Dairy-Free Pancake Board
Last Updated on January 16, 2022 by Annie
Sweeten your morning with this delicious dairy-free pancake board. Made with dairy-free buttermilk pancakes, three-ways, and studded with fresh fruit and tasty toppings this pancake board makes the perfect addition to a weekend brunch!
Pancake boards are the ultimate way to deck-out your weekend brunch. Packed with a variety of pancakes, toppings, and dip options there are truly a million ways to dress this board up for a sweet breakfast treat everyone will enjoy!
Whether you are gathering friends together or planning a weekend brunch at home with your family this fully loaded pancake board gives everyone a little of what they are looking for at the table. Here’s how you can easily put together your own dairy-free pancake board for your next weekend brunch!
How to Assemble a Dairy-Free Pancake Board
Step #1: Make Mini Dairy-Free Buttermilk Pancakes
- Make buttermilk by combining non-dairy milk with apple cider vinegar. Allow the mixture to sit for 5 to 10 minutes.
- In a medium-sized bowl, stir together flour, baking soda, salt, sugar, and cinnamon.
- Whisk buttermilk, eggs, and vanilla into the flour mixture then leave the batter to sit for about 30 minutes.
- After letting the batter rest, dived it into 3 equal portions in 3 separate bowls.
- Leave one portion of the batter plain, add 1/2 cup chocolate chips to another portion, and add 1/2 cup blueberries to the third portion.
- Working with one flavor at a time, scoop 2 tablespoons of batter into a greased skillet and let sit for 2 minutes or until bubbles form on the top, flip and cook for another 2 minutes or until lightly brown on both sides.
- I usually cook 4-5 mini pancakes.
- Place finished pancakes in the oven on a cookie sheet or oven-safe plate on warm until I’m ready to serve.
- Continue cooking until all pancakes are cooked.
Step #2: Prepare Fruit
- Blueberries- Wash and pour blueberries into a small serving bowl.
- Strawberries- Wash and slice strawberries and place into another small serving board.
- Banana- Peel and slice banana into 1/2-inch rounds.
Step #3: Get Your Toppings
- Plant-based butter- Slice up 1/4-inch tablespoons of a plant-based butter. I love using Country Crock’s plant-based butter sticks for all of my baking needs.
- Maple Syrup- Pour some maple syrup into a small serving bowl.
- Whipped Cream- I used truwhip vegan and scooped about 1/4 cup into a serving bowl for the board.
- Chocolate Chips- Scoop additional dairy-free chocolate chips into a small bowl for the pancake board.
Step #4 Assemble the Pancake Board
Start with the bowls. Place anything that is in a bowl on the board. I like to spread them out in a way that no two similar things are right by each other.
I went with the fruit first, a bowl of fruit in the top right and lower left corners. Don’t place the banana slices yet, I like to use them as a filler for spaces with gaps.
The butter slices in the top left, with the whipped topping in the middle, and then the maple syrup in the bottom right.
Next get your pancakes out of the oven. I try to keep similar pancakes together. Place the pancakes around the bowl and in waves down the board.
Fill in any empty spaces with sliced bananas or additional fruits or toppings.
Dairy-Free Changes to the Pancake Board
- Buttermilk Pancakes- For the pancake base I used my dairy-free buttermilk pancake recipe. The main swap needed to make these pancakes is the milk. In place of buttermilk, I use non-dairy milk and add apple cider vinegar.
- Chocolate Chips- Select dairy-free chocolate chips such as Enjoy Life to keep the board blissfully dairy-free.
- Vegan Butter- Use your favorite plant-based butter, I love to use Country Crock Plant-Based Butter Sticks.
- Dairy-free Whipped Topping- I used truwhip vegan as a dairy-free whipped cream option.
Alternatives to the Pancake Board
Looking for some ways to switch up your pancake board? Here are a few swaps to additions you can make to add variety to your brunch board!
- Try adding in different fruits- Apple slices, fresh raspberries, or a bowl of grapes.
- Swap out the pancakes- Try a chocolate chip pancakes or even oatmeal-based pancakes.
- Add different toppings- Peanut butter, vegan nutella, and salted caramel are all excellent choices.
Tips for Making in Advance
I get it, mornings can be busy and the last thing you probably want to do when you are getting ready to host a bunch of people is stand over the oven flipping pancakes. Here are a few ways to make these mini-pancakes in advance.
- Make the batter the night before- This is a trick many breakfast diners use, they make the pancake batter the night before. This reduces your morning wait time so you can get right to making your fresh pancakes first thing in the morning.
- Freeze the pancakes- Make and freeze the pancakes weeks in advance to save yourself some time! Simply pop the pancakes on a baking sheet in a single layer and allow them for freeze individually for about 30 minutes before transferring to a freezer-safe storage container. When you are ready to serve reheat in the microwave or pop them in the oven at 350°F for about 8-10 minutes or until heated through.
Other Dairy-Free Boards to Try Next
If you tried this delicious dairy-free pancake board and enjoyed it feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
You can also get delicious dairy-free recipes and tips by signing up for my newsletter!
Mini Dairy-Free Buttermilk Pancakes
These delicious mini buttermilk pancakes make the perfect addition to a dairy-free pancake board!
Ingredients
- 1¾ cup Non-dairy Milk
- 1 tablespoon Apple Cider Vinegar
- 2 cups Flour
- 2 teaspoons Baking Soda
- ½ teaspoon Salt
- 2 tablespoons Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- â…› teaspoon Cinnamon
- ½ cup Chocolate chips dairy-free
- ½ cup Blueberries fresh or frozen
Instructions
-
Make buttermilk by combining non-dairy milk with apple cider vinegar. Allow the mixture to sit for 5 to 10 minutes.
-
In a medium-sized bowl, stir together flour, baking soda, salt, sugar, and cinnamon.
-
Whisk buttermilk, eggs, and vanilla into the flour mixture then leave the batter to sit for about 30 minutes.
-
After letting the batter rest, dived it into 3 equal portions in separate bowls.
-
Leave one portion plain, add 1/2 cup chocolate chips to one portion, and add 1/2 cup blueberries to the third portion.
-
Working with one flavor at a time, scoop 2 tablespoons of batter into a greased skillet and let sit for 2 minutes or until bubbles form on the top, flip and cook for another 2 minutes or until lightly brown on both sides. I usually cook 4-5 mini pancakes.
-
Place finished pancakes in the oven on a cookie sheet or oven-safe plate on warm until I'm ready to serve.
-
Continue cooking until all pancakes are cooked.