Classic Dairy-Free Pancake Recipe

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  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 8 large pancakes
Ratings (86)

If you are preparing a meal for family members with varying dietary restrictions, these pancakes will save you time and energy. This breakfast staple doesn't have to be cut out as it's dairy-free and can fit even the most restrictive diets. Pancakes are a staple in most people's cooking repertoire because they are easy to make and easy to serve. If you're looking for pancakes that are versatile that can act as comfort food in the morning, this simple classic take on dairy-free pancakes is just for you.

To keep everyone happy, feel free to make available a variety of toppings so people can customize their own plates. Fresh fruit, powdered sugar, dairy-free chocolate or maple syrup will do just fine. You may create pancakes in special shapes like hearts or squares for your little one or for special occasions such as celebrations and anniversaries. I've even been known to shape them like teddy bears from time to time.

These fluffy flapjacks are easy to make for a relaxing weekend brunch or for weekday mornings on the go. I like to keep a mixture of dry ingredients for my pancakes and biscuits in labeled airtight containers in the pantry for mornings if I'm running behind on time. The kids perk up when these are on the griddle as they've become accustomed to dairy-free pancakes from time-to-time. 

Makes 8 large pancakes

What You'll Need

  • 1 cup all-purpose flour
  • 3 tablespoon sugar
  • 2 teaspoon 
  • baking powder
  • ½ teaspoon salt
  • 1 cup unsweetened plain almond milk or other non-dairy milk
  • 1 large whole egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 1 ½ teaspoon canola oil

How to Make It

  1. In a medium-sized mixing bowl, sift together the flour, sugar, baking powder and salt, making a well in the center.
  2. In a separate bowl, whisk together the almond milk, whole egg, egg yolk and canola oil until well combined. Add to the well in the dry ingredients and mix until just combined. (Batter should still have some lumps.)
  3. Lightly oil a heavy-bottomed skillet or griddle and heat over medium heat. Once hot, add the batter to the pan, about ¼ cup at a time, flipping when bubbles begin to form on the surface of the pancakes and the edges begin to rise. Cook the other side of the pancakes for about 1-2 minutes more, or until golden brown. Repeat until all of the batter is used, keeping the pancakes warm either on a plate beneath a towel or in a 200 F. oven. Serve with toppings of choice.