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pancakes topped with blueberries and strawberries

Dairy Free Pancakes

These dairy-free pancakes are also gluten-free! They are so fluffy and delicious that even your pickiest eater won't know the difference. Top them with your favorite fruit, honey, or organic syrup.
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast
Cuisine American


  • electric skillet or fry pan


  • ½ Cup Vegan butter, melted can substitute coconut oil
  • 2 Eggs, large
  • 2⅓ Cups Bob's Red Mill Gluten-free baking flour
  • ¼ Cup granulated sugar
  • 3 tbsp baking powder
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 ½ Cups water


  • Whisk together the eggs, water, melted vegan butter (or oil), and vanilla in a large mixing bowl.
  • In a medium mixing bowl, combine the dry ingredients. (Flour, sugar, baking powder, and salt.)
  • Slowly add the dry ingredient mixture into the wet ingredient mixing bowl. Stir until most of the lumps are gone.
  • Grease your pan or skillet with the vegan butter or coconut oil. Heat to medium or medium low until a water droplet sizzles. (Temperatures vary based on cooking method and altitude).
  • Pour ¼ cup batter into circular sized pancakes. (More if you like larger cakes) Cook until you see bubbles on top side of pancake and edges are golden brown. Flip. Cook an additional 2-3 minutes.
  • Serve immediately and top with your favorite organic maple syrup and fruit.
  • Allow leftovers to cool completely prior to storing. Refrigerate or freeze remaining pancakes.
Keyword Dairy-Free, Easy, Gluten-Free