Name: Extra Fluffy Dairy Free Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 1/2 cup all-purpose flour; 1 tablespoon sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/4 cup almond or coconut milk*; 3 tablespoons canola oil; 1 egg; 1 teaspoon vanilla extract

<p class="p1">This extra fluffy, dairy free pancakes recipe is so easy to make with egg and almond milk. It can easily be made gluten free and vegan with a few simple swaps.</p>

Extra Fluffy Dairy Free Pancakes

all-purpose flour

sugar

baking powder

salt

almond or coconut milk*

canola oil

vanilla extract

In a large bowl, whisk together the dry ingredients.

Add milk, canola oil, egg and vanilla extract. Whisk until smooth.

Preheat a non-stick griddle or large skillet *affiliate link to medium heat. (Coat pan with butter or oil if not using non-stick).

Pour about ⅓ cup batter onto the griddle for each pancake. Allow it to cook until bubbles are visible throughout the pancake before flipping.

I've been making your recipie for roughly 3 years. My kids love it since they are Dairy Intolerant we cant go out for pancakes. This recipie delivers on all fronts

I tried it with whole wheat flour and they came out great. I used Melissa’s suggestion 1 cup and 2 TBSP. Also I only had extra virgin olive oil and that is what I used. Pancakes came out delicious and fluffy!

Thank you for such a great recipe! My 2yo has a dairy allergy. My hubby made these for our family dinner tonight and we all were so impressed!

The pancakes were fluffy, but it doesn’t matter how fluffy they are if the amount of baking soda makes them taste inedible. Super gross.

I made these for my kiddos following the recipe exactly and they loved them!  I did make a  couple changes to the recipe for my pancakes, though.  I used Bob's Red Mill Gluten Free 1 to 1 Flour mix instead of regular flour and I used Oat Milk instead of almond or coconut.  They turned out delicious!  No more gluten free Bisquick for me!

I would never have guessed these were dairy free! Honestly, I'd eat these for breakfast or dinner! haha

I made these this morning, and they were delicious! I tried a couple modifications. First, instead of 1 1/2 cups AP flour, I used 1 cup AP flour, 1/4 c almond flour, and 1/4 c coconut flour. I just wanted to experiment and use a little less gluten. That seemed to work just fine, though I don’t know how it would be to sub out all the flour. I also added 3/4 Tbsp of cinnamon after seeing someone else suggest that. They smell SO good! And the taste was great. I also tried using coconut oil just to grease my pan. I did 1 test pancake with the coconut oil, and it didn’t work out at all. I think there was a little too much oil, and I don’t think the skillet was quite hot enough, so the pancake texture was just terrible. I poured out the little bit of coconut oil and swiped some vegetable oil in the pan, and finished cooking them that way. I love pancakes, but this was the first time I made homemade pancakes, and I will definitely make these again. Oh, and I added some blueberries and bananas to some of the batter 😊. Also, I added a tad more milk during cooking to help thin out the batter.

Delicious! Thank you! I’ve tried making dairy free pancakes withnot much success. I was even adding extra baking powder too but after trying this recipe, I realized it needs a lot more than I was adding. These pancakes were so good I made another batch to put in the freezer.

I make these pancakes almost weekly and they are definitely extra fluffy and absolutely delicious!

This was an amazing recipe! 10/10 would recommend. I decided on original unsweetened almond milk not the unsweetened vanilla almond milk and it turned out great

OMG... hosted brunch for 7, including two teens, and i had to make a second batch of these pancakes, loved by all. i used vanilla almond milk and threw some dairy-free chocolate chips in some of the pancakes. YUM

Great pick me up!! It was super easy to make. I was feeling kind of down and these brought my smile back :) Thanks so much!!! 

P.S I added a tbsp of Land O’ Lakes Half&amp;Half for smoothness, though I’m sure it would have been fine without.

This recipe worked great with coconut milk at our house. Double the recipe and it feeds 4 kids and 2 adults!  I used half melted butter and half olive oil because it was what I had on hand and it worked great. We have omitted the sugar and also replaced  it with a bit of maple and both were delicious! The pancake is very fluffy but holds up to syrup. Thanks!

I used unsweetened vanilla almond milk, warmed, then substituted melted salted butter for the oil. Non-dairy milk has lacked depth for me in the past, hence the substitution. These still lacked a good maillard reaction (picture on this web page has much more browning), but the flavor and texture were really nice. For those wondering, the recipe makes 8-9 pancakes, and they seemed to be a bit more filling than traditional pancakes.

We really love this recipe! I make it every weekend and I add a banana to the wet ingredients before I blend it all together! Thanks for these great pancakes!

I'm lactose intolerant and have been trying to learn some quick and easy food recipes this year, and this pancake one is definitely a keeper! The pancakes were delicious and looked exactly like the photo, thank you so much! I've also found with other recipes that I have a ton of leftover batter, but after making the pancakes for myself and my brother we had none left. It was the perfect amount.

