Vegan Pancakes
These vegan pancakes are light, hyper-fluffy, and ready in under 20 minutes with no fancy ingredients. Perfect for lazy mornings, weekend brunch, or breakfast-for-dinner cravings.
Servings: 9 Pancakes
Calories: 118kcal
Cost: $3
Equipment
- Griddle optional
Ingredients
Dry Ingredients:
- 1 ⅓ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 ¼ cup unsweetened plant-based milk
- 2 tablespoons sugar or coconut sugar
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons canola oil melted refined coconut oil, or applesauce
For Frying and Suggested Accompaniments for Serving:
- Vegan butter or oil for frying
- Vegan whipped cream
- Vegan butter
- Maple syrup
- Fresh berries or fruit
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt..
- In a separate bowl or large measuring cup, stir together the plant-based milk, sugar, apple cider vinegar, vanilla extract, and oil (or applesauce if you are an oil-free person) until the sugar is dissolved.
- Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms with no visible dry spots. Do not overmix.
- Set a nonstick or cast iron skillet or griddle over medium heat. After 2 minutes when the oil or vegan butter is hot, pour ¼ cup (60 mL) of batter for each pancake into the skillet, leaving space between each one.
- Cook over medium heat for 2 to 3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook the second side for 2 minutes, or until golden and cooked through.
- Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more oil or vegan butter between batches as needed.
- Serve warm with maple syrup, vegan whipped cream, vegan butter, or fresh fruit.
Notes
🥣 Whisk It Real Good:
Sift or whisk your dry ingredients to eliminate clumps and reduce mixing time later—this keeps the texture tender.
🌡 The Lukewarm Identity:
Use slightly warm plant milk to help everything combine smoothly, especially if you're working with coconut oil.
💧 Skillet Test Dummy:
Flick a drop of water into the pan before pouring the batter—if it sizzles gently, it's ready. If it jumps like it saw a ghost, turn down the heat.
🕺 Pancake Elbow Room:
Leave space between each pancake in the pan. Overcrowding traps steam and keeps them from crisping up properly.
Nutrition
Calories: 118kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 267mg | Potassium: 62mg | Fiber: 1g | Sugar: 3g | Vitamin A: 70IU | Calcium: 97mg | Iron: 1mg