Fluffy Dairy-Free Pancakes: A Perfect Breakfast Alternative

What’s up, foodies? Today, I’ve got a real treat for you – a dairy-free, egg-free pancake recipe! Whether you’re vegan, have allergies, or simply trying to stick to a healthier diet, these fluffy pancakes will leave you feeling satisfied and guilt-free.

As a nutritionist and food blogger, I know the importance of using high-quality ingredients that are both delicious and good for you. That’s why this recipe is packed with wholesome ingredients like coconut oil, soymilk, and gluten-free flour.

You might be thinking, “But Gary, without eggs and dairy, how can these pancakes possibly taste good?” Trust me, my friend – when it comes to flavor and texture, these pancakes can stand up against any traditional recipe.

So grab your apron and let’s get cooking! I guarantee that once you try these pancakes, they’ll become a regular addition to your breakfast routine.

Why You’ll Love This Recipe

Dairy Free/ Egg Free Pancakes
Dairy Free/ Egg Free Pancakes

Are you looking for a delicious breakfast recipe that is gluten-free, dairy-free and egg-free? Then, you are in the right place! This dairy-free and egg-free pancake recipe is easy to prepare and will give you light, fluffy pancakes that are perfect for any morning meal.

What’s more, these pancakes have an incredibly delicious taste that everyone will love. The secret ingredients are soy milk and coconut oil, which add a subtle flavor to the pancakes. Additionally, this recipe uses baking powder instead of eggs, making it great for those with allergies.

I promise you’ll love these pancakes since they’re much healthier than regular pancakes. They’re made with oat milk or soy milk instead of regular milk and don’t have any butter or eggs – both of which can be heavy on our digestive system. What’s more, they contain less sugar than typical pancake recipes – no need to worry about a sugar crash afterwards!

Overall, if you want an easy-to-make breakfast recipe that is healthy and allergy-friendly, then these pancakes should be your go-to dish!

Ingredient List

 Wake up to a stack of golden, fluffy dairy-free pancakes.
Wake up to a stack of golden, fluffy dairy-free pancakes.

Let me walk you through the ingredient list of our dairy-free and egg-free pancakes recipe. You won’t need any dairy or eggs for this recipe, but you’ll still end up with a stack of delicious and fluffy pancakes.

Dry Ingredients

  • 1 ½ cups of all-purpose flour (use gluten-free flour as an alternative)
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 2 tablespoons coconut oil (melted)
  • 1 cup soy milk (or an alternative plant-based milk like almond or oat milk)
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 1 teaspoon vanilla extract

The flour is the base of these pancakes, so make sure to measure it accurately. We recommend using granulated sugar to sweeten the pancakes, but you can use maple syrup or honey as well. Baking powder acts as a leavening agent and helps create light and fluffy pancakes. A little bit of baking soda will react with the acid in the apple cider vinegar to create air bubbles that help the pancakes rise.

For wet ingredients, we use melted coconut oil, which is a great dairy-free substitute for butter. As for the liquid, we recommend using soy milk, but you can use any plant-based milk of your choice. The important thing is to add apple cider vinegar to create a vegan buttermilk-like mixture that reacts with the baking soda to make the pancakes fluffy. Finally, a touch of vanilla extract adds flavor to the recipe.

Now that you have seen our ingredient list, let’s move on to preparing this easy and delicious pancake recipe!

The Recipe How-To

 Who says you can't have pancakes on a dairy-free diet? Let's prove them wrong.
Who says you can’t have pancakes on a dairy-free diet? Let’s prove them wrong.

Now that we have all our ingredients, let’s make some delicious pancakes! Here’s how:

Step 1: Combine Dry Ingredients

In a large bowl, whisk together 1 cup of gluten-free flour, 2 teaspoons of baking powder, 2 tablespoons of granulated sugar, and ¼ teaspoon of sea salt.

Step 2: Mix Wet Ingredients Separately

In a separate bowl or large measuring cup, combine 1 ½ cups of milk of choice, such as soy milk, oat milk or almond milk; 3 tablespoons of coconut oil (melted); and 1 teaspoon of vanilla extract.

Step 3: Combine and Mix

Pour the wet ingredients into the dry mixture and stir until everything is well combined. Be careful not to overmix the batter or your pancakes will become less fluffy.

Step 4: Let The Batter Sit

Let the batter sit for about five minutes. During this time, it will thicken up slightly, which will make it easier to cook.

