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.
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.
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)
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.
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.
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.
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Fluffy Dairy-Free Pancakes
Ingredients
- 1 ½ 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 ½ 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
- In a large mixing bowl, whisk to combine the first 6 dry ingredients (through optional salt); set aside.
- In a glass measuring cup or small bowl, whisk to combine almond milk, egg, coconut oil, and vanilla.
- 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.
- 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.
- Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
- 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.
- Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
- 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.
- 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.
- Serve with maple syrup or your favorite topping.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Pancake Recipes:
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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!
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.
These really do look fluffy and delicious! Who needs buttermilk? :)
I was kind of thinking the same thing! It took AWHILE but finally, got dairy-free down pat!
They look so moist and fluffy, I love this dairy free version!
Oh my goodness I’m dying Averie. I neeeeeed these!!
I love how thick, soft, and fluffy these are! They almost like buttermilk pancakes but with less calories- a win-win in my book. Silk is my go-to for nondairy milks as well; just no other brand can compare. Pinning these!
Thanks for pinning and glad you’re a Silk fan, too. Their milks are the best, aren’t they. I am never disappointed!
i don;t think i have ever seen pancakes that look that good. You have outdone yourself yet again and you just made breakfast the best meal of the day!
You’re so sweet and thank you!
These look so juicy and sweet! So tasty! Pinned
Thanks, Sommer!
I’ve already had my breakfast today but I sure could go for a nice, tall stack of these beauties! They look awesome.
I always make pancakes this way. Almond milk is a staple in my diet and I’ll always pick oil over butter. I know most bloggers would think I’m crazy but when a recipe calls for buttermilk, I usually sub almond milk with no issues at all.
I just have to say that for anyone reading this comment, please don’s sub almond milk for buttermilk in my recipes at your discretion because the recipe may or may not turn out! :)
But for these pancakes, thoroughly tested and the almond milk works great as it does is so many of my vegan baked goods that I’ve tested that way, too. Glad you’re a fan too, Laura!
I can’t believe how fluffy and delicious these look while being dairy free! Awesome recipe Averie! Love all the blueberries and dripping syrup :) Pinned!
Thanks, Chelsea, for the pin and compliments!
Holy cow. These pancakes look PERFECT! Blueberry pancakes are my favorite kind of pancake and I’m pretty sure I could demolish a tall stack of these in minutes flat. LOVE how thick and fluffy they look and I’m amazed that they’re dairy-free. That being said, it’s totally ok to have these for bfast every morning right? *wink* Pinned!
Wink, for sure :) And thanks for pinning!
These pancakes look so good…I use that same almond milk and love it. I love blueberry pancakes because you can get away with using less syrup since they are sweeter with the berries. I love maple syrup so anything to control its consumption is good. That plate is beautiful love the flowers.
Thank you for noticing the plate! It’s an antique and bought it on Etsy about 6-9 months ago, never knowing what I’d use it for but I thought it was just perfect with the colors for these pancakes :)
And yes about loving maple syrup…I am the SAME way :)
The texture of these looks incredible!! YUM!
And I assume you’re off your cleanse by now, unless it was a 7-day. At which point, you’re superwoman :)
Your pancakes always look fluffy and so uniform in size–the perfect stack to take a fork to. Blueberry pancakes are probably my favorite–they remind me of Sunday brunch when I was growing up.
Thanks, Paula. There are usually more than 1 or 2 or 25 pancakes made to get them just so :)
I can’t believe these are dairy free! They look so good :-)
Blueberry pancakes are my favorite. They are simple, classic and delicious. I LOVE that yours are dairy free and they look HUGE and fluffy, my kind of breakfast! Pinned :) Happy Tuesday Averie!
Thanks for pinning, Taylor! Appreciated :)
Good golly, those pancakes look divine!