Dairy Free Fluffy Pancakes with Maple Syrup
Make the best dairy-free fluffy pancakes in just 15 minutes! Light, airy, and made with simple pantry ingredients, these pancakes are perfect for breakfast, brunch, or even dinner. Serve stacked high with Canadian maple syrup and fresh berries for an easy, allergy-friendly family favourite.
Equipment
- Griddle (or Frying Pan)
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Pancake Batter:
- 120 grams All Purpose Flour (1 US Cup)
- 240 ml Plant Based Milk (1 US Cup)
- 30 ml Canola Oil (2 tbsp)
- 1 Egg (large - see note)
- 20 grams White Sugar (1.5 tbsp)
- 2 tsp Baking Powder
- 1 tsp Salt
Toppings:
- Maple Syrup
- Blueberries
Instructions
Prep:
- Gather all equipment and ingredients. Ensure ingredients are at room temperature for best results.
Make the Pancakes:
- Add all of the batter ingredients to a mixing bowl and mix gently until just combined. Allow to rest while the griddle heats up.120 grams All Purpose Flour, 240 ml Plant Based Milk, 30 ml Canola Oil, 1 Egg, 20 grams White Sugar, 2 tsp Baking Powder, 1 tsp Salt
- Heat griddle to 175°C / 350°F.
- Once the griddle is warm, add scoops of batter onto the griddle, using an ice cream scoop.
- Cook until bubbles form and begin to burst on the surface.
- Flip and cook until the second side is lightly golden.
- Transfer the pancakes to a plate and cover with foil until the entire batch is made.
- Stack pancakes and serve warm with Maple Syrup and fresh Blueberries.Maple Syrup, Blueberries
Video
Notes
Yield: This batch makes roughly 12 3-inch pancakes, depending on the size of the pancakes you make.
Vegan Option: Sub the egg with 50g apple sauce or a mashed banana.
Gluten Free Option: Sub the all-purpose flour with your preferred 1-to-1 gluten-free alternative.
Dairy-Free Milk Tips: Oat or almond milk gives the fluffiest texture. For extra lift, add 1 tsp lemon juice to make vegan buttermilk.
Storage: Store leftovers in an airtight container in the fridge for up to 24 hours (they will go soggy if you leave them any longer). Reheat before serving.
Freezer Tip: Freeze pancakes in layers with parchment paper. Reheat for quick breakfasts or lunchboxes.
Serving Suggestions: Best served fresh with Canadian maple syrup and seasonal berries.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
