Best Ever Vegan Pancakes
User Reviews
5
Best Ever Vegan Pancakes
Description
This recipe starts by mixing lemon juice and soy milk to form a vegan buttermilk that curdles quickly. Vegan sour cream and vanilla extract are blended in to add moisture and flavor. Dry ingredients include all-purpose flour, baking powder, salt, and sugar. Melted vegan butter is gently stirred into the wet ingredients before combining with the dry to form a very thick, fluffy batter.
The batter is rested briefly, then cooked in a preheated nonstick pan greased with a high-heat oil like refined coconut oil. Pancakes are cooked one or two at a time over medium heat until bubbles form and edges are golden crispy, resulting in a tender yet tall pancake. Serving with vegan butter and maple syrup highlights the mildly sweet, creamy flavors.
Many tips are offered in the notes including the importance of room temperature sour cream, recommended soy milk for fluffiest results, measuring flour carefully, and the benefits of resting the batter to maintain airiness. You can find variations and detailed instructions in the original notes to perfect your pancakes.
Ingredients
- 1/2 cup vegan sour cream at room temperature for 30 min (see Note 1
- 1 ½ tablespoons lemon juice or apple cider vinegar, freshly squeezed
- 1 ¾ cups soy milk see note 2
- 2 cups all-purpose flour see note 3, 250g
- 2 tablespoons baking powder
- ½ teaspoon salt fine sea salt
- 2 tablespoons organic cane sugar
- 1 teaspoon vanilla extract pure
- 3 tablespoons vegan butter or refined coconut oil, melted
- For cooking: refined coconut oil avocado oil, or other high-heat oil
For serving
- vegan butter
- maple syrup
Instructions
- Add the lemon juice to a medium bowl. Pour the milk on top and stir. It should curdle pretty quickly. This is the "buttermilk."
- In a large bowl, add the flour, baking powder, salt, and sugar and whisk well to combine.
- To the buttermilk, add the room temp vegan sour cream and vanilla. Use an electric mixer on low speed until mostly smooth (it’s okay if there are very tiny crumb-size pieces of sour cream).
- Melt the vegan butter in the microwave or in a small saucepan. Drizzle it into the wet ingredients and mix until combined and no lumps remain (see Note 4).
- Pour the wet ingredients over the flour mix. Fold with a wooden spoon until just combined. Do not overmix—lots of lumps are fine. Rest the batter for 5 minutes (or 10 minutes). The batter will be very very thick and fluffy, almost like a yeast bread dough. But don't stir after resting—the batter will lose air bubbles, resulting in a flat pancake.
- Preheat the pan. Heat a nonstick frying pan over medium heat for several minutes. Add a teaspoon of coconut oil (see Note 5). Allow to heat ~30 seconds. Test to see if the pan is hot enough by adding a droplet of water—if it sizzles and dances, it’s ready.
- Cook the pancakes. Ladle a heaping ⅓ cup pancake batter into the pan (since the batter is thick, it won’t ladle into a perfect circle). For smaller pancakes, use a heaping 1/4 cup batter. After the first 20-30 seconds, swirl the oil in the pan around the pancake edges to get those crispy edges. Cook for a total of 2 to 2 1/2 minutes, until the edges start to dry out and you can see the bottoms are golden brown. Carefully flip. Cook on the second side for a total of 2 to 2 ½ minutes, swirling any remaining oil around the edges again.NOTE: don’t flip back and forth, just the one time. This makes pancakes less fluffy without a uniform golden brown exterior.
- Repeat with the batter, adding a teaspoon of oil to the pan to preheat per pancake before adding more batter. Reduce the heat as you go to prevent burning (my burner is 1 to 7; I start at 4 for the first pancake, then reduce to 3).
- To keep pancakes warm, add to a wire rack-fitted sheet pan in the oven at 200ºF/95ºC until ready to serve. Serve pancakes warm with maple syrup and a pat of vegan butter, if desired. If you have leftover batter, store in an airtight container in the fridge for 5 to 6 days.
Notes
- Use vegan sour cream at room temperature (about 20 to 30 minutes) for smooth batter incorporation.
- Soy milk is recommended for the fluffiest pancakes; other milks yield flatter results.
- Measure flour by spooning and leveling, not scooping to avoid excess flour.
- Add warmed melted vegan butter to wet ingredients to prevent lumps in the batter.
- Do not overmix batter; some lumps are fine to maintain fluffiness.
- Rest the batter 5 to 10 minutes before cooking for best texture.
- Use refined coconut oil or similar high-smoke point oil for cooking pancakes.
- Refer to the recipe's tips and FAQ for additional guidance on griddles, make-ahead, and batter consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9large pancakes
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 523mg | 22% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 220mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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