Dairy Free Pancakes

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!

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

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

How to make dairy free pancakes:

• 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)

• 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)

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

Other pancake recipes:

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

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