Pancakes with Almond Milk
Almond Milk Pancakes
I love making pancakes with almond milk. They are super easy to make, and these dairy-free pancakes come out lighter and fluffier.
These Almond Milk Pancakes are easy to make and have become my favorite breakfast recipe.
I never have regular milk, so I thought, “Can you make pancakes with almond milk?” I ended up making these Almond Milk Pancakes instead. These dairy-free pancakes are so fluffy. They seem to melt in my mouth. They taste just like IHOP pancakes to me.
What You Need to Make These Fluffy Pancakes
- all-purpose flour
- granulated sugar
- baking powder
- salt
- an egg
- unsweetened almond milk
- vegetable or canola oil (really any flavorless oil)
- vanilla extract
How to Make Your Morning Better
- Mix together flour, sugar, baking powder, and salt in a large bowl. Make a well in the center.
- Crack an egg into the well. Use a fork to scramble the egg.
- Add almond milk, oil, and vanilla extract into the well. Mix the wet and dry ingredients together. It’s okay if there are a few lumps.
- Heat a nonstick pan over medium heat and spray with nonstick spray. I like to do a small test pancake first to make sure the skillet is ready.
- Once the pan is hot, pour about ¼ cup of batter onto the pan. When you see a lot of bubbles pop up on the surface, flip the pancake with a spatula and cook until golden. Make sure you see a lot of bubbles before flipping, since almond milk has a higher concentration of water. Only 1–2 bubbles does not mean the pancake is ready to flip.
- Repeat with the remaining batter.
- Serve immediately with fruit and syrup!
Almond Milk Pancake Tip
Since almond milk has a higher water content than regular milk, the pancakes will have more bubbles pop up when you cook them. Don’t flip too soon. Wait until you see a lot of bubbles, like the picture below, before you flip.
