Dairy-Free Pancakes

Dairy-Free Pancakes
The Spruce
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Servings: 4 servings
  • Yields: 8 pancakes

Pancakes are a classic weekend breakfast staple that is a favorite in many households. But if you have family members with dietary restrictions such as a dairy allergy or lactose intolerance, pancakes are usually eliminated from the breakfast selection since almost all recipes include milk. Well, now is your chance to put pancakes back on the menu with this delicious dairy-free recipe.

These fluffy flapjacks are easy to make for a relaxing weekend brunch or even busy weekday mornings on the go. If you keep a mixture of the dry ingredients labeled in an airtight container in the pantry, you can throw together dairy-free pancakes in no time.


Click Play to See This Dairy-Free Classic Pancake Recipe Come Together


  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened plain almond milk (or other non-dairy milk)
  • 1 large egg (lightly beaten)
  • 1 large egg yolk (lightly beaten)
  • 1 1/2 teaspoons canola oil

Steps to Make It

  1. Gather the ingredients.

    Classic dairy free pancakes ingredients
    The Spruce
  2. In a medium-sized mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in the center.

    Sift together the flour, sugar, baking powder, and salt
    The Spruce
  3. In a separate bowl, whisk together the almond milk, whole egg, egg yolk, and canola oil until well combined.

    Whisk together the almond milk, whole egg, egg yolk, and canola oil
     The Spruce
  4. Pour the wet ingredients into the well in the dry ingredients and mix until just combined. The batter should still have a few lumps—do not over-mix.

    Pour into dry ingredients and mix until combined
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  5. Lightly oil a heavy-bottomed skillet or griddle and place over medium heat. Once hot, add the batter to the pan, about 1/4 cup at a time. 

    Add the pancake batter to the pan
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  6. Once bubbles begin to form on the surface and the edges have started to rise, flip the pancakes. Cook the other side for about 1 to 2 minutes more, or until golden brown.

    Flip and cook the other side of the pancake
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  7. Repeat until all of the batter is used, keeping the pancakes warm either on a plate beneath a towel or in a 200 F oven. Serve with your favorite toppings.

    Finished dairy free pancakes
    The Spruce 
  8. Enjoy!


  • Don't skip the sifting. Sifting aerates the flour, removes lumps, and helps combine the dry ingredients. Overmixing the dry and wet ingredients to remove lumps will result in chewy, dense pancakes instead of fluffy flapjacks.
  • When you swap out milk for a dairy-free version, it is important to follow the recipe precisely—including the baking powder and the eggs—to assure a good rise.
  • Make sure to use a neutral-tasting oil like the suggested canola. Sunflower, vegetable, and coconut oil also work nicely.

Recipe Variations

  • Turn this basic recipe into a flavorful dish by adding a teaspoon of vanilla extract and blueberries or sliced bananas.
  • Fresh fruit, powdered sugar, and maple syrup make great toppings for pancakes. Or, add a gourmet twist with caramelized bananas, fruit compote, or chocolate-hazelnut spread (for those who eat dairy).
  • Create festive pancake shapes with heat-proof cookie cutters coated with nonstick spray. Just place the cookie cutter in the hot pan, fill it with batter, and flip it carefully. Remove the mold when the pancake is cooked through.