Dairy Free Egg Free Pancakes
Start your morning off right with these light and fluffy Dairy Free Egg Free Pancakes—an easy and crowd-pleasing recipe perfect for vegans, allergy-friendly dining, or anyone seeking a dairy-free and egg-free breakfast option. Made with pantry staples like all-purpose flour, baking powder, and unsweetened non-dairy milk, these pancakes come together in just 15 minutes for a quick and satisfying meal. The batter is effortlessly customizable, allowing you to adjust the thickness with a splash of water or infuse extra flavor with a dash of cinnamon. Cooked to golden perfection in a skillet, these pancakes are incredibly versatile and pair beautifully with classic toppings like maple syrup, fresh fruit, or a dollop of non-dairy whipped cream. Whether you're catering to dietary restrictions or exploring plant-based breakfast ideas, this recipe is sure to become a reliable favorite in your kitchen.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Sugar
- 1 cup Unsweetened non-dairy milk (e.g., almond, oat, soy)
- 1 teaspoon Vanilla extract
- 1 tablespoon Neutral cooking oil (e.g., vegetable, coconut, or avocado)
- 2 tablespoons Water (optional, for thinning batter)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
Add the non-dairy milk, vanilla extract, and neutral cooking oil to the dry ingredients and stir until the batter is smooth and lump-free. If the batter feels too thick, add 1-2 tablespoons of water to thin it slightly.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or non-dairy butter.
Scoop 1/4 cup of batter onto the hot skillet for each pancake, spreading it slightly to form a circle. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
Flip the pancake carefully with a spatula and cook for an additional 1-2 minutes on the other side until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your choice of toppings such as maple syrup, fresh fruit, or non-dairy whipped cream.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 25.9 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 317 mg | 24% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 188 mg | 4% | |
*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.