Step 5: Cook The Pancakes

Heat a nonstick pan over medium heat with a light coat of vegetable oil. Using a measuring cup or ladle, pour pancake batter into the pan to create pancakes that are the desired size. Cook for approximately two minutes on each side until golden brown.

That’s it! Your dairy-free, egg-free pancakes are ready to serve. Top with fresh fruit like strawberries or blueberries, melted butter and syrup. Enjoy!

Substitutions and Variations

 Dig into a plate of these egg-free pancakes that taste just as delightful.
Dig into a plate of these egg-free pancakes that taste just as delightful.

Hey there, if you want to mix things up or have dietary restrictions, I’ve got some substitutions and variations for this tasty pancake recipe that you can experiment with. Don’t shy away from getting creative in the kitchen!

First things first: if you’re looking for a gluten-free option, swap out the all-purpose flour for rice flour or almond flour. These alternatives create equally fluffy pancakes without the gluten. Just be sure to add an extra egg or an egg replacement like Ener-G egg replacer because these flours don’t contain as much protein as wheat-based options.

If you want to make vegan pancakes, just substitute the soy milk with almond milk or oat milk and use coconut oil or canola oil instead of butter or vegetable oil! This will make your pancakes plant-based without sacrificing the light, fluffy texture.

If you have no milk on hand or are avoiding it altogether, you can substitute the soy milk with water or any other plant-based milk of your choice such as almond milk or oat milk.

Have a sweet tooth but don’t want to use sugar? Swap out the granulated sugar for maple syrup, honey, or mashed ripe banana. These natural sweeteners add flavor while keeping things healthy and delicious.

If anyone in your household has allergies, these allergy-friendly pancakes are a game-changer. These free dairy-free, egg-free pancakes are naturally nut-free and can easily become free of soy too if necessary.

Lastly, if you’ve got a taste for something savory, try adding chopped herbs like thyme and chives to the batter. You can also add spices like cinnamon and nutmeg for extra flavor.

Whatever variations you make to this pancake recipe, I guarantee they’ll be just as tasty as the original. Don’t be afraid to experiment in the kitchen and find what works best for your tastebuds! Let me know your favorite flavor combinations and variations in the comments below.

Serving and Pairing

 Breakfast time is sorted with these vegan pancakes that are great for those with allergies.
Breakfast time is sorted with these vegan pancakes that are great for those with allergies.

Now that you have successfully made these delicious dairy-free and egg-free pancakes, it is time to get creative with how you serve and pair them. These pancakes are not only healthy, but incredibly tasty too!

One way to elevate your pancake experience is by adding fresh fruit such as berries, bananas or sliced peaches on top. Not only does this add a pop of color, but it also adds natural sweetness without the use of sugar or syrup.

If you’re looking for a more indulgent treat, drizzle some maple syrup over the pancakes. You could also add a dollop of coconut whipped cream on top for added richness and texture.

Another pairing option is nut butter. Almond butter or peanut butter spread evenly over these pancakes adds protein and a slightly salty flavor that balances out the sweetness nicely. You could also sprinkle some chopped nuts on top for added crunch.

For those who prefer savory over sweet, try pairing these pancakes with some avocado slices and a dollop of salsa on top. This is a great way to switch up traditional pancake flavors and add an interesting twist to the dish.

Lastly, serve these pancakes alongside some freshly brewed coffee or tea for the ultimate breakfast or brunch experience. The warm and fluffy texture of these pancakes combined with a hot cup of your favorite beverage is the perfect way to start your day.

Remember, the possibilities are endless when it comes to serving and pairing these dairy-free and egg-free pancakes. Get creative and have fun experimenting with new flavor combinations that suit your taste preferences!

Make-Ahead, Storing and Reheating

 Smoothies for breakfast? Not when you have these mouthwatering pancakes.
Smoothies for breakfast? Not when you have these mouthwatering pancakes.

Now, let’s talk about everyone’s favorite part of cooking—eating the leftovers! The good news is these pancakes can definitely be made ahead of time and stored for later. Here are some tips on how to make that happen.

To make ahead: Once cooked, let your pancakes cool completely before placing them in an airtight container. You can then store them in the fridge for up to 3 days or in the freezer for about a month.

To reheat: These pancakes can easily be reheated in the toaster, oven, or microwave for a quick breakfast or snack on-the-go. I personally prefer to use a toaster because it works wonders in giving me that crispy outside again while keeping the inside light and fluffy. If using an oven, preheat it to 350°F (175°C) and bake for approximately 5-7 minutes. When using a microwave, we suggest layering two paper towels underneath the pancakes and heat for about 30 seconds.

