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If you love thick, fluffy pancakes but need a dairy-free option, this cow’s milk-free pancake recipe is for you. Made with oat milk and oat crème fraîche for extra tenderness, these dairy-free pancakes contain eggs so they are not vegan, but they are completely free of traditional dairy products.
As always, there’s a bit of a story and a few helpful tips before the recipe, but if you’d prefer to go straight there, just use the Jump to Recipe button at the top of the post.
One of my extended family’s favourite pancake recipes, these fluffy dairy-free pancakes are beautifully light with a gorgeous rise. Developed by my son Alexander when his partner Hannah discovered she had an allergy to cow’s milk, this is a dairy-free adaptation of our original family pancake recipe (shared with us decades ago by my cousin Esther). Alexander adapted the recipe using oat milk and oat crème fraîche and I was so blown away by how delicious and fluffy the pancakes were, he very kindly agreed to let me share it here so you all can enjoy it too.
The method is similar to our original family pancake recipe and our flavoured yogurt pancakes. However the oat milk and crème fraîche change the texture slightly, making these pancakes especially light and fluffy as well as perfect for anyone who needs a recipe that is free of dairy products.
Why You Will Love This Recipe
It’s wonderfully easy to make.
The batter comes together in minutes using a couple of bowls and a wooden spoon.
It works beautifully made ahead.
You can make the batter the night before and store it in the fridge ready to cook the next morning. I prefer to do this as I think it improves both the flavour and texture – although the recipe is delicious made and cooked straight-away as well.
The pancakes are incredibly light and fluffy.
In my experience, these are the lightest, fluffiest pancakes I have ever had. When you flip them to the second side, you can actually see them rise.
They are dairy-free without tasting like it.
Made with oat milk and oat crème fraîche, they are completely free of cow’s milk but they still taste deliciously indulgent.
Tips for Making Dairy-Free Pancakes
Be sure to use both baking powder and baking soda.
The baking powder and baking soda work together for a gorgeous rise. You do not have to level the teaspoon measures with a knife, but don’t heap them too much either. (Be sure to level the cup measures when measuring the flour though.)
Let the batter sit overnight if you can.
You can mix the batter and make the pancakes immediately and get great results, but my family and I find they are even better if you make the batter the night before. Keep it covered in the fridge and you can make the pancakes in the morning or for brunch. It’s a great way to keep things relaxed and easy, particularly if you are entertaining.
Scoop the batter into the frying pan using an ice cream scoop.
Use an ice cream scoop with a trigger (affiliate link) to scoop your batter for pancakes that are a nice size and shape.
Use a good non-stick frying pan for best results.
I have shared a link to the Le Creuset frying pan I use in the FAQs below.
Frequently Asked Questions
Are these dairy-free pancakes vegan?
As they contain eggs, these pancakes are not vegan, but they are completely free of cow’s milk products so they are dairy-free.
Are these pancakes American style?
Although this is my Canadian family recipe, it produces light, fluffy pancakes often referred to as “American pancakes” in the UK.
What brand of oat milk / crème fraîche do you use?
We use Oatly Oat Fraîche and Moma Extra Creamy Oat Milk. (Not sponsored, just sharing our family favourites.)
What is the easiest way to scoop pancake batter?
My son and I find the easiest way is to scoop the batter for these fluffy dairy-free pancakes is to use an ice cream scoop with a trigger. (affiliate link) It dispenses the batter in pancake-size portions and helps keep your pancakes all a fairly uniform size.
What sort of pan should I use to cook dairy-free pancakes?
I recommend a non-stick pan for pancakes. My favourite frying pan is this one by Le Creuset. (affiliate link) It’s a great all-round pan, and my favourite pan for cooking pancakes (and so many other things as well!).
How long do pancakes take to cook?
It depends on your pan, however you should cook them on the first side until bubbles begin to form and break on the surface. Once that is happening you can flip them over. They will then take 2 or 3 minutes more. The pancakes should be golden brown and the inside should be cooked.
What can I do with leftover pancakes?
Cooked pancakes can be stored in the fridge or frozen. If freezing, separate the pancakes with a bit of greaseproof paper or baking parchment. Thaw in the refrigerator overnight and then warm gently in a toaster or microwave.
How should I serve dairy-free pancakes?
We serve our pancakes with dairy-free spread and real maple syrup, but if you prefer, you can serve them topped with fruit and a dairy-free yogurt.
Dairy-Free Pancakes – Printable Recipe
Dairy-Free Pancakes
Ingredients
- 1½ cups all-purpose (plain) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt a generous pinch
- ¾ cup oat crème fraîche Use a generous ¾ cup – we use a 200 ml container of Oatly brand crème fraîche.
- 1 cup oat milk We use Oatly brand oat milk.
- 2 beaten eggs
- ¼ cup melted plant-based "butter" or spread, cooled a bit I use Flora spreadable plant-based butter. My son uses Flora salted block butter alternative. Both work well.
Instructions
- Stir together the flour, baking powder, baking soda and salt in a large bowl. Set aside.
- In a medium bowl, whisk together the oat crème fraîche, oat milk, beaten eggs and cooled, melted plant-based butter.
- Add the wet ingredients in the medium bowl to the dry ingredients in the large bowl and stir with a wooden spoon to blend thoroughly.
- At this point, you can either cover and refrigerate the pancake batter overnight, or you can cook the pancakes straight away.
- To cook the pancakes, heat a frying pan or griddle over medium heat.
- Lightly grease the pan with a little plant based butter or oil
- Using an ice cream scoop, scoop the batter into the frying pan to make individual pancakes. Do not crowd the pan. I generally only make one or two pancakes at a time so they are easy to turn.
- Cook the pancake(s) on one side until bubbles start to form and then break on the surface.
- Then turn the pancake(s) over with a pancake turner.
- Cook for about 2 or 3 minutes, watching carefully so they do not burn, until the pancakes are lightly brown and cooked through.
- Serve with plant-based spread and maple syrup or as desired.
Notes
did you make this recipe?
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These look lovely, and we’re big fans of Oatly milks. I’ll have to look for that crème fraîche – I haven’t seen that before.
Thank you, Debi! I hope you can get the Oatly crème fraîche over here. I’m so impressed by it. My son’s partner Hannah cannot eat dairy and so he uses it a lot in cooking too.