Description
Enjoy light, airy, and delicious pancakes without eggs or dairy! This easy recipe uses simple pantry staples and plant-based ingredients for a perfectly fluffy texture. Whether you’re vegan, lactose-intolerant, or just out of ingredients, these pancakes are a must-try for a quick and satisfying breakfast.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour (or whole wheat flour)
- 2 tbsp sugar (or maple syrup for a refined sugar-free option)
- 2 tsp baking powder
- ½ tsp baking soda
¼ tsp salt
Wet Ingredients:
- 1 ¼ cups unsweetened plant-based milk (almond, oat, or soy)
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 tbsp melted coconut oil (or vegetable oil)
- 1 tsp vanilla extract
Optional Add-ins:
- ¼ tsp cinnamon or nutmeg
- ¼ cup chocolate chips or blueberries
Instructions
-
Prepare the Wet Ingredients:
- In a small bowl, combine plant-based milk and apple cider vinegar. Let sit for 5 minutes to create a buttermilk-like effect.
- Add melted coconut oil and vanilla extract to the mixture, whisking well.
-
Combine the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- If using cinnamon or nutmeg, mix it in.
-
Mix the Batter:
- Slowly pour the wet ingredients into the dry ingredients, stirring gently with a whisk. Do not overmix—a few lumps are fine.
- If using chocolate chips or blueberries, fold them in.
-
Cook the Pancakes:
- Heat a nonstick pan or griddle over medium-low heat. Lightly grease with oil.
- Pour ¼ cup batter per pancake onto the pan. Cook until bubbles form on the surface (about 2 minutes).
- Flip and cook for another 1-2 minutes, until golden brown.
-
Serve Warm:
- Top with maple syrup, fruit, or nut butter for extra flavor!
Notes
- Make it Gluten-Free: Use gluten-free all-purpose flour.
- Oil-Free Option: Skip the oil and use applesauce instead.
- Make-Ahead Tip: Store cooked pancakes in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: egg-free pancakes, dairy-free pancakes, vegan breakfast, fluffy pancakes, no-egg pancakes