clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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


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


  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.


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.


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

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