Lactose Free Pancakes, are so fast and easy to make from scratch. Light, fluffy, and delicious – they will be your new go-to dairy-free pancakes recipe.
Whenever our eldest daughter comes back home for a visit, we plan family and friends get-togethers and, of course, she lets me know all of the things she wants me to make.
Being away from home she can’t wait to eat her favorite dishes again. Old favorites like Lasagna, Meat Loaf, Chickpea Soup, Tiramisu are always on the list. And new ones, like these lactose free pancakes.
Living in Canada with her Aunt she started to love Coconut and Rice Milk, so when she found them also in Italy, they became a main staple in our house. Of course, I want to make her favorite dishes and making some adjustments to make them dairy-free has been a good learning lesson!
Easy Homemade Dairy-Free Pancakes
I’ve experimented, but she’s the one that took my favorite pancake recipe and turned it into lactose-free pancakes. They’re so good, I make them now even when she’s not visiting! When she is visiting, she is the Sunday morning pancake maker.
The flavor is just as delicious as the original – I might not go back to the old way! So, with the coming of Fat Tuesday or Martedi Grasso or even Pancake Tuesday or whatever you may call it, I thought this would be the perfect time to share this amazing dairy-free Pancake Recipe.
They’re so good with a little butter, maple syrup, and strawberries. The perfect pancake recipe for the weekend.
Ingredients
- All-purpose flour
- Bread flour
- Sugar
- Baking powder
- Salt
- Large egg
- Coconut milk or rice milk
- Vegetable oil
Recipe Steps
Whisk both kinds of flour, sugar, baking powder, and salt in a large bowl.
In a separate large mixing bowl, beat the egg with a fork and then add the milk and oil. Mix well to combine.
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth.
Lightly brush a frying pan, skillet, or griddle with oil or butter. Heat the pan over medium-high heat.
When the pan is hot, pour about 1/2 cup of batter for each pancake. Cook the pancakes until they start to bubble on top and the bubbles pop open.
Flip them over and cook them on the other side until they are golden brown.
Pancake Topping Ideas
- Simple butter and maple syrup are always a good topping, but we love to add fresh fruit, too. Strawberries, blueberries, raspberries, or a mix of fresh berries are always delicious. Or try sliced bananas.
- For a fancy pancake breakfast, add some fresh whipped cream on the side. It’s almost like dessert!
- We also love to spread some jam over the top instead of syrup. If you want homemade, try my easy apricot jam and strawberry jam.
- Sometimes it’s nice to dust the pancakes with powdered sugar, cinnamon, nutmeg, or a little ground cloves.
Recipe Tips
Milk: We like coconut milk that you can buy in a carton (not canned). Or you can use rice milk, almond milk, oat milk, or other non-dairy milk that you like.
Mix-Ins: Feel free to add chocolate chips to the batter or drop some fresh blueberries on top of the batter before you flip the pancakes. Sometimes I add some vanilla extract to the batter, too. A teaspoon is plenty.
Flour: I like the combination of bread flour and all-purpose flour for this recipe. A reader shared that using just all-purpose flour works, too. I haven’t tried it, but I think using a cup4cup gluten-free flour will work well, too, if you want gluten-free pancakes. If you try this, please let me know in the comments how it worked!
As you can see, we love strawberries around here, but mostly because my youngest daughter is a fan of anything strawberry!
As I was looking at the photos I said to her, “what do you think too many strawberries”?
And she replied, “Ma, strawberries are like diamonds you can never have too many”. I agree with that!
So however you celebrate Fat Tuesday, with Castagnole, Frappe or even Made from Scratch Pancakes I hope you eat well and Enjoy!
More Breakfast Recipes
Fluffy Lactose Free Pancakes
Ingredients
- 1 cup all purpose flour
- ¼ cup bread flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 cup coconut or rice milk
- 3 tablespoons vegetable oil
Instructions
- In a large bowl whisk together flours, sugar, baking powder and salt.
- In a medium bowl beat the egg with a fork, then add the milk and oil, beat to combine.
- Add the wet ingredients to the flour mixture and whisk until smooth.
- Lightly brush a medium frying pan with oil or butter and heat over medium-high heat. When the pan is hot enough pour the batter by approximately ½ cup measure. Cook until batter starts to bubble and the bubbles start bursting. Flip the pancake over and cook until golden. Serve immediately with maple syrup, jam or whatever you desire. Enjoy!
Jenna says
These were great! Very moist and delicious. I used Lactaid whole milk and didn’t have any bread flour so I eliminated it and it didn’t affect the final product at all.
Rosemary says
Hi Jenna, thanks so much, so glad you enjoyed them. Take care.
Amrita Datta says
Rosemary, the egg doesn’t show up on the ingredient list. I just assumed that you meant one egg. But the pancakes were stiff and not aerated.
Rosemary says
Hi Amrita, yes one egg, sorry about that. If the batter is much too thick, then add a little more milk. Take care.
L says
Coconut milk from the can or carton?
Pls specify
Thanks
Rosemary says
Hi L, coconut milk from the carton is used.
Pat says
Thanks for the delicious Pancake Recipe, my daughter can’t eat dairy and she loved them.
Rosemary says
Thanks Pat so glad she enjoyed them.
Just Jo says
Oh yummy! I love me some thick puffy pancakes and these look great. And I agree with your daughter – no such thing as too many strawbs!
Rosemary says
Hi Jo, thanks and yes nothing like pancakes.