Description
Fluffy, dairy-free pancakes that require no milk! Crispy edges, tender centers, and ready in 15 minutes. Perfect for breakfast or brunch—customize with sweet or savory toppings!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 ¼ cups water
- 3 tbsp vegetable oil (or melted coconut oil)
- 1 tbsp white vinegar (or lemon juice)
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients: In a bowl, whisk flour, baking powder, sugar, and salt.
- Make “Faux Buttermilk”: Combine water, oil, vinegar, and vanilla. Let sit 2 minutes.
- Combine Wet & Dry: Pour wet ingredients into dry mix. Stir until just combined (lumps are okay!).
- Cook Pancakes: Heat a non-stick pan over medium heat. Pour ¼ cup batter per pancake. Flip when bubbles form on the surface (1-2 minutes per side).
- Serve: Stack warm pancakes and top with syrup, fruit, or your favorite add-ins!
Notes
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan Option: Swap sugar for coconut sugar and use dairy-free chocolate chips.
- Storage: Keep leftovers in an airtight container for 3 days or freeze for 2 months.
- Pro Tip: Don’t overmix the batter—fluffy pancakes need a few lumps!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pancake recipe no milk, dairy-free pancakes, easy breakfast, fluffy pancakes, no milk recipe