• Skip to main content
  • Skip to primary sidebar

Lemons + Zest logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Contact
  • FAQ
  • Subscribe
  • Our Adoption Story
  • Privacy Policy
  • Follow me!

    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Breakfast / Dairy Free Pancakes

    Dairy Free Pancakes

    Last Updated October 13, 2021. Published April 1, 2020 By Lorie Yarro 70 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!
    4.8 from 29 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!
    « Blueberry Lemon Mug Cake
    Lemon Sugar Cookies »

    Reader Interactions

    Comments

    1. Elena says

      May 26, 2019 at 5:47 am

      5 stars
      I love trying new pancake recipes and this one looks amazing! I often use nut milks for my pancakes, so I'm sure my family will enjoy them!

      Reply
      • Lorie says

        May 26, 2019 at 9:25 am

        Hope you love them!!

        Reply
    2. Eva says

      May 24, 2019 at 2:16 am

      5 stars
      Pancake skewers with fresh fruits? What a genius idea! By the way I am really hooked on trying this "buttermilk" made from plant milk. I usually drink pay milk but I guess it will work just fine. I work weekends so this will be my lazy Tuesday breakfast lol

      Reply
      • Lorie says

        May 26, 2019 at 9:26 am

        Lazy Tuesday pancakes—I LOVE IT!!!

        Reply
    3. Denise says

      May 23, 2019 at 11:23 am

      5 stars
      I didn't realize you could make dairy free buttermilk! (mind blown) These pancakes look so light and fluffy! They would be good for any meal of the day if you ask me.

      Reply
      • Lorie says

        May 26, 2019 at 9:26 am

        Yes. It’s sooooo a thing!!

        Reply
    4. Jackie says

      May 20, 2019 at 8:33 pm

      5 stars
      I love that this is dairy-free! A great way to start the day and we love our pancakes around this house.

      Reply
      • Lorie says

        May 26, 2019 at 9:27 am

        Sometimes you don’t have he real stuff so an alternative is great!!!

        Reply
    5. Gloria | Homemade & Yummy says

      May 20, 2019 at 3:25 pm

      5 stars
      Most often I combine vinegar and milk to make buttermilk. If I buy it, I usually throw some out because it expires. These pancakes look so fluffy. Perfect for the weekend brunch.

      Reply
      • Lorie says

        June 23, 2019 at 11:23 pm

        Yes! You can make it with regular milk as well. The best!

        Reply
    6. Abbey Sharp says

      May 15, 2019 at 4:43 pm

      ooh buttermilk pancakes are my fave! Love how fluffy these look! These will have to make an appearance at brunch this weekend!

      Reply
      • Lorie says

        May 16, 2019 at 11:04 pm

        Enjoy my friend!!!

        Reply
    7. GiGi Eats says

      May 15, 2019 at 3:30 pm

      Dairy-Free for the win in my mind!!! 🙂 These look sensational!

      Reply
      • Lorie says

        May 16, 2019 at 11:04 pm

        I couldn’t believe the fluff I got without the dairy!!

        Reply
    8. Nicole @ Fitful Focus says

      May 15, 2019 at 9:30 am

      I had no idea you could make dairy-free buttermilk. I'm so excited to try these!

      Reply
      • Lorie says

        May 16, 2019 at 11:04 pm

        A fun little trick and you can make it!

        Reply
    9. Mary K Galofre says

      February 25, 2019 at 1:45 pm

      5 stars
      This is a great base recipe to start with and tweak as needed to personal preference. My pancakes have never cooked so quickly or been so fluffy. Very impressed with this technique. I split the recipe in half, and for gf multigrain pancakes I recommend using 1/2 c Bob's red Mill 1:1 GF flour, 1/4 c ragi millet flour (from Indian grocery, it's GF), 1/8c ground flaxmeal, 1/4t cinnamon, 1/2t pink sea salt, and a pure powdered stevia dusting over all that for dry ingredients and for wet suggest 3/4 of ripe banana, 1T coconut oil, 2 eggs, 2T maple syrup, 3/4t vanilla, and 3/4c unsweetened almond milk & 3/4 t white vinegar. I did let the buttermilk sit as suggested as well as the entire batter once blended. I'm amazed at the texture difference from my other experiments.

      Reply
      • Lorie says

        February 25, 2019 at 10:27 pm

        Thank you so much Mary for all the info!! I know my gluten free readers will especially love this. I really appreciate your feedback!!

        Reply
    10. Crystal says

      January 22, 2018 at 10:01 pm

      Don't judge me, but I made these for dinner... (I never eat traditional 'breakfast' foods for breakfast - think black bean burgers, chickpea salad sandwiches, Indian food, etc.) I substituted whole wheat pastry flour for the unbleached all purpose, and they're amazing and guilt-free! I topped my short stack with some baked apple slices and cinnamon. Thanks for making great & easily customizable recipes for anyone!

      Reply
      • Lorie says

        January 22, 2018 at 10:48 pm

        Ha, you are my kind of girl! We eat breakfast for dinner often. Good to know about the substitution of the Whole Wheat flour. Thanks!!!

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to lemons + zest!

    Hello! I’m Lorie, welcome to lemons + zest! If you love to eat, and you love delicious, simple recipes, then you are in the right place. When it comes to cooking these days, I firmly believe that if it takes too long, or too much work to make, then it’s not for me. Read More…

    30 Minute Meals

    Pan with green chicken enchiladas topped with chopped cilantro.

    Green Chicken Enchiladas

    Skillet with chicken thighs and fresh parsley on top.

    Our Favorite 30 Minute Dinners

    Shrimp taco salad with cheese, beans, avocado, corn, onion, and other ingredients.

    Shrimp Taco Salad

    White plate with air fried chicken thighs breaded and with chopped parsley on top.

    Parmesan Crusted Air Fryer Chicken Thighs

    Bowl with Instant Pot Broccoli Cheese Soup with fresh cheddar on top and spoon in bowl.

    Instant Pot Broccoli Cheddar Soup

    Overhead view of white bowl with sausage gnocchi soup with spoon and sliced bread and linen surrounding.

    Sausage Gnocchi Soup

    Ground pork tacos with pineapple salsa and cotija cheese on top.

    Ground Pork Tacos with Pineapple Salsa

    Salmon rice bowl with tomatoes, cucumbers, kalamata olives, etc.

    Greek Salmon Rice Bowls

    More 30 Minute Recipes →

    Easy Breakfast Recipes

    Banana Overnight Oats in jar.

    Banana Bread Overnight Oats

    Anti-Inflammatory Blueberry Smoothie

    Chocolate peanut butter overnight oats in jar.

    Chocolate Peanut Butter Overnight Oats

    Cinnamon raisin greek yogurt bagel.

    Easy Cinnamon Raisin Bagel Recipe

    Overhead view of 6 jars of overnight oatmeal.

    6 Easy Overnight Oats Recipes

    Stack of dairy free pancakes with berries.

    Dairy Free Pancakes

    Coconut Cream Pie Overnight Oats

    Pop tarts with sprinkles stacked.

    Easy Homemade Pop Tarts with Pie Crust

    Banana bread on plate with butter.

    White Chocolate Almond Banana Bread

    Peanut Butter banana overnight oats.

    Protein Overnight Oats

    Copyright © 2022 · lemons + zest