Dairy-Free Pancakes — Healthier pancakes that are soft, fluffy, and light! I loaded mine up with blueberries, but you can tailor this recipe to suit your preferences!  

Dairy-Free Pancakes — Healthier pancakes that are soft, fluffy, and light! I loaded mine up with blueberries, but you can tailor this recipe to suit your preferences!  

Fluffy Dairy-Free Pancake Recipe 

If you think that dairy-free pancakes means you’re going to be eating lead balloons, think again. The pancakes are soft, light, fluffy, and are new all-time favorites.

In the past, I’ve tried making dairy-free pancakes and have ended up with items (can’t even call them pancakes) that ranged from thin and flimsy to dense and heavy. And all of them went directly into the trash.

I’ve had good luck with other blueberry and fruity breakfast items, and I’m glad I attempted dairy-free blueberry pancakes again.

Dairy-Free Pancakes — Healthier pancakes that are soft, fluffy, and light! I loaded mine up with blueberries, but you can tailor this recipe to suit your preferences!  

For the wet ingredients, I used Silk Unsweetened Vanilla Almond Milk. I swear by this stuff. It only has 30 calories per 8 ounces, tastes great, and if I need a vegan milk, this is my absolute go-to.

All Silk products are dairy-free and gluten-free and I like that Silk is committed to and believes in the benefits of a plant-based diet.

I fried them with just non-stick cooking spray. No butter pools or puddles of oil needed. Pancakes are like sponges, just soaking in all those unnecessary fat grams and becoming dense and heavy. 

The blueberries are sweet, juicy, and add such a nice touch. I never want plain pancakes again after having an abundance of blueberries in every bite of these fluffy stacks.

My daughter — who’s taste-tested her way through a couple cookbooks and years of blog posts — said these are my best pancakes to date. I happen to agree.

Dairy-Free Pancakes — Healthier pancakes that are soft, fluffy, and light! I loaded mine up with blueberries, but you can tailor this recipe to suit your preferences!  

What’s in the Dairy-Free Pancakes? 

To make this dairy-free pancake recipe, you’ll need: 

  • All-purpose flour
  • Brown sugar and granulated sugar
  • Baking powder and baking soda
  • Salt
  • Silk Unsweetened Vanilla Almond Milk
  • Egg
  • Coconut oil
  • Vanilla extract
  • Blueberries (optional) 

Dairy-Free Pancakes — Healthier pancakes that are soft, fluffy, and light! I loaded mine up with blueberries, but you can tailor this recipe to suit your preferences!  

How to Make Dairy-Free Pancakes 

The pancakes are easy and follow standard pancake-making protocol. A bowl of dry ingredients, a bowl of wet, fold the wet into dry, fold in the blueberries, and fry them up.

If cooking the pancakes in batches (my skillet only comfortably holds 3 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 175ºF to 200ºF oven to keep warm until all pancakes have been fried.

Top the pancakes with your favorite toppings. We love peanut butter maple syrup, vanilla maple syrup, mixed berry preserves,   or even homemade peanut butter

Dairy-Free Pancakes — Healthier pancakes that are soft, fluffy, and light! I loaded mine up with blueberries, but you can tailor this recipe to suit your preferences!  

Can I Substitute the Coconut Oil? 

To keep the almond milk pancakes dairy-free, rather than using melted butter in the batter, I used coconut oil. The pancakes don’t taste like coconut, but substitute with another oil if you’re concerned.

Can I Use Another Non-Dairy Milk? 

I made this dairy-free pancake recipe with almond milk, but you’re welcome to use another unsweetened non-dairy milk if desired. 

Dairy-Free Pancakes — Healthier pancakes that are soft, fluffy, and light! I loaded mine up with blueberries, but you can tailor this recipe to suit your preferences!  

Tips for Making Almond Milk Pancakes

Note that I used frozen blueberries, but fresh work too! If using frozen, do not thaw them first because frozen berries bleed less.

The less you stir in the blueberries, the less they will run and bleed and turn the batter blue-green.

