Kennedy Family Recipes



Pancakes are a breakfast classic and this pancake recipe makes fluffy and light pancakes!

I love making pancakes on the weekend, especially with a side of bacon!

I've use Bisquik for making pancakes before, as the regular Bisquik mix is dairy-free. When we ran out of Bisquik mix one weekend, I started researching pancake recipes and came up with this recipe. I think making pancakes from scratch is almost as easy as using a mix, plus you're in control of all of the ingredients.



Wait to add the melted butter into the mix until just before adding the pancake mixture to the pan to cook.

This recipe was inspired by the fluffy pancake recipe from Cafe Delites.

List of Ingredients

  • 2 Cups of All-Purpose Flour
  • 1/4 Cup of Granulated Sugar
  • 4 Teaspoons of Baking Powder
  • 1/4 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1.5 Cups of Unsweetened Almond Milk
  • 4 Tablespoons of Dairy-Free Butter (melted and cooled)
  • 2 Teaspoons of Vanilla Extract
  • 1 Egg
  • Extra Dairy-Free Butter (for melting in the pan)

Recipe Steps

  1. In a mixing bowl, combine the dry ingredients: Flour, Sugar, Baking Powder, Baking Soda, and Salt
  2. Mix the dry ingredients to combine evenly
  3. Add the Almond Milk to the mixing bowl
  4. Add the Egg and Vanilla Extract to the mixing bowl and mix well
  5. Melt the butter in the microwave in a microwave safe bowl or measuring cup
  6. Preheat a frying pan or pancake pan on Medium-Low heat
  7. Once the pan is hot, add a bit of Dairy-Free Butter to the pan and spread it out using a spatula or turner
  8. Add approximately 1/3 cup of pancake batter into the pan and continue filling up the pan with pancakes (leaving room between each)
  9. Once bubbles start to form in the pancake batter and the sides of the pancake look solid (not liquidy), flip the pancakes over
  10. Wait a minute (or until some golden color on the second side) and take the pancakes out of the pan
  11. Serve hot and with syrup!