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 peach and mint fruit salad.
These Dairy Free Pancakes Are:
- Ready in about 15 minutes
- Great to serve as a brunch entrée or for a pancake bar
Make These Pancakes with Store-bought or Homemade Almond Milk!
What’s In These Non Dairy Pancakes?
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- All Purpose Flour: I normally use King Arthur organic all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
- Sugar: I used a organic granulated sugar for these pancakes.
- Baking Powder: I use a no sodium baking powder to keep the amount of salt down in this dish. It’s a small change, but makes a huge difference in our health!
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Almond Milk – plain and unsweetened – or your favorite dairy free alternative: soy milk, oat milk, rice milk, or coconut milk!
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.
Pantry Staple Pancakes without Dairy
These amazing almond milk pancakes recipe is a fantastic pantry-staple brunch! It uses almost all ingredients you would have in your dry pantry or cupboards. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
Other Dairy Free Brunch Recipes You’ll Love
Get the Same Ingredients I Use For My Dairy Free Pancakes
As always, if you make this vegan dairy free pancakes recipe be sure to leave me a comment, rate this recipe, and tag @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Dairy Free Pancakes (No Milk or Butter)
- Non-Stick Griddle Pan
- Whisk all ingredients in a bowl, stir well to ensure there are no lumps in the batter.
- Grease a large non-stick griddle pan, and heat it over medium heat.
- Once the pan is hot, 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 3 to 4 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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