Forget everything you thought you knew about dairy free pancakes. These are thick, fluffy, and ridiculously delicious. The kind that make people ask for the recipe before they've even finished their plate.
My husband is basically the self-appointed pancake king of our household. Every Saturday morning without fail, he's in the kitchen flipping stacks for whoever happens to show up. The problem? Some of our close friends have dairy issues, so I got to work developing a version that nobody would feel left out eating. And thus this dairy free pancakes recipe was born. And I promise you, hand on heart, you cannot tell the difference.
Made with oat milk and a handful of pantry staples, these pancakes come together in under 15 minutes with no fancy ingredients or complicated steps required. The texture is perfectly tender, the flavor is subtly sweet, and all you need to do is cook them in a little olive or coconut oil, pile them high with real maple syrup and fresh fruit, and enjoy a stack that's as wholesome as it is completely irresistible.
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Who you will love these dairy free pancakes.
Fluffy and satisfying - These pancakes have the perfect soft, tender texture without any dairy.
Quick and easy - Made with simple pantry staples and ready in under 15 minutes.
No dairy, no problem - Oat milk gives them a subtle sweetness and creamy consistency you won't even notice is dairy-free.
Great for the whole family - Kid-approved and just as delicious as the classic version.
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Equipment
- Mixing bowls: These are my favorite glass mixing bowls. I use them daily.
- Measuring cups and spoons
- Griddle pan or electric griddle: I love this Presto electric griddle.
Ingredients & Substitutions
- All purpose flour
- Baking powder - Be sure to check that your baking powder isn't expired.
- Salt
- Sugar - White granulated sugar works best.
- Oat milk: I recommend using Oatsome from Better Body Foods. Oatly also works great. You just need regular oat milk for this recipe, it's not necessary to use the barista blends.
- Eggs
- Vanilla extract - You can also add a little almond extract if it suits your fancy.
- Vegetable or coconut oil
Recipe FAQs
Absolutely, almond milk or cashew milk both work great in this recipe.
Yes, these pancakes freeze really well. Simply cook them according the instructions the cool and place in a single layer on a baking sheet and place in the freezer.
Once they are frozen solid you can place them in a ziplock freezer bag and keep in the freezer until you're ready to use.
To reheat the pancakes you can simply microwave them for about 20 seconds for 1 pancake, or 50 seconds for a stack of 4-5.
My favorite way to serve these pancakes are topped with pure maple syrup and fresh berries.If you want to take a savory direction they are also delicious topped with dairy free cream cheese, smoked salmon, capers, red onion and lemon slices
For the best texture, I recommend cooking the pancakes shortly after mixing the batter. However, you can prep the dry ingredients in advance and store them in an airtight container for a quicker start.
More dairy free recipes you will love.
Dairy Free Olive Oil Chocolate Chip Cookies
Made these dairy free pancakes? Let me know what you think in the comments!
Recipe
Dairy Free Pancakes
Equipment
- Mixing bowls
- Measuring cups and spoons
- griddle pan
Ingredients
- 1.5 cups oat milk I recommend using organic. I like the Oatsome brand.
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoon vegetable or coconut oil
- 1.5 cups all purpose flour
- 1 tablespoon sugar
- 3.5 teaspoon baking powder
- pinch of salt
- oil for greasing the pan I like using an organic olive oil spray.
Instructions
- In a mixing bowl combine oat milk, egg, vanilla extract and oil. Whisk to combine. In a separate bowl stir together flour, sugar, baking powder and a pinch of salt. Combine the wet and dry ingredients and whisk together until combine, being careful not to over mix.
- Preheat a griddle pan or electric griddle over medium high heat and spray with a little oil. *Make sure the griddle is hot before adding the pancake batter.*Then pour ¼th cup of batter per pancake onto the hot griddle and cook over medium high heat for about 2 minutes on the first side or until bubbles form on the top of the pancake. Then flip and cook for another 1-2 minutes until cooked through.
- Serve pancakes warm with maple syrup, fresh fruit or other desired toppings. Enjoy!
Nicole
These pancakes were so good. I loved being able to make them dairy free. No one in the family even knew they were dairy free. Perfect recipe!
Stephany
I was so surprised how well this recipe worked! I’ve tried many dairy free pancake recipes and this one was so delicious and like the normal ones! I added a mashed banana to the batter.
jamjarkitchen
Yay! I’m so glad you liked them 🙂
Amy Liu Dong
Oh my, this treat looks amazingly delicious! My kids definitely will gonna love and enjoy eating this! Thanks for sharing this with us!
Jeanine
We made these for the first time this morning … a trial run for when my dairy-free granddaughter visits tomorrow. They tasted great BUT the amount of milk cashed for was way too much! I’m glad I didn’t just put it in but added a little at a time until the right consistency, only using about half the recipe amount. Maybe there was a typo?
jamjarkitchen
Hi Jeanine - Nope, it's not a typo. 1.5 cups is the amount of oat milk I use. Most pancake recipes have an almost 1:1 ratio of milk to flour and this ratio has worked really well for us. But I’m so glad you adjusted to what worked best for you and you enjoyed the taste. 🙂
Lee
Hi
Can I use almond milk instead?
jamjarkitchen
Hi Lee - Yes, that will work. Hope you enjoy!
Roxy
Would cashew milk work?
jamjarkitchen
Hi Roxy - Yes, cashew milk will work. Hope you enjoy!