Pancake Recipe With Almond Milk

I started developing this recipe because I wanted a breakfast that felt indulgent without being overly heavy.

The combination of warm, syrupy bananas and the light, fluffy texture of these pancakes creates a truly memorable bite. This pancake recipe with almond milk delivers tender results that are perfect for a special weekend brunch. This easy, family-friendly recipe elevates simple pancakes into a family favorite, offering a healthier experience that’s truly delicious.

Ingredients

• 250 g (2 cups) all-purpose flour
  Use standard all-purpose flour for best results. Measure carefully to prevent dense pancakes.
• 30 g (2 tablespoons) granulated sugar
  Adds a touch of sweetness and helps with browning. Balances the richness of the banana swirl.
• 12 g (1 tablespoon) baking powder
  Essential leavening agent for achieving fluffy height. Ensure your baking powder is fresh for maximum lift.
• 3 g (½ teaspoon) fine sea salt
  Enhances all the flavors in the batter. Do not omit, as it balances the sweetness.
• 360 ml (1½ cups) unsweetened almond milk
  Provides a light, neutral base for the pancakes. Gives a tender crumb compared to cow’s milk. (You can also use oat milk for a slightly richer flavor.)
• 30 ml (2 tablespoons) vegetable oil, plus extra for cooking
  Adds moisture and tenderness to the pancake batter. A neutral oil like canola or sunflower oil works best.
• 5 ml (1 teaspoon) alcohol-free vanilla extract
  Adds warmth and aroma to the pancakes. Complements the banana flavor perfectly.
• 2 large (about 250 g) ripe bananas, peeled
  The base for the caramelized swirl filling. Look for bananas with brown spots for natural sweetness.
• 50 g (¼ cup) light brown sugar, packed
  Caramelizes beautifully to create the rich sauce. Adds a molasses-like flavor to the bananas.
• 15 ml (1 tablespoon) vegetable shortening
  Used to cook the bananas for the swirl sauce. Creates a rich, glossy sauce base without burning.
• 30 g (¼ cup) pecans, toasted and finely chopped
  Optional but recommended for garnish and crunch. Toast lightly to enhance their nutty flavor.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prepare the Caramelized Banana Swirl: Slice bananas into ¼-inch (6 mm) thick rounds. In a small saucepan over medium heat, melt the vegetable shortening. Add the banana slices and light brown sugar. Cook, stirring gently, for 5-7 minutes until bananas soften and the sugar caramelizes into a thick, syrupy sauce. Remove from heat. Mash about half of the banana slices lightly with a fork, leaving the remaining pieces mostly intact. Set aside to cool slightly.
2. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined. Whisk thoroughly to distribute the leavening agent evenly.
3. Prepare Wet Ingredients: In a separate medium bowl, whisk together the unsweetened almond milk, 30 ml (2 tablespoons) vegetable oil, and alcohol-free vanilla extract. Ensure all wet ingredients are combined well before adding to the dry mix.
4. Combine Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few small lumps are perfectly fine and actually desired; do not overmix, as this will result in tough, dense pancakes. If you find the batter too thick, add another tablespoon or two of almond milk.
5. Cook Pancakes: Heat a large non-stick griddle or frying pan over medium-low heat. Lightly grease with vegetable oil or a dab of vegetable shortening. Medium-low heat is crucial to allow the interior to cook fully before the outside burns. Pour about 60 ml (¼ cup) of pancake batter onto the hot pan for each pancake.
6. Add Banana Swirl: Immediately spoon about 1-2 teaspoons of the caramelized banana swirl mixture onto the center of each batter circle. Pour another tablespoon or two of plain batter over the banana swirl to partially cover it. Gently spread the top layer of batter to fully enclose the banana swirl, creating a molten center effect.
7. Flip and Finish: Cook for 3-4 minutes, or until bubbles appear on the surface and the edges look set. Carefully flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through. Transfer to a wire rack to keep warm while cooking the remaining batter.
8. Prepare Garnish: Ensure pecans are toasted. If not already toasted, spread on a baking sheet and toast in a preheated 160°C (325°F) oven for 5-7 minutes, until fragrant. Let cool, then finely chop. This step adds a valuable textural contrast to the soft almond milk pancakes.
9. Plate and Serve: Arrange a stack of 2-3 warm pancakes on a round white ceramic plate for clear contrast. Spoon and drizzle the remaining caramelized banana swirl generously over the stack, allowing it to drip attractively down the sides. Sprinkle the finely chopped toasted pecans over the top for texture and visual appeal.

Tips for Fluffy Pancakes with Almond Milk

Getting light and fluffy pancakes from a dairy-free batter requires a few key techniques. To get the best results from this pancake recipe with almond milk, follow these tips for fluffy pancakes every time.

• Measure accurately, especially the flour and baking powder. Using too much flour results in dense pancakes, while not enough baking powder makes them flat.
• Do not overmix the batter. Lumps are okay. Overmixing develops gluten, making the pancakes tough.
• Use a lower heat setting than you think you need. Pancakes cooked over medium-low heat cook evenly to the center without burning the outside.
• For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This activates the baking powder.

Making the Perfect Caramelized Banana Swirl

The caramelized banana swirl truly elevates these pancakes. Getting the texture and flavor right for the swirl mixture ensures a successful result.

