Dairy-Free Classic Pancakes

Dairy-Free Pancakes
The Spruce
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 8 large 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, 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 airtight containers in the pantry you can throw together dairy-free pancakes in no time.


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  • 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, making a well in the center.

    Sift together the flour, sugar, baking powder, and salt
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  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
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  4. Pour into the well in the dry ingredients and mix until just combined. (Batter should still have some 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. Flip the pancakes when bubbles begin to form on the surface and the edges have started to rise. Cook the other side of the pancakes 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
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  8. Enjoy!


  • Don't skip the sifting. Sifting aerates the flour and removes lumps; it also 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 and coconut oil are healthier, however, and also work nicely.
  • Turn this basic recipe into a flavorful dish by adding a teaspoon of vanilla extract and blueberries or 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 pancakes 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.