To amp up your leftovers game: Try storing your leftover pancakes with toppings like fresh berries or banana slices. This way when you’re ready to reheat them you’ve got something special waiting for you in the fridge! Drizzling some honey or maple syrup also never hurts either.

These allergy-friendly pancakes will be just as delicious on day three as they were on day one. And, now that you know how to store ’em and reheat ’em like a champ, there’s no excuse not to whip up an entire batch at once!

Tips for Perfect Results

 Enjoy a lazy Sunday morning with a big serving of these ultra-comforting pancakes.
Enjoy a lazy Sunday morning with a big serving of these ultra-comforting pancakes.

Now that you have your ingredient list and recipe how-to, it’s time for some tips to achieve perfect results with your dairy-free and egg-free pancakes. Follow these tips to help you make the most light and fluffy, delicious pancakes ever.

First of all, always make sure all your ingredients are at room temperature before you start mixing them together. This tip may sound simple, but it can make a big difference in the final texture of your pancakes. When ingredients are at room temperature, they mix better and evenly thus leading to fluffier pancakes.

Secondly, when making your batter, avoid over-mixing as it results in dense pancakes. Over-stirring breaks down the gluten in the flour and makes the pancakes tougher rather than tender. Instead, fold the batter until just combined.

Another tip is to let the batter rest for about 10 minutes before cooking it on the hot pan. This helps the gluten relax and allows any air bubbles to escape from the batter resulting in lighter and airy texture.

When cooking your pancakes, use a non-stick or a well-seasoned cast-iron skillet or griddle on medium heat for best results. Preheat until droplets of water dance around the surface then lightly grease with coconut oil or vegetable oil using a paper towel then pour 1/4 cup of batter per pancake.

Lastly, avoid pressing or flattening your pancake with a spatula while cooking as it usually leads to dry and tough pancakes. Instead, wait until bubbles appear on top of each pancake, then flip them over gently using a wide spatula while being careful not to cause deflation. Cook for an additional minute or two on the other side or until golden brown.

Follow these tips and enjoy fluffy, delicious dairy-free and egg-free pancakes every time!

Bottom Line

This dairy-free and egg-free pancake recipe is the ultimate solution for those seeking a gluten-free, dairy-free, and egg-free pancake option! Trust me; these are light, fluffy, and incredibly delicious. With just a few simple swaps, you can enjoy the same amazing taste as traditional pancakes without the worry of triggering allergies or intolerances.

So why not try this recipe to start your day on a bright note? It’s easy to make, allergy-friendly, and provides an excellent source of nutrition to fuel your body throughout the day. These pancakes also present a perfect opportunity to customize to your need and taste with suitable substitutions such as oat milk, almond flour, or coconut sugar.

In conclusion, this recipe is perfect for anyone looking for a plant-based alternative that tastes great while being kinder to your body. Give it a try, and you’ll be surprised at how easy it is to whip up fluffy and delicious pancakes that are healthy for everyone! Don’t miss out on the chance to experience fluffy pancake goodness without compromising on taste!

Dairy Free/ Egg Free Pancakes

Dairy Free/ Egg Free Pancakes Recipe

My husband can't eat egg so, I found a recipe here from DebroahAM, but I made a couple adjustments for our taste preference and a smaller batch. This is the result. These are great!
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Prep Time 5 mins
Cook Time 6 mins
Servings 4 pancakes
Calories 219.1 kcal


  • 1/2 cup flour
  • 1/2 tablespoon sugar (or Xylitol)
  • 1/2 tablespoon baking powder
  • 1 pinch unrefined sea salt
  • 1/2 cup soymilk
  • 1 tablespoon coconut oil


  • Combine the dry ingredients into a mixing bowl.
  • Add the milk and oil to your mix.
  • Mix until smooth.
  • Heat your skillet on medium heat, When the pan is ready for your batter, spoon pancakes into the skillet.
  • Flip when you see the pancake bubble and the edges are looking stiffened.

Add Your Own Notes


Serving: 106gCalories: 219.1kcalCarbohydrates: 31.6gProtein: 5.2gFat: 8.2gSaturated Fat: 6gSodium: 594.6mgFiber: 1.2gSugar: 5.7g
Keyword < 15 Mins, Breakfast
Tried this recipe?Let us know how it was!

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