These Dairy Free Buttermilk Pancakes are incredibly fluffy, soft, and perfectly golden — without any dairy! Made with simple pantry ingredients and a homemade dairy-free “buttermilk,” this easy breakfast recipe delivers classic pancake flavor with a light, tender texture.
Perfect for lactose intolerance, dairy allergies, or anyone looking for a delicious plant-based breakfast option.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 ½ cups | Spoon & level |
| Sugar | 2 tablespoons | Optional |
| Baking powder | 1 teaspoon | |
| Baking soda | ½ teaspoon | |
| Salt | ½ teaspoon | |
| Dairy-free milk | 1 ¼ cups | Almond, soy, oat, etc. |
| Lemon juice or apple cider vinegar | 1 tablespoon | To make dairy-free buttermilk |
| Egg | 1 large | Or flax egg for vegan option |
| Vegetable oil or melted coconut oil | 2 tablespoons | |
| Vanilla extract | 1 teaspoon | Optional |
Instructions
Step 1: Make Dairy-Free Buttermilk
In a bowl, combine dairy-free milk with lemon juice or apple cider vinegar.
Let sit for 5 minutes until slightly thickened and curdled.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 3: Mix Wet Ingredients
Add egg, oil, vanilla, and prepared dairy-free buttermilk. Whisk until just combined (do not overmix).
Step 4: Heat & Cook
Heat a non-stick skillet over medium heat and lightly grease.
Pour about ¼ cup batter per pancake.
Cook until bubbles form on the surface (2–3 minutes), flip, and cook another 1–2 minutes until golden brown.
Step 5: Serve
Serve warm with maple syrup, fresh fruit, or dairy-free butter.
Tips for Extra Fluffy Pancakes
- Don’t overmix — lumps are okay.
- Let batter rest 5 minutes before cooking.
- Cook on medium heat to avoid burning.
- Use room temperature ingredients.
Vegan Option
Replace egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rest 5 minutes).
Storage
- Refrigerate leftovers up to 3 days.
- Freeze for up to 2 months.
- Reheat in toaster or skillet.
