One Fluffy Pancake (Vegan & Oil-Free)
Breakfast
Ingredients:
Dry:
- 3/4 cup all-purpose flour
- 2 tsp baking powder
- Pinch of salt
Wet:
- 1/2 cup dairy-free milk
- 1/2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp apple sauce
- 1 tsp vanilla extract
Equipments:
Nutrition:
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Instructions:
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Mix wet ingredients: In a separate bowl or measuring cup, whisk together the dairy-free milk and apple cider vinegar and let sit for a minute to slightly curdle (this mimics buttermilk for extra fluffiness). Whisk in the maple syrup, apple sauce, and 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 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 a minute or two 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:
Dry:
- 3/4 cup all-purpose flour
- 2 tsp baking powder
- Pinch of salt
Wet:
- 1/2 cup dairy-free milk
- 1/2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp apple sauce
- 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.
Instructions:
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Mix wet ingredients: In a separate bowl or measuring cup, whisk together the dairy-free milk and apple cider vinegar and let sit for a minute to slightly curdle (this mimics buttermilk for extra fluffiness). Whisk in the maple syrup, apple sauce, and 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 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 a minute or two so the pancake doesn't steam and go soggy underneath.
- Serve: Serve warm with extra maple syrup.
