Perfect Vegan Pancakes (Soft & Fluffy!)
User Reviews
5
Perfect Vegan Pancakes (Soft & Fluffy!)
Description
Perfect Vegan Pancakes use plant-based ingredients including non-dairy milk combined with apple cider vinegar to mimic buttermilk's acidity, activating the baking powder. The batter is gently folded to maintain fluffiness without overmixing. Cooking takes place on a griddle or non-stick pan heated to approximately 375°F, ensuring quick setting and light browning while keeping the centers tender.
The pancakes serve well with vegan butter, syrups, fruits, or other toppings. Visual cues and temperature are key to achieving the ideal texture, making practice helpful when new to vegan pancake preparation.
Measure flour by weight if possible for consistency, and avoid stirring the batter after initial combining to prevent tough pancakes. Pancakes keep refrigerated up to 5 days and freeze well for about a month, thawed before reheating.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour see Notes for gluten-free
- 2 Tablespoons sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt fine sea salt
Wet Ingredients:
- ¾ cup non-dairy milk I prefer soy milk, unsweetened, 1 tablespoon
- 4 teaspoons apple cider vinegar
- 2 Tablespoons vegan butter plus more for serving, melted
- 1 Tablespoon neutral oil
- 2 teaspoons vanilla extract
Instructions
- Sift the flour and baking powder into a large mixing bowl. Add the sugar and salt and whisk well. Set aside.
- Put the non-dairy milk in a medium-size bowl, and add the vinegar to create vegan buttermilk; set aside. In a separate bowl melt the butter. Pour the melted butter, oil, and vanilla into the "buttermilk" and whisk to combine.
- Pour wet ingredients into dry, and use a large silicone spatula to gently fold the ingredients just until a lumpy batter forms (don't whisk or stir vigorously). The batter will be fluffy, and once it comes together don't stir again!
- Preheat an electric griddle or large non-stick frying pan over medium heat. If you have an infrared thermometer, the surface should be approximately 375°F (190°C) when fully preheated.
- Flick water onto the pan/griddle to make sure it's ready. The water should bead up and dance across the surface before evaporating. If desired, add a small pat of vegan butter and swirl it around (if using a non-stick surface you don't need it). Use slightly less than ⅓ cup batter per pancake. Keep an eye on how quickly the pancakes are cooking and reduce the heat slightly if needed.
- After about 1½ to 2 minutes, the edges will look somewhat set and dry, and you'll see bubbles forming across the top of the pancakes. Use a wide spatula to flip the pancakes. The second side will cook more quickly than the first, about 1 minute. The pancakes are done if the center bounces back when pressed.
- Serve vegan pancakes warm with maple syrup, vegan butter, and fresh fruit.
Notes
- For gluten-free pancakes, use a 1:1 gluten-free flour blend, reduce baking powder to 2 teaspoons, and omit the extra milk; expect slightly longer cooking time.
- Ensure the cooking surface is properly preheated; water should bead and dance before adding batter.
- Avoid overmixing the batter to prevent tough or chewy pancakes; fold until just combined with some lumps.
- Store leftovers airtight in the refrigerator for up to 5 days or freeze for about a month; reheat before serving.
- Use an infrared thermometer if available to maintain an ideal cooking temperature of about 375°F (190°C).
- Add vegan butter to the griddle before cooking if desired, but be careful not to burn it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Cholesterol | 0mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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