Description
Delicious, fluffy pancakes made without any kind of milk, perfect for those with dairy allergies or vegan preferences by substituting oil or vegan butter. These pancakes combine simple pantry ingredients for an easy breakfast or brunch that everyone can enjoy.
Ingredients
Wet Ingredients
- 1 1/2 cups water
- 1/2 cup neutral-tasting oil (or 1/2 cup (113 grams) melted, warm butter; use oil or vegan butter for dairy-free)
- 2 large eggs (50 grams each, out of shell)
- 2 teaspoons vanilla bean paste
Dry Ingredients
- 2 1/4 cups + 2 tablespoons flour
- 1/4 cup granulated sugar
- 3 tablespoons aluminum-free baking powder
- 1 teaspoon salt
Instructions
- Combine wet ingredients: Mix the water, oil, eggs, and vanilla bean paste together in a large mixing bowl until fully incorporated.
- Mix dry ingredients: In a separate medium mixing bowl, stir together the flour, granulated sugar, baking powder, and salt. Ensure the flour is measured correctly as per notes.
- Combine wet and dry mixtures: Add the dry mix into the wet and gently stir until just combined. Leave some medium lumps intact to keep the pancakes fluffy—avoid overmixing.
- Preheat pan: Grease a pan with cooking spray or butter and heat it on medium-low heat (about 3 out of 9 heat setting, adjusting as needed).
- Pour batter and form pancakes: Pour approximately 1/8 of the batter (120 grams) in the center of the pan. Use a spoon to shape into a more circular form if desired.
- Cook first side: Cook for 2-3 minutes until bubbling appears beneath the surface and the underside is browned. Adjust heat as necessary to avoid burning.
- Flip and cook second side: Carefully flip the pancake and cook for another 2-3 minutes until golden brown and cooked through.
- Serve and store: Serve pancakes immediately for best texture. Cool leftovers before refrigerating for up to 4 days or freeze for up to 3 months.
Notes
- For best results, measure flour by spooning it lightly into the measuring cup and leveling off rather than scooping directly. This prevents too much flour and dense pancakes.
- Do not overmix the batter; some lumps are desirable for fluffiness.
- Use aluminum-free baking powder to avoid any metallic aftertaste.
- Adjust heat as stove temperatures vary to prevent burning or undercooking.
- Butter can be substituted with neutral oil or vegan butter to keep recipe dairy-free.
