Easy, fluffy pancakes made from scratch, with dairy-free and egg-free substitutions for a healthier twist.

Scale

1 cup all-purpose flour (or white whole wheat)

2 tablespoons sugar

2 teaspoons baking powder

Pinch of salt

1 cup milk (or almond/oat milk)

1 egg (or 1/4 cup mashed banana)

1 teaspoon vanilla extract

Oil for pan (or cooking spray)

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In a separate bowl, mix the milk, egg (or banana), and vanilla.

Combine wet and dry ingredients just until mixed—some lumps okay.

Heat a non-stick griddle or pan on medium heat and lightly oil.

Scoop 1/4 cup batter per pancake onto pan and cook until bubbles form.

Flip gently and cook for another 2 minutes or until golden.

Serve with fresh fruit, nut butter, or natural syrup.

Rest batter for 5 minutes before cooking.

Banana adds natural sweetness if skipping sugar.

Great with almond butter or dairy-free yogurt on top.

Keywords: pancake recipes, fluffy pancakes from scratch, dairy-free pancakes, healthy pancake recipe