Almond Milk Pancakes Recipe

Recipe by: Feyza Kirmaci

Let's start your morning on the right foot with a stack of heavenly fluffy pancakes made with almond milk. 

Trust me, with just a few simple ingredients and some elbow grease, you'll be flipping out some seriously delicious pancakes in no time.

drizzling syrup over almond milk pancakes

Why Should You Use Almond Milk to Make Pancakes?

These pancakes are made with almond milk, meaning they're dairy-free and perfect for lactose intolerant or just looking for a healthier alternative to regular milk.

Almond milk is packed with nutrients like vitamin E, calcium, and protein, making it a great addition to any recipe.

Personally, I love using almond milk in this recipe because it's a fantastic plant-based milk that adds a mild and slightly sweet and nutty flavor to these already amazing pancakes.

I still remember the first time I tried them – I was blown away by how fluffy and soft they turned out.

fork with slice of almond milk pancakes

And the best part? They're healthier than your average pancakes without sacrificing any flavor.

I created this recipe because I wanted to turn my favorite pancakes into something a bit healthier.

Boy, it turned out amazing.

Combining the separated egg yolks and whites, coconut sugar, vanilla bean, and plant-based milk with just the right amount of flour and a pinch of salt results in a perfect stack of pancakes that are light and fluffy.

Almond Milk Pancake Ingredients 

Get ready to whip up some fluffy and delicious pancakes with this recipe! Here's what you'll need:

almond milk pancakes ingredients
  • 2 eggs, separated into egg yolks and egg whites (we'll be using both parts)
  • 2 tablespoons of coconut sugar (total amount for two servings)
  • 1/2 of a vanilla bean or 1/4 teaspoon of vanilla extract (whatever you have on hand)
  • 1/4 cup of your favorite plant-based milk (we love creamy and nutty unsweetened almond milk)
  • 3.5 tablespoons of flour (any kind will do, but we prefer all-purpose)
  • A pinch of salt to bring out all the flavors

You don't actually need to use any frying oil, but if you want to, a little bit of vegetable oil should do the trick. It's totally up to you!

Now, let's talk toppings.

While these pancakes are delicious on their own, they're even better with your favorite toppings.

I love fresh berries and honey, but maple syrup is always a classic choice.

This recipe serves four, but I won't judge you if you decide to keep them all to yourself.

Go ahead, treat yourself to a plate of almond milk pancakes and start your day off on a delicious note.

stack of almond milk pancakes topped with fruit on plate

How to Make Almond Milk Pancakes (Step-by-Step)

Step 1: First, separate two eggs and whip the egg whites until they're stiff using some coconut sugar. It might require some elbow grease, but it's totally worth the effort.

coconut sugar and egg whites next to glass bowl
mixing coconut sugar and egg whites in glass bowl
coconut sugar and egg whites in glass bowl
egg whites and coconut sugar mixed in glass bowl
stiff peak on mixed egg whites and coconut sugar

Step 2: In another bowl, mix together the egg yolks, coconut sugar, vanilla bean, salt, and unsweetened almond milk. This is what makes these pancakes healthy and dairy-free.

mixing egg yolks coconut sugar vanilla bean and almond milk

Then, add flour to create a smooth batter.

adding flour to almond milk pancake batter

Finally, fold in the whipped egg whites to make a light and airy batter that's perfect for fluffy (dairy-free) pancakes.

whipped egg whites and almond milk pancake batter
folding whipped egg whites into almond milk pancake batter
adding whipped egg whites to almond milk pancakes
whipped egg whites folded into almond milk pancake batter
almond milk pancake batter

Step 3: Next, heat up a pan over medium heat and drop small circles (¼ cups to be exact) of the pancake batter onto it. Let them cook for a few minutes on one side until you see bubbles forming on the surface, then flip and cook for a couple more minutes on the other side. 

adding almond milk pancake batter to pan
flipping almond milk pancakes
three almond milk pancakes cooking on pan
cooked almond milk pancakes

Step 4: You can add toppings like fresh berries, maple syrup, or even whipped cream to make these pancakes even more delicious.

almond milk pancakes in bowl with mixed fruits

Voila! You now have fluffy and cloud-like pancakes that are a perfect start to your day.

For a healthier twist, you can also swap out the flour for oat flour or add in some mashed bananas for a natural sweetness.

The possibilities are endless when it comes to making pancakes that are both yummy and healthy!

stack of almond milk pancakes with slice cut out

Tips & Tricks for Making Delicious Dairy-Free Pancakes

Check out these tips and tricks that'll help you cook up some of the best dairy-free pancakes ever:

Don’t let your batter sit for too long

Don't let your batter sit for too long. I suggest cooking it soon after mixing it so that the egg whites don't lose their airy texture.

