Dairy-Free Pancakes

Enjoy a delicious, light and fluffy pancake without the dairy!

Ingredients

    Yield: 12 to 14 four-inch pancakes

    • 1 cup Pamela’s Bread Mix
    • 2 eggs, large, slightly beaten
    • 2 tablespoons oil
    • 1 teaspoon vanilla (optional)
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 1¼ cups (10 ounces) club soda or water
Directions

    Whisk together all ingredients. Batter will be thin but will thicken as it sits. Allow batter to sit about 10 to 15 minutes. Heat pancake griddle on medium-low, or set to 325° to 350°. If not using nonstick pan, oil griddle before cooking pancakes.

    When griddle is hot, pour about 2 tablespoons batter for 3-inch pancakes, or 3 tablespoons for 4-inch, onto griddle and cook about 3 minutes on the first side, until edges start to firm up. Flip and cook until golden brown, about 2 more minutes. Be sure to cook thoroughly; these may take longer to cook than other pancakes.

    Serve pancakes warm with your favorite syrup.

    VARIATIONS:

    To make sweeter pancakes, add two tablespoons sugar to batter.

    To make Belgian waffles, follow recipe above, but reduce water to 1 cup, and add ¼ cup  to ½ cup sugar, depending on your preference. Batter will be thick. Use a waffle iron to cook waffles, following waffle iron instructions regarding amount of batter to pour and time to bake. Cook until crispy and brown. Sprinkle with powdered sugar before serving.

    © Pamela's Products, Inc.

Customer Reviews

Based on 14 reviews
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A
Andrea Wooley

We tried these and everyone loved them. They really do taste like regular pancakes. Since we can eat dairy I used melted butter in place of the oil and milk instead of water. I also added the 2T of sugar. Very delicious!

M
Marie Reed

Just made these with a banana and hemp milk; added a little nutmeg. Very good! Will definitely use again.

M
Marie Reed

Has anybody tried using this with pumpkin?

S
Stefanie Kinsey

Our go to favorite pancake recipe

L
Lianne

Tried this today. We loved them! I used cashew milk w a Tbls of Vinegar per C. Also added an extra 1/4 C of the milk and the batter was still too thick for us. Will be making this again and tweaking further.