Pancakes with Almond Milk

I love making Pancakes with Almond Milk. They are super easy to make, and this dairy-free version comes out lighter and fluffier. These Almond Milk Pancakes are easy to make and have become my favorite breakfast recipe.

The first time I made pancakes from scratch, I was so surprised by how easy it was. I thought it would take so much more time and involve a lot more steps, but pancake mix is just flour, sugar, baking powder, and salt mixed together. It’s really easy to mix those ingredients together.

Once I made that mind-blowing discovery, I never bought pancake mix again. It’s nice not to rely on pancake mix because I crave pancakes at least once a month.

Almond Milk Pancakes topped with blackberries and almonds on a plate.

I never have regular milk, so I make these Almond Milk Pancakes instead. These dairy-free pancakes are so fluffy. They seem to melt in my mouth. They taste just like Ihop pancakes to me.

Almond Milk Pancake Tip:

Since almond milk was a higher water content than regular milk, the pancakes will have more bubbles pop up when you cook them. Don’t flip too soon. Wait until you see a lot of bubbles, like the picture below, before you flip.

I hope you love these Pancakes! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!

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Almond Milk Pancakes topped with blackberries and almonds on a plate.

Pancakes with Almond Milk

  • Author: Megan
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 14 Pancakes 1x

Description

I love making Pancakes with Almond Milk. They are super easy to make and this dairy-free version comes out lighter and fluffier.


Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 2/3 cups almond milk, unsweetened
  • 1/4 cup oil, vegetable, or canola
  • 2 teaspoons vanilla extract

Instructions

  1. Mix together flour, sugar, baking powder, and salt in a large bowl. Make a well in the center.
  2. Crack an egg into the well. Use a fork to scramble the egg.
  3. Add almond milk, oil, and vanilla extract into the well. Mix the ingredients together. It’s okay if there are a few lumps.
  4. Heat a nonstick pan over medium heat and spray with nonstick spray. I like to do a small test pancake first to make sure the skillet is ready. Once the pan is hot, pour about ¼ cup of batter onto the pan. When you see a lot of bubbles pop up on the surface, flip the pancake with a spatula and cook until golden.*
  5. Repeat with the remaining batter.

Notes

Since almond milk was a higher water content than regular milk, the pancakes will have more bubbles pop up when you cook them. Don’t flip too soon; wait until you see a lot of bubbles, like the picture in the post, before you flip.


Nutrition

  • Serving Size: 1 Pancake
  • Calories: 120
  • Fat: 4.5g
  • Carbohydrates: 17g
  • Protein: 2g

Keywords: Pancakes , Almond Milk Pancakes, Almond Milk, Breakfast, Non Dairy

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