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Weekend breakfast is not complete without a stack of these fluffy almond milk pancakes. I use all-purpose flour, baking powder, and creamy almond milk for soft, sweet, and airy rounds with golden edges. And I have them on the table in just 35 minutes, making them ideal for weekday mornings!
These almond milk pancakes are one of my favorite ways of serving a breakfast classic, while keeping it light. Sometimes I swap out the butter for vegan butter and make this a dairy-free meal, but if you prefer a fully plant-based version, try my vegan coconut flour pancakes.
I first started making this recipe when I moved away from using cow’s milk for breakfast dishes. Using almond milk is common practice in my house, and incorporating it into these pancakes was a natural next step, similar to the time I swapped out the all-purpose flour and made oat flour pancakes. You may think that my picky eaters noticed or commented, but the only thing that was said was “Is there any more, please, Mom?” Ha! That is a testament to the deliciousness of this recipe in itself.
Light, fluffy almond milk pancakes fit into a balanced lifestyle, which is why I keep coming back to this recipe. Almond milk keeps the batter lighter than traditional versions, while still giving the pancakes a soft texture and a nuanced richness. As a nutritionist, I like that this recipe keeps the sugar to a minimum, which means that as a mom, I can serve it to my kids without worry.
The thing that people love the most about pancakes is the texture. In this recipe, creating that perfect finish comes down to a few key steps. I let the batter rest so the baking powder has a chance to activate fully, which helps create that airy interior. Cooking over a medium heat allows the pancakes to rise properly, without burning, and waiting for the bubbles to appear before flipping gives me that smooth golden finish that I love.
In recent months, I have been taking a break from making pancakes and instead introducing my kids to other breakfasts as they grow out of their pickiness. To my surprise, they did not request it for breakfast at all during this hiatus. In fact, I was the one who had a sudden craving, and it was all thanks to a childhood classic. My kids and I were watching Matilda, and when the famous pancake scene was on, I felt my tummy growl. I paused the movie and called my kids into the kitchen. We finished watching the film as we happily ate our fluffy almond milk pancakes. Next time you have a craving, make these pancakes; they are quick and hit the spot every time.
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🥘 Ingredients
I use simple ingredients to achieve the perfect balance and texture in these almond milk pancakes. This is what I use:
All-purpose flour: I use this as the base to create a soft, structured pancake. If I want extra fiber, I swap out 1/2 cup with whole wheat flour.
Baking powder: This is essential for helping the pancakes rise and stay light.
Sugar: I add a small amount for a gentle sweetness.
Almond milk: Unsweetened almond milk provides a creamy texture without added sugar.
Eggs: These provide structure as the pancake cooks and help bind the ingredients together.
Vanilla extract: I add this to round out the overall flavor.
Butter or vegan butter: This adds moisture, richness, and a soft texture.
Salt: Just a pinch helps balance out the flavors.
🔪 How To Make
These almond milk pancakes come together quickly, making them great for a quick breakfast. This is how I do it:
Blend ingredients: I start by adding all my ingredients to a blender and blend until smooth. If I am making it by hand, I whisk the dry ingredients together first, then stir in the wet ingredients until combined.
Rest batter: Next, I let the batter sit for 10 minutes.
Pour and cook pancakes: Then I heat a non-stick skillet over medium heat, and lightly grease it with cooking spray. I pour 1/4 cup of batter into the skillet and cook until bubbles form on the surface and the edge looks set.
Flip: Once bubbles appear, I flip the pancakes and cook the other side for a few more minutes until fluffy and golden.
Serve: I serve these pancakes warm with my favorite toppings.
My #1 Secret Tip for this almond milk pancake recipe is to let the batter rest properly before cooking. I always give the batter at least 10 minutes to rest since the baking powder plays a vital role in achieving a light and fluffy texture.
Other Tips To Keep In Mind:
- Room temperature ingredients: I keep my eggs and milk at room temperature to allow for a smoother blending process.
- Do not overcrowd the pan: I do no more than 3 pancakes in my pan at a time, or less if I am using a smaller skillet. This gives me plenty of space to flip the pancake without damaging or moving the others.
- Do not overmix: I stop blending as soon as the mixture is smooth, or if I am doing it by hand, I stir until everything is just combined. This prevents the pancakes from being dense.
- Keep warm: I lay my cooked pancakes on a wire rack and keep them warm in a very low oven instead of stacking on top of each other. I do this while I finish the rest of the batter, as this prevents them from steaming and becoming soggy.
