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

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

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.

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. 

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

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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:

• 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

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.