Dairy-Free Fluffy Pancakes with Berries
Start your morning right with these **dairy-free fluffy pancakes with berries**, the perfect stack for anyone craving a light, airy breakfast without the dairy! Made with a simple homemade vegan buttermilk—using almond milk and apple cider vinegar—these pancakes rise beautifully, thanks to a generous amount of baking powder, ensuring they're as soft and pillowy as traditional versions. Delicately flavored with vanilla and just a touch of sweetness, they're cooked to golden perfection in minutes. Top them with a vibrant medley of fresh berries and a drizzle of pure maple syrup for a bright, naturally sweet finish. Ideal for plant-based diets and quick to make, this recipe is a wholesome way to satisfy your breakfast or brunch cravings while keeping it dairy-free.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 1.25 cups unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 3 tablespoons vegetable oil
- 1 cup mixed fresh berries
- to taste maple syrup
Instructions
In a small bowl, combine the almond milk and apple cider vinegar to make a dairy-free buttermilk substitute. Set it aside for about 5 minutes until it thickens slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
Add the almond milk mixture, vanilla extract, and vegetable oil to the dry ingredients. Mix gently until the batter is smooth and free of lumps, but do not overmix.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of vegetable oil or non-stick spray.
Pour 1/4 cup of the pancake batter onto the skillet for each pancake, spreading it out gently with the back of a spoon if necessary.
Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2-3 minutes on the other side until golden brown.
Repeat with the remaining batter, adding more oil to the skillet as needed between batches.
Serve the pancakes warm, topped with the mixed fresh berries and a drizzle of maple syrup.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 86.6 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 598 mg | 46% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 580 mg | 12% | |
*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.
