These easy, fluffy Dairy Free Pancakes are delicious—no one will miss the dairy. Make a simple dairy-free version of buttermilk in minutes and enjoy tender, golden pancakes for breakfast.
This post was originally published in September 2017. Process photos and additional copy were added in April 2020.
Dairy-free pancakes with buttermilk? It’s easier than it sounds. With a quick vinegar-and-dairy-free-milk trick you can replicate the tang and lift of buttermilk and make light, restaurant-quality pancakes without any dairy.
Why you’ll love these dairy-free pancakes
- Light and fluffy even without dairy. Whether you’re avoiding dairy for health, allergy, or preference, these pancakes deliver the texture and flavor you expect.
- Simple ingredients. Common pantry staples are all you need—no specialty items.
- Quick to make. Minimal prep and straightforward steps mean pancakes on the table fast.
- Freezer friendly and great for meal prep. Make a large batch, freeze leftovers, and reheat for a fast, satisfying breakfast later.
How to make buttermilk without milk
To mimic buttermilk, combine a tablespoon of vinegar (apple cider or white vinegar) with one cup of a dairy-free milk such as almond, soy, cashew, or oat milk. Let it sit for 3–5 minutes until it slightly curdles. This creates a tangy “buttermilk” substitute that reacts with leavening agents just like regular buttermilk. The trick works with regular milk too, if desired.
Recipe ingredients
- Milk of choice: Use any unsweetened non-dairy milk except canned coconut milk—oat, almond, soy, or cashew milk work well.
- Vinegar: Apple cider or white vinegar to make the dairy-free buttermilk. Lemon juice can also work but is optional.
- Sweetener: 3–4 tablespoons sugar or your preferred sweetener; reduce to taste.
- Flour: All-purpose flour for classic pancakes. Substitute a 1:1 gluten-free all-purpose blend to make them gluten free.
- Eggs: Large eggs at room temperature give the best texture.
- Vanilla: Vanilla extract for flavor; a touch of almond or maple extract is optional.
- Oil: Neutral oils like canola or vegetable oil keep the flavor balanced. Coconut or olive oil can be used but may affect taste.
- Baking powder and baking soda: Ensure both are fresh for maximum rise and fluffiness.
- Salt: A pinch of sea salt to enhance flavor.
Ready for a big stack? Here’s how to make them step by step.
Step-by-step instructions
- Make the dairy-free buttermilk: whisk 1 cup dairy-free milk with 1 tablespoon vinegar and let it sit 3–5 minutes until it slightly curdles.
- In a medium bowl, whisk together the eggs, sweetener, vanilla, oil, and the dairy-free buttermilk until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Confirm your leavening agents are fresh for the best results.
- Gently fold the dry ingredients into the wet ingredients. Do not overmix—small lumps are fine. If the batter seems too thick, add 1–3 tablespoons more milk to reach your preferred consistency.
- Heat a lightly oiled skillet or griddle over medium heat and pour batter to form pancakes. Cook until bubbles form at the edges and the underside is golden, then flip and cook until both sides are browned and cooked through.
Recipe tips
- Measure flour properly: stir the flour to aerate, spoon it into the measuring cup, and level off—don’t scoop the cup into the flour.
- For extra fluffy pancakes: beat the eggs until light and frothy before adding them to the wet ingredients.
Storage
Cool leftover pancakes completely before storing. Keep in an airtight container in the refrigerator for 5–6 days.
For long-term storage, cool completely, separate with parchment, and freeze in a freezer-safe bag or container for up to 3 months. Flash-freezing on a tray first helps prevent sticking.
Reheating
Reheat a few pancakes in a toaster for best texture, or warm a stack in a 350°F oven covered with foil for about 5 minutes. Microwaving is fastest but may yield softer results.
Why aren’t my pancakes fluffy?
If your pancakes turn out flat or rubbery, you likely overmixed the batter. Overworking the batter develops gluten, which tightens the structure and prevents a tender rise. Mix just until combined and accept small lumps in the batter for a light result.
Serving suggestions
- Classic maple syrup is always a winner.
- Dairy-free whipped cream, chocolate whipped cream, or pumpkin-spiced whipped cream add richness.
- Fresh jam or fruit compote provides bright, tangy flavor.
- Top with dairy-free yogurt, granola, and fresh berries for a parfait-style stack.
- Serve with warm spiced or air-fried apples for a cozy variation.
Optional add-ins
- Fresh or thawed frozen blueberries
- Toasted chopped pecans
- Chocolate chips or mini chips
- Sprinkles for a fun touch
- Swirls of peanut butter or other nut butter
- A few tablespoons of maple syrup or brown sugar stirred into batter for deeper flavor
- Cooked chopped bacon for a sweet-and-savory twist
Other pancake recipes
- Whole Wheat Blueberry Flax Pancakes
- Zucchini Oat Pancakes
- Super Fluffy Pancakes
- Banana Oat Blender Pancakes
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Fluffy Dairy Free Buttermilk Pancakes
Ingredients
- 1 cup milk of choice (I used unsweetened almond milk)
- 1 tablespoon apple cider vinegar (white vinegar works too)
- 1 3/4 cups flour (or gluten-free 1:1 blend)
- 2 large eggs
- 3–4 tablespoons sugar or desired sweetener
- 2 tablespoons oil (canola or neutral oil)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Combine the milk and vinegar and whisk. Let sit 3–5 minutes to curdle.
- Whisk together eggs, vanilla, oil, sugar, and the dairy-free “buttermilk.”
- In a separate bowl, whisk the dry ingredients: flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet, stirring gently. Do not overmix; small lumps are fine.
- Oil a skillet and cook pancakes over medium heat. When bubbles form at the edges, flip and cook until golden.
- Serve with your favorite toppings.
Notes
- When measuring flour, stir to aerate, spoon into the measuring cup, then level—do not scoop directly with the cup.
- For extra fluffy pancakes, beat the eggs until light before adding to the batter.
- Freeze leftovers in a freezer-safe bag for up to 3 months.
Nutrition
Nutrition information is an approximation.