-Sincerely, a 19-year-old trying to learn how to make nice food.

This recipe is amazing and never fails! Absolutely perfect for my dairy free 6 year old and delicious for everyone else too. It seems like a lot of baking powder but I can't taste it at all, and it makes them so beautifully fluffy. Thank you!

I added 1.5 tsp of cinnamon and 2 smashed bananas. AMAZING!

Yummy!!!!! Better than normal pancakes!!!!

THE BEST!
We went dairy free when my baby had CMPI and discovered this recipe. We later discovered she is dairy, soy and gluten intolerant, and allergic to eggs, so had to give up pancakes. Now she is able to eat eggs, so we are slowly introducing again, and this recipe is great as it only has 1 egg! ?

This recipe is very forgiving too! I've made it with coconut milk and also with plain water with a little more flour to keep the batter consistency. I've used to rice bran oil, coconut oil and olive oil (vegetable oil contains soy so we can't use it). I've also used normal flour, pre-made gf flour, and a few different use up the pantry ingredients type gf flour mixes too! Each batch that I have varied from the recipe might taste a bit different, or have a slightly different texture, but they always come out the perfect combo of crispy outside and soft, fluffy inside! ? My family always love them, and we will never go back to a dairy pancake recipe.

THANK YOU!!

Good base recipe,  but made some tweaks for both flavor and fluffiness:
I used the 1x recipe.
I added:
4 bananas
3/4 cup nuts of choice
50% more vanilla
1 TBS maple in addition to sugar.
Doubled the eggs
Cut down the milk by about 40% (thicker batter  = more fluff. Why I assume the photo is of very non-fluffy pancakes, too much liquid.)

Let batter rest 5-7 mins to give baking powder chance  to start 1st action leavening. 

Cooked on griddle at about 275-300° F.

Wish I could show a photo. Made about a dozen or so 1/3 cup pancakes. They are fantastic.  Very fluffy.

Agree 100% the original recipe is the best fluffiest pancakes I've ever had/made best pancakes I'm sticking with this recipe for a longgggg time i wish they'd try the original recipe too it's so good

Wow! What an awesome recipe. We have been transitioning out of dairy, but I kept finding that I’d have to buy milk to make pancakes and then it would just get wasted. Now I can use the almond milk we already have in the fridge! These pancakes taste just like... pancakes! They were fluffy and rose beautifully in the pan. The only thing I did differently was used vegetable oil as I didn’t have Canola on hand. FOLLOW THE RECIPE EXACTLY. You shouldn’t have any problems.

I tried them with vanilla sugar instead of sugar and vanilla extract and they're excellent. Thank you for sharing this recipe!

My experience with the recipe as written wasn't the best. I used almond milk. The outside was too crispy, and the center was way too thin. It wasn't fluffy at all. I checked my baking powder and it was active, so I don't know what went wrong.

I kept making modification until finally the last pancake turned out great. I added a little baking SODA as well as a tsp of apple cider vinegar. The end result was a perfect, fluffy pancake.

Also, erring on the side of less oil in the pan led to more perfectly round pancakes.

I made these and I used canned coconut milk cause that's all I had in the house. I just added 1/4 cup of water to the 1 cup of coconut milk since it called for 11/4 cups and I also used veg. oil and they were great. It's been two years since I've had pancakes and I would like to thank you guys for the recipe.

Thank you for the recipe, they turned  out amazing. My kids were really happy.?⭐⭐⭐⭐⭐

I made this recipe with success a while ago. I recently remembered I printed out this recipe and made them again today -- they came out delicious and so fluffy! I used almond milk and avocado oil as that's what I had. SO. AMAZING. They cooked up so nice and fluffy and I can't even tell they're dairy-free (my husband enjoys them too! That's always a plus). Actually, we're not even dairy-free and I will keep using this pancake recipe!

These pancakes were fluffy with a rich taste, I will be keeping coconut milk on hand from now on to make my pancakes. Thanks for sharing!

These pancakes turned out great! They were fluffy with a rich taste, I will be keeping coconut milk on hand from now on to make my pancakes. Thanks for sharing!

I struggle with textures when it comes to making homemade pancakes (normally come out rubbery, but I saw the tip in the comments about over mixing). I just made these with unsweetened vanilla almond milk and they are amazing! They come out super fluffy. One thing I did after pouring the batter in the pan was smooth them out a bit. I noticed when I didn’t do this they came out almost too fluffy for my liking but smoothing them out in the pan a bit made them perfect for me! Thanks for an awesome recipe, super simple ingredients and has given me hope for homemade pancakes!

I am so grateful for this recipe! As a vegetarian with a dairy sensitivity, I am almost vegan except I eat eggs. It's hard to find good recipes that are dairy-free but use eggs. These pancakes were so good, and truly fluffy! I haven't had pancakes this good in many years, before I stopped consuming dairy. THANK YOU!

This is my first visit to your website and I'm so excited to find out that it's all dairy-free, while not shunning eggs and wheat. That's hard to find! I look forward to trying many more of your recipes.

