These dairy free wheat pancakes are a real treat. They can be eaten for breakfast or dessert – just top with your favorite fresh fruit and maple syrup. Get the ingredients and instructions here.
Do you remember eating pancakes when you were growing up? Pancake breakfasts were such a fun weekend tradition at our house.
Like many families, we used a store-bought mix, and regular milk and butter. That just won’t do for us anymore! We still love our weekend breakfasts, but now we enjoy a big stack of dairy free pancakes with vegan buttery spread and warm maple syrup.
Yes, you can have flavorful, fluffy, light pancakes made without dairy and eggs! This dairy free pancake recipe is so good, no one will even guess that it’s allergy friendly.
And for those who like to make a lot of pancakes and serve them throughout the week, you can save these in the refrigerator for up to five days.
This dairy free pancake recipe uses a variety of flours for added fiber and flavor.
I love the idea of including oatmeal in pancakes, but since my boys don’t love that texture, I grind the oatmeal in the food processor before adding it. You could also use oat flour if you happen to have that in the pantry.
Spelt flour is a good choice for pancakes, but you could use whole wheat flour if you prefer.
Top these milk free pancakes with warmed maple syrup or fresh berries. You’ll love how light and fluffy these are!
Non-dairy milk options
You can use just about any non-dairy milk that works for your diet. I prefer to use So Delicious Unsweetened Coconut Milk, but I have used soy milk and almond milk in the past. Flax milk, oat milk, or rice milk would work as well! I’ve also used water, and that works very well.
Making the Batter
- Melt the vegan buttery spread.
- Mix the vegan buttery spread, dry ingredients, and non-dairy milk in a large bowl.
- Allow the batter to rise for about 5 minutes. It should look nice and fluffy.
- Heat the vegan buttery spread in a non-stick skillet over medium heat.
- Once it’s sizzling, gently spoon the batter into the pan. Leave a few inches between the pancakes so that you have room to flip them.
- Let the pancakes cook until they are golden brown around the edges, then use a spatula to carefully flip them. If you flip them too soon, they may break apart.
- Continue to cook until the pancakes are golden brown on both sides.
Tips for Success
- Make sure to let the batter rise for a few minutes. The baking powder needs to have a little time to help the batter puff up. This will result in fluffy pancakes.
- Take your time frying the pancakes, and don’t raise the heat too high. You don’t want to burn them!
- Use a thin spatula to flip the pancakes gently.
- Instead of vegan buttery spread, you can use coconut oil if you like.
- Use whatever non-dairy milk you like. You can also use water.
- You can use spelt flour, all-purpose flour. or whole wheat flour in this recipe.
Storage and Reheating
These can be kept in the refrigerator for up to 5 days.
You can freeze these pancakes! Wrap each pancake in waxed paper, and then store them in a freezer bag for up to three months.
When you’re ready to reheat these, you can heat them in the microwave for about 30 seconds, or heat them in the toaster oven.
How Much Baking Powder to Use
Yes, 1 ½ Tablespoons is the correct amount! The baking powder is what allows these pancakes to rise and become very light and fluffy.
This amount of baking powder should not affect the taste of the batter. If you find that your pancakes taste bitter, it may be because the baking powder is expired.
Check out the video below to see how easy it is to make these!
Pancake Topping Ideas
- maple syrup
- sliced bananas
- blueberries or strawberries
- chocolate chips
More Vegan Pancakes to Try
Disclosure: This post contains affiliate links.
The Best Dairy Free Pancakes (That Actually Taste Good).
These dairy free pancakes are light, fluffy, and incredibly delicious when topped with warm syrup or fresh berries.
For the pancakes:
- ⅓ cup oats
- 1 cup white spelt flour or all-purpose flour
- ¼ cup whole spelt flour or wheat flour
- 1 ½ Tablespoons baking powder
- ¼ teaspoon salt
- ¼ cup vegan buttery spread melted
- 2 Tablespoons brown sugar
- 1 ¼ cup non-dairy milk or water
- vegan buttery spread for frying
Grind the oats in the food processor until a fine flour is formed. Set aside.
Place the melted vegan buttery spread and brown sugar in a large bowl and stir gently until combined,
Place the white spelt flour, whole spelt flour, ground oats, baking powder, salt , and non-dairy milk into the bowl and stir to combine.
Set aside and let the batter rise for a few minutes.
Place a Tablespoon of vegan buttery spread in a frying pan and heat over medium heat. Once the buttery spread is sizzling, spoon some batter into the pan.
Let the pancakes cook for about 3-4 minutes, until the edges look done before flipping gently. Cook on the other side for another 3 minutes until golden brown on both sides. Don't rush the cooking process!
Add more vegan buttery spread to the pan and cook the remaining pancakes. Serve with vegan buttery spread on top, maple syrup, and fresh berries if desired.
This recipe makes about 8 pancakes. Nutrition facts are for 2 pancakes.
You can store these pancakes in the refrigerator for up to 5 days.
These pancakes can be frozen for up to 3 months. Wrap each pancake in waxed paper, then place in a ziploc freezer bag.
This post was originally published in June 2016. It has been updated.
Hi, would this work without the oats?
Yes, just substitute an equal amount of flour!
This is awesome! I love it love it love it!
These look amazing! Do you think I could use half spelt flour and half oat flour?
Kristy from Southern In Law
These look so thick and fluffy and delicious! Yum!
Kristine | Kristine's Kitchen
These pancakes look like the perfect weekend breakfast! I like your idea of grinding up the oats to smooth out the texture a bit. And I definitely want some of that blueberry sauce on mine!
Thank you, Kristine!
Sarah @Whole and Heavenly Oven
I love multigrain pancakes and yours are seriously making me DROOL, Kelly! Love that blueberry sauce and love how fluffy and tender these look!
LOVE how fluffy these are! I usually use buckwheat in my vegan pancakes cuz they rise quite a bit but I’m def gonna give these spelt ones a try soon :D
Let me know how they work out! :)
Mmmmm these look like the perfect weekend breakfast!
Leah M | love me, feed me
The fluffiness of these pancakes is unreal!! And that juicy blueberry sauce <3
That blueberry topping is driving me bonkers! I’ve been craving all the pancakes lately and am dying to try this vegan version! Very inspired!
This looks delish! I can’t wait to try it with my family and my friends. Thanks for the share