Vegan Fluffy Pancakes
Vegan pancakes that are fluffy, tender, and perfect for a weekend breakfast or brunch.
Servings: 12 pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ΒΌ tsp salt
- 1 cup plant based milk (almond, soy, oat, etc)
- 1 tbsp apple cider vinegar or lemon juice
- 2 tbsp vegetable oil or canola oil (can use melted coconut oil)
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Prepare the Wet Ingredients: In a small bowl or measuring cup, combine the plant-based milk and apple cider vinegar (or lemon juice). Let it sit for about 5 minutes. This will create a "buttermilk" effect, helping the pancakes become extra fluffy.
- Combine Wet and Dry Ingredients: After the "buttermilk" mixture has sat for 5 minutes, add the vegetable oil and vanilla extract to it. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the pan with a bit of oil if needed.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip the pancake and cook for another 2-3 minutes until golden brown and cooked through.
- Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, vegan butter, or nut butter.