Milk free pancakes recipe | Good Food

Stack of pancakes with blueberries, bacon and syrup

For the pancakes

300g plain flour
3 tsp baking powder
2 tbsp golden caster sugar
2 eggs
2 tsp vanilla extract
70g unsalted butter
or dairy-free alternative
2 tbsp vegetable oil

To serve

toppings of your choice
such as maple syrup, cooked streaky bacon or Greek yogurt and berries

Method

step 1
Tip the dry ingredients into a large bowl along with 1 tsp fine salt, and whisk until combined. Combine the eggs, vanilla extract and 250ml lukewarm water in a jug, mixing well until combined. Melt 50g of the butter in a pan over a low heat or in short bursts in the microwave, and set aside to cool slightly.
step 2
Make a well in the middle of the dry ingredients, then slowly pour in the wet ingredients and melted butter and whisk until you have a thick, smooth batter.
step 3
Heat 1 tsp oil and a small knob of the remaining butter in a non-stick pan over a low-medium heat and, once foaming, spoon in 3 tbsp batter to make a roughly 8cm pancake. (If your pan is large enough, repeat to cook multiple pancakes at once, but make sure they're not too close together as they will spread.) Cook for 1-2 mins until set at the edges, bubbling in the centre and risen. Flip over and cook for a further minute. Repeat with the remaining batter, then serve the pancakes warm with any toppings of your choice.