Fluffy dairy free pancakes made from scratch for the ultimate dairy free breakfast. Make to enjoy now or freeze pancakes for later!
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.
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.
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.
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.
Mix the wet into the dry mixture. Let pancake batter rest for 5 minutes.
Once the batter is ready to cook, heat a skillet with a little avocado oil.
Place about 1/3 cup of pancake batter onto the pan and top with toppings or mix-ins at this time.
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.
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
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.
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.
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Dairy Free Pancakes
- 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
- 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.
- 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.
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.
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