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Vegan Pancake Recipe

Fluffy Vegan Pancake Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 252
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp granulated sugar
  • 1 cup unsweetened plant milk
  • 1 tbsp apple cider vinegar
  • 2 tbsp vegetable oil, plus more for the pan
  • 1 tsp vanilla extract

Method
 

  1. Whisk the plant milk and apple cider vinegar in a small bowl. Let it sit for 5 minutes to curdle.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt, and sugar until combined.
  3. Pour the soured milk, oil, and vanilla into the dry ingredients. Stir with a fork just until no large flour pockets remain. The batter will be thick and lumpy.
  4. Heat a nonstick skillet or griddle over medium heat and add a thin film of oil. Pour ¼ cup batter per pancake and cook for about 2 minutes, until bubbles pop on the surface and the edges look set. Flip and cook 1 to 2 minutes until golden. Repeat with the remaining batter. Serve warm with maple syrup and fresh berries.

Notes

Letting the buttermilk mixture rest is already built into the prep time; you can heat your pan during that window. If the pancakes brown too quickly, lower the heat slightly. Smear a little vegan butter on each pancake while it’s still hot for a richer taste.