Dairy-Free Classic Pancake Batter
Fluffy, golden, and irresistibly delicious, this Dairy-Free Classic Pancake Batter recipe proves that you don't need dairy to enjoy the ultimate breakfast comfort food. Made with simple pantry staples like all-purpose flour, unsweetened almond milk, and a hint of vanilla extract, these pancakes are a breeze to whip up in just 10 minutes of prep time. The batter is perfectly balanced to create light and airy pancakes with a subtle sweetness, making them ideal for pairing with your favorite toppings—think pure maple syrup, fresh berries, or even a dollop of dairy-free butter. Whether you're catering to dietary restrictions or simply looking for a healthier alternative, this recipe is your go-to for a quick, family-friendly breakfast that everyone will love. Best of all, its light cooking technique ensures pancakes that are golden brown on the outside and tender on the inside.
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Recipe Information
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
Instructions
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.
In a separate bowl, whisk together the unsweetened almond milk, egg, vegetable oil, and vanilla extract until well combined.
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.
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.
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.
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.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm while you cook the remaining batter.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or dairy-free butter.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2373 mg | 103% | |
| Total Carbohydrate | 156.7 g | 57% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 13.5 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 578 mg | 44% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
