How to Make Pancakes Without Milk (Dairy-Free)

No milk, no problem! These dairy-free pancakes are the best fluffy ones around. They are thick, airy, and slightly sweet for a mouth-watering pancake. If you wonder how to make pancakes without milk, this is an easy & delicious recipe that will make your breakfast favorite simply fantastic. No one will ever guess they are made without milk.

These are so good! Make sure you follow my top tip below to mix up a large amount at once so you can cook up these pancakes in no time for several days to make your week easier. So if you run out of milk, enjoy a non-dairy lifestyle, or want a lactose-free recipe no one can resist these homemade pancakes. Complete the breakfast with some crispy Toaster Oven Bacon - now this is how all days should begin.

Whether you are allergic to dairy or want plant-based milk on a vegan diet, this milkless pancake recipe is just the one you have been looking for. They really are the best and can be personalized so easily so you can have them just how you like them every time. So grab some almond milk and a few pantry staples and whisk up the best batter for fluffy homemade pancakes.

Jump to:

• Ingredients
• Instructions
• How to Cook Pancakes on the Stove
• How to Tell When Pancakes are Ready to Flip
• Toppings for Pancakes
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• How to Make Pancakes Without Milk (Dairy-Free)

Ingredients

Most of the ingredients in this recipe are pantry staples. So if you are wondering if you can make pancakes with almond milk, this is the recipe that is perfect for you. Any shelf-stable boxed or canned milk alternative can be used here, see the substitutions section below.

To make fluffy pancakes without milk, here are the ingredients needed.

• All-Purpose Flour - nothing fancy is needed here.
• Baking Powder - so they rise & are airy.
• Salt - for a flavor boost.
• Sugar - a touch of sweetness.
• Unsweetened Almond Milk - this non-dairy milk is a great substitute for vegan recipes & the mild nutty flavor is perfect in pancakes.
• Egg - so the pancakes rise & a fluffy.
• Vanilla Extract - floral flavor is so good.
• Vegetable Oil - for moist texture & less sticking to the pan.

See the recipe card for quantities.

Instructions

In a large mixing bowl, combine the dry ingredients. Sift the flour and add the baking powder, salt, and sugar. Make a well in the center of the dry ingredients.

In a separate small mixing bowl add eggs & whisk. To the eggs add almond milk, vanilla, and oil. Whisk to combine. Next, pour the wet ingredients into the well of the dry ingredients.

Whisk all the ingredients together until smooth and there are no lumps.

Hint: PREHEAT! While mixing up the batter, get the griddle heated up. So if you are using an electric griddle plug it in now to preheat. If you are using a thick cast iron skillet on the stove, it too needs a few minutes to preheat. These pancakes are great for camping and cooking on a Blackstone grill too.

How to Cook Pancakes on the Stove

Heat up a griddle or nonstick skillet over medium heat. Add butter to the pan so the pancakes do not stick. Butter also ensures they get a delicious golden crust. Once the butter is melted but NOT brown, it is time to start cooking up some pancakes. FOR NONDAIRY - use a butter replacement like margarine.

Scoop or dispense the pancake batter onto the pan, and cook for a few minutes. Depending on the size you are making, times will vary. The recipe card has exact times for the amount of batter used for each pancake.

How to Tell When Pancakes are Ready to Flip

The trick to knowing when pancakes are ready to flip or when they are done is by the bubbles. When you see tiny bubbles form at the top, usually around the edges first, and the bubbles are just starting to pop - time to flip the pancakes!

Using a large spatula, carefully flip the pancakes over and continue to cook. Once the pancake is fluffed up and the bottom is golden brown, the pancakes are ready. That "fluff" is thanks to the baking powder - do not substitute with baking soda. If you think they are the same - make sure you understand the differences between baking soda vs baking powder.

This should only take about 1-2 minutes more depending on the size of your pancakes. Remove carefully with the spatula and plate.

If you are like me and like my pancakes lightly cooked and not too dark, flip as soon as you see a few bubbles forming, about ½ as many as you see in the above picture. If you like well-done pancakes, turn the heat up just slightly when cooking but not too much or the butter will burn.