Ultimate Fluffiness. I only had a half cup of almond milk so I subbed in water. I did use real butter instead of oil. These pancakes really surprised me. They cooked up so high, and are still soft and moist inside. I wish I could attach a photo.

This is the first success I've had at making dairy free pancakes. I have tried so many recipes and none of them have turned out very well. I made these pancakes gluten by using Bobs Redmill 1-1 flour and then added an extra egg for more moisture. They were sooo delicious!!! Will definitely be making these a lot.

I used oat milk and subbed 1/4 cup applesauce for the egg and it came out soo good and fluffy! Added some rainbow sprinkles and topped with powdered sugar!

I made these and my husband had no idea they were dairy free. He thought they ere the hungry jack mix in the box.
Thankyou for sharing this recipe !
Its a keeper😋

These were so good! I didn’t have any canola  oil so I used some butter flavored crisco. (Not the healthiest, but whatever) 
These are the best pancakes I’ve made to date! Thank you 😊

Perfect! I like these better than "regular" pancakes. A little heavier. Less crumbly.

I’ve struggled to find a good vegan recipe for pancakes so I thought I’d try this one today and what a treat it turned out to be!

I added Neat egg substitute instead of the egg and used organic coconut milk and sunflower oil... worked like magic! Super fluffy, delicious vegan pancakes! Dream recipe... many thanks for sharing!!

My daughter (back home from college these days!) made this with canned full fat coconut milk, added shredded coconut, used coconut oil in the skillet and added chocolate chips to make them into an Almond Joy pancakes. Delicious!

I used soy milk and mixed in strawberry jam because the flavor was bland.

Made this recipe for my kiddos, and it was a hit!

So, so good. We were out of regular milk but had canned coconut milk on-hand. Like a couple other reviewers mentioned, thinning out the canned coconut milk with water before adding to batter worked beautifully. I did add closer to 1-1/2 C of the milk mixture, but that’s typical for any homemade pancake batter I make. Otherwise, I made according to instructions and my family liked these just as much as, if not more than, the recipe I usually make with cow’s milk and butter. Thanks for sharing! Our Saturday morning pancake breakfast was salvaged despite being out of milk!

This is a great recipe! I'll never buy store bought mix again.

Followed recipe and tasted great! Easy to make!

Thank you for this beautiful recipe! Just made with almond milk and I used melted butter. They’re definitely and tasty!

Love this recipe! I’d been craving pancakes for awhile and wanted a recipe where I could use almond milk and these pancakes turned out perfect. Fluffy and delicious!!!

Made these for Mother’s Day today and we all loved them! I’m dairy-free so I used oat milk and we didn’t even miss the milk or butter. Thanks!

Love this recipe ! 
Can you fix the scale option please ?

I'm so sad these didn't taste good when I made these. Came out bland. I have some ideas why. I might have added just a tad over the tbsp for the baking powder. I used unsweetened coconut milk. I used vegetable oil instead of canola. Might have added too little salt and vanilla (had to eyeball since I only had a clean tbsp). Or maybe didn't get all the clumps out. I also added blueberries and some semi-sweet chocolate chips. So I gave a 3 only from my experience, but sounds like this went well for others. I'm assuming this was user error.

Excellent recipe! I used Ripple brand dairy-free milk. It has the best texture. Both my children inhaled these.

These were delicious and fluffy. Only change I did was use white whole wheat flour. YUM

Hi - pretty good overall, but there was a slight bitter aftertaste.  I am wondering whether I didn't mix the ingredients well enough?  I don't see anyone else having this issue, so perhaps it was just me ...

Made these with oat milk and added a sprinkle of cinnamon as well. Came out nice and fluffy and only slightly sweet which is how I love them!

Best pancake recipe ever!! These pancakes are so fluffy and delicious! I recently switched from a different recipe that used melted butter because it drove me crazy that it would explode in the microwave every time🤪😂. I love this recipe because it is so easy and uses oil, not butter! I will definitely keep making this pancake recipe! Thank you for posting

I used the canned coconut milk because that is all I had. I used 1 cup of that and 1/2 cup of water. The batter is thick and gorgeously silky looking. They are delicious and thick, but not exactly fluffy. More like the thickness makes it hard to cook all the way so they are delicious but difficult. The outside crisp insanely well, maybe the fat from the coconut? Maybe more water next time, if I dont buy thinned coconut milk. My son who we are trying to go no milk for as a test said they were better than regular pancakes and devoured them.

Made it with coconut milk and blueberries. Delicious. I also substituted maple syrup for the sugar and they came out perfect!

I'm always looking for scratch pancake recipes using almondmilk, but instead of toasty brown, the pancakes were pale and cratered, looked like the moon versus the picture in this blog?  How do I get pancakes to look like yours?

https://content.jwplatform.com/videos/IJR4TU63.mp4

extra fluffy dairy free pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Author : Melissa Belanger

Ingredients

Instructions

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