Pancakes
Pancakes are a breakfast classic and this pancake recipe makes fluffy and light pancakes!
I think making pancakes from scratch is almost as easy as using a mix, plus you're in control of all of the ingredients. I love making pancakes on the weekend, especially with a side of bacon!
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)
Directions
- In a mixing bowl, combine the dry ingredients: Flour, Sugar, Baking Powder, Baking Soda, and Salt
- Mix the dry ingredients to combine evenly
- Add the Almond Milk to the mixing bowl
- Add the Egg and Vanilla Extract to the mixing bowl and mix well
- Melt the butter in the microwave in a microwave safe bowl or measuring cup
- Preheat a frying pan or pancake pan on Medium-Low heat
- Once the pan is hot, add a bit of Dairy-Free Butter to the pan and spread it out using a spatula or turner
- Add approximately 1/3 cup of pancake batter into the pan and continue filling up the pan with pancakes (leaving room between each)
- Once bubbles start to form in the pancake batter and the sides of the pancake look solid (not liquidy), flip the pancakes over
- Wait a minute (or until some golden color on the second side) and take the pancakes out of the pan
- Serve hot and with maple syrup!
Tips
- Wait to add the melted butter into the mix until just before adding the pancake mixture to the pan to cook.
- The baking powder is the key rising agent to make the pancakes fluffy. Baking powder will stop reacting after a certain time period (30-45 minutes), so I would recommend only making a single batch of these panackes to avoid the pancakes at the end of the batter not rising.
- This recipe was inspired by the Fluffy Pancake Recipe from Cafe Delites.