These vegan pancakes are light, fluffy, and incredibly easy to make with simple pantry ingredients. Perfect for a quick breakfast, a leisurely brunch, or even a fun dinner, this recipe is sure to become a staple in your kitchen.
Why This Recipe Works
There are countless pancake recipes out there, but this one stands out for its simplicity, customizability, and delicious results. The key to achieving that perfect fluffy texture lies in a few simple tricks:
- Baking Powder: This reacts with the liquids, especially the apple cider vinegar, creating a chemical reaction that results in airy, pillow-soft pancakes.
- Vegan Buttermilk: Combining non-dairy milk with an acid like apple cider vinegar or lemon juice creates a vegan buttermilk that adds a subtle tang and helps to tenderize the batter.
- Proper Mixing: Don't overmix your batter. Lumpy pancake batter is key for light and fluffy pancakes.
- Sifting Dry Ingredients: Sifting your ingredients helps with the fluffiness. If you don’t have a strainer, sieve, or sifter, that’s okay you can still make the recipe - I do recommend it, though.
Ingredients You'll Need
This recipe uses common ingredients that you probably already have in your pantry:
- Flour: All-purpose flour is recommended for the best results. However, you can also use whole wheat pastry flour, spelt flour, or a quality gluten-free flour blend.
- Non-Dairy Milk: Soy milk is a great option, but any other vegan milk, like oat or almond milk, should work as well. Make sure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well.
- Acid: Apple cider vinegar or lemon juice will react with the milk, leaving you with a homemade vegan buttermilk.
- Sweetener: White granulated sugar is commonly used, but you can substitute with any kind of sugar, maple syrup, or agave.
- Leavening Agent: Baking powder is essential for creating fluffy pancakes.
- Fat: Vegan butter or other oils like coconut oil can be used.
- Salt: Sea salt enhances the flavor of your pancakes. Regular salt works as well if you don’t have sea salt.
Step-by-Step Instructions
Making these pancakes is a breeze. Here's how:
- Make the Vegan Buttermilk: Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes - this will make the vegan buttermilk.
- Sift the Dry Ingredients: In a large bowl, sift the flour, baking powder, and salt. The sifting really helps to make the pancakes fluffy.
- Mix the Batter Together: Add the sugar, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It's okay (and normal) to have some lumps. Let the batter sit for at least 5 minutes to allow the ingredients to fully incorporate and absorb well together.
- Cook the Pancakes: Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter. Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
- Serve and Enjoy: Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
Tips for Perfect Pancakes
- Use Active Baking Powder: Test to ensure that your baking powder is still active.
- Don’t Overmix Your Batter: Lumpy pancake batter is key for light and fluffy pancakes, so ensure that it looks similar to the photos above.
- Weigh Your Ingredients: While pancakes aren’t as precise as baking a cake, weighing out your ingredients ensures the perfect consistency of the batter.
Customization Options
One of the best things about this recipe is how easy it is to customize. Here are a few ideas:
Read also: Delicious Plant Paradox Breakfasts
- Toppings: Maple syrup is a classic, but you can also use vegan whipped cream, jam, peanut butter, vegan chocolate chips, or any other topping you like.
- Fresh Fruit: Add chopped fruit to the top of your pancake stack, or simply enjoy it on the side. Strawberries, raspberries, blueberries, blackberries, and banana slices are all great options.
- Add-ins: If you want add-ins like vegan chocolate chips, blueberries, walnuts, shredded coconut or chopped banana.
Serving Suggestions
Pancakes are a versatile dish that can be served with a variety of sides:
- Tofu Scramble: This tofu scramble recipe is just as delicious as your standard scrambled eggs, and it’s the perfect side to a plate of fluffy pancakes!
- Potatoes: These crispy garlic roasted potatoes can be served at dinner, but they’re also delicious as a breakfast side!
- Vegan Waffles: If you’re having a brunch spread, why not pop out a plate of these fluffy vegan waffles, too? They’re sure to be equally well-received.
Storage Instructions
- Refrigerate: You can refrigerate these vegan pancakes in an airtight container, or tight layers of plastic wrap, for 4-5 days. I like to reheat them in the toaster oven rather than using the microwave to prevent sogginess.
- Freeze: Freeze your pancakes so they last for a couple of months! I recommend flash freezing them, then heating them up in your toaster oven.
Gluten-Free Adaptations
For those who need a gluten-free option, this recipe can easily be adapted. Substitute a quality gluten-free flour blend for the regular flour.
Oil-Free Option
To make this recipe oil-free, use a good non-stick ceramic electric griddle.
Nutritional Information
While jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information.
Read also: Nutritious Granola Recipes
Read also: Advantages of a Plant-Based Cleanse