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Fluffy Vegan Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 9 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

These Fluffy Vegan Pancakes are light, airy, and made with simple plant-based ingredients for a delicious breakfast or brunch option. Free from dairy and eggs, they use a combination of all-purpose flour, baking powder, vegan yogurt, and plant-based milk to achieve the perfect texture. Easily customizable and quick to make, these pancakes are wonderful for anyone following a vegan diet or looking for a tasty, cruelty-free alternative to traditional pancakes.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 and 1/2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/8 tsp salt

Wet Ingredients

  • 3/4 cup unsweetened plant-based milk
  • 1/4 cup unsweetened vegan yogurt (can be replaced with plant-based milk)
  • 1 tbsp melted vegan butter
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar (optional)

Instructions

  1. Whisk Dry Ingredients: In a medium-sized mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk thoroughly to ensure an even distribution of all dry ingredients.
  2. Add Wet Ingredients: Pour in the plant-based milk, vegan yogurt, melted vegan butter, vanilla extract, and optional white vinegar into the dry mixture.
  3. Mix Batter: Whisk the ingredients together until the batter is just combined with almost no clumps remaining. Be careful not to overmix to avoid gummy pancakes.
  4. Rest Batter: Let the batter sit and rest for 5-10 minutes, allowing it to thicken slightly while you preheat your skillet.
  5. Heat Skillet: Heat a non-stick skillet over medium heat. Once heated, add a teaspoon of oil and use a kitchen paper towel to lightly grease the surface to prevent sticking.
  6. Pour Batter: Pour approximately 1/3 cup of batter into the skillet and gently spread it into a round pancake shape about 5 inches in diameter. Depending on skillet size, cook 1-2 pancakes at a time.
  7. Cook First Side: Cook the pancakes for 2-3 minutes until small holes form on the surface and the bottom turns golden brown.
  8. Flip Pancakes: Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side until golden brown and fully cooked through.
  9. Repeat and Serve: Transfer cooked pancakes to a plate and repeat the process with remaining batter. Serve immediately while warm with desired toppings.
  10. Storage: Store any leftover pancakes in an airtight container at room temperature for up to 2 days.

Notes

  • To make the pancakes gluten-free, replace all-purpose flour with a gluten-free flour blend.
  • The white vinegar is optional but helps activate the baking powder for extra fluffiness.
  • Use different plant-based milks like almond, soy, or oat milk based on preference.
  • Do not overmix the batter to prevent dense or gummy pancakes.
  • These pancakes are best enjoyed fresh but can be reheated gently in a skillet or microwave.

Find it online: https://evelynscooking.com/fluffy-vegan-pancakes-recipe/