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Dairy Free Pancakes Recipe (No Milk or Butter)

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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 peach and mint fruit salad.

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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?

See the recipe card below for full ingredient amounts and recipe instructions!

 
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How Do I Make These Pancakes without Milk or Butter?

  1. Mix all ingredients in a bowl, stir well to ensure there are no lumps in the batter. Grease a large frying pan or griddle.
  2. 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.
  3. 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 tasty 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 whole ingredients you can cook delicious recipes without a trip to the store!

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Other Dairy Free Brunch Recipes You’ll Love

Share These 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!

Let’s keep in touch – make sure to sign up for my newsletter to get recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!

almond milk pancakes recipe dairy free pancakes without butter milk recipe healthy non dairy pancake mix at home.

Dairy Free Pancakes (No Milk or Butter)

Kelly Jensen
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 non dairy pancakes with real maple syrup, powdered sugar, or a big side of peach and mint fruit salad.
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine American, Dairy Free
Servings 6 servings
Calories 232 kcal

Equipment

  • Whisk
  • Non-Stick Griddle Pan

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/4 teaspoon Sea Salt
  • 2 eggs
  • 2 cups plain unsweetened almond milk
  • 2 tablespoons melted coconut oil
  • 1 teaspoon apple cider vinegar

Instructions
 

  • 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!

Video

Nutrition

Calories: 232kcalCarbohydrates: 35gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 55mgSodium: 368mgPotassium: 66mgFiber: 1gSugar: 2gVitamin A: 79IUCalcium: 193mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Breakfast, Dairy Free, Easy Weeknight Meals, Pantry Recipes, The Herbeevore Recipes, Vegetarian Recipes

2 Comments

  1. Pingback:Avocado Grapefruit Salad (Raw Vegan, Paleo, Whole30, Gluten Free)

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