The Easiest Fluffiest Vegan Pancakes Ever
User Reviews
5
The Easiest Fluffiest Vegan Pancakes Ever
Description
This vegan pancake recipe uses straightforward ingredients like flour, plant-based milk, baking powder, and optional sugar and vanilla for flavor. The dry ingredients are combined before adding milk to form a batter with some lumps, which helps retain a light texture. Cooking over medium heat on a properly preheated griddle produces golden pancakes about 4 inches wide, with bubbles signaling when to flip. Cooking each side about 3 to 5 minutes ensures the pancakes are cooked through with a tender crumb.
These pancakes suit both all-purpose and whole wheat flour; whole wheat yields a slightly denser but still pleasant result. They pair well with maple syrup or fresh fruit, making a wholesome vegan breakfast. Leftover pancakes can be refrigerated and reheated in a toaster or frozen for longer storage, maintaining good texture upon warming.
Key tips include avoiding overmixing to prevent toughness, preheating the cooking surface to prevent sticking, using medium heat for even cooking, and flipping only once after bubbles appear and cooking at least 3-4 minutes. These guidelines optimize fluffiness and ensure a consistently cooked pancake.
Ingredients
- 1 cup all-purpose flour or whole wheat flour, unbleached
- 1 cup cashew milk or dairy free milk of choice, unsweetened
- 1 tablespoon baking powder
- 1 tablespoon coconut sugar optional, unrefined
- 1 teaspoon vanilla extract optional, pure
Instructions
- Add the flour, sugar and baking powder to a large bowl and whisk to combine. Then add the milk and vanilla and mix until combined, without over mixing.
- Heat your non stick griddle over medium heat and once hot, ladle your batter to make pancakes that are approx. 4 inches in diameter. Cook for about 3-5 minutes until several bubbles form on top. Then flip and cook the other side for another 3-5 minutes until cooked through.
- Serve with maple syrup or fresh fruit and enjoy.
Notes
- Do not overmix the batter; a few lumps are fine to keep pancakes fluffy.
- Preheat your pan or griddle thoroughly to prevent sticking and ensure even cooking.
- Use medium heat so pancakes cook evenly without burning outside or being raw inside.
- Flip pancakes only once after bubbles form and at least 3-4 minutes have passed to preserve fluffiness.
- Whole wheat flour can be used for a slightly denser pancake with a similar flavor.
- Leftovers store well in the fridge for 1-2 days and reheat best in the toaster; pancakes also freeze well and can be toasted from frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Pancakes
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Serving | 1Pancake | |
| Calories | 52cal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 146mg | 6% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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