Dairy Free Pancakes

These dairy free pancakes come together quickly using everyday ingredients. They cook up soft and tender and can be easily adapted to be gluten free or vegan.

Course Breakfast, brunch

Cuisine American

Keyword dairy-free, pancakes

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 222kcal

Author Sireesha A.

Equipment

1 Skillet
1 Set of Mixing Bowls

Ingredients

1 cup whole wheat flour sub gluten free flour if needed
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup dairy-free buttermilk use 1 cup soy milk mixed with 1 tablespoon white vinegar or lemon juice and let it sit for 5 minutes
1 tablespoon maple syrup or honey
1 large egg
2 tablespoons vegan unsalted butter melted (Earth Balance sticks)
1 teaspoon vanilla extract

Instructions

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, beat the egg and then add the dairy-free buttermilk, maple syrup (or honey), melted vegan butter (or oil), and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
Preheat a skillet or griddle over medium-high heat and lightly grease it with a small amount of butter.
Pour about ¼ cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
Cook the pancakes for 2-3 minutes on the first side until bubbles form on the surface and the edges look set.
Flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side, or until they are golden brown and cooked through.
Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. You can also cover them with a clean kitchen towel to keep them warm.
Serve your pancakes with your favorite toppings such as fresh berries, sliced bananas, a drizzle of honey or maple syrup, or a dollop of coconut yogurt.

Notes

Tips:

Milk Choice: Soy milk works best for dairy free buttermilk. Almond or oat milk will work but may produce slightly less rise.

For Flour: Whole wheat flour absorbs more liquid. Let the batter rest for five minutes before cooking for better texture.

Use medium heat. Too hot and the pancakes will brown before cooking through.

Let melted vegan butter cool slightly before adding to the batter to avoid scrambling the egg.

For meal prep: Make ahead and freeze for 3 months. Reheat in a toaster or skillet for best results.

To make this vegan recipe, replace the egg with a flax egg.

Nutrition