The pancake batter should be fairly thick. However, if your batter needs a bit extra flour or splash of almond milk so that it’s a nice scoopable consistency for scooping onto skillet, tweak as necessary.

Fluffy Dairy-Free Pancakes
Yield: 8

Fluffy Dairy-Free Pancakes

Prep Time 10 minutes
Cook Time 6 minutes
Additional Time 14 minutes
Total Time 30 minutes

Healthier pancakes that are soft, fluffy, and light! I loaded mine up with blueberries, but you can tailor this recipe to suit your preferences!  

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon light brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • 1 cup Silk Unsweetened Vanilla Almond Milk
  • 1 large egg
  • 2 to 3 tablespoons liquid-state coconut oil (canola or vegetable oil may be substituted)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries (Optional. I used frozen and if using frozen, do not thaw because frozen berries run/bleed less; fresh may be used)
  • maple syrup for serving, or your favorite topping (try Mixed Berry & Lemon Preserves, Vanilla Maple Syrup, or Ginger Molasses Maple Syrup

Instructions

  1. In a large mixing bowl, whisk to combine the first 6 dry ingredients (through optional salt); set aside.
  2. In a glass measuring cup or small bowl, whisk to combine almond milk, egg, coconut oil, and vanilla.
  3. Pour wet mixture over dry, and stir gently until just combined; don’t overmix. Batter should be fairly thick. If your batter needs a bit extra flour or splash of almond milk so that it’s a nice scoopable consistency for scooping onto skillet, tweak as necessary.
  4. Gently fold in the blueberries. The less you stir, the less they will run and bleed and turn the batter blue-green; set bowl aside.
  5. Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
  6. Using a 1/4-cup measure or  large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes.
  7. Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
  8. Tip- If cooking in batches (my skillet only comfortably holds 3 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 175F to 200F oven to keep warm until all pancakes have been fried.
  9. Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed. Add more cooking spray to wiped skillet before starting next batch.
  10. Serve with maple syrup or your favorite topping.

Notes

Storage: Pancakes are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in a toaster oven.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 397Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 265mgCarbohydrates: 68gFiber: 2gSugar: 47gProtein: 4g

More Easy Pancake Recipes: 

ALL OF MY PANCAKE RECIPES! 

Thick and Fluffy Mini Pancakes — Your search for PERFECT buttermilk pancakes is over!! EASY, soft, fluffy, light, and the THICKEST pancakes I’ve ever made thanks to a special TRICK!!

Blueberry Baked Pancakes — Craving pancakes but not the work of standing at the stove flipping them? Make these EASY oven baked pancakes with only THREE ingredients!!

Blueberry Dutch Baby Pancake — This oven-baked pancake has the chewiness of crepes with the thickness of clafoutis, and making it is as easy as making pancake batter! 

Blueberry Dutch Baby Pancake - Easy Recipe at averiecooks.com

Buttermilk Strawberry Pancakes — These homemade pancakes are studded with diced strawberries and sprinkles. If desired, top a stack of these babies with homemade vanilla maple butter before digging in! 

Strawberry and Sprinkles Buttermilk Pancakes averiecooks.com

Apple Pancakes with Vanilla Maple Syrup — These apple pancakes are packed with cinnamon and other fall spices. Slather with butter and dunk them in some homemade vanilla maple syrup! 

Apple Pie Pancakes with Vanilla Maple Syrup - Easy Recipe at averiecooks.com

Soft and Fluffy Gingerbread Pancakes — These pancakes are the perfect warm, comforting start to any chilly winter morning, and they’d be a great brunch or breakfast-in-bed treat! 

Soft and Fluffy Gingerbread Pancakes with Ginger Molasses Maple Syrup - Pancakes that taste like gingerbread cookies! Easy recipe at averiecooks.com

Caramel Apple Sheet Pan Pancakes – Craving pancakes but not the work of standing at the stove flipping them? Make these EASY sheet pan pancakes!!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.