The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Dietary Guides
Best Dairy-Free Milk for Baking — Ranked by Use
Soy milk is the best overall dairy-free milk for baking — its protein content is closest to dairy and it swaps 1:1 in every recipe. Oat milk is the most neutral-flavoured runner-up. This guide ranks every option by recipe type so you always use the right milk for the job.
⚡ Quick answer
Soy milk is the best dairy-free milk for baking — it has the highest protein content of any plant milk and swaps 1:1 for dairy milk in every recipe.
Oat milk is the best choice when you want a neutral flavour. Coconut milk (full-fat, canned) is best for rich, moist cakes and desserts. Almond milk works in most recipes but its low fat content can make delicate bakes slightly drier. Always use unsweetened, unflavoured varieties — sweetened plant milks alter the sugar balance of your recipe.
Not all dairy-free milks behave the same way in baking — and the reason comes down to three properties: protein content, fat content, and flavour. Dairy whole milk has around 3.3% fat, 3.4% protein, and a neutral background flavour. These properties contribute to structure (protein), tenderness and richness (fat), and a clean base that doesn’t compete with the recipe’s intended flavour. Different plant milks hit these numbers very differently.
Soy milk comes closest to dairy on all three counts — it typically contains 2.8–3.5% protein, around 1.8% fat in unsweetened versions, and a mild, slightly beany flavour that bakes out in most recipes. Oat milk has negligible protein but a pleasant neutral sweetness that works beautifully in pancakes, muffins, and layer cakes. Almond milk is the most widely available but the least ideal for baking — low fat, low protein, and a faint nuttiness that occasionally shows through in lightly flavoured bakes.
The good news is that for the vast majority of home baking — everyday cakes, muffins, quick breads, pancakes, and cookies — any of the milks in this guide produces a result indistinguishable from dairy. The differences only become significant in technically demanding bakes with high protein requirements (enriched breads, custards), high-fat requirements (certain pastry creams and puddings), or very lightly flavoured recipes where every ingredient’s taste comes through. This guide covers all of it so you can make an informed choice rather than just grabbing whatever’s in the fridge.
3.4%
Protein in dairy whole milk
3.1%
Protein in soy milk (closest match)
0.4%
Protein in almond milk (lowest)
1:1
Swap ratio — all plant milks for dairy
Dairy-Free Baking Milks — Complete Comparison
The table below covers the six most widely available plant milks, their key nutritional properties as they relate to baking, their flavour impact, and how they perform across the main baking categories. All values are for unsweetened, unflavoured versions per 100ml.
| Milk | Protein | Fat | Flavour Impact | Cakes | Bread | Pancakes | Overall |
|---|---|---|---|---|---|---|---|
| Soy milk | 3.1g | 1.8g | Mild, beany (bakes out) | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ |
| Oat milk | 1.0g | 1.5g | Neutral, very slightly sweet | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ |
| Coconut milk (carton) | 0.2g | 2.3g | Mild coconut note | ⭐⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐⭐ |
| Coconut milk (canned, full-fat) | 0.5g | 17–21g | Noticeable coconut richness | ⭐⭐⭐⭐⭐ | ⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐⭐ |
| Almond milk | 0.4g | 1.1g | Faint nutty note | ⭐⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐ |
| Cashew milk | 0.5g | 2.0g | Very neutral, slightly creamy | ⭐⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐⭐ |
| Rice milk | 0.1g | 0.9g | Very neutral, watery | ⭐⭐⭐ | ⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐ |
| Dairy whole milk (reference) | 3.4g | 3.3g | Neutral | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ |
| Values per 100ml, unsweetened unflavoured varieties. Canned coconut milk values are for full-fat (17–21% fat) — use as a cream replacement, not a standard milk substitute. All plant milks substitute dairy at a 1:1 ratio by volume. | |||||||
SavoryTribe Dietary Tool
Dairy-Free Swap Guide
Swapping more than just milk? Our free Dairy-Free Swap Guide covers butter, cream, yoghurt, cheese, and heavy cream — with exact ratios for every dairy ingredient in your recipe.
