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Dairy Free Pancakes Recipe (No Milk or Butter)

ByKelly Jensen Posted onJune 4, 2022April 8, 2024 Updated onApril 8, 2024

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These dairy free pancakes are the perfect weekend breakfast – light and fluffy, simple and delicious – without milk or butter! This easy recipe has simple non-dairy swaps, and takes just as good as traditional pancakes.

These pancakes are great for a dairy-free diet, or if you just want pancakes but don’t have any milk or butter on hand. Serve these pancakes with real maple syrup, powdered sugar, or a big side of fruit salad.

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Table of Contents

It’s a beautiful weekend here, and nothing better than starting our day with a hot stack of dairy free pancakes! These pancakes are great for anyone following a strict dairy free diet, or just if (like me) you don’t keep milk or butter stocked in the fridge.

These pancakes have some simple swaps for dairy items, so you still get delicious flavor and fluffiness from your pancakes! We enjoyed these pancakes with some fresh maple syrup that we made ourselves – from tapping our maple trees this year. However, any syrup you have works just fine 😉

These Dairy Free Pancakes Are:

Fluffy
Airy
Light
Flavorful
Not-too-sweet
Ready in about 15 minutes
Great to serve as a brunch entrée or for a pancake bar

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Make These Pancakes with Store-bought or Homemade Almond Milk

You can absolutely use a store-bought almond milk, or you can easily make it yourself. All you need is almonds, water, a strainer, and a blender. Blend 2 tablespoons of almonds with 2 cups water for 3 minutes, then strain out any almond pulp! Either way, fluffy and delicious almond milk pancakes are coming your way.

What’s In These Non Dairy Pancakes?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

All Purpose Flour
Sugar
Baking Powder
Pink Himalayan Sea Salt
Almond Milk – plain and unsweetened – or your favorite dairy free alternative: soy milk, oat milk, rice milk, or coconut milk!

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How Do I Make These Pancakes without Milk or Butter?

Mix all ingredients in a bowl, stir well to ensure there are no lumps in the batter. Grease a large frying pan or griddle.
Add 1/4 cup of batter to the pan for each pancake and cook over low heat. When little bubbles form around the pancakes (around 6 or 7 minutes on my stovetop), flip and cook for a few minutes on the second side until golden brown.
Stack, drizzle with maple syrup, and serve with fresh fruit.

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

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Kelly Jensen

Kelly Jensen has 7 years experience as a food blogger, freelance recipe developer, content creator, beekeeper, and loves cooking everything she can from scratch.