Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry
These fluffy dairy-free pancakes are not only delicious, but so quick and easy to make. The pancakes are extremely light and fluffy, not to mention the perfect breakfast option if you forgot to get bread and fresh milk yesterday (speaking from experience 😊). With just a few simple ingredients and easy-to-follow instructions, you’ll have a stack of dairy-free pancakes ready to enjoy in no time. Thin crepes are an alternative to these fluffy variety. Apple cinnamon scrolls are another great brunch option.
Without the usual milk and butter of other pancake recipes, they are great for certain dietary restrictions and preferences. Also making for a healthier pancake option. For other dairy-free breakfast options, try toasted muesli or crunchy maple coconut granola served with fruit and dairy-free yoghurt. Opt for dairy-free yoghurt in orange Bircher muesli with walnuts.
Ingredients for Fluffy Dairy-free Pancakes
Pancakes are so good for an indulgent breakfast that uses pantry staples! Plain flour, sugar, baking powder, bicarb soda, salt, vanilla extract, eggs and oil spray. This recipe calls for lemon juice and coconut milk from a carton (not in a can, like you would use for Asian cooking). These are the two items that might not by readily in your kitchen. But also note that you can swap the coconut milk for a milk of your choice, or switch the milk and lemon for buttermilk.
How to Make Dairy-free Pancakes
Sift the flour, sugar, baking powder, bicarb and salt into a large bowl.
Whisk in the milk, juice, vanilla and eggs. The mixture should be light and have bubbles on the top.
Heat a medium sized frying pan over medium-high heat. Spray with oil.
Spoon approximately half a cup of batter into the pan (depending on how large you want the pancakes to be). Cook for 30-60 seconds, or until bubbles appear all over and begin to pop on the top. Flip and cook for a further 30 seconds, or until cooked through.
Place cooked pancake on a plate and cover with foil. Repeat the cooking process until all the batter is cooked.
Toppings for the Best Fluffy Pancakes
Whether you’re cooking up a leisurely weekend breakfast or whipping up a quick weekday meal, these dairy-free pancakes are sure to be seen on repeat in your kitchen. Feel free to get creative with your toppings to suit your personal preferences.
Fruity: Top with some sliced bananas, berries or mangos.
Nutty: Sprinkle some chopped raw or toasted nuts for a lovely crunch.
Citrussy: Add a squeeze of lime or lemon with a sprinkle of sugar.
Chocolatey: For an indulgent pancake treat, try hazelnut chocolate spread (which may not be dairy-free) with slices of banana or strawberries.
Coconutty: Pour a drizzle of maple syrup, a dollop of dairy-free coconut cream and a sprinkle of toasted coconut flakes. Yum!
The possibilities are endless, so don’t be afraid to experiment and make these dairy-free pancakes your own.
Fluffiest Pancake Recipe Nutritional Information
The figures used in the fluffiest pancake recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
Feedback and More
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If you liked this recipe, check out some of my other delicious brunch options or alternative vegetarian breakfasts. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Fluffy Dairy-free Pancakes
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 320 grams flour - plain, approx. 2 cups
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp bicarb soda
- ¼ tsp salt
- 480 ml unsweetened coconut milk - carton (see note)
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 2 large eggs - at room temperature
- oil spray
Instructions
- Sift the flour, sugar, baking powder, bicarb and salt into a large bowl.
- Whisk in the milk, juice, vanilla and eggs. The mixture should be light and have bubbles on the top.
- Heat a medium sized frying pan over medium-high heat. Spray with oil.
- Spoon approximately half a cup of batter into the pan (depending on how large you want the pancakes to be). Cook for 30-60 seconds, or until bubbles appear all over and begin to pop on the top. Flip and cook for a further 30 seconds, or until cooked through.
- Place cooked pancake on a plate and cover with foil. Repeat the cooking process until all the batter is cooked.
To Serve
- Serve with your favourite toppings or check out the post above for some delicious serving options.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
The pancakes turned out really well. Fluffy and light