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Dairy Free Pancakes

This dairy free pancake recipe is quick to whip up and has a fluffy texture that rivals any traditional pancake, perfect for anyone avoiding dairy without sacrificing taste.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup almond milk or your choice of dairy-free milk
  • 2 tablespoons vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowl
  • Whisk
  • Non-stick skillet or griddle
  • Measuring cups and spoons
  • Spatula

Method
 

  1. In a mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined.
  2. In another bowl, whisk together the almond milk, vegetable oil, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined, leaving some lumps for fluffiness.
  4. Heat a non-stick skillet over medium heat for about 2 minutes until warm.
  5. Pour 1/4 cup of batter onto the hot skillet for each pancake, spacing them evenly.
  6. Cook the pancakes for 2 to 3 minutes, or until bubbles form on the surface.
  7. Flip the pancakes and cook for another 1 to 2 minutes until golden brown.
  8. Remove the pancakes from the skillet and serve immediately with your favorite toppings.

Notes

Keep your pancakes warm in a low oven if making large batches. Serve with maple syrup, fresh fruit, or vegan butter.