem like this pancake recipe calls for a lot of baking powder, however don’t try to leave any of it out, it’s needed!
- Cook them in dairy free butter: For extra flavor, add some dairy free butter to the pan before cooking your pancakes.
This recipe has only been tested with all purpose flour. Gluten free 1:1 flour SHOULD work but I can’t confidently say that any alternative nut flour will work!
Nope! Eggs are found in the “dairy section” but, because they are from chickens not cows, they are not dairy products.
The short answer to that is no. But, if they are your pancakes will be that much more fluffy!
Pancakes are ready to be flipped when the edges are set and large bubbles form in the batter!
more dairy free recipes
- 1 Tbsp Apple cider vinegar
- 1 1/4 Cup Unsweetened almond 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 Egg
- 1 tsp Vanilla
- 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 remaining ingredients (included the milk once it has stood long enough) until mixed but there are some small lumps present – do not overmix.
- Let stand for 10 minutes while you heat a griddle to medium heat (350 degrees)
- 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 very bubbly.
- Flip and repeat.
- DEVOUR with toppings of choice!
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