Dairy-Free Pancakes
Fluffy dairy-free pancakes made with oat milk and dairy-free butter, no buttermilk step required.
Recipe by Andrew Tibbs, the Non Dairy Dude
Published
Some mornings call for dairy-free buttermilk pancakes and the extra step that comes with them. This isn't that recipe. This is the one you make on a Tuesday when you want pancakes in fifteen minutes flat, pantry staples only, no souring the milk and waiting around.
Oat milk does the heavy lifting here. It's neutral enough that it doesn't fight the vanilla and cinnamon, and it's got enough body that the batter doesn't turn thin and sad like it can with some other dairy-free milks. Melted dairy-free butter goes in the batter and on the pan, so you still get that browned-edge flavor you'd expect from the dairy version. I kept the eggs in. This is a dairy-free recipe, not a vegan one, and eggs are what keep these from turning into flat little discs.
Serve them with maple syrup and call it done, or pile on fresh berries if you're feeling like it. If you're already in a baking mood, the leftover dairy-free butter is good for dairy-free chocolate chip cookies later that week, and if it's somebody's birthday around here, I usually end up making the dairy-free birthday cake with the same stuff.
Ingredients
Dry Ingredients
- 1½ cupsAll-purpose flour
- 2 tbspGranulated sugar
- 2½ tspAluminum-free baking powder
- ¾ tspFine salt
- ¼ tspGround cinnamon, optional
Wet Ingredients
- 1¼ cupsUnsweetened oat milk
- 2 largeLarge eggs
- 3 tbspDairy-free butter, melted and slightly cooled
- 1 tspVanilla extract
Cooking
- 1 tbspNeutral oil or dairy-free butter, for the pan
Serving
- ½ cupMaple syrup, for serving
- 1 cupFresh berries, optional for serving
Instructions
- 1
Whisk the flour, sugar, baking powder, salt, and cinnamon if using in a large bowl until evenly combined.
- 2
In a separate bowl or large measuring cup, whisk together the oat milk, eggs, melted dairy-free butter, and vanilla until smooth.
- 3
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until no dry streaks remain. A few small lumps are good; overmixing makes tougher pancakes.
- 4
Let the batter rest for 10 minutes while you heat the pan. It should thicken slightly and look puffy around the edges. If it becomes very thick, stir in oat milk 1 tablespoon at a time.
- 5
Heat a large nonstick skillet, griddle, or well-seasoned cast iron pan over medium heat. Lightly grease with neutral oil or dairy-free butter.
- 6
Scoop about 1/4 cup batter per pancake onto the hot pan. Cook for 2 to 3 minutes, until bubbles appear across the surface, the edges look set, and the underside is golden.
- 7
Flip and cook for 1 to 2 minutes more, until the second side is golden and the center springs back lightly. Do not press down on the pancakes after flipping; that pushes out the lift you just built. Adjust the heat as needed if the pancakes brown before cooking through.
- 8
Transfer cooked pancakes to a plate or a low oven while you repeat with the remaining batter, greasing the pan lightly between batches as needed.
- 9
Serve warm with maple syrup, berries, extra dairy-free butter, or the toppings you like.
How we make it dairy-free
- Dairy milk → Swapped for unsweetened oat milk. It's neutral and a little sweet, so it doesn't change the flavor of the pancakes, and it keeps the batter thick enough to cook up fluffy instead of thin.
- Butter → Swapped for melted dairy-free butter, both in the batter and for greasing the pan. You still get the richness and the browned edges.
The eggs stay because the goal here is dairy-free, not egg-free, and they're doing real work keeping these pancakes tender.
Tips & Variations
Yield note: This makes about 8 to 10 pancakes, depending on how generously you scoop the batter.
Everyday versus buttermilk: This is the simpler dairy-free pancake recipe for mornings when you do not want to sour milk first. For a tangier, taller diner-style stack, use the dairy-free buttermilk pancakes recipe.
Use unsweetened oat milk: Oat milk gives pancakes good browning and a mild flavor. Almond milk or soy milk can also work, but thinner milks may make the batter a little looser.
Use aluminum-free baking powder: At this amount, aluminum-based baking powders can taste slightly metallic or bitter to sensitive palates.
Rest the batter: Ten minutes gives the flour time to hydrate and lets the baking powder start working. The pancakes will cook up taller and more tender.
Do not chase every lump: A slightly lumpy batter is better than an overmixed batter. Stop stirring once the flour is hydrated.
Watch the heat: Medium heat is usually right. If the outside browns too quickly while the middle stays wet, lower the heat and give the pan a minute to settle.
Do not press after flipping: Pressing pancakes with the spatula squeezes out steam and collapses the crumb, making them flatter and tougher.
Use dairy-free butter for classic flavor: Neutral oil works for the pan, but dairy-free butter in the batter gives the pancakes a more traditional taste.
For chocolate chip pancakes: Sprinkle dairy-free chocolate chips onto each pancake right after adding batter to the pan instead of stirring them into the bowl. This keeps the chips evenly distributed.
For blueberry pancakes: Scatter a few blueberries over each pancake on the griddle. If using frozen berries, do not thaw them first.
Keep batches warm: Place cooked pancakes on a sheet pan in a 200°F oven while you finish the rest.
Freeze extras: Cool completely, freeze in a single layer, then store in a freezer bag. Reheat in a toaster or low oven until hot.
Frequently asked questions
Can I use a different dairy-free milk instead of oat milk?⌄
You can. Unsweetened almond or soy milk will work, though almond milk pancakes can turn out a touch thinner since almond milk has less body than oat milk. If you switch, you may need to cut the milk by a tablespoon or two to keep the batter from going too loose.
Do I need to make dairy-free buttermilk for this recipe?⌄
No. This recipe skips the buttermilk step on purpose. The batter just needs a short rest so the flour hydrates, then it's ready to cook. If you want the tang and extra lift that buttermilk gives, make the dairy-free buttermilk pancakes instead.
Why are my dairy-free pancakes turning out rubbery?⌄
Usually it's overmixing. Stir the batter just until the flour disappears; a few small lumps are fine. Overworked batter develops gluten and that's what gives you tough, rubbery pancakes whether or not dairy is involved.
Can I make these pancakes ahead and reheat them?⌄
Yes. Let them cool fully, then stack with parchment between them and refrigerate up to 3 days or freeze up to 2 months. Reheat in a toaster or a 350 F oven until warmed through; the dairy-free butter helps them crisp back up at the edges.
Dairy-Free Pancakes · https://nondairydude.com/recipes/dairy-free-pancakes
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