Easiest Ever Allergy Friendly Pancakes (Dairy and Egg Free)

Managing multiple food allergies can be hard. Making a batch of these allergy friendly pancakes is not. They are quick and easy to make with simple ingredients, and no milk or eggs. And they’re suitable for vegans too. The best part is that they taste so good that no-one will know that these egg and dairy free pancakes are allergy friendly.

Milk and egg free pancakes with maple syrup and fresh berries
Easy and delicious pancakes for people with food allergies

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Allergy friendly pancake recipes

This is my go-to pancake recipe. I never make “traditional” pancakes anymore, because everyone loves these. (I don’t even tell people they aren’t made with milk and eggs!)

Often allergy friendly or vegan pancake recipes use all sorts of fancy ingredients. This recipe is very simple, with just a handful of ingredients that you will likely have handy. And it’s easily adaptable for different allergies too. Just swap the wheat flour for gluten free or change the type of non-dairy milk or oil to suit your allergies.


To make these allergy friendly pancakes you’ll need:

  • 1 cup of self-raising flour (gluten free if required)
  • Just under 1 cup of oat milk or other non-dairy milk (use slightly less – 225ml/7.5 oz – for thicker pancakes – see notes)
  • 2 tablespoons vegetable oil
  • 2 tablespoons caster sugar
  • 2-3 drops vanilla essence


Place dry ingredients in a bowl. Add wet ingredients and whisk to form a batter.

Preheat a non-stick pan and melt some dairy free spread (eg Nuttelex) to coat. Add spoonfuls of the pancake batter to the pan to make pancakes of the size you like (smaller works better). When bubbles start to show through, flip and cook the other side.

Beautiful, fluffy allergy friendly pancakes in a few minutes!

This recipe makes enough batter for about 8-10 small pancakes.

I usually cook 3 small pancakes at a time and transfer to a tray to keep warm in the oven while I finish cooking enough to make a decent stack.

Bowl of fresh strawberries, raspberries and blueberries

You could serve with lovely fresh fruit and berries. But we like to devour ours with maple syrup, or lemon and sugar, or sometimes with a good serve of crispy bacon.

Some important things to note:

  • I use oat milk instead of soy to suit our family, but you can substitute for any other non-dairy milk that you normally use.
  • You can use gluten free flour if needed, but keep in mind that the pancakes may not rise quite as much.
  • If you prefer slightly thicker, fluffier pancakes, then I recommend either adding slightly more flour or using slightly less milk than the recipe states to get the right consistency for your batter.
  • You can add things to the mix – blueberries, dairy free chocolate chips (I use Sweet William baking chocolate chips or Enjoy Life semi sweet mini chocolate chips) or anything else you like really.
  • I highly recommend making at least double quantity of the batter as these don’t last very long!

More allergy-friendly recipes

For a delicious pancake alternative, try our mixed berry pancake tray bake.

You can find more allergy-friendly recipes on our recipe page – all of them are milk and egg free.

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This recipe was adapted from One Bowl Allergy Free Baking by Linda Bosnic, my favourite allergy friendly cookbook. You can read our review of the whole book here: Must have allergy friendly cookbook for quick and simple baking. You can buy this great book from Amazon.

One Bowl Allergy Free Baking cookbook

Easiest ever allergy friendly pancakes

Quick and easy pancakes made without dairy or egg and adaptable for various allergies
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 516 kcal


  • large mixing bowl
  • Measuring cup and spoons
  • Whisk
  • Spoon
  • Large non-stick frying pan
  • Turner


  • 1 cup self-raising flour (gluten free if required)
  • 2 tbsp caster sugar
  • 2 tbsp vegetable oil
  • 3 drops vanilla essence
  • 1 cup non diary milk (soy, oat, rice etc)
  • 1 tbsp diary free spread for frying


  • Place dry ingredients in mixing bowl and stir well. Add wet ingredients and whisk to form a batter.
  • Heat a small amount of dairy free spread (we use Nuttalex) in a non-stick frying pan over medium/high heat until melted and bubbling.
  • Spoon about 2 tablespoons of batter at a time into the pan to form small pancakes.
  • Cook the pancakes until bubbles start to show on the surface. Gently flip the pancakes to turn and cook for around 30 seconds until the other side is golden.
  • Serve pancakes with your choice of topping. Try fresh berries, maple syrup or lemon and sugar.


Use gluten free flour if required.
Use any non-dairy milk to suit your allergies.  We prefer oat milk for both taste and texture.
For a thicker batter (and thicker pancakes), add slightly less milk or slightly more flour.
Try adding additional ingredients like blueberries to the batter prior to cooking for a delicious variation.
Keyword allergy-friendly, dairy free, egg free

This Post Has 7 Comments

  1. Lina williams

    I’m always looking for a great pancake recipe. Thanks for sharing!

  2. Allergy Spot

    Thanks Lina, even if you don’t have allergies, it’s handy to know if you don’t have any eggs ?

  3. Linda

    This is great to have…inevitably we’ll have sleepover guests with food allergies. With this, all the kiddos can enjoy fun breakfast!

  4. Kait

    5 stars
    I love pancakes, but they are one of the breakfast dishes I tend to avoid when I am cooking for friends and family with allergies. This is such a great recipe so we can all enjoy a big pancake breakfast together!

  5. Rebecca

    Thanks for sharing! Looking forward to testing this recipe out.

  6. Jeannie

    5 stars
    I love pancakes! I haven’t tried rice milk before tho, but love oat milk. I will try it out for my next breakfast

  7. Allergy Spot

    Thanks Jeannie. Oat milk is perfect for these. We alternate, depending on which non dairy milk we have open at the time.

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