Ingredients
1 1/2 cups all-purpose flour (see notes for alternatives)
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar (or maple syrup/coconut sugar)
1 cup soy milk (or almond, oat, or coconut milk)
1/2 cup water
2 tablespoons canola oil (optional – see notes for oil-free version)
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Pour in the non-dairy milk, water, and oil. Stir gently until just combined. A few lumps are okay; overmixing will make pancakes dense.
- Heat a skillet or griddle over medium-high heat. Lightly grease with vegan butter or coconut oil.
- Scoop about 1/3 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook another 1–2 minutes until golden brown.
- Repeat with the remaining batter. Serve warm with maple syrup, vegan butter, or fresh fruit.
Notes
- Flour options: For a whole-grain version, use whole wheat pastry flour or spelt flour. For gluten-free pancakes, substitute a high-quality gluten-free flour blend (e.g., Bob’s Red Mill 1:1).
- Oil-free pancakes: Omit oil and add a little more non-dairy milk to keep the batter smooth.
- Flavor variations: Add 1 cup of dairy-free chocolate chips for chocolate chip pancakes, or 1 cup of fresh/frozen blueberries for blueberry pancakes.
- Storage: Refrigerate leftovers up to 5 days or freeze for months. Reheat in microwave or toaster oven.
- Prep Time: 5 min
- Cook Time: 5 min