• Use ripe bananas for the best flavor and sweetness. Ripe bananas (with some brown spots) soften more easily in the sauce.
• Don’t over-mash the bananas; leaving half of the pieces intact creates a better texture in the final pancake.
• If the sauce gets too thick while cooling, gently warm it again or add a tablespoon of almond milk to loosen it up.
• Make sure the swirl mixture cools slightly before adding it to the batter. If it’s too hot, it can start cooking the surrounding batter prematurely.

Serving Suggestions and Topping Ideas

While the caramelized banana swirl is a rich topping on its own, here are a few other ideas to complete your meal.

• Go classic by adding a drizzle of maple syrup and extra butter, even though the pancakes are already rich.
• Add a dollop of whipped cream or vanilla ice cream for an extra indulgent dessert-for-breakfast experience.
• For a lighter touch, garnish with fresh berries like raspberries or strawberries to cut through the richness of the caramel.
• Consider serving alongside eggs or fruit skewers for a complete breakfast spread.

FAQs

Q: Why choose almond milk for this pancake recipe?

Almond milk creates a lighter, slightly less rich pancake batter and is a great option for those who avoid dairy, while still giving you a soft crumb and good rise. This specific pancake recipe with almond milk delivers on flavor without the heaviness sometimes associated with traditional dairy milk pancakes.

Q: Can I substitute other plant-based milk for almond milk?

Yes, you can use oat milk or soy milk as a 1:1 substitute in this pancake recipe with almond milk. Oat milk will provide a slightly richer flavor. Avoid using coconut milk, as it may change the overall taste.

Q: Can I make this pancake recipe gluten-free?

Yes, you can use a high-quality 1:1 gluten-free flour blend as a direct substitute for the all-purpose flour in this recipe. This specific pancake recipe with almond milk works beautifully with a good gluten-free blend.

Q: Can I make the batter ahead of time?

It’s best to prepare the batter right before cooking. The baking powder will activate when wet, so making it ahead of time might result in less fluffy pancakes. I sometimes make a half batch of this pancake recipe with almond milk batter to use the next day, but I always expect it to be a little flatter.

Q: My pancakes are burning on the outside and raw in the middle. What went wrong?

Your griddle or pan is likely too hot. Reduce the heat to medium-low, and give the pan time to heat up thoroughly before cooking. Cooking on a lower heat setting ensures the inside cooks before the outside burns on these pancakes.

Q: Can I make the caramelized banana swirl ahead of time?

Yes, you can make the swirl up to a day in advance and store it in an airtight container in the refrigerator. Reheat gently or serve at room temperature. This pancake recipe with almond milk benefits from having the swirl ready to go for quick assembly.

Conclusion

This pancake recipe with almond milk is a true game-changer for your breakfast routine. The caramelized banana swirl adds an irresistible element of indulgence, perfect for turning a standard Saturday morning into something special. Make this recipe for your family next weekend and enjoy the look on their faces! Save this recipe to your breakfast board on Pinterest so you can easily find it for your next family brunch.

pancake recipe with almond milk

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• Author: Madison Clarke
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

These almond milk pancakes are light and fluffy, featuring a caramelized banana swirl for an indulgent, memorable breakfast. The recipe offers a healthier, dairy-free take on a classic weekend favorite.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour (250 g)
• 2 tablespoons granulated sugar (30 g)
• 1 tablespoon baking powder (12 g)
• 0.5 teaspoon fine sea salt (3 g)
• 1.5 cups unsweetened almond milk (360 ml)
• 2 tablespoons vegetable oil (30 ml)
• 1 teaspoon vanilla extract (5 ml)
• 2 large ripe bananas (250 g), sliced
• 0.25 cup light brown sugar (50 g)
• 1 tablespoon vegetable shortening (15 ml)
• 0.25 cup pecans (30 g), toasted and chopped
• Extra vegetable oil or shortening for cooking

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Prepare Caramelized Banana Swirl: Slice bananas into 0.25-inch rounds. In a small saucepan over medium heat, melt the shortening. Add banana slices and brown sugar. Cook for 5-7 minutes, stirring gently, until bananas soften and sugar forms a thick syrup. Remove from heat and mash half the bananas. Set aside to cool.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt until thoroughly combined.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the almond milk, 2 tablespoons vegetable oil, and vanilla extract.
4. Mix Pancake Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are acceptable.
5. Cook Pancakes: Heat a non-stick griddle or frying pan over medium-low heat and grease lightly. Pour about 0.25 cup of batter for each pancake.
6. Add Swirl Filling: Immediately spoon 1-2 teaspoons of the cooled banana swirl onto the center of each batter circle. Pour another tablespoon or two of plain batter over the swirl to partially cover it.
7. Flip and Finish Cooking: Cook for 3-4 minutes, or until bubbles form on the surface and the edges set. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through. Keep warm while cooking remaining pancakes.
8. Garnish and Serve: Arrange pancakes on a plate. Drizzle with any remaining caramelized banana swirl and sprinkle with chopped toasted pecans.

Notes

To achieve fluffy pancakes, do not overmix the batter. Cook on medium-low heat for even cooking and to prevent burning the outside before the inside cooks. For best results, let the batter rest for 5-10 minutes before cooking.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Griddle
• Cuisine: American

Nutrition

• Serving Size: 3 pancakes
• Calories: 460 calories
• Sugar: 27 g
• Sodium: 300 mg
• Fat: 19 g
• Saturated Fat: 5 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 0 mg