Fluffy Lactose-Free Pancakes
Pancakes are one of the easiest things to make lactose-free — just swap the milk. These come out light and fluffy every time, thanks to a quick buttermilk-style trick using lactose-free milk and a squeeze of lemon.
The only dairy in a classic pancake is the milk (and a little butter), so lactose-free milk does almost all the work. The lemon trick turns it into a quick buttermilk substitute for extra fluff — without the lactose a real buttermilk would bring.
What you'll need
- 1 cup plain flour
- 1 tbsp caster sugar
- 2 tsp baking powder
- 1 cup lactose-free milk (Zymil / Liddells) lactose-free
- 1 tsp lemon juice
- 1 egg
- 2 tbsp butter, melted (plus more for the pan) low lactose
- 1 tsp vanilla extract
How to make it
Make quick buttermilk. Stir the lemon juice into the lactose-free milk and leave it for 5 minutes — it'll thicken slightly and give the pancakes extra lift.
Mix the dry. Whisk the flour, sugar and baking powder in a bowl with a pinch of salt.
Combine. Whisk the egg, melted butter and vanilla into the milk, then pour into the dry ingredients. Stir until just combined — a few lumps are fine. Don't overmix.
Cook. Heat a little butter in a non-stick pan over medium-low. Pour in about ¼ cup per pancake. Cook until bubbles form on top and the edges set, ~2 minutes, then flip and cook another minute.
Stack and serve. Keep warm under a tea towel while you cook the rest. Serve with maple syrup, berries, or a dollop of lactose-free yoghurt.
Little tips that help
- The lemon-and-milk trick mimics buttermilk — see our note on why lactose-free milk works here.
- Medium-low heat is the secret to even, golden pancakes that stay fluffy.
- Very sensitive to the butter's trace lactose? Use a dairy-free spread or a lactase tablet.