Are you looking for a simple yet delicious almond milk pancakes recipe that your whole family will enjoy? While some of my kids are lactose-intolerant, not all of them are. Yet everyone just loves this fast recipe for making pancakes with almond milk.
How to Make Almond Milk Pancakes
Full disclosure here: it's pretty easy to adapt any traditional pancake recipe to one that uses almond milk.
Over the years, I've experimented with using soy milk, oat milk, and almond milk. I find that non-dairy types of milk usually lead to fluffier pancakes. And they also change the flavor of the pancakes.
This recipe is the one that works best for us right now.
While I don't make a homecooked big breakfast every day, I try to do pancakes every Sunday. They're one of our favorite breakfast griddle recipes. Pancakes work well because I can double or triple the batch and freeze them.
This almond milk pancakes recipe is also a great way to use up leftover cranberries, raspberries or blueberries.
Another reason I like this recipe is that it is perfect to make in a cast iron frying pan. Our homestead kitchen has a five-burner propane cooktop. And we also have an extra two-burner propane cooktop on the same counter. (Big family cooking bonus!)
Yet in the winter, I'll sometimes cook these almond milk pancakes on our woodstove along with my homemade easy cheesy hash brown recipe. And I'll serve them with our homemade pancake syrup recipe.
For a side, I'll make sausages. And since getting a Ninja Foodie, I've been making air fryer bacon.
Note: we only use the Ninja Foodie when our solar panels are working hard because it does take a lot of power!
Ingredients You'll Need
⬇️Want the printable recipe card? It's at the bottom of this post.⬇️
Here's what you'll need to make these pancakes. Make them plain or choose your add-ins.
- eggs
- almond milk
- butter
- all-purpose flour
- baking powder
- granulated sugar
- salt
Helpful Kitchen Tools
- KitchenAid StandMixer
- Whisk Attachment
- Glass Measuring Cups
- Measuring Spoons
- Spatula
- Kitchen Thermometer
- Sifter
Recipe
Almond Milk Pancakes Recipe
Equipment
Ingredients
- 2 eggs
- 3 cups unsweetened almond milk
- 4 tablespoon butter or vegetable oil
- 3 cups all-purpose flour
- 2 tablespoon baking powder
- 2 tbsps granulated sugar
- 1 teaspoon salt
- 2 tablespoon bacon grease
Instructions
- Mix eggs, milk, and butter in a large bowl.
- Add flour, baking powder, sugar and salt.
- Use a fork or whisk to combine the dry ingredients before mixing them into the wet ingredients.
- Heat your cast iron griddle until water bounces on it.
- Put 1 tablespoon bacon grease in griddle.
- Use a soup ladle to measure batter for pancakes. (My rectangular cast iron griddle can do nine medium-sized pancakes at a time.)
- Cook until the bottom of the pancake is brown and you see bubbles that break on top.
- Flip and cook for one minute more.
- Remove the first batch to a plate.
- Regrease the pan with the remaining bacon grease and cook your second batch.
- Repeat as needed!
Notes
Notes for Almond Milk Pancakes Recipe
- This recipe is easy to double or even triple
- These almond milk pancakes freeze well.
- For thinner pancakes, add 4 tbsps more of almond milk.
- Add cranberries, raspberries, blueberries, diced apples, peaches, or even chocolate chips.
- Mash up a banana for fluffier pancakes.
- Replace ½ cup of all-purpose flour with whole wheat for a change.
Nutrition
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