The Perfect Vegan Pancakes
Make the perfect pancakes with these simple tips that the entire family will love. They’re quick and easy to make and so fluffy every single time.
Servings 6 pancakes
Ingredients
- 2 cups organic all-purpose flour
- 2 tsps baking powder
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 2-3 Tbsps pure maple syrup
- 2 Tbsps vegan butter, melted + 1 Tbsp for cooking (See Notes!)
- 2 cups Almond milk (You can use your fave plant-based milk!)
- 1 Tbsp apple cider vinegar
OPTIONAL TOPPINGS:
- Fresh berries
- Pure maple syrup, for drizzle
Instructions
- In a large bowl, add the flour, baking powder, and salt together and whisk until well combined.
- Make a small well in the middle of the dry ingredients and add in the milk, apple cider vinegar, maple syrup, melted butter, and vanilla, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 Tbsp at a time until more smooth, yet still thick enough.
- Let the batter sit for 10 minutes so that it rests and "activates" the ingredients for a fluffier texture.
- Add 1 Tbsp vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour 1/3 cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
- Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
- To serve, stack pancakes onto one another and top with fresh berries and lightly drizzle with maple syrup, if desired.
- Bon Appetit!
Notes
- GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.
- SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave, date syrup, coconut sugar, brown sugar, or organic cane sugar.
- OIL: Instead of melted vegan butter, you can use vegetable oil or coconut oil, if preferred.
- WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for Almond milk when using store-bought is Califia Farms. However, you can always use your fave or one of the following: Almond, coconut milk, oat milk (froths/foams VERY WELL), cashew milk, potato milk, flax milk, etc.