|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||3%|
|Total Sugars 4g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pancakes are a classic weekend breakfast staple. They're 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. While almost all pancake recipes include milk, this dairy-free recipe allows you to put pancakes back on your family's menu.
Making dairy-free pancakes from scratch relies on a couple of simple substitutes: Swap the cow's milk out for almond milk and use oil instead of the butter that some recipes use. This recipe also uses a whole egg and an egg yolk to make the pancakes a little richer and even more delicious. To ensure a good rise that results in fluffy pancakes, it's important to follow the recipe precisely—including the baking powder and eggs.
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'll have a homemade dairy-free pancake mix ready whenever you need it.
Click Play to See This Dairy-Free Classic Pancake Recipe Come Together
1 cup (120 grams) all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher 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
Gather the ingredients.
In a medium-sized mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in the center.
In a separate bowl, whisk together the almond milk, whole egg, egg yolk, and canola oil until well combined.
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 overmix.
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.
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.
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 and enjoy.
- Don't skip the sifting because it 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.
- Make sure to use a neutral-tasting oil like the suggested canola. Sunflower, vegetable, and coconut oil also work nicely.
Can dairy-free pancakes be frozen?
Making a big batch of pancakes allows you to stock up and make future meals easier. All pancakes freeze wonderfully, including dairy-free versions. Simply let them cool completely then stack in a freezer container or bag separated by layers of parchment or waxed paper. They'll keep for two months. To reheat, place the pancakes in the microwave for a little over 1 minute or in a 350 F oven for about 5 minutes, or until heated through.
- Turn this basic recipe into a flavorful dish by adding a teaspoon of vanilla extract and blueberries or sliced bananas.
- Fresh fruit, confectioners' 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 heatproof 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.