Fluffy Dairy-Free Pancakes

Nothing says weekend brunch quite like pancakes. This recipe makes the thickest, fluffiest pancakes and there are always plenty left over for a second breakfast or snack!

Because of Jacob’s food allergies, it’s been slightly challenging to make some of our go-to’s and favorites safely for him. For these pancakes, I use Ripple milk and plant butter in the pan as safe dairy-free options, and even the pickiest dairy lovers love them!

Happy brunching!
xo, Stephanie

Fluffy Dairy-Free Pancakes

The thickest and fluffiest dairy-free pancake recipe, that makes plenty of leftovers!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

  

• 1.5 cup all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking power
• .5 tsp salt
• 1.25 cup milk alternative nut milk would be thinner than Ripple
• 3 tbsp oil olive or canola
• 1 egg
• 1 tsp vanilla extract

Method

 

1. Pre-heat a non-stick griddle or large pan to medium-high heat, and coat with butter substitute or oil. I coat with plant butter even if I'm using a non-stick pan for taste!
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt
3. Add milk substitute, oil, egg, and vanilla extract, and whisk until smooth (some lumps are ok)
4. Pour about 1/3 cup or batter on to the pan for each pancake – the batter pours out really thick so you'll need to pour slowly! Cook until bubbles are visible, flip, and cook about 2 minutes on the other side
5. Repeat until the batter is all used