• Skip to main content
  • Skip to primary sidebar
The Pretty Bee
  • About
  • Start Here
  • Recipes
    • Sort By Allergen
    • View all recipes
  • cookbooks
    • Quick Start Bundle.
  • contact
  • subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Start Here
  • View All Recipes
  • Sort By Allergen
  • Cookbooks
  • Contact
×

Home » Breakfast » The Best Dairy Free Pancakes (That Actually Taste Good).

The Best Dairy Free Pancakes (That Actually Taste Good).

Oct 5, 2021 by Kelly Roenicke · 19 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe
easy dairy free pancake recipe

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.

dairy free pancakes with strawberries on top

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.

fluffy dairy free pancakes on a plate

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

  1. Melt the vegan buttery spread. 
  2. Mix the vegan buttery spread, dry ingredients, and non-dairy milk in a large bowl.
  3. Allow the batter to rise for about 5 minutes. It should look nice and fluffy.
pancake batter before and after stirring

Cooking Instructions

  1. Heat the vegan buttery spread in a non-stick skillet over medium heat. 
  2. 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. 
  3. 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. 
  4. 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. 

Substitutions

  • 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. 
pancakes on a plate with maple syrup

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

  • Blueberry Oat Pancakes
  • Chocolate Chip Pumpkin Pancakes
  • Gingerbread Pancakes
vegan oat pancakes on a ceramic plate

Disclosure: This post contains affiliate links.

dairy free pancake recipe
5 from 1 vote
Print

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.

Course Breakfast
Cuisine American, Dairy Free, Egg Free, vegan.
Keyword fluffy, multigrain
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 318 kcal
Author Kelly Roenicke

Ingredients

For the pancakes:

  • â…“ 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
US Customary – Metric

Instructions

  1. Grind the oats in the food processor until a fine flour is formed. Set aside.

  2. Place the melted vegan buttery spread and brown sugar in a large bowl and stir gently until combined,

  3. Place the white spelt flour, whole spelt flour, ground oats, baking powder, salt , and non-dairy milk into the bowl and stir to combine.

  4. Set aside and let the batter rise for a few minutes.

  5. 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.

  6. 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!

  7. 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. 

Recipe Notes

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.

 

Nutrition Facts
The Best Dairy Free Pancakes (That Actually Taste Good).
Amount per Serving
Calories
318
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
4
g
Sodium
 
281
mg
12
%
Potassium
 
595
mg
17
%
Carbohydrates
 
43
g
14
%
Fiber
 
6
g
25
%
Sugar
 
8
g
9
%
Protein
 
8
g
16
%
Vitamin A
 
829
IU
17
%
Vitamin C
 
5
mg
6
%
Calcium
 
307
mg
31
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

This post was originally published in June 2016. It has been updated.

Related

« The Easiest and Most Delicious Wild Rice Salad Recipe.
How to Make Perfect Roasted Sweet Potatoes. »

Filed Under: Breakfast, Dairy Free, food, Nut Free, Recipes, Vegan Tagged With: Dairy Free, easy recipe, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nut Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
  • Delicious Vegan Banana Waffles. - March 18, 2023
  • 25 Delectable Egg Free Desserts Your Family Will Love. - March 2, 2023
  • Gluten Free Apple Muffins (Vegan, Nut Free). - February 28, 2023

Reader Interactions

Comments

  1. An

    November 23, 2021 at 3:24 pm

    Hi, would this work without the oats?

    Thanks

    An

    Reply
    • Kelly Roenicke

      November 23, 2021 at 9:38 pm

      Yes, just substitute an equal amount of flour!

      Reply
  2. Darryl

    May 22, 2018 at 9:17 pm

    5 stars
    This is awesome! I love it love it love it!

    Reply
  3. Michelle

    June 24, 2016 at 4:15 pm

    These look amazing! Do you think I could use half spelt flour and half oat flour?

    Reply
  4. Kristy from Southern In Law

    June 23, 2016 at 10:16 pm

    These look so thick and fluffy and delicious! Yum!

    Reply
    • Kelly

      June 24, 2016 at 10:29 am

      Thank you!

      Reply
  5. Kristine | Kristine's Kitchen

    June 23, 2016 at 4:49 pm

    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!

    Reply
    • Kelly

      June 24, 2016 at 10:30 am

      Thank you, Kristine!

      Reply
  6. Sarah @Whole and Heavenly Oven

    June 23, 2016 at 8:03 am

    I love multigrain pancakes and yours are seriously making me DROOL, Kelly! Love that blueberry sauce and love how fluffy and tender these look!

    Reply
    • Kelly

      June 24, 2016 at 10:35 am

      Thanks, Sarah!

      Reply
  7. Giselle Rochford

    June 23, 2016 at 1:19 am

    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

    Reply
    • Kelly

      June 24, 2016 at 10:36 am

      Let me know how they work out! :)

      Reply
  8. Lauren

    June 22, 2016 at 8:43 pm

    Mmmmm these look like the perfect weekend breakfast!

    Reply
    • Kelly

      June 24, 2016 at 10:36 am

      Thank you!

      Reply
  9. Leah M | love me, feed me

    June 22, 2016 at 11:49 am

    The fluffiness of these pancakes is unreal!! And that juicy blueberry sauce <3

    Reply
    • Kelly

      June 24, 2016 at 10:37 am

      Thank you!

      Reply
  10. Julia Mueller

    June 22, 2016 at 11:23 am

    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!

    Reply
    • Kelly

      June 24, 2016 at 10:37 am

      Thank you!

      Reply
      • dominique arper

        March 20, 2019 at 8:45 am

        This looks delish!  I can’t wait to try it with my family and my friends.  Thanks for the share

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

kelly roenicke portrait

Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Learn more →

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Find the perfect recipe

Filter all recipes by allergen

Search & Sort Recipes by Allergen

Footer

↑ back to top

Browse my allergy friendly cookbooks.

Why, yes, I DO have a print cookbook!

Allergy Friendly Chocolate Cake Your Family Will Love

best dairy free gluten free chocolate cake recipe

Copyright © 2022 The Pretty Bee | Disclosure | Privacy Policy