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Vegan Pancakes Recipe

Vegan Pancakes Recipe
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★★★★★

4.7 from 24 reviews

Delicious and fluffy vegan pancakes made with simple pantry ingredients like all-purpose flour, sugar, baking powder, and non-dairy milk. These easy-to-make pancakes are perfect for a wholesome breakfast or brunch, topped with your favorite vegan butter, maple syrup, and fresh fruits.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (plus 1 to 2 tablespoons if the batter is too thin)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup non-dairy milk (any variety; almond milk recommended)
  • 1 tablespoon vanilla extract

Toppings

  • 4 tablespoons toppings of choice (vegan butter, maple syrup, fresh berries, sliced bananas, etc.)

Instructions

  1. Make Pancake Batter: In a mixing bowl, combine 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and ¼ teaspoon salt. Add 1 cup non-dairy milk and 1 tablespoon vanilla extract. Whisk the mixture just enough to break up most of the lumps, but avoid overmixing to keep the batter light and airy. Let the batter rest for 10 minutes to allow it to thicken slightly.
  2. Heat Pan and Prepare for Cooking: Heat a non-stick pan over medium-low heat and add a few drops of vegetable oil. Spread the oil evenly across the surface of the pan using a piece of kitchen paper to ensure even cooking and prevent sticking.
  3. Pour Batter and Adjust Consistency: Pour approximately ¼ cup (about 50 grams) of batter onto the hot pan for each pancake. If the batter spreads too much and pancakes become too thin, stir in an additional 1 to 2 tablespoons of flour. Conversely, if the pancakes are too dense, add a little more non-dairy milk to thin the batter.
  4. Cook First Side: Cook the pancakes for 1.5 to 2 minutes on medium-low heat. When the edges start to look dry and most of the bubbles on the surface have burst, it is time to flip the pancake.
  5. Flip and Cook Second Side: Gently turn the pancake with a spatula and cook for another 1 minute until golden brown on the underside. Repeat wiping the pan with kitchen paper and applying a few drops of oil before cooking subsequent batches to maintain non-stick conditions.
  6. Serve: Transfer the cooked pancakes to a serving platter without overlapping to maintain their shape and temperature. Top with vegan butter, maple syrup, fresh berries, sliced bananas, and a light dusting of powdered sugar for an attractive and flavorful presentation.

Notes

  • If the batter is too thin, add extra flour to avoid overly thin pancakes.
  • If the batter is too thick, add a little more non-dairy milk to achieve the right consistency.
  • Use a non-stick pan and medium-low heat to prevent burning and ensure even cooking.
  • Allow batter to rest for 10 minutes to improve texture and pancake fluffiness.
  • Use vegetable oil to lightly grease the pan between batches to keep pancakes from sticking.
  • Customize toppings according to preference – fresh fruit, nut butters, or vegan chocolate chips work wonderfully.

Nutrition

Keywords: vegan pancakes, dairy-free pancakes, easy vegan breakfast, fluffy pancakes, plant-based pancakes

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