📖 Variations
These fluffy almond milk pancakes work well as a neutral base and lend themselves to all kinds of variations. These are the 3 I make repeatedly:
Chocolate chip mix: I stir in 1/3 cup chocolate chips for some added sweetness. This is my kids’ favorite, and they love dark chocolate, milk chocolate, white chocolate, or even a mix of all 3! When I make this, they enjoy it as is with no other toppings.
Fresh berry addition: I add 1/2 cup fresh blueberries directly onto the surface of the batter once it is in the pan. Where possible, I try to use the smaller blueberries to keep the pancakes from breaking apart. I love this version and even add fresh berries on top of my pancake stack.
Protein boost: For some added nutritional value, I mix in 1 scoop of vanilla protein powder and add 2-3 tablespoons of extra almond milk to keep the batter smooth. My husband loves having this for breakfast before the gym.
🍽 Serving Suggestions
Even though these fluffy almond milk pancakes are healthier than a lot of other recipes, they are still incredibly decadent. That is why I always recommend serving them with a variety of toppings and healthy sides that create a cohesive meal. Try it with some of my breakfast fruit salad and a drizzle of my vegan honey. Or if you would like to lean into the indulgence, spoon over some of my healthy vegan chocolate sauce.
When I serve these pancakes for breakfast, my kids like them with some vegan whipped cream and a spoonful of vegan caramel sauce. Since that is quite a rich combination, they have no issue pairing it with something fresh like my fruit and vegetable smoothie. My husband and I enjoy our pancakes with some plain maple syrup and an oatmilk honey latte.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover pancakes in an airtight container in the fridge for up to 4 days.
Freezing: I freeze cooked pancakes in a single layer, then once they are firm, transfer them to a freezer-safe bag and keep them for up to 3 months.
Reheating: If frozen, I thaw the pancakes in the refrigerator for a few hours, then reheat them in a toaster or skillet until warmed through. This keeps the texture soft on the inside with slightly crispy edges.
❓ Recipe FAQs
I look for a batter that pours easily, but does not run like water. If it is too thick, the pancake will not spread properly. To fix this, loosen the batter with a few teaspoons of almond milk. If the mixture is too runny, the pancake will not rise well. I add a teaspoon of flour at a time and mix through gently until the consistency is right. Just make sure not to overmix the batter when fixing the mixture.
I wait until bubbles have formed all around the edges, with a few across the surface of the uncooked batter. Then I use a thin flat spatula and slide it underneath the pancake and flip it in one quick motion. Flipping too early while the batter is still soft may cause the pancake to tear.
Yes absolutely! I replace the egg with a flax egg and follow the rest of the recipe as usual. To make a flax egg, I combine 1 tablespoon ground flaxseed with 2 1/2 tablespoons of water, and let it sit for 5 minutes until thickened. This is the equivalent of 1 egg. You could also replace the egg with 1/4 cup unsweetened applesauce, like my Instant Pot applesauce with cinnamon.
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📋 Recipe Card
Fluffy Almond Milk Pancakes
Weekend breakfast is not complete without a stack of these fluffy almond milk pancakes. I use all-purpose flour, baking powder, and creamy almond milk for soft, sweet, and airy rounds with golden edges. And I have them on the table in just 35 minutes, making them ideal for weekday mornings too!
Servings: 10 pancakes
Calories: 129kcal
- My #1 Secret Tip for this almond milk pancake recipe is to let the batter rest properly before cooking. I always give the batter at least 10 minutes to rest since the baking powder plays a vital role in achieving a light and fluffy texture.
- Room temperature ingredients: I keep my eggs and milk at room temperature to allow for a smoother blending process.
- Do not overcrowd the pan: I do no more than 3 pancakes in my pan at a time, or less if I am using a smaller skillet. This gives me plenty of space to flip the pancake without damaging or moving the others.
- Do not overmix: I stop blending as soon as the mixture is smooth, or if I am doing it by hand, I stir until everything is just combined. This prevents the pancakes from being dense.
- Keep warm: I lay my cooked pancakes on a wire rack and keep them warm in a very low oven instead of stacking on top of each other. I do this while I finish the rest of the batter, as this prevents them from steaming and becoming soggy.
Serving: 1pancake | Calories: 129kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 76mg | Potassium: 106mg | Fiber: 1g | Sugar: 5g