I have a Dairy Free Pancake Recipe that turns out extra fluffy using just egg and almond milk, and with a couple simple swaps it can easily be made gluten free or vegan.

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I’ll admit I burned a batch or two before I figured this out, but this extra fluffy dairy free pancake recipe actually behaves. With almond milk and a single egg the batter puffs into tender, pillowy rounds that flip easy and stay soft inside, while the edges get a little crisp if you want.

I sometimes sour the milk a bit, sometimes I dont, either way it surprises me every time. If you love Dairy Free Pancakes this one slides right into lazy weekend plans, and for quick Dairy Free Breakfasts it feels properly indulgent without the dairy fuss.

Give it a shot.

Ingredients

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All purpose flour: gives carbs and structure, some iron and tiny protein, not whole grain.
Baking powder plus baking soda: lift the batter, make pancakes fluffy and light.
Sugar: adds sweetness and browning, too much raises calories though.
Almond milk soured with vinegar: mimics buttermilk, tangy, adds slight acidity for lift.
Egg or flax egg: binds ingredients, adds protein or plant fiber if vegan.
Neutral oil: keeps pancakes moist, provides fat and helps golden browning.
Vanilla extract and fruit toppings: add aroma, natural sweetness and extra vitamins from berries.

Ingredient Quantities

1 1/2 cups (180 g) all purpose flour or 1 to 1 gluten free flour if you need gf

1 tablespoon baking powder

1/4 teaspoon baking soda (helps make them extra fluffy)

2 tablespoons granulated sugar or brown sugar

1/2 teaspoon fine salt

1 1/4 cups (300 ml) unsweetened almond milk

1 tablespoon apple cider vinegar or lemon juice to sour the almond milk a bit

1 large egg or 1 flax egg if you want it vegan (1 tablespoon ground flax plus 3 tablespoons water)

3 tablespoons neutral oil like canola or melted coconut oil plus a little more for the pan

1 teaspoon pure vanilla extract

Optional toppings: maple syrup, fresh berries, sliced banana, chopped nuts

How to Make this

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1. Pour 1 1/4 cups (300 ml) unsweetened almond milk into a measuring cup, stir in 1 tablespoon apple cider vinegar (or lemon juice) and let sit 5 minutes until it thickens a bit and looks a little curdled.

2. If making vegan, mix 1 tablespoon ground flax with 3 tablespoons water and let sit 5 minutes to gel; otherwise crack 1 large egg into a small bowl.

3. In a large bowl whisk together 1 1/2 cups (180 g) all purpose flour (or 1 to 1 gluten free flour; if your GF blend has no xanthan gum add 1/4 teaspoon), 1 tablespoon baking powder, 1/4 teaspoon baking soda, 2 tablespoons granulated or brown sugar and 1/2 teaspoon fine salt.

4. In a separate bowl combine the soured almond milk, the egg or flax egg, 3 tablespoons neutral oil (canola or melted coconut oil), and 1 teaspoon pure vanilla extract. Whisk to combine.

5. Pour the wet ingredients into the dry and stir gently until mostly combined. Don’t over mix, a few small lumps are fine. If batter seems too thick add a tablespoon or two of almond milk to loosen.

6. Let the batter rest 5 to 10 minutes so the baking powder and soda get to work and the flour hydrates, that helps make them extra fluffy.

7. Heat a non stick skillet or cast iron pan over medium to medium-low and brush or spray with a little oil. Use a 1/4 cup scoop for each pancake so they cook evenly.

8. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip and cook the second side 1 to 2 minutes more until golden. Avoid pressing them down with the spatula.

9. Keep pancakes warm on a baking sheet in a 200 F (95 C) oven while you finish the batch. Serve with maple syrup, fresh berries, sliced banana or chopped nuts.

Equipment Needed

1. Large mixing bowl, for the dry ingredients
2. Small bowl, to whisk the egg or make the flax “egg”
3. Liquid measuring cup, for the almond milk and souring it
4. Dry measuring cups and spoons, for flour, baking powder, sugar, salt
5. Whisk, to combine wet ingredients and the batter
6. Silicone spatula or wooden spoon, to fold batter without overmixing
7. 1/4 cup scoop or measuring cup, so pancakes are even size
8. Nonstick skillet or cast iron pan, for cooking the pancakes
9. Baking sheet and oven mitts, to keep pancakes warm while you finish the batch

FAQ

Q: Can I make these pancakes vegan?

A: Yes, swap the large egg for a flax egg (1 tbsp ground flax + 3 tbsp water stirred and let sit 5 mins). Use plant milk like almond or oat, and you're good. They'll be super fluffy but slightly more cake like than egg versions, thats normal.

Q: Do I have to sour the almond milk with vinegar or lemon?

A: You should. The 1 tbsp apple cider vinegar or lemon juice reacts with the baking soda so the pancakes get extra lift. Let the milk sit 2 to 3 mins after adding the acid so it curdles a little.

Q: Why is there both baking powder and baking soda?

A: Baking powder gives most of the rise, baking soda boosts that rise when there's acid in the batter. Together they make the texture extra fluffy, thats why dont skip either unless you know what you're doing.

Q: My batter seems too thick or too thin, what do I do?

A: If too thick add 1 tbsp almond milk at a time until it pours easily. If too thin add 1 tbsp flour at a time. Let the batter rest 5 mins, it will thicken a bit. Dont overmix, a few lumps are fine.

Q: Best pan temp and flipping tips?

A: Use medium low to medium heat, oil the pan lightly. Wait for bubbles that pop and set edges before flipping, about 2 to 3 mins. Flip once and cook another 1 to 2 mins. Don’t press them down, that squashes the fluff.

Q: How do I store and reheat leftovers?

A: Cool completely then refrigerate up to 3 days or freeze in a single layer with parchment between for up to 2 months. Reheat in a hot skillet or toaster oven for best texture, microwave works fast but makes them a bit soggy.

Extra Fluffy Dairy Free Pancakes Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour 1 to 1 for a nuttier taste, they might be a bit denser. Or use a 1 to 1 gluten free flour blend 1 to 1 if you need GF, no other changes needed.
Unsweetened almond milk: use soy milk or oat milk 1 to 1 for similar texture and rise. For a richer pancake try canned coconut milk thinned with equal parts water, it will be fuller and slightly sweeter.
Large egg: replace with a flax egg (1 tablespoon ground flax plus 3 tablespoons water) for a vegan option. You can also use 1/4 cup unsweetened applesauce but pancakes will be a touch denser and sweeter.
Neutral oil: swap with melted coconut oil or melted vegan butter 1 to 1 for similar results. For lower fat try 3 tablespoons applesauce but theyll brown less and be moister.

Pro Tips

1. measure flour carefully by spooning it into the cup then level it off, dont pack it down or youll get heavy dry pancakes. if you have a kitchen scale use grams, that fixes most texture problems.

2. get the pan hot and steady on medium low before you ladle batter, do a quick water drop test to check temp. use just a thin film of oil and wipe excess with a paper towel so the pancakes brown not fry, and only flip once when bubbles pop and edges look set.

3. dont overmix and let the batter rest 5 to 10 minutes, that little wait makes a big difference. if you want extra fluff try separating the egg, beat the white to soft peaks and fold it in at the end, but that wont work with flax so for vegan folks you can try lightly whipped aquafaba instead.

4. keep finished pancakes warm on a wire rack in a 200 F oven so they dont steam and get soggy, layer parchment between stacks if you need to hold them. leftovers freeze great, reheat in a toaster or 300 F oven for even reheating.