How to Make Fluffy Pancakes with Almond Milk

How to Make Fluffy Pancakes with Almond Milk


How to Make Fluffy Pancakes with Almond Milk

Do you love light, fluffy pancakes but want a dairy-free option? Making pancakes with almond milk is easy and results in tender, delicious pancakes the whole family will love.

As an expert pancake maker, I’ll walk you through the entire process step-by-step, from choosing the right ingredients to cooking techniques for perfect, fluffy pancakes every time. You’ll also learn:

So let’s get started! Here’s everything you need to know to make fluffy dairy-free pancakes with almond milk.

The Best Almond Milk for Baking Delicious Breakfast Cookies

Benefits of Using Almond Milk

Benefits of Using Almond Milk

There are several reasons to substitute almond milk when making pancakes:

  • Dairy-free: Almond milk has no lactose, making it safe for those with dairy allergies or sensitivities.
  • Low-fat: Almond milk has a fraction of the fat compared to 2% or whole dairy milk. This makes for a lighter, fluffier texture.
  • Nutritious: Almond milk provides nutrients like vitamin E, calcium, iron and potassium.
  • Subtle flavor: Unsweetened almond milk has a mild nutty flavor that won’t overpower pancakes. The sweet flavor also complements berries, chocolate chips and other mix-ins.

So by using almond milk, you can create fluffy pancakes that are dairy-free, lower in fat and still packed with nutrition.

Almond Milk Options

There a few options when it comes to almond milk:

  • Unsweetened: Best for cooking to avoid added sugar. Look for brands with just almonds and water as ingredients.
  • Vanilla: Adds sweetness and flavor. The subtle vanilla works well for pancakes.
  • Sweetened: Avoid sweetened varieties with added sugars like cane sugar, as this can burn easily. The small amount of sugar in vanilla almond milk is perfectly fine.

For the fluffiest pancakes, stick to unsweetened or vanilla almond milk. The recipes in this guide use unsweetened to allow customizing sweetness.

Helpful Tools and Equipment

Helpful Tools and Equipment

Making good pancakes relies on having the right tools. Here is the key equipment you need:

Griddle or SkilletNonstick surface for even heating and easy flipping.
SpatulaA high heat resistant rubber or nylon spatula for gently flipping pancakes.
Measuring CupsFor accurately measuring wet and dry ingredients.
Mixing BowlsSeparate bowls for the wet and dry ingredients makes mixing easier.
WhiskTo thoroughly combine the batter until smooth.

A few bonus tools like a measuring spoon set, electric mixer, and squeeze bottle can also help make pancake making easier.

Mixing Methods

To achieve light and fluffy pancake texture, it’s important to properly mix the batter. Here are the easiest ways to mix:

Hand Mixing

Best for: Quick, small batches

How to:

  1. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt. Break up any lumps.
  2. In a smaller bowl, whisk the wet ingredients: almond milk, oil, egg, vanilla.
  3. Pour wet ingredients into the dry ingredients.
  4. Gently mix with a whisk or fork just until combined but still slightly lumpy. Overmixing makes pancakes tough.

Electric Mixer

Best for: Quick mixing, large batches

Follow same steps as hand mixing, except use a stand or hand mixer on low speed to combine wet and dry ingredients until just blended. Avoid overmixing.

Immersion Blender

Best for: Super smooth, lump-free batter

Add all ingredients to one large bowl, placing liquids at the bottom. Carefully blend with an immersion blender until smooth. This gives very velvety batter.

All these easy mixing methods prevent overmixing for tender almond milk pancakes!

Proper Cooking Techniques

Cooking techniques are vital for light and fluffy texture:

  • Use a griddle or nonstick skillet. Almond milk pancakes easily stick to stainless steel. Nonstick is essential.
  • Preheat on medium. Give your pan time to fully preheat on medium heat before adding batter.
  • Grease lightly. Add just a tiny amount of oil or butter to prevent sticking rather than pouring batter straight onto a dry hot pan.
  • Ladle batter. Use a 1/4 or 1/3 cup measuring cup to scoop and pour batter onto the skillet. This prevents uneven pancakes.
  • Cook until bubbly. Small bubbles start to form and pop. The edges also begin to dry before flipping.
  • Brown both sides. Cook just until golden brown, not too dark. Both sides should be evenly browned.
  • Adjust heat as needed. Turn down heat if browning too quickly. Turn up slightly for bigger batches.
  • Freeze extras. Allow pancakes to cool completely then place in a freezer bag. To reheat, microwave or toast until warm.

By mastering these cooking methods, you’ll get beautiful fluffy pancakes using almond milk every time!

Recipe #1: Basic Fluffy Almond Milk Pancakes

Recipe #1: Basic Fluffy Almond Milk Pancakes

This simple recipe makes tender breakfast pancakes by combining almond milk with pantry staples.

Cook Time: 15 minutes
Servings: 4 servings (about 16 small pancakes)


  • 2 cups almond milk, unsweetened
  • 2 Tbsp white sugar
  • 2 Tbsp vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Step-by-Step Instructions

  1. Whisk together the almond milk, sugar, vegetable oil, egg, and vanilla in a medium bowl.
  2. In a separate large bowl, mix together the flour, baking powder, baking soda, and salt.
  3. Pour the wet ingredients into the dry ingredients. Use a whisk to stir until just blended (do not overmix). Batter should remain slightly lumpy.
  4. Lightly grease a griddle pan or large nonstick skillet with oil or butter. Heat on medium.
  5. Scoop the batter with a 1/4 cup measuring cup and pour onto the hot pan, leaving space between pancakes.
  6. Cook until small bubbles start to burst on the top and edges look dry, about 2 minutes. Carefully flip and cook until golden brown on the underside, 1 to 2 minutes more.
  7. Repeat with the remaining batter, greasing the pan between batches if needed. Serve pancakes warm with desired toppings.

