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    You are here: Home / Recipes / Dairy Free Recipes

    Dairy Free Pancakes

    BY: Courtney PUBLISHED: Sep 5, 2022 Leave a Comment UPDATED ON: Sep 29, 2022

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    dairy free pancakes covered in syrup on a white plate with a fork holding a bite and a strawberry on top of the stack of pancakes with text on image for pinterest..
    dairy free pancakes covered in syrup on a white plate with a fork holding a bite and a strawberry on top of the stack of pancakes with text on image for pinterest..

    Fluffy dairy free pancakes made from scratch for the ultimate dairy free breakfast. Make to enjoy now or freeze pancakes for later!

    dairy free pancakes covered in syrup on a white plate with a fork holding a bite and a strawberry on top of the stack of pancakes.

    Looking for a way to make dairy free pancakes that taste just as good, if not better than regular pancakes? This recipe is it! You can enjoy these dairy free pancakes now or save them for later in the refrigerater or freezer.

    We love pancakes with lots of flavor, but these simple dairy free pancakes let you customize it however you want! Want a flavorful pancake recipe? Try our Apple Cinnamon Pancakes, Blueberry Pancakes, Strawberry Pancakes, or our Pumpkin Pancakes!

    These dairy free pancakes are light and fluffy and full of flavor. We add a little bit of sugar to the batter to make them slightly sweet, but not overly sweet so you can still add syrup. You can also add your favorite mix-ins like strawberries, blueberries, bananas, or even chocolate chips.

    dairy free pancakes covered in syrup on a white plate and a strawberry on top of the stack of pancakes.

    Recipe ingredients and notes:

    • All-purpose flour – We use all-purpose flour, but you can use your favorite gluten-free blend if you’re gluten-free or have celiac disease.
    • Cinnamon – You can add more if you want even more cinnamon flavor. This small amount is just to enhance the flavor of the pancakes.
    • Baking powder – This helps make light and fluffy pancakes.
    • Sugar – We use a little bit to add sweetness, you can also use maple syrup sugar.
    • Salt – Just a pinch to balance all of the flavors.
    • Oat milk – You could also use your preferred dairy-free milk option.
    • Vinegar – We use a bit of vinegar in our oat milk to create a dairy-free buttermilk.
    • Vanilla – We recommend using real vanilla extract for the best flavor.
    • Egg – If you cannot use eggs you can also use applesauce, mashed banana or even a flax egg.
    • Avocado oil – We like using avocado oil to add a bit of fat. You could also use you’re preferred dairy-free butter and melt it to make it liquid.

    Step-by-step instructions

    For the full ingredient amount and full instructions on how to make dairy free pancakes see the recipe card below.

    In a bowl combine together the all-purpose flour, cinnamon, sugar, baking powder, and salt.

    dry pancake ingredients in a stainless steel bowl.

    In another bowl or large measuring cup combine the oat milk and vinegar and let sit for 5 minutes to allow the milk to curdle. We also add the vanilla, egg, and avocado oil after it sits.

    wet ingredients in an oxo liquid measuring cup.

    Mix the wet into the dry mixture. Let pancake batter rest for 5 minutes.

    wet ingredients in measuring cup pouring into dry ingredients in a bowl.

    Once the batter is ready to cook, heat a skillet with a little avocado oil.

    pancake batter with a measuring cup and a spoon in a bowl.

    Place about 1/3 cup of pancake batter onto the pan and top with toppings or mix-ins at this time.

    cooked pancake on a ceramic pan.

    Gently flip the pancake once it has bubbles and air holes. Cook on the other side until the pancakes are cooked to desired browning.

    Serve and enjoy with fresh fruit.

    stack of dairy free pancakes on a white plate.

    Recipe Tips and Alterations:

    • Add your favorite pancake mix-ins or pancake toppings. We love adding fresh fruit.
    • Double the batch to make freeze pancakes for later.
    • Drizzle with chocolate syrup and serve with strawberries for a really sweet treat.

    Storage and reheating tips:

    • Refrigerate: Refrigerate any leftover pancakes for 3-4 days.
    • Freeze: You can freeze leftover pancakes for about 2 months in an airtight container. If you want to prevent them from sticking to each other you can use parchment paper between them or flash freeze them separately first..
    • Reheat: Place leftover pancakes on a lined baking sheet in a preheated 350-degree F oven for about 5 minutes until nice and warm. You can also do 30 seconds in the microwave or 1-2 minutes on a hot skillet.

