Easy Vegan Pancakes Recipe

Yields: About 10-12 pancakes
Prep Time: 5 minutes
Cook Time: 15-20 minutes

Ingredients:

Dry:

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet:

  • 1 1/4 cups unsweetened plant-based milk (soy, almond, oat, etc.)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon oil (canola or vegetable work well)
  • 1 teaspoon vanilla extract

Optional Add-Ins:

  • Chocolate Chips
  • Blueberries
  • Chopped Nuts
  • Spices (cinnamon, nutmeg)

Instructions

  • Combine the wet ingredients: In a medium bowl, whisk together the plant-based milk and apple cider vinegar. Let this mixture sit for a few minutes. It will thicken slightly, mimicking buttermilk. Stir in the oil and vanilla extract.
  • Mix the dry ingredients: In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Combine wet and dry: Create a well in the center of the dry ingredients. Pour the wet mixture into the well. Stir until just combined. A few lumps remaining are perfectly fine.
  • Let it rest: Let the batter rest for about 5 minutes. This will help the pancakes become fluffy during cooking.
  • Cook the pancakes: Heat a large skillet or griddle over medium heat. Lightly grease with a bit of vegan butter or oil. Pour about 1/3 cup of batter for each pancake.
  • Flip time: Cook until bubbles begin to form on the surface of the pancakes, and the edges start to look dry (about 2-3 minutes). Flip and cook for an additional 1-2 minutes until golden brown.
  • Serve and enjoy: Serve immediately with your favorite toppings like maple syrup, fresh berries, sliced bananas, vegan butter, or a dusting of powdered sugar.

Tips:

  • Don’t overmix: Overmixing leads to dense, tough pancakes.
  • Heat control: Keep the heat at medium, adjusting as needed to keep pancakes from burning or cooking too slowly.
  • Customize: Get creative with the optional add-ins!
  • Storing Leftovers: Leftover pancakes will keep in an airtight container in the refrigerator for a few days. Reheat gently in a toaster or microwave.

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