These light and fluffy American style pancakes are super easy to make, the best part is, they’re egg free AND dairy free.

Some notes before you begin:

MILK:

I used oat milk in this recipe but you can use any plant milk of your choice- almond milk also works extremely well for a slightly nuttier taste. Remember, the milk you use will change the taste of the pancakes, so it’s important to use one that you like the taste of. If you don’t want to make these pancakes vegan, you can also substitute the plant milk for dairy milk or buttermilk.

MIXING THE BATTER

You must not over-mix the batter as over-mixing will lead to a tough and rubbery pancake. When mixing together the wet and dry ingredients together, stir together gently. It’s okay to have a few small lumps in your batter.

WIPE THE PAN IN BETWEEN

Since we are cooking these pancakes in butter, it’s helpful to wipe out the pan in between batches as the butter eventually burns. Simply wipe the pan clean and add more butter before each batch.

TOPPINGS:

You can top these pancakes with any fruits of your choice: strawberries, blueberries, raspberries or bananas. Add maple syrup or chocolate spread and finish with some whipped cream. You can even add some flaked hazelnuts or almonds for a bit of a crunch.

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