These dairy-free pancakes are easy to make and come out consistently fluffy every time. It contains eggs as a structure, can also be used with non-dairy milks such as soy milk, and can be adapted to be gluten-free or vegan with a few simple swaps.
Pancakes are a special breakfast, but they shouldn’t be complicated. This dairy-free pancake recipe comes together quickly using everyday ingredients and pairs especially well with whole wheat flour. The batter is simple, the steps are easy, and the pancakes bake evenly without any special techniques.
Serve with vegan breakfast casserole or vegan fried rice with tofu eggs and maple-dijon baked tempeh for a complete protein-rich meal.
Why dairy-free pancakes are so effective
This recipe is very reliable and comes out perfect every time. Dairy-free buttermilk keeps pancakes soft even when flour is mixed in.
Here are the main reasons why this recipe works so well.
Dairy-free buttermilk adds softness Whole wheat flour provides weightless structure Baking powder and baking soda create lift
You will always get light, soft and reliable pancakes.
The importance of dairy-free buttermilk
Dairy-free buttermilk is an important step. Mixing soy milk and vinegar creates a sour taste. That acidity will react with the baking soda. The result is a better rise and a softer crumb. This is even more important if you use whole wheat flour.
main ingredients
All you need to make these special but easy breakfast or brunch dishes are the essentials you have in your pantry.
See the recipe card below for a complete list of ingredients and quantities.
Both whole wheat flour or gluten-free flour will work.
You can make buttermilk with soy milk and vinegar.
Maple syrup adds a light sweetness.
1 egg will help bind the dough.
Vegan butter adds richness and browning.
How to make dairy-free pancakes
First, make dairy-free buttermilk. Mix soy milk with vinegar or lemon juice and let stand for a few minutes. This step helps the pancakes rise and maintain a soft texture, especially if you use whole wheat flour.
While the milk is resting, combine all the dry ingredients in a bowl until evenly combined. In a separate bowl, beat the eggs and stir in the dairy-free buttermilk, maple syrup, melted vegan butter, and vanilla. Once the wet ingredients are smooth, pour them into the dry ingredients and stir gently. Stop as soon as the batters gather. A few small lumps are perfectly fine and actually help prevent dense pancakes.
Heat a frying pan over medium heat and brush with a thin layer of vegan butter. Use a spoon to transfer the batter to the pan and let the pancakes cook until bubbles form on the surface and the edges begin to set. Turn and cook until golden brown. Transfer the pancakes to a plate or keep warm until you finish the remaining batter. Serve immediately with your favorite toppings.
Tips for soft and fluffy dairy-free pancakes
Don’t miss out on dairy-free buttermilk. This is the key to making the pancakes soft, fluffy, and light. Let the pancakes sit over medium-low heat for a few minutes until the pancakes bubble to the surface and release easily when flipped.
FAQ
Soy milk works best because it coagulates well and adds structure.
yes. Cook thoroughly and reheat if necessary. Freezes well.
yes. This recipe is designed for whole wheat without drying.
Yes, you can make pancakes and store them in the refrigerator for 2-3 days. Alternatively, you can freeze completely cooled pancakes in a single layer. For best results, reheat in a skillet or griddle.
More popular pancake recipes for brunch and breakfast
recipe card
Quantity: 4 one person
calorie: 222kcal
Device
1 frying pan
1 set of mixing bowls
material
Instructions
Combine flour, baking powder, baking soda, and salt in a mixing bowl.
In a separate bowl, beat the eggs and add the dairy-free buttermilk, maple syrup (or honey), melted vegan butter (or oil), and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. It’s okay if there are some lumps.
Preheat a skillet or griddle over medium heat and lightly brush with a little butter.
Pour about 1/4 cup of batter into the skillet for each pancake. If necessary, use the back of a spoon to roll out the dough into a round shape.
Cook the pancakes for 2 to 3 minutes on each side, until bubbles form on the surface and the edges look set.
Flip the pancakes with a spatula and cook on the other side for an additional 1 to 2 minutes, or until golden brown and cooked through.
Remove the pancakes from the pan and keep warm in a low oven while you cook the remaining batter. You can also cover it with a clean kitchen towel to keep it warm.
Serve pancakes with your favorite toppings, such as fresh berries, sliced bananas, honey or maple syrup, or a dollop of coconut yogurt.
Precautions
Milk Choice: Soy milk is a great choice for dairy-free buttermilk. Almond milk or oat milk will also work, but may cause a little less puffiness.
For flour: Whole wheat flour absorbs more liquid. Let the dough rest for 5 minutes before cooking for better texture.
Use on medium heat. If it’s too hot, the pancakes will turn brown before they’re cooked through.
Let the melted vegan butter cool slightly before adding it to the dough to avoid scrambled eggs.
To meal prep: Make ahead and freeze for up to 3 months. For best results, reheat in the toaster or skillet.
To make this vegan recipe, replace the eggs with flaxseed eggs.
nutrition
Provided by: 1waiter | calorie: 222kcal | carbohydrates: 29g | protein: 7g | fat: 9g | Saturated fat: 5g | fiber: 3g
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