Fluffy Vegan Pancakes
Start your morning off right with these irresistibly *Fluffy Vegan Pancakes*, a plant-based twist on a breakfast classic! Made with simple pantry staples like all-purpose flour, baking powder, and a touch of vanilla, these pancakes are effortlessly light, airy, and golden perfection. The secret lies in the homemade vegan "buttermilk," created by combining plant-based milk with apple cider vinegar for a subtle tang that enhances the flavor and texture. Ready in just 20 minutes, this recipe is perfect for busy mornings or leisurely brunches. Serve these delightful pancakes with a drizzle of maple syrup, a handful of fresh fruit, or a dollop of vegan whipped cream for a breakfast that’s as comforting as it is delicious. Whether you're vegan or simply looking to explore dairy-free options, these pancakes are sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 1.25 cups Unsweetened plant-based milk (e.g., almond, soy, oat)
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 2 tablespoons Neutral oil (e.g., vegetable, canola, or melted coconut oil)
Instructions
In a small bowl or measuring cup, combine the plant-based milk with apple cider vinegar. Stir and set aside for 5 minutes to create a vegan 'buttermilk'.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Add the prepared vegan buttermilk, vanilla extract, and neutral oil to the dry ingredients. Stir gently until just combined. Some lumps in the batter are fine; do not overmix.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or vegan butter.
Using a 1/4-cup measuring cup, pour batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
Transfer cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or vegan whipped cream.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 6.5 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 90 mg | 2% | |
*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.