Toppings for Pancakes

Once plated, the pancakes are hot and ready to enjoy. If you want a ton of butter on them like how I enjoy them, get the butter on immediately. This way the butter melts beautifully and works its way into the pancakes for added flavor.

Here are some great classic and unique toppings for pancakes. These go beyond the typical butter and syrup. There are sweet and savory toppings so try something new by combining a few of these for a tasty combination.

• Powdered Sugar
• Flavored Syrups like caramel or strawberry
• Fresh diced fruit or crushed pineapple
• Cooked fruit, like Stewed Pears
• Whipped Cream or Dairy-free topping
• Chocolate chips or shavings
• Crushed or chopped nuts
• Granola or coconut flakes
• Peanut Butter, Nutella, or marshmallow fluff
• Lemon curd or jam
• Bacon bits
• Poached or fried egg
• Smoke Salmon
• Goat or cream cheese

Substitutions

This recipe overall is a way to make homemade pancakes without milk. This in itself means it is a recipe with a simple substitution. Though with this recipe I suggest using almond milk, you can also use other ingredients to make pancakes. Here is how to make pancakes without milk by using alternate types of milk like oat or soy milk or even using water to make the batter. These include some of the best milk substitutions to make pancakes.

• Oat Milk - is a great swap-out for regular milk as oat milk tastes close to the real thing with a slightly sweeter and nuttier taste that's wonderful in pancakes.
• Soy Milk - for a bit more protein, add soy milk to your pancake batter for a dairy-free and nut-free option.
• Water - is the simplest of all ingredients and great in a pinch when you have limited ingredients, especially when camping for example. Go for it and use water instead of milk for making pancakes, it works but may not be as rich and flavorful.
• Gluten-Free - use your favorite gluten-free baking mix. You need one that is a 1:1 replacement for regular flour, like Bob's Red Mill.
• Apple Sauce - to make pancakes without eggs, try adding ½ cup of apple sauce instead.

All those milk replacements listed above are great ideas for an easy recipe for making homemade pancake batter. All are easy alternatives for those with a nut and/or dairy allergy but still want a yummy stack of pancakes in the morning.

Variations

This classic pancake recipe is fluffy, chewy, and sweet. What I love about this dairy-free recipe is it is so easy to add to it to make so many tasty breakfast ideas to fit whatever tastes and textures you love.

• Extra Fluffy - double the amount of baking powder
• Deluxe - add 1 teaspoon of lemon juice & double the baking powder
• Thin - add 2 extra tablespoons of milk alternative for thinner crepe-like pancakes
• Banana - add 1 cup of mashed ripe banana
• Kid-friendly - add ½ cup mini regular or dairy-free chocolate chips

Don't forget the fun and tasty toppings. Top these pancakes made without milk with your favorite dairy-free butter and syrup for a traditional take. Or go crazy and top them with any of the items listed above and with something more.

Equipment

Fun mixing bowls and whisks are your friends for this recipe. You also need a good griddle, cast iron skillet, Blackstone griddle when camping, or even an electric griddle to make these yummy pancakes. Here are some great products for your pancaking making.

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Storage

The batter will last for up to 3 days in the refrigerator in an air-tight container. I use a pancake batter bottle or dispenser to store mine. You can also be stored cooked pancakes in the refrigerator covered with plastic wrap or in an air-tight container for up to 5 days. Reheating pancakes in a toaster oven or oven is the best way to get them warm without making them soggy or chewy.

Leftover cooked pancakes can be frozen and they freeze quite well. I recommend flash freezing them in a single layer on a piece of parchment paper. Then stack them alternately between the parchment paper and seal them in an air-tight container or Ziplock bag. If stored properly, they can be frozen for up to 30 days and then defrosted overnight in the refrigerator.

Top tip

I love this recipe for busy weekday breakfasts. I mix a huge batch in a pancake pitcher or dispenser. It stays in the refrigerator for up to 3 days. So I just heat up a skillet or my mini dash and 1-2-3 easy pancakes ready for a quick breakfast before school or work.