Description
These Fluffy Vegan Pancakes are light, tender, and easy to make using simple plant-based ingredients. Perfect for a wholesome breakfast or brunch, they deliver all the classic pancake goodness without any dairy or eggs.
Ingredients
Scale
Pancake Batter
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup non-dairy milk (plain, unsweetened)
- 2 tablespoon melted vegan butter
- 1.5 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, stir together the all-purpose flour, baking powder, and salt until well combined to ensure even leavening.
- Add Wet Ingredients: Stir in the non-dairy milk, melted vegan butter, and vanilla extract until just incorporated. Be careful not to overmix; the batter should remain slightly lumpy for fluffy pancakes.
- Preheat Pan: Heat a non-stick pan over medium heat. For extra crispy edges, add a teaspoon or two of vegan butter to the pan and let it melt.
- Cook Pancakes: Scoop about 1/4 cup of batter into the pan for each pancake. Cook until bubbles form on the surface and the underside is golden brown, about 3-4 minutes.
- Flip and Finish: Flip the pancakes gently and cook the other side until golden brown, approximately 1-2 minutes more.
- Serve: Remove from the pan and serve warm with your choice of toppings like maple syrup, fresh fruit, or additional vegan butter.
Notes
- Make sure to use baking powder, not baking soda, for proper rise and fluffy texture.
- Avoid overmixing the batter to keep pancakes tender and light.
- Use a non-stick pan or well-seasoned skillet to prevent sticking.
- Cooking over medium heat ensures the pancakes cook through without burning.
- Optional: Adding a bit of vegan butter in the pan creates crispy edges and enhances flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 1.5g
- Sodium: 190mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
