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What is a substitute for milk in Aunt Jemima pancakes?

Finding a suitable milk substitute for Aunt Jemima pancakes can be a challenge, especially if you want to avoid dairy or are looking for a vegan option. When making pancakes, milk is typically used to provide moisture and bind the ingredients together. However, there are several non-dairy alternatives that can be used in place of milk.

Why Use a Milk Substitute in Pancakes?

There are a few main reasons you may want to use a non-dairy milk in pancake mixes like Aunt Jemima:

  • You have a dairy allergy or intolerance
  • You follow a vegan or plant-based diet
  • You want a lactose-free option
  • You want to reduce calories and fat

Substituting dairy milk with a plant-based alternative allows those with dietary restrictions to still enjoy delicious pancakes. It also gives all pancake lovers more options to customize their breakfast treat.

Choosing the Best Milk Substitute for Pancakes

The most important factor when picking a non-dairy milk for pancakes is considering thickness and fat content. Here are some guidelines for choosing a milk substitute:

  • Opt for thicker, creamier options like soy, oat, or coconut milk over thinner milks like almond or skim milk.
  • Full-fat varieties tend to work better than low-fat or fat-free versions.
  • Shake cartons well as separation can occur. Blended is best.
  • Avoid strongly flavored options like rice or hemp milk.

Thick, creamy plant-based milks have a consistency closer to whole dairy milk. This helps provide moisture and richness that thinner, low-fat milks lack. The closer the substitute resembles cow’s milk, the better it performs in recipes like pancakes.

The Best Milk Substitutes for Aunt Jemima Pancakes

After testing dairy-free options, here are the top recommendations for milk substitutes to use in Aunt Jemima pancake mix:

Soy Milk

Soy milk is one of the most popular milk alternatives with a naturally thick, creamy texture. It has protein for structure and works well in baking. Opt for unsweetened varieties to avoid altering the flavor of pancakes. Shake cartons before use.

Oat Milk

Oat milk has gained popularity for its mild, pleasant flavor. It has a nice consistency and viscosity similar to 2% dairy milk. Make sure to blend or shake oat milk well before using to incorporate solids.

Coconut Milk

Coconut milk is naturally rich and fatty with a texture perfect for baking. Full-fat canned coconut milk performs the best. Be sure to stir well before measuring out the amount needed. Start with less coconut milk and add more as needed.

Almond Milk

Almond milk is thin but works decently in pancakes when blended with banana or yogurt to improve consistency. Choose unsweetened varieties and shake cartons vigorously before pouring. Supplementing with a flax egg also helps.

How to Substitute Milk in Aunt Jemima Pancake Mix

Making great dairy-free pancakes with Aunt Jemima mix just takes a few easy steps:

  1. Choose a thick, creamy non-dairy milk like soy, oat, or coconut milk.
  2. Shake cartons well before pouring.
  3. Use milk alternatives straight from the carton.
  4. Replace milk 1:1 with the dairy-free option.
  5. Mix batter as directed on Aunt Jemima box.
  6. Adjust consistency if needed by adding more milk alternative.

Most milk substitutes can be swapped directly for cow’s milk without adjustments. However, batters may end up thicker with options like coconut milk. Add a touch more non-dairy milk as needed until reaching desired consistency.

Tips for Making the Best Dairy-Free Aunt Jemima Pancakes

Follow these tips for light, fluffy dairy-free pancakes with Aunt Jemima mix:

  • Let batter rest for 5 minutes after mixing for best texture.
  • Heat skillet or griddle over medium vs high heat to prevent burning.
  • Brush pan lightly with oil between batches to prevent sticking.
  • Flip pancakes when edges look dry and bubbles begin to pop.
  • Avoid overmixing batter once milk is added.

With the right milk substitute and proper technique, you can enjoy tall, fluffy pancakes without dairy. Soy, oat, or coconut milk have the necessary thickness and fat. Thinner milks work but may require supplementation with bananas or flax eggs.

The Best Dairy-Free Mix-Ins for Pancakes

Non-dairy milks provide a solid base for dairy-free Aunt Jemima pancakes. You can take them to the next level with tasty mix-in options:

Mix-In Benefits
Peanut or Almond Butter Nutty flavor, protein
Berries Antioxidants, fiber
Banana Binding, moisture
Chocolate Chips Richness, indulgence
Nuts Crunch, healthy fats

Get creative with delicious ingredients like fresh fruit, nuts, seeds, coconut, or chocolate chips. The options are endless for customizing pancakes.

Common Questions

Do I need to use any other egg substitutes when using non-dairy milk in pancakes?

Typically egg substitutes are not needed when using dairy-free milk in pancake mix. The exception would be if you want a vegan pancake recipe without eggs. Then mixing flaxseed or chia seeds with water to make a “flax egg” is recommended.

Which non-dairy milk works least well in pancake batter?

Thinner, lower-fat milks like skim milk, 2% milk, or almond milk tend to work least well in pancakes. They lack the fat content and viscosity needed to bind ingredients properly. Sticking with thicker, higher fat options is best.

Do I need to make any changes to the pancake recipe when using non-dairy milk?

Usually non-dairy milks can be swapped 1:1 for cow’s milk in pancake mix recipes. No adjustments are needed. However, you may want to add slightly more milk if using a thick option like coconut milk to reach desired batter consistency.

Can I use Aunt Jemima original or complete pancake mix to make dairy-free pancakes?

Both Aunt Jemima original and complete buttermilk pancake mixes work well with non-dairy milk substitutions. The complete mix includes slightly higher protein for a fluffier texture. But both versions produce great dairy-free pancakes.

The Takeaway on Dairy-Free Aunt Jemima Pancakes

With the right milk substitute, making dairy-free Aunt Jemima pancakes is easy. Opt for thicker, higher fat varieties like soy, oat, and coconut milk over thinner options. Replace the milk called for in recipes 1:1 with your chosen dairy-free alternative. Then mix, cook, and customize your pancakes as usual for fluffy, delicious results without dairy.