There’s a long-standing myth in the brunch world that dairy-free pancakes are, well... sad. Dry. Flat. Lifeless. The kind of breakfast that makes you wish you’d just grabbed toast instead.
But I’m here to prove that theory deliciously wrong.
These dairy-free pancakes are everything you want a stack to be - light, fluffy, a little sweet, and endlessly customizable. With the help of a few smart swaps and one unexpected ingredient, they come together easily and feel like a treat without weighing you down.
They also happen to be a perfect recipe to pair with something extra special this spring: our Mother’s Day Brunch cooking class. Whether you're cooking for mom, with mom, or as mom, there's something really joyful about gathering around a table for a homemade brunch. And if you're hosting at home this year, this pancake recipe is a wonderful addition to your menu - especially for guests with dairy sensitivities or dietary goals.
The key to the fluffiness? A little patience (resting the batter makes a big difference), mashed banana for moisture, and a splash of lemon juice to help replicate that classic buttermilk tang - without the dairy. I also used FlavCity’s Vegan Vanilla Cream protein powder, which adds a subtle sweetness and extra richness that levels up the flavor and texture. The additional protein is purely a bonus!
Dairy-Free Pancakes
Yields: 12 pancakes
Prep time: 5 minutes
Inactive time: 30 minutes
Cook time: 20 minutes
Total time: 55 minutes
5 cups all-purpose flour
1 Tablespoon non-calorie sweetener
1 Tablespoon sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 scoop dairy-free protein powder (I used FlavCity Vegan Vanilla Cream protein smoothie powder)
1.25 cups unsweetened almond milk
1 tablespoon lemon juice
1 ripe banana, mashed
1. Mix the Dry Ingredients
In a large bowl, whisk together flour, sweeteners, cinnamon, baking powder, salt, and protein powder.
2. Prep the Wet Ingredients
In another bowl, mash the banana. Stir in almond milk and lemon juice. Let this sit for 5 minutes - this helps create a faux-buttermilk effect.
3. Combine
Pour wet ingredients into the dry and stir gently until just combined. The batter should be thick and lumpy (that’s good!).
4. Rest the Batter
Let the batter rest for at least 30 minutes. Trust me - it’s worth it.
5. Cook
Heat a nonstick skillet over medium-low, lightly spray with avocado oil, and scoop about 1/4 cup per pancake. Cook 2–3 minutes per side, flipping when bubbles form.
6. Serve Warm
Top with maple syrup, berries, or a sprinkle of powdered sugar and enjoy immediately.
If you have leftovers (lucky you!), these pancakes store beautifully. Let them cool completely, then stack with parchment paper between each one to prevent sticking. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. To reheat, just pop them in the toaster or warm them in a skillet over low heat and these will be just as perfect as the day you made them.
Whether you're cooking for a crowd or treating yourself to a solo stack on a lazy Sunday, these pancakes will make you feel like a brunch pro. And if you're looking to take your brunch game to the next level (and get inspired by pro chefs), check out our Mother’s Day Brunch class. It’s a wonderful way to celebrate the moms in your life, learn something new, and learn recipes you can make for her. But hurry, there are just two spots left!
If you miss out on Mother's Day, we're also doing a family brunch class for Father's Day on Saturday, June 14 at 10am so plan ahead and register now.
