These almond milk pancakes check all the boxes: extra fluffy, easy and delicious! With added almond extract, this recipe will make you skip packaged pancake mix forever. This is the dairy-free breakfast of your dream!
Make these thick pancakes as soon as possible! There are quick to prepare and will require only a bowl and a pan. Then, you can add them with your toppings: maple syrup, fruits, or melted chocolate!
If you are looking for more delicious breakfast and brunch recipes, I would definitely beg you to try the quiche florentine or the breakfast quesadillas. But if you prefer sweets, give a try to these super moist almond flour banana muffins or the classic French madeleines.
🥞 Ingredients & Equipment
Most of the ingredients required for this recipe might very well be in your pantry already:
- All-purpose flour
- Baking powder: leavening agent
- Granulated sugar: can be adjusted a little if you use sweetened almond milk
- Butter / Margarine: to keep it dairy-free, use margarine, olive oil, or a dairy-free butter
- Almond milk: I used unsweetened plain, you may like the vanilla almond milk
- Almond extract: I love the almond flavor but you can also use vanilla extract if you wish
See recipe card for quantities.
In terms of utensils, you need to gather (affiliate links):
The best part of this recipe is that the preparation of the batter is quick and therefore if you feel like making some on a lazy Sunday, you have no excuse not to make these fluffy almond milk pancakes
1. First of all, in the large mixing bowl, gather all your dry ingredients: flour, baking powder, salt, and sugar. Mix them.
2. Next, in the small bowl, pour the wet ingredients: the melted butter, the egg, the almond milk, and almond extra. Stir well to combine.
3. Lastly, your pancake batter is almost ready. You just need to combine the dry and wet ingredients.
Important tip: Do NOT over mix the batter, just combine and ignore any lump. It is fine. Why? This will ensure fluffy pancakes
Now, grab the non-stick pan of your choice and cook those babies! Over medium heat, put some butter or margarine to melt and add about half a ladle of batter. Allow to cook for a minute or 2 or until you see the pancake rise and shape itself.
Tip: To know if the pancake is ready to be turn, try to gently push the pancake, if it slides easily on the pan, flip it.
Cook another minute on the other side and take it off the pan. Repeat until you have no longer any batter. You should be able to fit 3 to 4 pancakes on the pan. I prefer 3 so the pan is not overcrowded.
These dairy-free pancakes are basic and simple and if you wish you can tweak a few things:
- Almond Milk: you can use sweetened or unsweetened vanilla almond milk. I used the plain unsweetened here.
- Add-ons: feel free to personalize your pancakes with sprinkles, chocolate chips!
- Fruits: Throw in some fresh fruits such as blueberries, blackberries, strawberries etc…
💭 Recipe FAQs
Personally, I do not taste any difference. I would say depending on the type of almond milk, such as the sweetened one, you might taste more sweetness or an extra flavour but other than that, I could have been fooled!
Did you skip the baking powder? This ingredient has to be in the recipe. Also, did you overmix the batter? When combining your dry ingredients and wet ones, you should just stir a little bit and keep the lumps, it is okay.
Absolutely! You can make a batch and keep it in the fridge in an air-tight container.
More Breakfast and Brunch Ideas
📖 Easy and Fluffy Almond Milk Pancakes
- 1 and ½ cup flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup sugar
- 2 tablespoons butter or margarine melted
- 1 cup almond milk
- 1 egg medium size
- 1 teaspoon almond extract
- 1 tablespoon butter or margarine to cook the pancakes
- In the large mixing bowl, gather all your dry ingredients: flour, baking powder, salt, and sugar. Mix them.
- In the small bowl, pour the wet ingredients: the melted butter, the egg, the almond milk, and almond extra. Stir well to combine.
- Combine the dry and wet ingredients. Stir just enough to combine, do not over mix, leave the lumps, it is okay.
- Over medium heat, in a non-stick pan, put some butter or margarine to melt and spread it.
- Add about half a ladle of batter or ⅛ of a cup of batter on the pan. Allow to cook for a minute or 2 or until you see the pancake rise and shape itself.
- Flip it to allow to cook on the other side. Your pancake should be a little golden.
- Repeat until you have no batter left. You should be able to cook 3 or 4 pancakes at a time.
- Serve with the toppings of your choice: fruits, maple syrup, melted chocolate. Enjoy!
- Do not over mix the batter as it will not give you extra fluffy pancakes
- Do not skip the baking powder
- Cook the pancakes and store them in the fridge up to 72 hours or freeze them for 2 months.