Dairy-Free Buttermilk Pancakes
If you’re looking for tall and fluffy, buttery yet dairy-free pancakes, I’ve got you covered! These Dairy-Free Buttermilk Pancakes employ a dairy-free buttermilk that is key to achieving perfectly fluffy pancakes.
You don’t need dairy to get the best buttermilk pancakes! Here’s how to make the BEST pancakes without milk.
Table of Contents
How to Make Dairy-Free Buttermilk Pancakes
Jump to the Full, Printable Recipe
The Story Behind the Recipe
There were a few years there where I had to cut dairy completely out of my diet because I had developed a sensitivity to it (weirdly, food sensitivity tests pointed to whey as the culprit).
Putting the kibosh on dairy was so hard to do – way harder than cutting out meat when I became a vegetarian. Dairy is in everything!
I’m back to being able to eat dairy, but only a small amount. So I still like to create dairy-free recipes – plus, the feedback I have received over the years for my dairy-free recipes has been really positive. There is a huge need out there for recipes without dairy!
Our “house pancake” recipe has, for years, been a slight variation of this “Melt in Your Mouth” Buttermilk Pancakes recipe from Oh Sweet Basil. This is such a great classic pancake recipe, and my family loves them.
So I thought I’d use that recipe as a jumping off point for these dairy-free pancakes. The result is a fluffy, tall, full of flavor dairy free pancake that is off-the-charts good!
Ingredients
Plant-based milk – For oat milk pancakes, I’m a huge fan of Oatly brand oat milk. Almond milk pancakes are also great – most any brand of unsweetened almond milk will work well. I haven’t tried soy milk, but I’m sure that would be delicious!
Apple cider vinegar – You mix this with the milk to create “buttermilk.” Plain white vinegar or lemon juice will work as the acid too.
Flour – I use all-purpose flour for the fluffiest, lightest dairy free pancakes, but you can swap in 1/2 or 100% whole wheat flour for a heartier option.
Sugar – A bit of sweetness really helps gives these pancakes more flavor.
Baking powder & baking soda – The combo gives these fluffy pancakes a good amount of “lift.”
Salt – Important for flavor. I like fine-grain sea salt best in pancakes.
Eggs – Two large eggs.
Vanilla extract – I love pure vanilla extract in my pancakes. .
Coconut oil – I use this in place of the butter to help create nice tender pancakes without dairy. I like to add some to the griddle, too, to help keep the pancakes from sticking and to give them nice crisp edges.
Adaptations/Variations
Vegan option: Make these fully vegan by replacing the eggs with a flax “eggs.” Mix 2 tablespoons ground flaxseed with 1/2 cup lukewarm water and let it sit for 5 minutes to thicken, then mix it in instead of the eggs.
Dairy-free blueberry pancakes: Spread the pancakes on your griddle then plop a few fresh blueberries on top of each one. Flip, finish cooking, and enjoy!
Dairy-free chocolate chip pancakes: Mix in 1/2 cup of mini chocolate chips.
How to Make Dairy-Free Buttermilk Pancakes
First, you’ll want to make your dairy-free buttermilk. Mix your plant-based milk with the vinegar and let it sit for about 5 minutes until it curdles and thickens.
Next, mix together your dry ingredients.
Melt your coconut oil. Beat your eggs with the buttermilk, then drizzle the coconut oil in slowly while whisking it (this helps to ensure that the warm coconut oil doesn’t cook the eggs).
Let the batter sit for a few minutes so that it thickens and gets a bit bubbly. This is key to a fluffy pancake!
Heat up your griddle and add a little coconut oil. Scoop pancake batter on and smooth it into a round shape. Cook until the edges begin to appear dry, the tops begin to form bubbles, and a peek underneath the pancakes reveals a nice golden color.
Flip, cook on the other side, and serve!
Tip for Success
Do the sizzle test. To make sure your griddle is hot enough for your pancakes, flick a couple of water droplets onto the griddle. If they dance around and sizzle, the griddle is ready to go!
I hope these dairy-free pancakes can become a family staple recipe for you just like they’ve become ours! Enjoy!
More Pancake Recipes
Fluffy Pumpkin Pancakes (with dairy-free option)
Fluffy Banana Pancakes (with dairy-free option)
Banana Oatmeal Blender Pancakes
Fluffy Dairy-Free Buttermilk Pancakes
Ingredients
Instructions
Notes
Vegan option:
Make these fully vegan by replacing the eggs with a flax “eggs.” Mix 2 tablespoons ground flaxseed with 1/2 cup lukewarm water and let it sit for 5 minutes to thicken, then mix it in instead of the eggs.
Nutrition
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