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Pancake Lovers! I’m here with a new divine pancake recipe. These Almond Milk Strawberry Pancakes (Dairy Free) are incredibly delicious! They are fluffy on the inside, and golden and crisp on the outside!
These Strawberry Pancakes are the perfect dairy-free breakfast treat. They are flavorful and fluffy, with bites of juicy strawberries throughout. The strawberry topping adds the right amount of sweetness to make these pancakes completely indulgent.
Super Simple, Yet incredibly Delicious
Weekend breakfasts are not complete without pancakes. In many households, pancakes are a favorite, but if you have family members with allergies, such as lactose intolerance or dairy allergies, pancakes are usually excluded from breakfast options.
Most pancake recipes call for milk, this Dairy-Free Almond Milk Pancake recipe allows you to put pancakes back on your family’s menu. Make sure to double the batch because these pancakes will disappear from the table in seconds.
Why You Will Love this Recipe
Despite being dairy-free, these pancakes are light and fluffy. If you are lactose intolerant or are trying to reduce your dairy consumption these milk free pancakes will make sure you never miss it!
They are easy to whip up, and are made with basic, household ingredients. Topped with some fresh strawberries and strawberry jam, they taste DIVINE!
Another thing to love about these pancakes is that the pancake topping can be customized to your liking. You can top it them with some butter and maple syrup, honey, jams, whipped cream, sauces and marmalades, fresh fruits, etc. _the options are endless!
Strawberries Will Make the Whole Dish Sing
What You Need to Make Almond Milk Strawberry Pancakes
You only need a few ingredients to make these melt-in-mouth pancakes:
Almond milk. Almond milk is lactose free, as well as gluten-free, soy-free, and peanut-free. Therefore, it is ideal for those who must follow a gluten-free or lactose-free diet.
Strawberries. Adding some chopped strawberries to the batter will take your pancake game to the next level.
Eggs. When possible, use fresh eggs. For better results, eggs should be at room temperature.
All purpose flour. I use white all-purpose flour. If you choose to use whole wheat flour, you may need to add 2 to 3 tablespoons more almond milk.
Honey or maple syrup. These ingredients add a dash of sweetness to your pancakes.
Baking powder. It will aid in the rise of your pancake, resulting in a soft and fluffy texture. Always check the expiration date of this ingredient because it loses some of its potency after being opened for a long time.
Salt. You only need a pinch of salt here to bring the flavors together.
Vanilla Extract. Vanilla enhances flavor.
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Here are some delicious pancake toppings to shake up your breakfast routine!
Caramel Macchiato. If you haven’t yet tried pancakes with caramel macchiato, then you’re in for a treat. Top your pancakes with caramel macchiato, garnish with strawberries, and enjoy with a cup of Strawberry Mango Banana Smoothie!
Caramel Sauce is the perfect topping for pancakes. The combination of butter and sugar gives it such an irresistible flavor. Add some freshly sliced bananas, a sprinkle of toasted nuts, some whipped cream, a drizzle of caramel sauce, and enjoy!
Maple Syrup. A classic yet very delicious addition to pancakes. Drizzling this sweet and sticky syrup all over those warm pancakes will take you to heaven.
Fresh Fruits. Fresh, ripe fruits will elevate your pancakes to new heights! Blueberries, strawberries, mangoes, bananas, etc. make a great topping.
Pancakes Are the Best Way to Start the Day
Frequently Asked Questions (FAQs)
Sure. Place the pancakes in a ziplock bag and freeze them. They will stay fresh for up to 3 months.
You may be using a very high temperature. Cook them on medium heat to ensure even cooking and avoid burned bottoms. If your stove’s temperature is too high, reduce the heat to medium-low or use a smaller burner.
This batter should not be too thin. If your batter is too thin, add 2 tablespoons all-purpose flour and whisk to combine.
This batter must be thick but still pourable. If your batter is very thick, whisk in 2 tablespoons of almond milk and combine.
If you end up with flat pancakes, the batter was most likely over-mixed. Over stirring the liquid and flour results in the formation of gluten, which is desirable in bread but can result in flat pancakes.
A Lip-Smacking Topping
Store any leftovers in the refrigerator, in an airtight container, for up to 1 week.
Heat your pancakes in a toaster oven or on a nonstick skillet. Avoid microwaving them if possible so they don’t become soggy.
You can substitute any other plant-based milk or regular milk for almond milk.
Make sure to sift the flour thoroughly to remove any clumps.
If you want to make these pancakes vegan, substitute the egg for ¼ cup of applesauce.
You can keep a mixture of the dry ingredients labeled in an airtight container in your pantry, The dairy-free pancake mix will be ready whenever you need it.
Brighten Up Your Mornings with these Pancakes
Almond Milk Strawberry Pancakes Ingredients
- all purpose flour
- almond milk
- vanilla extract
- honey or maple syrup
- baking powder
- pinch of salt
- strawberries /chopped
- strawberry jam/ optional
Steps to Prep Almond Milk Strawberry Pancakes (Dairy Free)
To a blender add everything but the chopped strawberries, and blend for about 2 minutes.
Once blended, add the chopped strawberries.
Scoop out 1/2 cup of batter at a time onto a heated pan then lowered to medium low heat.
Once you see bubbles form, flip the pancake for another 1-2 minutes.
Top the pancakes with strawberry jam and more chopped strawberries.
Drizzle with honey or maple syrup and enjoy!!
More Dessert Recipes to Try:
- EASY THREE INGREDIENT CARAMEL SAUCE
- FOUR-INGREDIENT CHIA SEED PUDDING
- EFFORTLESS BANANA BREAD PUDDING
- PECAN AND CRANBERRY CHEESEBALL TRAY
- MIDDLE-EASTERN PANCAKES (ATAYIF)
- THREE-INGREDIENT OREO ICE CREAM CAKE
- SATISFYING FRUIT SALAD
- FLUFFY SHORTCAKE YOGURT CREAM BARS
- 2 INGREDIENT CARAMEL MACCHIATO WHIPPED CREAM
- CHOCOLATE CHIP BANANA BREAD
Almond Milk Strawberry Pancakes
- 4 strawberries, chopped
- strawberry jam, optional
- To a blender add everything but the chopped strawberries, and blend for about 2 minutes.
- Once blended add the chopped strawberries
- Scoop out 1/2 cup of batter at a time onto a heated pan then lowered to medium low heat.
- Once you see bubbles form, flip the pancake for another 1-2 minutes.
- Top the pancakes with strawberry jam and more chopped strawberries. Drizzle with honey or maple syrup.
- You can substitute any other plant-based milk or regular milk for almond milk.
- If you want to make these pancakes vegan, substitute the eggs for 1/2 cup of applesauce.