Easiest Vegan Pancakes (fluffy)
Servings: 8 pancakes
Ingredients
- 1 cup dairy-free soy milk (or another plant-based milk)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 cup all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon fine salt
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 2 tablepoons vegan butter/margarine, melted (optional)
Instructions
- Make the vegan buttermilk: In a large measuring cup, stir together 1 cup soy milk (or another non dairy milk) and 1 tablespoon apple cider vinegar (lemon juice). Set aside to curdle - this is your vegan buttermilk.
- Whisk together the dry ingredients (flour, baking powder, and salt) in a separate bowl.
- Stir the vanilla and maple syrup into the vegan buttermilk. Then pour the wet ingredients into the dry ingredients and stir just until combined (there will be some lumps). Add an extra tablespoon of milk if the pancake batter is too thick.
- Let the batter sit while you heat the skillet. Pro Tip: Don't stir the pancake batter after it sits (keep the bubbles for the fluffiest pancakes).
- Warm a lightly greased non-stick skillet/griddle over medium heat. If oil-free, use a non-stick skillet and skip the oil.
- For each pancake, scoop ¼ cup pancake batter into the preheated skillet (leave room for the pancakes to spread). Cook over medium-low until bubbles start to appear and the edges look dry/cooked (~2 minutes), flip and cook on other the side until golden brown ~2 minutes. Repeat for remaining batter.
- Serve immediately with your favorite pancake toppings!
Notes
Yield: This recipe makes ~8 (¼ cup) pancakes; ~5 (⅓ cup) pancakes; lots of mini pancakes!
Perfectly FLUFFY Vegan Pancake Tips: Make sure your skillet is preheated before you pour the batter in. Don't adjust/move the pancakes once the batter has been poured. Don't try to rush the pancakes by turning the heat up (the centers will be raw). Don't push the pancakes down with the flipper in order to cook the centers or they will be flat! Turn the heat down instead and let the pancakes cook properly.
How to know when pancakes are ready to flip?: The edges will look dry/cooked, some bubbles will appear on the pancake surface, and the pancake will naturally release from the pan. Flip it once (no fiddling or moving once it's flipped until it cooks through).
Flipping Pancakes 101: See "How to Flip Pancakes" tips in post.
Pancakes Batches: You may need to adjust the temperature down in subsequent batches as the pan is already hot and ready to go! I wipe my pan out and add new oil for each new batch of pancakes (optional).
Storing and Reheating Pancakes: Pancakes can be stored in the fridge for up to a week or frozen for a month. Warm them in a skillet, microwave or toaster to reheat.