Dairy Free and Egg Free Pancakes Recipe
Homemade dairy free and egg free pancakes are simple to make for breakfast or brunch. They're soft, light, and fluffy!
Servings 8 servings
Equipment
- Nonstick griddle
Ingredients
- 1 ½ cups dairy free milk oat milk, almond milk, soy milk, etc.
- ¼ cup oil canola oil, vegetable oil, refined coconut oil, or melted vegan butter
- 2 tablespoon ground flaxseed
- 2 tablespoon apple cider vinegar substitute with lemon juice or white vinegar
- 1 teaspoon vanilla exact
- 2 cups all-purpose flour gluten free 1 to 1 flour, if needed
- 2 tablespoon coconut sugar substitute with brown sugar or maple syrup
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- In a medium mixing bowl, whisk together 1 ½ cups dairy free milk, ¼ cup oil, 2 tablespoons ground flaxseed, 2 tablespoons apple cider vinegar, and 1 teaspoon vanilla extract.
- In a large mixing bowl, whisk together 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Let sit for 5-10 minutes.
- Heat up nonstick griddle or pan over low-medium heat. Once warm, coat with cooking spray. Using a ¼-cup measuring cup, scoop pancake batter onto warmed surface.
- Cook until the bottoms are brown, the edges firm up, and bubbles start to form on top. This should take about 4 minutes. Flip and cook for 2-3 minutes, until golden brown.
- Once cooked, remove from heat, and store on a cooling rack. Repeat with remaining batter.
Notes
How to store leftover pancakes: Let cool completely then place in an airtight bag. Store in the refrigerator up to 3 days or in the freezer for up to 3 months.
To reheat: Lay pancakes in a single layer. Microwave until heated through, about 30-60 seconds. Or reheat in the oven, a toaster oven, or air fryer set at 350F for about 5-10 minutes.
Tips for a better batch of pancakes:
- Make thick pancakes or thin pancakes by adding more or less dairy free milk. If the pancake batter looks too thick, add an extra tablespoon or two of dairy free milk to loosen it up.
- Don't overmix the pancake batter. A few lumps are okay! Overmixing can lead to tough, rubbery, and overly chewy pancakes. Mix until the dry ingredients are just combined.
- Check the heat. If you aren't sure if the heat is too high, do one test pancake then adjust accordingly. As you cook pancakes, if you notice they're coming out darker than desired, turn down the heat.
- Regardless if you're using a griddle or skillet, make sure to leave room between the pancakes when cooking. You need enough room for the pancakes to puff up and for you to flip them.
