These homemade almond milk pancakes are fluffy, soft, and flavorful! This quick and easy recipe takes only 15 minutes from start to finish. These are great for serving kids before school or families on a weekend morning. Add your favorite toppings for a customizable stack of pancakes!
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Why You’ll Love This Recipe
- These almond milk pancakes are quick and easy to make.
- This simple recipe takes only 15 minutes in total.
- These pancakes are dairy-free.
- Almond milk pancakes are perfect for people with lactose intolerance or dairy allergies.
- The pancakes are fluffy and flavorful.
- They taste like classic pancakes.
- They are versatile.
- You can customize the recipe to your liking by adding different toppings, such as fruit, nuts, or chocolate chips.
- Almond milk pancakes are a great breakfast, brunch, lunch, or snack.
- This recipe is egg-free, dairy-free, and sugar-free.
- Check out these Protein Banana Pancakes for another healthy breakfast recipe!
Ingredients & Substitutes
These are the ingredients and substitutes for almond milk pancakes. Scroll down to the recipe card below for the entire recipe.
Use white whole wheat flour or regular whole wheat flour. Gluten-free flour works as well.
Baking powder helps these pancakes become fluffy.
Add in a pinch of salt for added flavor.
Almond milk helps thin out the pancake batter. We love Elmhurst almond milk, which contains only filtered water and almonds. Any dairy-free milk works well.
Vegetable oil can be replaced with olive oil or avocado oil.
Vanilla extract adds a cozy flavor.
Use a little butter or nonstick spray to coat the pan or griddle. This prevents sticking.
Finally, add your favorite toppings! Popular options include butter, maple syrup, honey, peanut butter, almond butter, chocolate chips, and fresh fruit.
Taste & Texture
Almond milk pancakes are fluffy and soft. They taste like classic pancakes.
The texture is similar to traditional pancakes, but they are slightly less dense.
The flavor will largely depend on toppings.
How to Make
Step 1
First, in a mixing bowl, whisk together the white whole wheat flour, baking powder, and salt until well combined.
Step 2
In a separate bowl, combine the almond milk, vegetable oil, and vanilla extract. Whisk until well blended.
Step 3
Gradually pour the wet ingredients into the dry ingredients, stirring well with a whisk or spoon. Mix until a smooth batter forms.
Step 4
Let the batter rest for about 5 minutes to allow the baking powder to activate.
Step 5
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
Step 6
Pour approximately 1/4 cup of the pancake batter onto the hot skillet for each pancake.
Step 7
Cook the pancakes for about 2 to 3 minutes, or until small bubbles form on the surface. Flip the pancakes and cook for an additional 1 to 2 minutes, or until cooked through and lightly golden.
Step 8
Remove the pancakes from the skillet and repeat the process with the remaining batter, greasing the skillet as needed.
Step 9
Finally, serve the almond milk pancakes warm! Add your favorite toppings.
Expert Tips for Success
Here are a few expert tips and tricks for making the best almond milk pancakes.
Measure the flour carefully and accurately.
Don’t overmix the batter.
Use enough butter or nonstick spray to prevent burning.
Cook the pancakes over medium heat. This will help prevent them from burning.
Flip the pancakes once small bubbles start to form on top.
Be careful while flipping. Use a large flat spatula.
Serve the pancakes immediately. They are best enjoyed fresh.
Flavor Variations & Add-Ins
You can easily customize this recipe to your liking by adding different toppings, such as fruit, nuts, or chocolate chips. Here are a few ideas.
Fresh berries: strawberries, blueberries, raspberries, etc.
Sliced bananas or apples
Chopped nuts: walnuts, almonds, pecans, etc.
Chocolate chips
Maple syrup
Honey
Nutella
Peanut butter or almond butter
How to Serve & Store
Almond milk pancakes are best served immediately.
Add your favorite toppings!
Top with butter, maple syrup, honey, peanut butter, fresh fruit, and more.
Our favorite is unsweetened chocolate chips and pure maple syrup!
However, they can also be stored in an airtight container in the refrigerator for up to 2 days.
Frequently Asked Questions (FAQs)
Yes, you can make these pancakes ahead of time and store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve them, reheat them in a skillet or griddle.
To make the pancakes fluffier, make sure to use room-temperature ingredients and don’t overmix the batter. The key to fluffy pancakes is allowing the batter to rest for 5 minutes before making the pancakes.
To prevent the pancakes from sticking to the pan, make sure to grease the pan with butter or cooking spray before cooking the pancakes.
Yes! Pancakes with almond milk are easy and delicious.
Replace milk with water in pancakes.
Yes! Replace water with milk for a more rich and flavorful pancake.
No, these pancakes taste like normal pancakes.
Equipment Needed
Pyrex Glass Measuring Cups: Use these measuring cups to measure out the pancake mix ingredients.
Spatula: Use a spatula to flip these almond milk pancakes.
Nonstick Skillet: This is our favorite nonstick skillet for pancakes! A griddle works well too.
You May Also Enjoy
- Whole Wheat Oven Pancake
- Potato Pancakes
- Buttermilk Pancakes with Cinnamon Apples
- Whole Wheat Banana Pancakes
- Blueberry Buttermilk Pancakes
If you enjoyed this almond milk pancake recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! In addition, check out these Breakfast Recipes.
Almond Milk Pancakes
Ingredients
- 1 ½ cups white whole wheat flour
- 2 tsp baking powder
- ½ tsp salt
- 1 ¼ cups almond milk
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- butter (for greasing the pan)
- toppings of your choice
Instructions
- First, in a mixing bowl, whisk together the white whole wheat flour, baking powder, and salt until well combined.
- In a separate bowl, combine the almond milk, vegetable oil, and vanilla extract. Whisk until well blended.
- Gradually pour the wet ingredients into the dry ingredients, stirring well with a whisk or spoon. Mix until a smooth batter forms. Be careful not to overmix, a few lumps are okay.
- Let the batter rest for about 5 minutes to allow the baking powder to activate.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
- Pour approximately ¼ cup of the pancake batter onto the hot skillet for each pancake. Use the back of a spoon to spread the batter into a circular shape if needed.
- Cook the pancakes for about 2 to 3 minutes, or until small bubbles form on the surface. Flip the pancakes and cook for an additional 1 to 2 minutes, or until cooked through and lightly golden.
- Remove the pancakes from the skillet and repeat the process with the remaining batter, greasing the skillet as needed.
- Serve the almond milk pancakes warm, topped with your favorite toppings such as fresh fruit, syrup, nuts, or whipped cream
Notes
- We love using white whole wheat flour for these pancakes.
- If you are gluten-free, use the same amount of gluten-free flour.
- Allow the batter to sit for 5 minutes to slightly thicken up.
- Use enough butter or nonstick spray to prevent sticking.
- Flip the pancakes once you see little bubbles.
- Store the pancakes at room temperature for up to 24 hours.
- Refrigerate for up to 2 days.
- Reheat in a skillet or toaster oven.