Each Dairy-Free Milk in Detail
🥛
Soy Milk — Best Overall
3.1g
Protein / 100ml
1.8g
Fat / 100ml
1:1
Swap ratio
Soy milk is the go-to for serious dairy-free baking because its protein content — 3.1g per 100ml — comes closest to dairy milk’s 3.4g. In baking, protein matters: it contributes to structure, helps emulsify fat and water, enables the Maillard browning reaction, and gives baked goods their characteristic texture. Soy milk produces the most convincing result in breads, enriched doughs, and egg-heavy bakes like custards and crème brûlée where protein plays a structural role. The mild beany flavour that raw soy milk has bakes out completely at oven temperatures — in a finished cake or loaf, you will not taste it. Use unsweetened, unflavoured soy milk for all baking — original or vanilla-flavoured versions add unwanted sugar and sweetness.
Best for: Yeast breads, enriched dough, custards, pancakes, layer cakes, muffins, scones — virtually any recipe.
🌾
Oat Milk — Best Neutral Flavour
1.0g
Protein / 100ml
1.5g
Fat / 100ml
1:1
Swap ratio
Oat milk has emerged as the most popular dairy-free milk for baking, and for good reason: it’s almost entirely flavour-neutral, readily available, and produces reliably moist, tender results in everyday bakes. Its protein content (around 1g per 100ml) is lower than soy, which means it won’t contribute as much to browning or structure — but for standard cakes, muffins, quick breads, and pancakes, this barely matters. The natural sugars in oat milk contribute a very mild, pleasant sweetness that pairs well with both chocolate and vanilla-based recipes. Where oat milk underperforms is in yeast bread — less protein means slightly less gluten development and a marginally denser loaf than soy milk would produce. The difference is small enough that most home bakers won’t notice.
Best for: Layer cakes, cupcakes, muffins, pancakes, waffles, banana bread, quick breads, cookies.
🥥
Coconut Milk (Canned, Full-Fat) — Richest Result
17–21g
Fat / 100ml
0.5g
Protein / 100ml
1:1
Swap ratio (for cream)
Full-fat canned coconut milk is a cream replacement, not a milk replacement — its fat content (17–21%) is far higher than dairy milk (3.3%). This makes it the wrong choice for standard milk substitution, but the right choice when a recipe calls for heavy cream, double cream, or a rich dairy component. It produces exceptionally moist, dense, rich cakes and is perfect for tropical-inspired recipes like coconut layer cake, pina colada cake, or banana loaf. The coconut flavour is detectable — mild when baked into a complex recipe, noticeable in simple or lightly flavoured bakes. Shake canned coconut milk well before opening, as the fat separates during storage. For a lighter substitute closer to dairy milk, use coconut milk from a carton (not a can), which is much lower in fat and far more neutral.
Best for: Coconut cake, pina colada desserts, tropical-flavoured bakes, vegan ganache, vegan whipped cream.
🌰
Almond Milk — Most Available, Lowest Performance
0.4g
Protein / 100ml
1.1g
Fat / 100ml
1:1
Swap ratio
Almond milk is the most widely available dairy-free milk but the least ideal for serious baking. Its protein content of 0.4g per 100ml is less than one-eighth of dairy milk — which means it contributes almost nothing to structure, browning, or binding. In recipes where milk plays a minor role (cookies, brownies, some muffins), this doesn’t matter much. In recipes where milk contributes more significantly to structure — certain cakes, quick breads, enriched doughs — almond milk produces a slightly drier, less tender crumb that’s noticeably different from dairy. The faint nutty flavour is a minor concern in most bakes but can come through in very lightly flavoured cakes and pancakes. If almond milk is what you have and your recipe doesn’t depend heavily on milk for structure, it will work fine.
Best for: Cookies, brownies, simple muffins, pancakes. Avoid in: Yeast breads, custards, enriched doughs.
🫘
Cashew Milk — Creamiest Nut Milk
0.5g
Protein / 100ml
2.0g
Fat / 100ml
1:1
Swap ratio
Cashew milk sits between almond milk and soy milk in baking performance. Its fat content (around 2g per 100ml) is higher than almond milk, which gives it a slightly creamier mouthfeel and produces marginally more tender results. Flavour-wise it’s very neutral — cashews have a mild, almost buttery background that doesn’t impose on recipes. It works well in rich cake batters, creamy sauces, and vegan pastry creams. Where cashew milk is harder to find is beyond specialty supermarkets, and its higher price point makes it less practical for everyday baking. If you can get it and your recipe benefits from a slightly creamier milk substitute, it’s an excellent choice.