    How to serve:

    We love serving dairy free pancakes with fresh fruit like our cantaloupe fruit salad and orange juice.

    Frequently asked questions

    How do you make dairy free pancakes?

    We make our pancakes dairy free by using a dairy free milk alternative and using oil as our fat. Eggs are another way to add fat to pancakes. If you’re egg free you can use your preferred egg alterntative. To add more fat you can add a bit more oil.

    Can I add fresh fruit to pancakes?

    Yes! You can either mix the fruit into the batter or sprinkle it right on top of the batter after you pour it onto the pan.

    dairy free pancakes covered in syrup on a white plate and a strawberry on top of the stack of pancakes.

    more pancake recipes

    apple cinnamon pancake on a plate with syrup

    Apple Cinnamon Pancakes

    pumpkin pancakes cut on a fork on a plate with blueberries sunflower seeds and greek yogurt

    Pumpkin Pancakes

    blueberry pancakes on fork cut with fresh blueberryes

    Blueberry Pancakes

    dairy free pancakes covered in syrup on a white plate and a strawberry on top of the stack of pancakes.
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    5 from 6 votes

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    Dairy Free Pancakes

    Fluffy dairy free pancakes made from scratch for the ultimate dairy free breakfast. Make to enjoy now or freeze pancakes for later!
    Prep Time: 7 mins
    Cook Time: 20 mins
    Total Time: 27 mins
    Course: Breakfast
    Cuisine: American
    Keyword: dairy free pancakes, pancakes
    Servings: 6
    Calories: 161kcal
    Author: Courtney

    Ingredients

    • 1 1/4 cup all-purpose flour
    • 1 pinch salt
    • 1/2 teaspoon cinnamon
    • 1 tablespoon baking powder
    • 1 teaspoon vanilla
    • 1/8 cup sugar or maple sugar
    • 1 cup oat milk
    • 1 tablespoon white vinegar or lemon juice
    • 1 egg or preferred egg alternative
    • 1 tablespoon avocado oil or melted butter
    • any optional mix-ins
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    Instructions

    • In a bowl combine the all-purpose flour, cinnamon, sugar, baking powder, and salt.
    • In a separate bowl combine the oat milk and vinegar and let sit for 5 minutes to allow the milk to curdle. You can also add the vanilla, egg, and avocado oil after it sits.
    • Mix the wet into the dry mixture. Let pancake batter rest for 5 minutes once mixed so the baking powder can fully activate.
    • Once the batter is ready to cook, heat a skillet with a little avocado oil or butter.
    • Place 1/3 cup of pancake batter onto the pan and top with toppings or mix-ins if desired.
    • Gently flip the pancake once it has bubbles and air holes. Cook on the other side until the pancakes are cooked to desired browning.
    • Serve and enjoy.

    Notes

    • you can use buttermilk if you have it on hand, otherwise, use the buttermilk substitute.
    • to make these dairy free you can use coconut milk, almond milk, or soy milk, these will all work with the buttermilk substitute method as well.
    • if you don’t want to add maple syrup into the mix you can use your preferred sweetener.
    • frozen blueberries will work in this recipe, just use the same amount as you would fresh. add flavor additions like fresh citrus zest, lemon or orange works well.
    • keep cooked pancakes warm in the oven while you’re making the rest – we keep them warm in our oven at 250 degrees F.
    Nutrition
    Serving: 1serving | Calories: 161kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 39mg | Potassium: 269mg | Fiber: 1g | Sugar: 5g | Vitamin A: 122IU | Vitamin C: 0.01mg | Calcium: 158mg | Iron: 2mg

    The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

    nutrition disclaimer

    Did you try this recipe? ⭐ ⭐ ⭐ ⭐ ⭐ Don’t forget to leave a recipe rating! Also, tag us @knowyourproduce on Instagram and hashtag it #knowyourproduce so we can share it!

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    More Dairy Free Recipes

    • Green Beans Almondine
    • Chocolate Zucchini Bread
    • Roasted Tomato Sauce
    • Zucchini and Tomatoes

    POSTED IN: Breakfast Recipes Dairy Free Recipes Recipes Vegetarian Recipes avocado oil eggs flour oat milk sugar vanilla vinegar

    About Courtney

    Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)

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