These homemade blueberry dairy-free pancakes have a light and fluffy texture and are made with just a few simple ingredients. This recipe has both gluten-free and vegan options and is easy to customize.
Something about breakfast on slow weekend mornings calls for a stack of homemade pancakes drizzled with maple syrup and fresh fruit.
Whether you have a dairy allergy or you're serving guests with one, everyone needs a tried and true dairy free pancake recipe that's so good no one will even notice the difference.
- Non-dairy milk of choice - any milk alternatives work. I went with oat milk.
- Apple cider vinegar - this is added to the dairy free milk to make vegan buttermilk.
- All-purpose flour - the base of the batter.
- Leavening agents - baking powder and baking soda.
- Granulated sugar - such as white sugar, organic cane sugar, brown sugar, coconut sugar, etc.
- Salt - to balance the flavors.
- One large egg - acts as the binder.
- Melted vegan butter.
- Fresh blueberries - optional
How to Make Dairy Free Pancakes
Step 1. Make the 'buttermilk' by pouring the vinegar into the milk. Set aside for a few minutes to allow it to curdle.
Step 2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, granulated sugar, and salt.
Step 3. Add the whisked egg, melted butter, and buttermilk to the dry ingredients and fold them together until just combined. Don't over-mix!
Step 4. Add a little olive oil or more vegan butter to a large nonstick pan over medium heat. Scoop ⅓ cup of the batter into the pan. Add a few fresh blueberries to each pancake. Once bubbles form on the surface, flip and cook for another minute or two until golden brown.
Step 5. Repeat this process until all the batter has been used.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make these fluffy dairy free pancakes using what you already have? Here are some ideas…
- Make it gluten-free - use a gluten-free flour blend and add ½ teaspoon xanthan gum if your flour blend doesn't already have it to make fluffy gluten-free pancakes.
- Make vegan pancakes - sub 3 tablespoons of aquafaba or make a flax egg by mixing 1 tablespoon of flax meal with 2½ tablespoons of water, and let sit to 'gel' for 5 minutes before using.
- No apple cider vinegar? - white vinegar or lemon juice will also work.
- No vegan butter? - sub avocado oil or coconut oil (in liquid state).
- No blueberries? - use blackberries, raspberries, banana coins, or omit.
- Add-ins - vanilla extract, mini chocolate chips, etc.
Let the pancakes cool to room temperature before storing them in an airtight container in the fridge for a couple of days.
How to freeze dairy free pancakes: let them cool completely, then arrange them in a single layer on a rimmed baking sheet. This extra step prevents them from freezing into one large brick. Place the baking sheet in the freezer until frozen then transfer the frozen pancakes to a freezer-safe bag. Store in the freezer for up to 3 months.
Reheat fresh or frozen pancakes in the microwave.
Frequently Asked Questions
You can use just about any kind of unsweetened plant-based milk for dairy free pancakes such as coconut milk, almond milk, soy milk, cashew milk, etc.
Don't overmix the batter - over-mixing results in dense pancakes. So make sure to fold the wet ingredients into the dry until just combined. Folding allows air to incorporate into the batter. Air = fluffy pancakes. A few lumps are fine.
Using add-ins - if you're using blueberries or any other add-ins, add them directly to the pancakes instead of stirring them into the batter. This helps prevent overmixing and keeps everything light and fluffy.
How to serve
More Breakfast Recipes
- Crispy Dairy Free Waffles
- Overnight Chia Seed Pudding
- Lemon Blueberry Baked Oatmeal
- Spanish Zucchini Omelet
Fluffy Blueberry Dairy-Free Pancakes
- 1 cup plant milk
- 1 tablespoon apple cider vinegar or substitute
- 1¼ cup all purpose flour or substitute
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 tablespoon granulated sugar brown sugar, white sugar, coconut sugar, etc.
- ¼ teaspoon salt
- 1 large egg whisked
- 1 tablespoon vegan butter, melted + more for pan or substitute
- 1 cup fresh blueberries + more for topping
- Make the 'buttermilk' by pouring the vinegar into the milk. Set aside for a few minutes to allow it to curdle.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, granulated sugar, and salt.
- Add the whisked egg, melted butter, and buttermilk to the dry ingredients and fold them together until just combined. Don't over-mix!
- Add a little olive oil or more vegan butter to a large nonstick pan over medium heat. Scoop ⅓ cup of the batter into the pan. Add a few fresh blueberries to each pancake. Once bubbles form on the surface, flip and cook for another minute or two until golden brown.
- Repeat this process until all the batter has been used. Serve with maple syrup and any toppings of your choice!