One Fluffy Pancake (Vegan & Oil-Free)
Ingredients:
- 90 g (3/4 cup) all-purpose flour
- 8 g (2 tsp) baking powder
- 0.75 g (1/8 tsp) salt
- 120 ml (1/2 cup) dairy-free milk
- 7.5 ml (1/2 tbsp) apple cider vinegar
- 15 ml (1 tbsp) maple syrup
- 15 g (1 tbsp) apple sauce
- 4 ml (1 tsp) vanilla extract
Equipments:
Features:
20 minutes or less
Freezer Friendly
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Let the dairy-free milk and apple cider vinegar sit for the full minute before mixing it in — this brief curdle mimics buttermilk and is what gives the pancake its rise and fluffiness without eggs.
Instructions:
- Mix dry ingredients: In a bowl, whisk together the 90 g (3/4 cup) all-purpose flour, 8 g (2 tsp) baking powder, and 0.75 g (1/8 tsp) salt.
- Mix wet ingredients: In a separate bowl or measuring cup, whisk together the 120 ml (1/2 cup) dairy-free milk and 7.5 ml (1/2 tbsp) apple cider vinegar and let sit for 1 minute to slightly curdle (this mimics buttermilk for extra fluffiness). Whisk in the 15 ml (1 tbsp) maple syrup, 15 g (1 tbsp) apple sauce, and 4 ml (1 tsp) vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients and gently stir just until combined. A few small lumps are fine — do not overmix, or the pancake will turn out dense.
- Rest the batter: Let the batter sit for 5 minutes so the baking powder can activate, giving you a fluffier pancake.
- Cook: Heat a 10-inch nonstick griddle or skillet over medium heat. A light spray of oil is optional but not required. Pour the batter into the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook another 1-2 minutes until golden brown.
- Cool: Transfer to a cooling rack for 1-2 minutes so the pancake doesn't steam and go soggy underneath.
- Serve: Serve warm with extra maple syrup.
Common Mistakes: • Overmixing the batter — this develops gluten and makes the pancake tough and flat instead of fluffy.
• Cooking at too high heat — without oil or butter in the pan, the outside can catch and darken before the inside cooks through.
Notes: • Don't skip resting the batter — it makes a real difference in fluffiness, especially without eggs.
Storage: • Best fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a toaster or skillet.
Swaps: • Any dairy-free milk works here — oat, almond, and soy all curdle nicely with the apple cider vinegar.
• No apple sauce? Mashed ripe banana works as a similar oil-free binder, though it will add banana flavor.
Tips: • Wait for bubbles to form and pop on the surface before flipping — that's the clearest sign it's ready.
• A good nonstick pan is key here since there's no oil or butter to help release the pancake.
Apple sauce — replaces both the egg and the oil/butter, binding the batter and keeping the pancake moist without any added fat.
Maple syrup — a vegan-friendly natural sweetener that also adds a bit of moisture in place of the sugar and butter in a traditional recipe.
Dairy-free milk — provides the liquid base that hydrates the flour and, combined with the apple cider vinegar, creates a quick vegan buttermilk for a fluffier crumb.
Baking powder — doing all the leavening work on its own here, since there's no egg to help with lift.
One Fluffy Pancake (Vegan & Oil-Free)
Ingredients:
- 90 g (3/4 cup) all-purpose flour
- 8 g (2 tsp) baking powder
- 0.75 g (1/8 tsp) salt
- 120 ml (1/2 cup) dairy-free milk
- 7.5 ml (1/2 tbsp) apple cider vinegar
- 15 ml (1 tbsp) maple syrup
- 15 g (1 tbsp) apple sauce
- 4 ml (1 tsp) vanilla extract
Equipments:
Features:
Why These Ingredients:
Apple sauce — replaces both the egg and the oil/butter, binding the batter and keeping the pancake moist without any added fat.
Maple syrup — a vegan-friendly natural sweetener that also adds a bit of moisture in place of the sugar and butter in a traditional recipe.
Dairy-free milk — provides the liquid base that hydrates the flour and, combined with the apple cider vinegar, creates a quick vegan buttermilk for a fluffier crumb.
Baking powder — doing all the leavening work on its own here, since there's no egg to help with lift.
Prep:
Let the dairy-free milk and apple cider vinegar sit for the full minute before mixing it in — this brief curdle mimics buttermilk and is what gives the pancake its rise and fluffiness without eggs.
Instructions:
- Mix dry ingredients: In a bowl, whisk together the 90 g (3/4 cup) all-purpose flour, 8 g (2 tsp) baking powder, and 0.75 g (1/8 tsp) salt.
- Mix wet ingredients: In a separate bowl or measuring cup, whisk together the 120 ml (1/2 cup) dairy-free milk and 7.5 ml (1/2 tbsp) apple cider vinegar and let sit for 1 minute to slightly curdle (this mimics buttermilk for extra fluffiness). Whisk in the 15 ml (1 tbsp) maple syrup, 15 g (1 tbsp) apple sauce, and 4 ml (1 tsp) vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients and gently stir just until combined. A few small lumps are fine — do not overmix, or the pancake will turn out dense.
- Rest the batter: Let the batter sit for 5 minutes so the baking powder can activate, giving you a fluffier pancake.
- Cook: Heat a 10-inch nonstick griddle or skillet over medium heat. A light spray of oil is optional but not required. Pour the batter into the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook another 1-2 minutes until golden brown.
- Cool: Transfer to a cooling rack for 1-2 minutes so the pancake doesn't steam and go soggy underneath.
- Serve: Serve warm with extra maple syrup.
