Fluffy Vegan Pancakes
In short: Tall, soft pancakes with no eggs or dairy, lifted by baking powder and a splash of cider vinegar. Made with pantry staples in 25 minutes. It takes about 25 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 15 min
- Resting
- 5 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 345 kcal
Vegan pancakes can be as tall and tender as the classic kind if two things go right. Plant milk needs a little acid to wake up the baking soda, and the batter wants a gentle stir, not a hard whisk. This version uses oat milk, a spoonful of cider vinegar and plain oil, with no special products. The pancakes brown evenly, hold their shape on the plate and soak up syrup well.
Instructions
- Stir the oat milk and vinegar together in a jug and leave for 3 minutes. It will thicken slightly, like a quick buttermilk.
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Add the oil and vanilla to the oat milk mixture, then pour it over the dry ingredients.
- Stir with a spatula until just combined. Leave the batter lumpy and let it rest for 5 minutes.
- Heat a nonstick or cast-iron skillet over medium heat and brush with a little oil. Pour 60 ml (1/4 cup) of batter per pancake and cook for 2 to 3 minutes, until the surface is covered in bubbles and the edges look dry.
- Flip and cook for 1 to 2 minutes more, until golden brown. Keep the pancakes warm in a 90°C (200°F) oven while you cook the rest.
- Serve with fresh berries and maple syrup.
Tips
- Soy milk and almond milk also work. Sweetened or flavored plant milks brown faster, so cut the sugar by a spoonful and watch the heat.
- Replace 1 tbsp of the oil with 60 g (1/4 cup) unsweetened applesauce or mashed ripe banana for a softer, more tender crumb.
Questions and answers
Why do vegan pancakes need vinegar?
The acid reacts with the baking soda to make bubbles, which gives lift without eggs. You cannot taste it once the pancakes are cooked.
Can I make these vegan pancakes gluten-free?
Swap the flour for a 1-to-1 gluten-free flour blend and rest the batter for 10 minutes so it thickens. The pancakes will be slightly more delicate, so flip them gently.
How long do vegan pancakes keep?
Cooled pancakes keep in the fridge for 3 days or in the freezer for 2 months. Reheat them in a toaster so the edges crisp up again.
How long does it take to make Fluffy Vegan Pancakes?
About 25 min in total: 10 min of preparation and 15 min of cooking.
How many calories are in Fluffy Vegan Pancakes?
About 345 kcal per serving, with 6 g of protein, 49 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 345 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 49 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 10 g |
| Sodium | 710 mg |
Estimated values, calculated from the ingredients.
