These easy Dairy Free Buttermilk Pancakes are so delicious–no one will miss the dairy. A simple trick with almond milk makes buttermilk! You can still have simple fluffy pancakes for breakfast without the dairy!
This post was originally published in September 2017. Process photos and additional copy were added in April 2020.
Dairy free pancakes with buttermilk? That seems impossible, right?
It’s not, at least not entirely. It is possible to get the same fluffiness of a Buttermilk pancake, but without the dairy. How do I know? It all started on a day I needed to make Buttermilk pancakes, and conveniently didn’t have any around. And THAT’S when I turned to the internet.
But how do you make dairy free Buttermilk?
Did you know that if you combine vinegar and milk you can make a substitute for buttermilk? Well you can! The combination has the same result that adding buttermilk would have. So there, problem solved.
I was so pleasantly surprised by this solution. Now you can have fluffy buttermilk pancakes even if you don’t have actual buttermilk!
What you need to make this recipe:
- I have only used almond milk to make these dairy free pancakes to date. I did use a coconut almond milk at one point because I didn’t realize that’s what I had. The difference was very subtle. I plan to test cashew milk next.
- You can use white vinegar or apple cider vinegar to make the buttermilk. I have also seen that lemon juice can be used to make the buttermilk substitute but that one I have yet to try.
- I like my pancakes a bit on the sweet side. 3-4 Tablespoons of sugar may be too much for you and that’s fine, you can lighten it up a touch if desired.
Clearly you are ready for a big, delicious stack. It is pancake making time!
How to make this recipe:
- First up, make the dairy free buttermilk. It is so simple. Mix together the vinegar and almond or dairy free milk. Allow it to sit for about 3-5 minutes. It will start to curdle which is what you are looking for. You can slightly see the texture in step 2. You now have your “buttermilk” for your pancakes. (steps 1 and 2)
- In a medium bowl, whisk together eggs, sugar, “buttermilk,” and vanilla. Whisk to combine. (steps 3 and 4)
- Whisk together dry ingredients: flour, sea salt baking powder and baking soda. Just a reminder: make sure both your baking powder and baking soda are both fresh. If not, you will not have the most fluffy pancakes. (steps 5 and 6)
- Slowly add in the dry ingredients into the wet. Stir to combine, but don’t over stir. Lumps are okay in this better. This dairy free pancake batter is pretty thick. If it seems too thick, stir in an extra 1-3 Tablespoons of milk until it is to your liking. Pour them on the griddle and cook these hot cakes up! (steps 7 and 8)
How to serve these dairy free pancakes:
- You can never ever ever go wrong with classic maple syrup. That is always my topping but that doesn’t mean I don’t sway from the norm.
- A dash of cinnamon and pecans stirred right into the batter.
- Any and all berries and chocolate chips tossed into the batter are also great.
- A big smear of a fresh jam or some sort of compote is a fun way to change up the typical stack.
- Whipped cream? Try one of these dairy free whipped creams on top!
- Sprinkle your favorite granola and a big dollop of dairy free yogurt on top with some fresh berries
- Pancake Skewers anyone? Cut these up and slide them on a skewer with fresh fruit and make a fun breakfast treat!
Try these other dairy free recipes:
- Dairy Free Peanut Butter Chocolate Split Muffins
- Double Chocolate Blender Pancakes
- Blueberry Baked French Toast Muffins
- Blueberry Muffin Overnight Oats
- Banana Oat Blender Pancakes
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
Dairy Free Buttermilk Pancakes
Ingredients
- 1 c milk of choice I used unsweetened almond milk
- 1 T apple cider vinegar white vinegar will work as well
- 1 3/4 c unbleached flour gluten free all purpose flour will work as well
- 2 eggs
- 3-4 T sugar or desired sweetener
- 2 T oil (I use canola)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
- Combine milk and vinegar and whisk. Allow to sit for about 3-5 minutes.
- Whisk eggs, vanilla, canola oil, sugar, and 'buttermilk.' (vinegar milk combination.)
- In another bowl, whisk dry ingredients together.
- Slowly stir dry ingredients into wet ingredients. Try not to over stir. There will still be lumps.
- Oil a skillet and heat desired size pancakes until edges begin to bubble around the edges.
- Flip and heat several minutes until browned to the desired level.
- Serve with your favorite pancake toppings.
Those are some amazingly fluffy pancakes I just want to fall into! I often have to use dairy alternatives for my personal chef clients and I’m so happy to know that the vinegar trick also works with almond milk to create “buttermilk.” Genius!
Yes!! This one will surely be a hit for them!
Those pancakes are so tall! Look just as good as ones made with actual buttermilk! Will give this a try next time I have almond milk on hand.
I was so impressed by the results! And you can use regular milk with a little vinegar as well!
I love the fluffy texture of these pancakes, and the almond milk adds such a nice flavor twist. I have a new favorite pancake recipe for brunch! Thanks for sharing!
So great to hear! Glad you have a new winning recipe Amanda!
Perfect for a weekend breakfast! Your pancake pics look delish too! Thanks so much for sharing :).
Awww thanks so much Daniela. And yes, weekend pancakes taste so much better right??
Such fluffy and delicious looking pancakes. I love buttermilk pancakes, and that these are made dairy free is tempting me to try it. Love how amazingly fluffy it looks
Fluffy is the key in this stack!
Oh, my goodness! These look so fluffy! I would totally love to share these for a family breakfast sometime — thanks for sharing!
You bet! Hope the fam approves!
These pancakes are the best! They are also versatile. I have p,Ayer around with them a bit to find my favorite combination of ingredients. I love using unsweetened vanilla coconut milk and 1 1/2 c of sprouted whole wheat flour for my base. I then up the vanilla to two teaspoons and add in 2 tablespoons of unrefined coconut oil. The modifications were needed to balance the heavier flour, but boy are they yummy! They have a great nutty flavor and are still light and fluffy. Thank you so much for this recipe!!!
Hi Brittany! Thanks so much for your comment and literally making my day! Thanks for sharing all of your favorite modifications–I love sprouted wheat so can’t wait to try your version! Thanks again!
Are you supposed to put the canola oil in with the wet ingredients? It doesn’t say in the instructions.
Yes! I just updated the recipe. Thanks for pointing that out!
Hello! Just wanted to ask if this recipe works with just regular all-purpose flour? Looking forward to your response! Thank you. 🙂
Yes! That is what I use in these!
I got creative and used almond flour for the flour in the recipe. It worked just fine BUT pancakes were VERY limp and I had to use 2 spatulas but it did work! They started out fluffy but after I turned them they deflated BUT were VERY tasty. THANKS for the recipe.
Hi!!! So glad it worked out ok even with the almond flour. The biggest thing I know when converting regular flour to almond flour, you more than likely will need more egg—so that may have been why they weren’t as fluffy. But good to know they weren’t a complete fail!!