Homemade Vegan Pancakes Recipe
To honest, I wasn’t always a great fan of pancakes, for me they felt kind of flat and boring, just good enough for breakfast. I even extended that thought to the vegan version, I used to think vegan pancakes would be some sad, flat, gummy version of the real deal. Like a compromise you make and then quietly regret. But that’s just not true anymore, and honestly it hasn’t been true for a while. That is all thanks to the new way I make pancakes, particularly vegan pancakes.
These ‘new’ vegan pancakes come out golden on the outside, soft and pillowy in the middle, with those little crispy edges that makes anyone always want more at the breakfast table. My husband, who eats meat at every meal and teases me endlessly about my cooking, always asks for more of these vegan pancakes whenever I make them. That’s how I knew I had something worth sharing. And this post is my own little way of getting you to join me un enjoying a new way to make vegan pancakes everyone would enjoy.
Homemade Vegan Pancakes Recipe
Equipment
- Large mixing bowl
- Small bowl or measuring cup for the vegan milk
- Whisk
- Non-stick skillet or griddle
- Measuring cups and spoons
- 1/4 cup measuring cup or ladle for portioning batter
- Spatula
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 cups unsweetened vegan buttermilk soy or oat
- 1 tablespoons apple cider vinegar
- 3 tablespoons neutral vegetable oil
- 1 teaspoons vanilla extract
- 2 tablespoons vegan butter or oil for cooking
Instructions
Make vegan buttermilk:
- In a small bowl or measuring cup, stir together 2 cups unsweetened vegan milk (soy or oat) and 1 tablespoons apple cider vinegar. Let sit for 5 minutes until slightly thickened and curdled.
Mix dry ingredients:
- In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 0.5 teaspoons baking soda, and 0.5 teaspoons salt until well combined.
Combine wet and dry:
- Add the vegan buttermilk mixture, 3 tablespoons neutral vegetable oil, and 1 teaspoons vanilla extract to the dry ingredients. Whisk gently just until combined, a few small lumps are fine. Do not overmix.
Rest the batter:
- Let the batter rest for 5 minutes so the baking powder can activate and the pancakes turn out fluffier.
Heat the pan:
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of 2 tablespoons vegan butter or oil, for cooking and spread evenly.
Cook first side:
- Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 3 minutes.
Flip and finish:
- Flip the pancake and cook the other side until golden brown, about 2 minutes more.
Repeat and serve:
- Repeat with remaining batter, adding more 2 tablespoons vegan butter or oil, for cooking to the pan as needed. Serve warm with maple syrup, fresh fruit, or your favorite toppings.
Obi
