Down Home Pancakes Vegan
Start your morning with the ultimate comfort food: Down Home Pancakes Vegan, a fluffy and flavorful plant-based twist on a breakfast classic. These golden pancakes come together effortlessly in just 25 minutes, using pantry staples like all-purpose flour, almond milk, and a touch of apple cider vinegar to create a perfectly tender "buttermilk" batter. Lightly sweetened with granulated sugar and infused with vanilla, these pancakes cook to golden perfection on a hot griddle, delivering that perfect balance of crisp edges and soft, airy centers. Ideal for a cozy family breakfast or brunch with friends, these dairy-free and egg-free pancakes pair beautifully with maple syrup, fresh fruit, or a dollop of vegan whipped cream. Whether you're vegan or simply craving a plant-based treat, this recipe will leave you coming back for seconds!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 1.25 cups Unsweetened almond milk (or other plant-based milk)
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil (or melted coconut oil)
- 2 teaspoons Vegan butter or oil for cooking
Instructions
In a small bowl, combine the unsweetened almond milk and apple cider vinegar. Stir briefly and set aside for 5 minutes to create a vegan 'buttermilk'.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.
Once the vegan 'buttermilk' is ready, add the vanilla extract and vegetable oil to the mixture. Stir well.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are fine.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with vegan butter or a small amount of oil.
Once the pan is hot, scoop 1/4 cup of batter for each pancake onto the skillet. Use the back of a spoon to gently spread the batter into a circle if needed.
Cook the pancakes for about 2-3 minutes, or until small bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides.
Transfer the cooked pancakes to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of vegan whipped cream.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 26.2 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 586 mg | 45% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
