Normally when I make pancakes, I just kind of throw together all of the things that I know should go in pancakes and add more liquid or flour if my batter’s consistency isn’t quite right.
This is an adaptation of The Pretty Bee’s “Light and Fluffy Vegan Pancakes” recipe, and is more of a blueprint of ratios rather than a strict recipe. I find that the exact ingredients and ratios don’t have a dramatic effect on my final product—the technique is way more important! Vegan pancake recipes, in my experience, are a lot less forgiving than non-vegan ones.
- Use a griddle if you have one—if not, a thick pan that you can easily keep centered over the burner. If you want to cook two at a time, use two pans. This will keep the heat distribution even and let the pancakes cook correctly.
- Heat the pan for about a minute before greasing and dropping the batter on, and then maintain med-low heat throughout the process.
- Grease the pan before making each new pancake!
- Add in fruit/chocolate chips while the pancake is on the pan, when it’s about halfway ready to flip (maintaining a solid shape, but still shiny all over). This will keep them from having too much direct contact with the pan, which could cause them to burn.
- When you start cooking the pancakes, turn your oven to 200°F and place an oven-safe plate or dish in on the rack, giving at least 8 inches of clearance above. As pancakes, finish cooking, stack them onto this plate so that they are all still hot by the time you’re done cooking.
Ingredients (serves about 4 people)
- 3 cups all-purpose flour (sometimes I use whole wheat, which is #healthier, but won’t give you the same kind of fluff)
- 3 tablespoons baking powder
- 3 cups plant milk + 1 tablespoon ACV (combine and let sit for a few minutes until it curdles, creating “buttermilk”)
- 1/3 cup sugar or sweetener
- 1/3 cup vegan buttery spread or vegetable oil
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- desired add-ins (fruit, chocolate chips, pumpkin, etc.)
Combine all dry ingredients in one bowl, and all wet ingredients in another bowl. Add wet ingredients to the dry, stirring until combined but leaving some chunks of flour. This is the key to having fluffy pancakes!
Ladle about 1/3 cup or 1/4 cup of batter onto the griddle at a time, depending on its size. Cook following the tips listed above, and flipping when at least an inch of the pancake’s edge is no longer shiny and bubbles are abundant.
Let me know if you have any go-to pancake tips, or what your favorite add-ons or toppings are!