Go Back
+ servings

Dairy Free Pancakes

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Servings 12 pancakes


Dry Ingredients

  • 3 cups flour (sometimes I use whole wheat pastry flour)
  • 5 tbs sugar
  • 1 tsp baking soda
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp nutmeg (optional, fresh grated if you have it)

Wet Ingredients

  • 3 eggs (beaten)
  • 6 tbs canola oil
  • 1 tsp vanilla
  • 2 cups almond milk (use more/less for desired consistency)


  • Sift together your dry ingredients. In a separate bowl, combine your wet ingredients and then add to dry. Depending on how thick you want the batter you can adjust using the water ingredient. I like mine a thick gravy-like consistency. Let the combined ingredients sit together for a few minutes (lets the baking powder/soda react together).
  • Now you're ready to cook! I have a cask iron skilled that I use for making pancakes and have noticed that if I start out with the pan on medium-low, after one round the pan is plenty hot enough. Sometimes I even have to reduce it to low. I like my pancakes to cook crispy on the outside and light and fluffy in the middle, not packed down.
  • I use an ice cream scoop for consistent pancakes. As an added bit of fun, once you pour the batter you can add dairy-free chocolate chips or fruit. Flip and serve!
Keyword dairy free, easy for kids
Tried this recipe?Let us know how it was!