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My family and I love making dairy free pancakes on the weekends. It’s become expected. I guess you could call it a tradition.

These milk free pancakes are our favorite dairy free breakfast and the ones we make most often. So I thought I’d spread the pancake love and share the recipe with you!

This dairy free pancake recipe is easy to make and approved by even the pickiest of toddlers.

These particular gluten free dairy free pancakes call for water – because I’m cheap like that. 😆 But feel free to sub your favorite dairy free milk, like almond or coconut milk. I’ve used almond milk before and the recipe worked great. Coconut or almond milk pancakes are perfectly acceptable!

We like to follow the Paleo diet about 80% of the time. Because of this, I love mixing up my own flours to create a gluten free pancake mix. However, I also love using good ol’ Bob’s Red Mill 1:1 all purpose flour for times I want to keep things easy! It’s not paleo, but it is gluten free.

It’s also SUPER important to mix the water in 1/2 cup at a time. This allows the flour to really soak up the liquid, and results in a fluffier, less gummy pancake.

Ingredients for Dairy Free Pancakes

Bob’s Red Mill 1:1 gluten free baking mix (make sure it says 1:1)
Baking Powder (not baking soda)
Salt
Eggs
Honey (the little bit of natural sugar helps the pancakes to brown, just like traditional buttermilk pancakes)
Water

How to Make Dairy Free Pancakes

Whisk together the dry ingredients – the flour, baking powder and salt.
Add in the eggs, honey, and 1/2 cup of water and mix well.
Add another 1/2 cup of water and mix again.
Lastly, add the remaining 1/2 cup water and mix until the batter is smooth and even.
Grease the skillet or griddle with coconut oil or avocado oil. Try to avoid using vegetable oil or canola oil.
Cook over medium low heat. I love this stove top cast iron griddle!
Once the edges of the pancake looks set, no longer runny, and you see bubbles formed on the top, flip that bad boy over and cook for a few more minutes until both sides are golden brown.
Serve these fluffy pancakes warm with real maple syrup, berries, coconut whip cream, granola, nut butter, or anything else your heart desires!

Tips For Making Dairy Free Pancakes

As stated, adding the water in 1/2 cup at a time is key for this recipe. Don’t skip this step!
Once you start to see bubbles, let the pancake cook just a little longer before you flip it. You want the edges of the pancake to be set.
Use either a 1/4 cup or 1/3 measuring cup to measure the batter. I used a 1/3 cup. They have the best texture this way!

Follow me on Instagram and use the tag #simplyjillicious if you make these fluffy dairy free pancakes! I’d love to see them!

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If you try these dairy free pancakes, or any of my recipes, please leave a review and star rating – thank you!