Vegan Fluffy Hotcakes
Start your morning off right with these irresistibly light and airy Vegan Fluffy Hotcakes, a plant-based twist on the classic breakfast favorite. Made with simple pantry staples like all-purpose flour, baking powder, and plant-based milk, these hotcakes achieve their signature fluffiness thanks to a clever vegan buttermilk substitute created with apple cider vinegar. Sweetened with just a hint of maple syrup and perfumed with vanilla, each bite is pure comfort. Quick to prepare in just 30 minutes and customizable with your favorite toppings—think fresh fruits, more maple syrup, or vegan butter—these hotcakes are perfect for a leisurely brunch or a weekday treat. Whether you're vegan or simply seeking a dairy-free option, this easy vegan pancake recipe promises satisfaction and a plate full of golden, pillowy goodness.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup plant-based milk (such as almond, soy, or oat)
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined.
In a separate bowl or a measuring cup, mix the plant-based milk and apple cider vinegar. Allow it to sit for about 5 minutes to curdle slightly, creating a vegan 'buttermilk'.
Add the maple syrup, vanilla extract, and vegetable oil to the 'buttermilk' mixture. Stir well to combine.
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. It's okay if there are a few lumps; over-mixing will make the hotcakes dense.
Preheat a non-stick skillet or griddle over medium heat. You can lightly grease it with some additional vegetable oil if needed.
Once the skillet is hot, pour about 1/4 cup of the batter onto the skillet for each hotcake.
Cook until bubbles form on the surface and the edges look slightly cooked, about 2-3 minutes.
Flip the hotcake and cook for another 2 minutes, or until golden brown on both sides.
Repeat with the remaining batter. Serve the hotcakes warm with your favorite toppings, such as fresh fruits, vegan butter, or more maple syrup.
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2223 mg | 97% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 33.3 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 318 mg | 24% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 298 mg | 6% | |
*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.