Whisk the Eggs Separately

To get your eggs to the perfect consistency, whisk your egg whites in a separate bowl until they form stiff peaks. Once they've reached the right texture, fold them into the egg yolk mixture.

Use Your Favorite Plant-Based Milk

You can use any type of plant-based milk for your pancakes.

I recommend almond milk for its smooth texture and nutty flavor, but soy, cashew, rice, and oat milk are all fantastic options too. 

Experiment with Toppings

Don't just settle for berries and honey! Mix it up and try some maple syrup and fruit toppings as an alternative.

Some tasty fruit toppings include banana slices, blueberries, raspberries, strawberries, kiwi fruit, and mango!

You can also sprinkle some powdered sugar on top or serve with some homemade jam or maple syrup.

Use a Nonstick Pan

Make sure to use a nonstick pan to prevent your pancakes from sticking.

You can give the pan a quick spritz of cooking spray if you want.

Wait until the pan is heated up before adding the batter.

If your pancakes brown too fast, lower the heat. The bottom will burn before the insides are cooked if it's too high. Flip with a thin rubber spatula for easy flipping.

Make it Vegan

Looking for a vegan alternative to egg whites? Try whisking 4 tbsp of aquafaba with 1/8 tsp of cream of tartar until you get stiff peaks!

As for the egg yolk, you can easily replace it with 1 tbsp of applesauce. Give it a try and see how it turns out!

How to Store Your Pancakes

Store your pancakes in an airtight container in the refrigerator for up to 2 days, but the fluffiness will decrease as it sits.

Sorry to say, but this recipe doesn't freeze well.

Due to the eggs, it tends to lose its texture and end up a bit mushy. So, if you're after that perfect texture, it's better not to freeze it.

almond milk pancakes in bowl with fruit

Enjoy Your Almond Milk Pancakes!

Now that you've got all the tricks up your sleeve, go ahead and make some delicious dairy-free pancakes! 

almond milk pancakes topped with blueberries and kiwi with syrup drizzle
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stack of almond milk pancakes topped with fruit on plate

Almond Milk Pancakes

  • Author: Feyza Kirmaci
  • Total Time: 18 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


These almond milk pancakes are dairy free, but they’re so fluffy you won’t even notice the difference!


  • 2 eggs (separated into egg yolks and egg whites)
  • 2 tbsp coconut sugar (total amount for two servings)
  • 1/2 vanilla bean or 1/4 tsp vanilla extract
  • 1/4 cup unsweetened milk
  • 3.5 tbsp flour
  • A pinch of salt

For serving: 

  • 2 tbsp honey
  • 1 kiwi fruit, sliced
  • 1015 blueberries
  • 4 strawberries, sliced


  1. Whisk the egg whites and 1 tablespoon of coconut sugar until stiff peaks form.
  2. In another bowl, mix the egg yolks, coconut sugar, vanilla bean, salt, and plant-based milk.
  3. Add the flour to the egg yolk mixture and mix well.
  4. Fold half of the egg white mixture into the egg yolk mixture using a spatula. Then, add the other half and fold.
  5. Heat a pan over medium heat. Pour ¼ cups of the batter onto the pan.
  6. Cook for 3-4 minutes. Flip the pancakes and cook for 2-3 more minutes on the other side.
  7. Remove from heat and serve the fluffy and cloud-like pancakes warm with your choice of toppings. Enjoy!


  • Cook the batter right after mixing it to keep the airy texture of the egg whites.
  • Whisk egg whites separately in a different bowl to stiff peaks before folding them into the egg yolk mixture.
  • You can use any plant-based milk you prefer, such as almond, soy, cashew, rice, or oat milk.
  • Experiment with toppings, such as fruit, powdered sugar, homemade jam, or maple syrup.
  • Use a nonstick pan and wait until it’s heated before adding the batter. Flip with a thin rubber spatula.
  • For a vegan alternative, use 4 tbsp aquafaba and 1/8 tsp cream of tartar instead of egg whites and 1 tbsp of applesauce instead of egg yolks.
  • Store the pancakes in an airtight container in the refrigerator for up to 2 days, but they may lose their fluffiness over time. This recipe does not freeze well due to the eggs.
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American


  • Serving Size:
  • Calories: 89
  • Sugar: 6.5 g
  • Sodium: 633.1 mg
  • Fat: 2.6 g
  • Carbohydrates: 11.9 g
  • Protein: 3.9 g
  • Cholesterol: 93 mg

Keywords: pancakes

About the Author

Feyza is a creative chef, food stylist, and photographer based in Istanbul. She loves experimenting with flavors and ingredients to create delicious dishes, and is passionate about sharing the unique flavors of Turkish and Mediterranean cuisine with others. When she's not whipping up something tasty, you can find her traveling and exploring new cultures.

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