Best for: Rich cakes, vegan pastry cream, creamy baked sauces, pound cake, carrot cake.
Which Plant Milk to Use — By Recipe Type
Different baking recipes rely on milk in different ways — some need its protein, others need its fat, others just need liquid volume. This table gives you a direct recommendation for each recipe type so you don’t have to cross-reference the profiles above mid-bake.
| Recipe Type | Best Choice | Second Choice | Avoid | Reason |
|---|---|---|---|---|
| Layer cakes & cupcakes | Oat milk | Soy milk | — | Neutral flavour, moist crumb |
| Yeast bread & rolls | Soy milk | Oat milk | Rice milk | Protein needed for gluten & browning |
| Pancakes & waffles | Oat or soy milk | Almond milk | — | Any works; oat adds subtle sweetness |
| Muffins & quick bread | Oat milk | Soy or almond milk | — | Neutral flavour, reliable moisture |
| Cookies & brownies | Any plant milk | — | — | Milk plays a minor role; all work |
| Custards & puddings | Soy milk | Cashew milk | Rice milk | Protein needed for set and richness |
| Rich / tropical cakes | Canned coconut milk | Cashew milk | Rice milk | High fat produces dense, moist result |
| Crepes & thin batters | Oat milk | Soy milk | Canned coconut | Neutral flavour, correct viscosity |
| Scones & biscuits | Soy milk | Oat milk | Rice milk | Protein and fat for flaky layers |
| All recommendations assume unsweetened, unflavoured plant milk. “Canned coconut milk” refers to full-fat canned variety — not carton coconut milk beverage. | ||||
Always use unsweetened, unflavoured versions: Sweetened plant milks contain added sugar — sometimes as much as 7–10g per 100ml — which can throw off your recipe’s sweetness, browning, and texture. Vanilla-flavoured versions add an artificial or intensified vanilla note that clashes with many baked goods. Check the label before you add it to your batter; “Original” or “Barista” varieties are sometimes sweetened even when they don’t look it.
❌ Skip this
Rice milk in most baked goods
Rice milk has 0.1g protein and under 1g fat per 100ml — the lowest of any common plant milk. It’s thin and watery, contributes nothing structurally, and produces noticeably drier, less flavourful results. It’s suitable for people with multiple allergies (soy and nut-free needs) but not a first-choice baking milk.
✅ Use this instead
Barista-edition oat or soy milk
Barista editions of oat and soy milk have slightly higher fat content — added specifically to improve texture in hot drinks, but it carries over to baking. If your supermarket stocks barista oat milk (unsweetened), it’s worth using over standard oat milk for richer, more tender results in cakes and muffins.
Key Takeaways
- Soy milk is the best overall dairy-free baking milk — closest protein content to dairy (3.1g vs 3.4g per 100ml) and works 1:1 in every recipe.
- Oat milk is the best neutral-flavoured option — nearly invisible in finished bakes, excellent in cakes, muffins, and pancakes.
- Canned full-fat coconut milk is a cream replacement, not a milk replacement — use it for rich, moist cakes and tropical-flavoured bakes, not as a standard swap.
- Almond milk has the lowest protein content (0.4g) — it works in cookies, brownies, and muffins but underperforms in yeast breads and custards.
- All plant milks substitute at a 1:1 ratio by volume — no recipe adjustment to the liquid amount is needed.
- Always use unsweetened, unflavoured varieties — sweetened plant milks add sugar and alter browning and sweetness balance.
- For yeast bread and enriched doughs, always use soy milk — protein matters for gluten development and Maillard browning.
- Use SavoryTribe’s Dairy-Free Swap Guide for swapping butter, cream, yoghurt, and other dairy ingredients in any recipe.
Frequently Asked Questions
Does dairy-free milk work the same as regular milk in baking?
For most standard baking recipes — cakes, muffins, pancakes, cookies, quick breads — yes, plant milks perform identically to dairy milk. The finished bake is indistinguishable. The differences emerge in technically demanding recipes that rely on milk’s protein content for structure (enriched yeast breads, custards, certain pastry creams) or its fat content for richness. In those cases, soy milk — with the highest protein of any plant milk — performs closest to dairy. For everyday home baking, any of the top four plant milks (soy, oat, cashew, coconut carton) works reliably.