Freeze extras once cooled and reheat later!

Recipe #2: Fluffy Whole Grain Almond Pancakes

Recipe #2: Fluffy Whole Grain Almond Pancakes

Want a heartier version? These whole grain almond milk pancakes include fiber-rich oats, wheat germ and almond flour.

Cook Time: 18 minutes
Servings: 4 servings


  • 2 cups almond milk, unsweetened
  • 1/4 cup quick cooking oats
  • 1/4 cup wheat germ
  • 2 Tbsp brown sugar
  • 2 Tbsp olive oil
  • 1 large egg
  • 1 tsp almond extract
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 3 Tbsp almond flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon


  1. In a medium bowl, whisk together the almond milk, oats, wheat germ, brown sugar, olive oil, egg and almond extract. Allow to sit for 5 minutes so the oats soften.
  2. In a separate large bowl, stir together the flours, almond flour, baking powder and cinnamon until combined.
  3. Add the milk mixture to the flour mixture. Whisk just until blended (do not overbeat).
  4. Heat a lightly oiled griddle over medium heat. Scoop batter onto surface using about 1/4 cup per pancake. Cook until edges are dry and bubbles appear, about 2 minutes. Flip carefully and cook until browned on the underside, 1 to 2 minutes more.
  5. Repeat with remaining batter, adding more oil to griddle as needed. Enjoy whole grain almond pancakes warm!

Recipe #3: Almond Milk Banana Pancakes

Recipe #3: Almond Milk Banana Pancakes

Sweet ripe banana gives these fluffy almond milk pancakes warmth and flavor. Kids will love them!

Cook Time: 15 minutes
Servings: 4


  • 2 large very ripe bananas, mashed
  • 2 cups almond milk, unsweetened
  • 2 Tbsp brown sugar
  • 2 Tbsp peanut oil
  • 1 large egg
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of salt


  1. Mash the bananas in a medium bowl until mostly smooth. Then whisk in the almond milk, brown sugar, peanut oil, egg and vanilla.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt.
  3. Make a well in the center of the flour mixture and pour in the wet ingredients. Use a wooden spoon or spatula to gently fold together until just blended (do not overmix).
  4. Lightly oil a griddle and heat over medium heat. Use a measuring cup to scoop batter onto the griddle. Cook until bubbly with dry edges, about 2 minutes. Flip carefully and cook until browned on underside, 1 to 2 minutes more.
  5. Enjoy the subtly sweet flavor of banana almond pancakes warm with maple syrup and fruit!

Storage Tips

  • Store leftover pancakes in an airtight container in the fridge for a few days.
  • For longer storage, allow pancakes to cool completely then place in a freezer bag. Exclude toppings like fruit or chocolate chips.
  • Reheat pancakes in the microwave or toaster until heated through.

Freezing pancakes allows you make a big batch to last all month!

Topping Ideas

Fluffy almond milk pancakes make the perfect base for both sweet and savory toppings. Here are top ideas:

  • Classic: Maple syrup or honey, berries, banana slices, chopped pecans
  • Fruity: Sliced strawberries, mango, pineapple, mixed berries
  • Chocolatey: Melted chocolate chipscocoa powder, Nutella
  • Savory: Peanut butter, almond butter, roasted vegetables, hot sauce, saut??ed greens
  • Creative: Lemon curd, dulce de leche, crushed graham crackers, toasted coconut

Get creative with mix-ins too like blueberries, chocolate chips or walnuts. Kids and adults alike will love customizing their stacks!


Still have questions about making almond milk pancakes? Here are answers to some frequently asked questions:

1. Do you need buttermilk for fluffy pancakes?

No, buttermilk is not necessary. Almond milk can replace buttermilk and also improves texture thanks to emulsifying qualities.

2. Can I use almond butter instead of oil?

Yes! Instead of vegetable oil, substitute an equal amount of smooth almond butter for extra nutty flavor. The sugars in almond butter may brown faster, so be careful not to burn. Reduce heat slightly if needed.

3. Why are my pancakes tough and dense?

Dense pancakes most likely mean you overmixed the batter, causing too much gluten development. Gently fold the wet and dry ingredients until just blended next time. A few small lumps are good! This prevents overworking the batter.

4. Should I use sweetened or unsweetened almond milk?

For the lightest, fluffiest texture, unsweetened almond milk works best as it won’t burn in the pan. Vanilla almond milk also works. Avoid sweetened varieties with lots of added sugar which makes pancakes prone to browning too fast.

5. How long do almond milk pancakes keep in the fridge or freezer?

Pancakes keep 3 to 4 days in the fridge when stored in an airtight container. For freezer storage, seal in a plastic bag and use within 2 to 3 months. Let thaw at room temp or gently reheat in a toaster oven.


I hope this guide gives you the tips, tricks and recipes you need to master fluffy, dairy-free almond milk pancakes. With the right techniques and a few pantry staples, you can whip up hearty, healthy pancakes the whole family will request again and again.

To recap, the secrets to success when making almond milk pancakes are:

  • Choose plain unsweetened almond milk
  • Mix the batter gently until just blended
  • Don’t overmix – a few lumps are ok!
  • Let pancakes cook until puffed and batter sets
  • Brown lightly on both sides

Tweak recipes to your taste with extra sweeteners, spice, berries or other mix-ins. Finally, remember to freeze leftovers so you can enjoy warm homemade pancakes any time.

Now that you know how to make the fluffiest dairy-free pancakes ever, get creative in the kitchen! Let me know your favorite add-ins and any tips you discover. Enjoy!

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