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    You are here: Home / Breakfast / Dairy Free Pancakes

    Dairy Free Pancakes

    Last Updated October 13, 2021. Published April 1, 2020 By Lorie Yarro 72 Comments

    This post may contain affiliate links.

    Jump to Recipe Print Recipe
    dairy free buttermilk pancakes.
    Stack of dairy free pancakes with syrup drizzling on top.

    These easy fluffy Dairy Free 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!

    Dairy Free Pancakes with Maple Drizzle.

    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 is possible! You can get fluffy, restaurant quality pancakes but without the milk!

    Why you will love this recipe:

    These pancakes are so light and fluffy even without the dairy. Whether you have an allergy or are cutting out dairy from your diet, these milk free pancakes will make sure you never miss the dairy! They whip up in no time, are made with basic, household ingredients and are perfect with all of your favorite toppings@

    How do you make buttermilk pancakes without milk?

    Did you know that if you combine vinegar and almond milk or dairy free 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!

    Ingredients and Substitutions for dairy free pancakes:

    • almond milk: Any dairy free milk alternative should work aside from canned coconut milk. Cashew milk, almond milk, soy milk--I can't wait to try these dairy free pancakes with my latest obsession: oat milk! I mean, I am in love with oat milk lattes so in pancakes and with maple should be great! Canned coconut milk is too thick to work with, so if you want coconut, use the coconut milk beverages you find in the refrigerated section.
    • vinegar: 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.
    • sweetener: 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.
    • flour: I prefer all purpose flour in this recipe for a classic pancake taste. Use a gluten free 1:1 flour for gluten free.
    • eggs: large eggs, at room temperature for best results
    • oil: I prefer canola oil in my pancakes. It gives the right texture without an overbearing flavor. Olive oil and coconut oil are also good oils for pancakes, but I find both change the flavor too much for our liking.
    • baking soda and powder: make sure both are fresh!
    • salt: we prefer sea salt
    Ingredients to make dairy free buttermilk pancakes.

    Clearly you are ready for a big, delicious stack. It is pancake making time!

    How to make dairy free pancakes:

    Wet ingredients in mixing bowl and vegan dairy free buttermilk being made.
    • First up, make the dairy free buttermilk. 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)
    Mixing bowl with dry ingredients stirred together and then added to wet ingredients.
    • 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 batter. 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 over medium heat! (steps 7 and 8)
    Stack of dairy free pancakes with syrup and berries.

    Expert Tips:

    • When measuring the flour for these pancakes, make sure to stir the flour to aerate it before serving. Then spoon the flour into the measuring cup and then level. Do not scoop the measuring cup directly into the flour or you may end up with too much flour.
    • For EXTRA fluffy pancakes, you can beat the eggs until light and fluffy before adding into the recipe.
    • Freeze these dairy free pancakes in a freezer safe bag or container. They will stay fresh for about 3 months.

    Why aren't my pancakes fluffy?

    Fluffy pancakes are the goal, right? But if you end up with flat pancakes, chances are, the batter was over mixed. Stirring the liquid and flour together too much results in the development of gluten-- something you want in bread, but in pancakes, it can result in flat, rubbery flapjacks.

    When making these dairy free pancakes, you want to only mix the ingredients until they are combined, small lumps are okay.

    How to serve these milk 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.
    • Sprinkle your favorite granola and a big dollop of dairy free yogurt on top with some fresh berries
    Overhead view of dairy free pancakes with berries on top.

    Other pancake recipes:

    • Whole Wheat Blueberry Flax Pancakes
    • Zucchini Oat Pancakes
    • Super Fluffy Pancakes
    • Banana Oat Blender Pancakes

    HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!

    Stack of dairy free pancakes with berries.

    Fluffy Dairy Free Buttermilk Pancakes

    These easy fluffy Dairy Free Buttermilk Pancakes are are healthy and delicious. A simple trick with almond milk makes buttermilk! You can still have these simple fluffy pancakes for breakfast without the dairy!
    4.82 from 32 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 349kcal
    Author: Lorie Yarro

    Ingredients 

    • 1 c milk of choice I used unsweetened almond milk
    • 1 T apple cider vinegar white vinegar will work as well
    • 1 ¾ c 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 teaspoon vanilla extract
    • ¼ teaspoon sea salt
    • 1 teaspoon baking powder
    • 1 teaspoon 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.

    Notes

    • When measuring the flour for these pancakes, make sure to stir the flour to aerate it before serving. Then spoon the flour into the measuring cup and then level. Do not scoop the measuring cup directly into the flour or you may end up with too much flour.
    • For EXTRA fluffy pancakes, you can beat the eggs until light and fluffy before adding into the recipe.
    • Freeze these dairy free pancakes in a freezer safe bag or container. They will stay fresh for about 3 months.

    Nutrition

    Calories: 349kcal | Carbohydrates: 49g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 522mg | Potassium: 294mg | Fiber: 1g | Sugar: 9g | Vitamin A: 179IU | Calcium: 145mg | Iron: 1mg
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
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    Reader Interactions

    Comments

    1. Lori H. says

      January 16, 2023 at 9:07 am

      5 stars
      These were amazing! My family devoured them! Thank you for making our dairy-free journey so tasty!

      Reply
      • Lorie says

        January 17, 2023 at 10:33 am

        So happy to hear this, Lori! These are a family favorite for us!

        Reply
    2. Michelle S says

      March 15, 2021 at 11:27 am

      4 stars
      Our family enjoys these. We're still trying to tweak it to get the right level of sweetness though. It has worked well with almond milk and oat milk to make it dairy free. Living at high altitude using XL eggs have helped the most.

      Reply
      • Lorie says

        March 16, 2021 at 10:42 am

        High altitude is so hard--one of my friends has the same issue!

        Reply
    3. Lauren says

      January 10, 2021 at 1:19 pm

      Made this today and I feel like the batter was just a bit too thick to ladle out...I followed the recipe exactly and I even let my batter rest for 10 min before making them. How runny is the batter that you make?

      Reply
      • Lorie says

        January 10, 2021 at 7:18 pm

        Hi Lauren! It’s definitely on the thicker side. You can certainly add more almond milk if it seems to be way too thick. A touch too much flour could also be the issue—measuring flour is rather tedious.

        Reply
    4. Erika says

      August 18, 2020 at 7:18 am

      Super tasty! I used oat milk because that’s what I had at home. It didn’t look like it curdled but must have worked because the pancakes turned out amazing 🙂

      Reply
      • Lorie says

        August 21, 2020 at 8:39 am

        So happy you loved them! I’m sure different mills react differently but if they worked then that is what matters right?!

        Reply
    5. Brendan King says

      July 23, 2020 at 6:03 pm

      5 stars
      these are my all time favorite pancakes I used them for a pancake competition and I got first place it was a gamble but it worked AMAZING!!!!

      Reply
      • Lorie says

        July 23, 2020 at 10:26 pm

        Oh wow!! This made my day! Thanks so much for sharing and so glad you love them, Brendan!

        Reply
    6. Cindy says

      June 12, 2020 at 2:20 pm

      Is the nutrition value based on 1 pancake?

      Reply
      • Lorie says

        June 12, 2020 at 10:01 pm

        Hi! It’s based on serving which is 2-3 pancakes, depending on the size you make them!

        Reply
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