Fluffy Vegan Pancakes are light, so fluffy, and made with very simple pantry ingredients! They're bound to become one of your favorite easy breakfasts, and are great for meal prep, too.
1tablespoongranulated sugarany kind, or maple syrup or agave
1tablespoonvegan butter or oil+ extra for the griddle/pan
Instructions
Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes - this will make the vegan buttermilk.
In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.
Add the sugar, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It's okay (and normal) to have some lumps.
Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
Enjoy!
Video
Notes
If you're making a lot of pancakes, you can preheat your oven to 200°F and keep them on a baking pan in the oven while you make the rest.
Expert Tips & FAQ
Pancakes are very simple to make once you know a few key tips:
Test to ensure that your baking powder is still active. Let's just say I've confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don't want that! It's very easy to test and will make all the difference in getting your pancakes nice and fluffy!
Don't overmix your batter. Like, seriously. Lumpy pancake batter is key for light and fluffy pancakes, so ensure that it looks similar to the photos above.
Sifting your ingredients really helps with the fluffiness. If you don't have a strainer, sieve or sifter, that's okay you can still make the recipe, I do recommend it however.
While pancakes aren't as precise as baking a cake, I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
Ensure all your wet ingredients are room temperature. Cold soy milk doesn't mix very well, so I always pull a new container (I usually make several batches of pancakes at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so its room temperature. If you're planning ahead, you can always just leave it on your counter until it is room temperature.
Freeze your pancakes so they last! I recommend flash freezing them then heating them up in your toaster oven. They remain just as light and fluffy.