Can I use oat milk instead of milk in a cake?
Yes — oat milk is one of the best dairy-free milks for cakes. Substitute it at a 1:1 ratio: if the recipe calls for 1 cup of milk, use 1 cup of oat milk. Use unsweetened, unflavoured oat milk to avoid adding extra sweetness to your batter. The result will be a moist, tender cake with no detectable oat flavour. Oat milk works in vanilla sponge, chocolate cake, carrot cake, banana loaf, and virtually every standard layer cake recipe. It’s also ideal for pancakes and muffins.
What dairy-free milk is best for pancakes?
Both oat milk and soy milk produce excellent dairy-free pancakes — fluffy, golden, and indistinguishable from dairy versions. Oat milk adds a very subtle natural sweetness that many people prefer. Soy milk produces slightly more browning on the surface due to its protein content. Almond milk works but produces slightly thinner, less fluffy pancakes. For buttermilk pancakes, use any plant milk and add 1 tablespoon of lemon juice or white vinegar per 1 cup — exactly as you would the dairy buttermilk substitute. See the full method in our How to Make Buttermilk guide.
Is almond milk good for baking cakes?
Almond milk works adequately in cakes — at a 1:1 substitution for dairy milk — but it is not the ideal choice. Its very low protein (0.4g per 100ml) and fat (1.1g) content means the cake may have a slightly drier, less tender crumb compared to oat or soy milk versions. In richly flavoured cakes — chocolate, spice, banana — this difference is minor. In a lightly flavoured cake like a simple vanilla sponge or white cake, the result can be noticeably drier. A small amount of added oil (1–2 tablespoons per cup of almond milk) compensates for the lower fat and improves tenderness considerably.
Can I use coconut milk instead of regular milk in baking?
It depends on which type of coconut milk you’re using. Carton coconut milk (the drinking variety, around 2% fat) substitutes dairy milk 1:1 with a mild coconut note. Canned full-fat coconut milk (17–21% fat) is a cream substitute, not a milk substitute — using it in place of regular milk will make your bake significantly denser, richer, and wetter than intended. If a recipe calls for 1 cup of dairy milk, use 1 cup of carton coconut milk for a standard swap, or use ½ cup canned coconut milk + ½ cup water to approximate dairy milk’s fat content more closely.
Does soy milk taste different in baked goods?
No — the mild beany note that raw soy milk has bakes out completely at oven temperatures. In a finished cake, loaf, or batch of pancakes, soy milk is entirely undetectable by flavour or smell. This is one of the reasons it’s the top recommendation for baking: it performs like dairy milk structurally and disappears flavour-wise. The only context where soy milk might register is in completely uncooked applications — a no-bake cheesecake or an overnight oats mixture — where raw soy milk flavour can be faintly present. For all baked goods, it’s flavour-neutral.
What can I use instead of milk in a recipe if I have no plant milk?
If you have no plant milk at all, several alternatives work depending on the recipe. Water works in most recipes at a 1:1 ratio — you lose some fat and flavour, so add 1 tablespoon of neutral oil per cup of water to compensate. Fruit juice (apple, orange) works in fruit-forward cakes and muffins. Brewed black tea or coffee works well in chocolate or spice-based bakes. Thin coconut cream (canned coconut milk diluted with water 1:1) is a reliable option if you have a tin in the cupboard. For the full list of dairy and non-dairy swap options, use our Dairy-Free Swap Guide.
How much plant milk do I use to replace 1 cup of dairy milk?
All plant milks substitute dairy milk at a 1:1 ratio by volume — use exactly the same amount of plant milk as the recipe calls for in dairy milk. If a cake recipe calls for ¾ cup of whole milk, use ¾ cup of oat, soy, almond, or cashew milk. No other adjustments to the recipe are needed for the milk substitution alone. The exception is canned full-fat coconut milk — because its fat content is six times higher than dairy milk, use a 50/50 dilution with water (½ cup canned coconut milk + ½ cup water = 1 cup dairy milk equivalent) unless the recipe specifically calls for cream-level richness.
SavoryTribe Dietary Tool
Dairy-Free Swap Guide
Going dairy-free across an entire recipe? Our free guide covers every dairy ingredient — milk, butter, cream, yoghurt, and cheese — with plant-based swap ratios and baking notes.
