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4.77 from 26 votes

Dairy Free Buttermilk Pancakes

These easy 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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 349kcal
Author: Lorie Yarro


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


  • 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.


These pancakes freeze and reheat well!


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