Dairy-Free Classic Pancake Batter
Start your morning off right with this Dairy-Free Classic Pancake Batter recipe, a wholesome twist on a beloved breakfast staple. Perfectly fluffy and golden, these pancakes are made with simple pantry staples like all-purpose flour, unsweetened almond milk, and a touch of vanilla extract for a hint of sweetness. Free of dairy yet bursting with satisfying flavor, this versatile batter comes together in just 10 minutes, making it ideal for busy weekday mornings or a leisurely weekend brunch. Whether topped with fresh fruit, a drizzle of maple syrup, or a pat of dairy-free butter, these pancakes are sure to become a go-to favorite for anyone seeking a plant-based or lactose-free breakfast option. Delicious, easy, and wonderfully adaptable—these pancakes prove that classic comfort food can be enjoyed by everyone.
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Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar
- 1.25 cups unsweetened almond milk
- 1 large egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Whisk the dry ingredients together until they are evenly distributed.
Step 2
In a separate bowl, whisk together the unsweetened almond milk, egg, vegetable oil, and vanilla extract until well combined.
Step 3
Pour the wet ingredients into the dry ingredients. Mix gently with a whisk until just combined. It's okay if there are a few lumps remaining; avoid overmixing the batter as this can lead to dense pancakes.
Step 4
Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of additional vegetable oil to ensure the pancakes do not stick.
Step 5
Once the skillet is hot, pour 1/4 cup of batter onto the surface for each pancake. Space the pancakes apart enough to allow for easy flipping.
Step 6
Cook the pancakes until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side until they are golden brown and cooked through.
Step 7
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm while you cook the remaining batter.
Step 8
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or dairy-free butter.
Nutrition Facts
| Serving size | (597.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1095.4 |
| Total Fat 39.5g | 0% |
| Saturated Fat 6.4g | 0% |
| Polyunsaturated Fat 19.6g | |
| Cholesterol 219.5mg | 0% |
| Sodium 2373.4mg | 0% |
| Total Carbohydrate 156.7g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 13.5g | |
| Protein 27.1g | 0% |
| Vitamin D 163.6IU | 0% |
| Calcium 578.5mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 379.3mg | 0% |
Source of Calories