Dairy-Free Fluffy Buttermilk Pancakes
Elevate your breakfast game with these Dairy-Free Fluffy Buttermilk Pancakes—perfect for anyone craving a light and airy stack of deliciousness without the dairy! Using a clever combination of almond milk and apple cider vinegar as a plant-based buttermilk substitute, these pancakes are irresistibly tender and moist with a subtle tang. With a simple mix of pantry staples like all-purpose flour, baking powder, and a touch of vanilla, this recipe comes together in just 30 minutes. Whether you're avoiding dairy or simply seeking a healthier breakfast option, these pancakes are a must-try for their golden-brown perfection and incredible versatility. Top them with fresh fruit, a drizzle of maple syrup, or your favorite dairy-free yogurt for a wholesome and satisfying start to the day. Keywords: dairy-free pancakes, fluffy buttermilk pancakes, vegan-friendly breakfast, easy pancake recipe.
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Recipe Information
Ingredients
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
Instructions
In a small bowl, combine the unsweetened almond milk and apple cider vinegar. Stir well and let it sit for about 5 minutes. This will create a dairy-free buttermilk substitute.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
In another bowl, beat the egg and then add the vanilla extract and vegetable oil. Mix well.
Pour the wet ingredients, including the almond milk mixture, into the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a splash of vegetable oil or cooking spray.
Using a 1/4 cup measuring cup, pour batter onto the skillet for each pancake, allowing space between them for spreading.
Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 2 minutes or until golden brown.
Serve the pancakes warm with your favorite dairy-free toppings such as maple syrup, fresh fruit, or a dollop of dairy-free yogurt.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 169.0 g | 61% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 26.1 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 471 mg | 36% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 361 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.
