If you’re looking for deliciously fluffy vegan pancakes, these almond milk pancakes are just the thing! Made without dairy or eggs, they’re perfect for a healthy breakfast!

almond milk pancakes
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We love pancakes at our house, so I thought it would be fun to create a vegan recipe using almond milk and flaxseeds. They’re easy to whip up in no time for a cozy morning treat. My 4 year old loves pancakes, so it’s been great to keep a batch of these in the fridge during the week. I just heat them up when I’m ready to serve them.

Why Almond Milk Pancakes?

These pancakes are soft, fluffy, and infused with a subtle nutty flavor from the almond milk. Plus, the ground flaxseed works as a perfect egg replacement, adding a boost of omega-3s and fiber. I don’t always have dairy milk in the house and since it’s easy to keep a bottle of shelf stable almond milk on hand, this means I know I can always have pancakes when I’m craving them! If you want to try waffles, try my almond milk waffle recipe!

Ingredients & Substitutions

  • All-purpose flour: The base for fluffy, tender pancakes. I have not tested this with gluten-free flour, so I can’t recommend it.
  • Sugar: Adds just a hint of sweetness.
  • Baking powder & baking soda: These leavening agents help the pancakes rise, making them extra fluffy.
  • Salt: Just a pinch to bring out all the flavors.
  • Almond milk: Provides a smooth, mild flavor and keeps the recipe dairy-free.
  • Flax egg: Made by mixing ground flaxseed with water, it’s an ideal egg substitute that adds nutrients and binds the ingredients. You could substitute the ground flaxseed with chia seeds, if needed.
  • Avocado oil: Adds moisture for a soft texture. You could substitute with coconut oil, vegetable oil, or canola oil.
  • Vanilla extract: A touch of vanilla extract adds a little sweetness.

How to Make Almond Milk Pancakes

In a small bowl, mix one tablespoon ground flaxseed with 3 tablespoons of water. Let it sit for 5-10 minutes until it thickens.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the almond milk, thickened flax egg, oil, and vanilla extract.
Gently stir until just combined. Be careful not to overmix; lumps are okay.
Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes until golden brown.

Tips for Perfect Pancakes

  • Don’t overmix: Lumpy batter is ideal for fluffy pancakes.
  • Keep them warm: Place cooked pancakes on a baking sheet in the oven at 200°F to keep them warm while you cook the remaining batter.
  • How to store leftovers: Let the pancakes cool, then store them in an airtight container in the fridge for up to 3 days, or in the freezer for up to one month. Reheat in the toaster or microwave.
  • Add flavors or mix-ins: Blueberries, chocolate chips, or chopped nuts are all excellent additions. Add them directly to the batter or sprinkle onto the pancakes as they cook. I like mini chocolate chips. The Enjoy Life brand chips are dairy-free.

More Pancake Recipes

  • Oatmeal Pancakes– These hearty oatmeal pancakes are a delicious and healthy way to start your day! These simple pancakes are packed with whole grains, and their texture is super satisfying.
  • Cottage Cheese Pancakes– These cottage cheese pancakes are fluffy, delicious, and packed with protein! You can make these in a blender for quick, protein-packed gluten-free pancakes!
  • Vegan Sheet Pan Pancakes– These fluffy vegan sheet pan pancakes are a delightful twist on a classic breakfast, and you’ll love how easy they are to make. This is also a great make-ahead breakfast recipe for busy mornings!
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Almond Milk Pancakes

Almond Milk Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

If you’re looking for deliciously fluffy vegan pancakes, these almond milk pancakes are just the thing! Made without dairy or eggs, they’re perfect for a healthy breakfast!

Ingredients

Units Scale
  • 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsweetened almond milk
  • 2 tablespoons avocado oil
  • 1 teaspoon vanilla extract
  • Oil or plant-based butter for cooking

Instructions

  1. In a small bowl, mix the ground flaxseed and water. Let it sit for 5-10 minutes until it thickens slightly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the almond milk, thickened flax egg, oil, and vanilla extract. Gently stir until just combined. Be careful not to overmix; lumps are okay.
  4. Lightly grease your griddle or pan with a small amount of oil or plant-based butter and preheat the pan over medium heat.
  5. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  6. Flip the pancakes and cook for another 2-3 minutes until golden brown.
  7. Repeat the process with the remaining batter, adding more oil or plant-based butter to the pan as needed.