Easy pancake recipe made with staple ingredients you probably have in your pantry already. Egg free and dairy free pancakes to serve for a great breakfast.
Don’t deny it, but there is just nothing like delicious pancakes for breakfast, lunch, or dinner. A meal suited for all age groups, at any time of the day – need I say more? If you add some fruit on top, then it is almost considered a healthy meal.
These pancakes are eggless and dairy free and can fit more people on different diets. Therefore the pancakes are also parve (kosher non-dairy). Originally I used to whip up these pancakes when I was on a vegan diet. Since then, I changed my diet a few more times and now I only make them if I specifically need eggless pancakes because of an allergy or if I simply ran out of eggs.
This easy recipe doesn't use any banana as a binder unlike most vegan pancake recipes. If you don't like bananas then this is your go to pancake recipe.
All purpose flour - these pancakes work with the simple all purpose flour. Some recipes call for self rising flour but since we also use baking powder it's practically the same outcome. Self rising flour is plain flour that was mixed with baking powder.
Baking powder- to get fluffy pancakes we need to add baking powder as a leavening agent.
Soy milk - any non-dairy milk you prefer works in this recipe. I used unsweetened soy milk. Pay attention to the milk you choose as non-dairy milk usually contains sugar in it so take this into consideration when adding the sugar to the batter.
Sugar - These pancakes are sweet enough for my taste, but if you are wondering how much sugar to add to your pancakes, you will need to test and see how you like them. If you prefer to reduce the amount of sugar, you can use only 1-2 tablespoons instead of 5. Remember I used unsweetened soy milk and I served it with maple syrup which added more sweetness.
Oil- since there are no eggs in the recipe we still need to add some fat. I used a canola vegetable oil but any oil can work such as coconut oil, olive oil, etc. The oil is also used for cooking the pancakes. You can also cook the pancakes on a non-stick frying pan and omit the oil for frying in this case.
How to make fluffy eggless pancakes
To make the pancakes you start by mixing the dry ingredients: flour, baking powder, salt and sugar in a bowl. Then you add the wet ingredients: soy milk, vanilla and oil. Mix well to get a smooth batter as much as possible. Be careful not to over mix so the gluten in the flour won’t start developing.
The batter should be thick and not runny. If it's too thick add 1-2 tablespoons of soy milk, if it's too runny add 1-2 tablespoons of flour.
Heat a pan on a medium heat and add the oil for frying. If using a non-stick pan just heat it. Ladle the batter to the pan and cook the pancakes. I like to cook single pancakes, this way it's easier to control the cooking level and avoid over cooking them. Stack the ready pancakes on a serving plate and when finished cooking the whole batter, serve the pancakes immediately.
The pancakes are best when they are fresh from the frying pan. I like to top the pancakes with maple syrup and cut fruit.
Leftovers storage and how to freeze pancakes
If you have any leftovers, keep them in the fridge covered with plastic or in an airtight container and reheat when serving again. You can also freeze the cooked pancakes just make sure to separate each pancake with parchment paper so they won't all stick together.
It's better not to save the uncooked mixed pancake batter in the fridge because the baking powder will lose its effect and the outcome won't be fluffy pancakes. You should make all the pancakes and keep them cooked instead.
Instead of vanilla you can use ½ teaspoon cinnamon, to get a different flavor and add some other aromas to the pancakes. You can also add ½ cup of chocolate chips to the batter or different topping like melted dark chocolate, nut butter or any fruit you like.
If you like this recipe you might like my apple oat smoothie bowl that is banana free as well.
Here is the recipe for these yummy vegan pancakes:
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- Pinch of salt
- 5 tablespoon sugar
- 2 cups soy milk (or any other milk you like)
- 3 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 3 tablespoon vegetable oil (for frying - omit if using non-stick frying pan)
- Maple syrup
- Cut fruits
- In a bowl, mix all of the dry ingredients together.
- Add the wet ingredient and whisk the butter until its smooth. Try to avoid lumps.
- Heat the pan with oil or empty if using non-stick frying pan.
- Fry the pancakes but only one at a time.
- Stack the pancakes onto a plate, drizzle with maple syrup, and garnish with fruits
- Dig in and enjoy!