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Fluffy Dairy-Free Pancakes: Light and Airy Breakfast

A tall stack of fluffy dairy-free pancakes cut to show the airy interior, drizzled generously with maple syrup.
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Make the best dairy free pancake recipe with this simple guide for light and airy vegan flapjacks. These are foolproof for your weekend brunch.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups unsweetened plain almond milk (or soy milk for best results)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 3 tablespoons neutral oil (like canola or vegetable), plus more for the griddle

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This mixes the dry ingredients well.
  2. In a separate medium bowl, mix the almond milk and apple cider vinegar. Let this sit for 5 minutes to create a vegan buttermilk substitute.
  3. Whisk the vanilla extract and 3 tablespoons of oil into the plant milk mixture.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes pancakes tough.
  5. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
  8. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  9. Serve immediately with your favorite toppings.

Notes

  • For the fluffiest dairy free pancakes, use soy milk or oat milk, as they tend to have a higher protein content than almond milk, which helps with structure.
  • The apple cider vinegar reacting with the baking soda creates the necessary lift, mimicking traditional buttermilk. Do not skip this step.
  • Resting the batter for 5 minutes after mixing allows the leavening agents to activate fully, resulting in thicker vegan griddle cakes.
  • If your batter seems too thick after resting, add one extra tablespoon of plant milk at a time until it pours slowly.

Nutrition

Find it online: https://carlacooking.com/fluffy-dairy-free-pancakes-recipe/