These are my favourite dairy free pancakes, and they taste just like something you’d be served at your favourite bunch spot! This easy recipe makes soft, fluffy pancakes that are perfect for a relaxed weekend breakfast. Serve them up with a generous drizzle of real maple syrup and fresh berries, and no one will even guess they’re completely dairy free.
Is there anything better than a lazy weekend morning enjoying coffee and pancakes? Pancakes for me are a special occasion food as they make mornings feel that little bit cosy and indulgent.
This is the only recipe I use when making dairy free pancakes from scratch, and once you try it, I think you’ll feel the same. These pancakes are soft, fluffy, and full of vanilla flavour without being overly sweet (we save that for the syrup!).
Having been dairy free for over 10 years now, I can tell you that one of the hard things is always missing out on pancakes at cafés or skipping the pancake mix at family holidays because they usually contain milk. The solution of course is to simply make your own pancakes at home and honestly, once you try these you wont feel like you’re missing out anymore. In fact, friends and family often request these instead!
These pancakes are made in the classic buttermilk style, so they are tender, fluffy, and golden. Top with maple syrup and your favourite fruit for the ultimate cosy breakfast.
Looking for more dairy free breakfast recipes? Try my dairy free waffles or switch it up with dairy free blueberry pancakes.
Key Ingredients
To make dairy free pancakes you’ll need a few ingredients to ensure they have the soft and fluffy texture we are looking for, but don’t worry, these are all everyday pantry staples.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dairy free milk – I usually use oat milk as that is just my preference, but you can also use almond milk or soy milk with similar results.
- White vinegar – mixed with the milk to create a quick dairy free buttermilk, which gives these pancakes a soft and fluffy texture.
- Plain flour – also known as all purpose flour.
- Sugar – just a little bit ensures the pancakes have a little sweet flavour so they don’t taste too savoury.
- Baking powder and baking soda – helps make the pancakes light and fluffy.
- Egg – binds the pancakes together and provides structure.
- Coconut oil – always melt the coconut oil first, then measure. You can also substitute with any light tasting oil if needed but I find coconut oil yields the best result in these pancakes.
- Vanilla extract – for the best flavour, make sure to use vanilla extract not imitation vanilla.
Step-By-Step Instructions
To make these pancakes, you’ll need a mixing bowl, whisk and a large non-stick frying pan.
Step 1: Make the dairy free buttermilk. In a small bowl or jug, stir together the dairy free milk and vinegar. Let it sit for a few minutes to curdle.
Step 2: Combine the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, and salt.
Step 3: Combine the wet ingredients. In a separate bowl, whisk the egg, melted coconut oil, vanilla, and the milk mixture until well combined.
Step 4: Make the pancake batter. Add the wet ingredients to the dry ingredients and whisk until a thick batter forms. It’s okay if it’s a bit lumpy. Let the batter rest for 10 minutes.
Step 5: Cook the pancakes. Heat a non-stick skillet over medium heat. Add a little dairy free butter and wipe it around the pan with a paper towel to lightly grease.
Pour ¼ cup of batter into the pan for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges begin to set. Flip and cook for another 1-2 minutes until golden and cooked through.
Repeat with the remaining batter, re-greasing the pan between batches as needed.
Step 6: Serve the dairy free pancakes. They are best warm with a generous drizzle of pure maple syrup, some fresh fruit and a little dusting of powdered sugar if you like.
Storing and reheating: If you do have left overs, wrap them in plastic wrap and store in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the microwave or pop them in the toaster so they get crisp edges.
Sally’s Tips for Perfect Dairy Free Pancakes
- Let the batter rest. Avoid that dodgy first pancake by allowing the batter to rest for at least 10 minutes before cooking, This allows the flour to hydrate and the baking powder/soda to activate, resulting in perfect pancakes from the very first one.
- Don’t overmix. Mix the wet and dry ingredients until just combined. A few small lumps are perfectly fine.
- Make sure your pan is hot (but not too hot). Depending on how powerful your stove is, it can be a challenge to get the pan temperature just right. A cast iron skillet can work really well as it will retain an even heat as you cook your pancakes. You can test that your pan is hot enough by sprinkling a few drops of water on the pan. If they sizzle and evaporate quickly, it’s ready.
- Wipe the pan with butter. Use a paper towel to wipe the pan with dairy free butter for even, non-stick cooking.
- Keep them warm in the oven as you cook. Keep the cooked pancakes warm by placing them on a tray in a low oven (about 100°C / 210°F) until ready to serve.
Recipe FAQs
While I haven’t tested this, if you want to try I would suggest replacing the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use a store-bought egg replacer. You can also make these vegan banana pancakes instead (the banana acts as an egg replacer).
Flat pancakes are often the result of old baking powder, overmixing, or not letting the batter rest. Make sure your leavening agents are fresh and give the batter time to sit before cooking.
Wait until bubbles form on the surface and the edges start to look dry, then carefully flip and cook for another 1-2 minutes until golden.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More dairy free breakfast recipes:
Vegan Chocolate Pancakes
The BEST Vegan Banana Bread
Bacon and Egg Rolls
Smoked Salmon Bagels
Dairy Free Pancakes
Ingredients
- ¾ cup dairy free milk such as oat milk
- 2 tablespoons white vinegar
- 1 cup all purpose flour plain flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 tablespoons coconut oil melted and cooled
- 2 teaspoons vanilla extract
- Dairy free butter for cooking
- Pure maple syrup to serve
Instructions
- In a small bowl or jug, combine the dairy free milk and vinegar to make a dairy free ‘buttermilk’. Set aside for a few minutes to curdle.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, and salt.
- In a separate bowl, whisk the egg, melted coconut oil, vanilla, and the milk mixture until well combined.
- Pour the wet ingredients into the dry ingredients and whisk until a thick batter forms. Let the batter rest for 10 minutes.
- Heat a non-stick skillet over medium heat. Add a small amount of dairy free butter and wipe around the pan using a paper towel to remove any excess.
- Pour ¼ cup of batter into the pan for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes or until golden and cooked through.
- Repeat with the remaining batter, adding a little more dairy free butter and wiping out the pan as needed between batches.
- Serve warm with a generous drizzle of pure maple syrup.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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