Vegan Pancakes – Fluffy & Easy
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Whether it’s Pancake day or you simply fancy to whip up a batch, these fluffy & easy Vegan Pancakes are perfect for you!
Learn how to make absolutely easy and fluffy vegan pancakes with simple pantry staples, + 1 blender and a pan!
Also knows as hotcakes, griddlecakes, or flapjacks, pancakes are an absolute staple for breakfast in some countries.
This is the American style recipe, which is most definitely what it first comes to mind when pancakes are mentioned.
My English husband likes his with just lemon and sugar, but here in England pancakes are basically what the French call crepes (recipe coming soon)!
You cannot go wrong with anything when it comes to pancakes topping: from simple maple syrup drizzle, to fresh fruit, compotes, coulis, ganaches, whipped cream, peanut butter: you can go as wild as you like.
If you prefer savoury, try my vegan take on hoisin duck pancakes/wraps here.
Secrets for Perfect Pancakes
Don’t Overwork the Batter
Stir or – in our case – process the batter only until the wet and dry ingredients are incorporated; overbeating will make pancakes tough and chewy instead of fluffy.
Cook on a Equally Hot Pan
Cook the pancakes on a flat, preheated and well-greased surface like a non-stick frying pan or a well-greased griddle.
Flip at the Right Time
Knowing when to flip pancakes is the key to their success! Keep in mind these 2 signs when making pancakes:
– Wait for bubbles to form on the surface of the pancakes and let them pop
– The edges of the pancake look slightly dry
When these two conditions are met it’s time to flip your pancakes!
Warm pancakes served straight away are definitely the best!
To avoid serving cold pancakes you can heat up the plates on a slightly warm oven or microwave.
Recipe for Basic Vegan Pancakes
…for the batter…
125 g All Purpose Flour
240 g Plant Milk
2 tbsp Sugar
1 tbsp Baking Powder
1 tablespoon apple cider vinegar
1 teaspoon vanilla
½ teaspoon salt
1. In a blender bowl add flour, sugar, baking powder and salt. Pulse to mix.
2. In a medium bowl or jug add plant milk, apple cider vinegar and vanilla. Stir to combine.
3. Pour the liquid mixture over the dry mixture and process for a few seconds, just enough for the batter to come together, lump free.
4. Allow the batter to rest for at least 5 minutes.
5. Pour around ½ cup (65 grams) of batter onto a non-stick pan greased with a couple of sprays of vegetable oil, over medium heat.
6. When the top begins to bubble, flip the pancake and cook until golden.
7. Stack the pancakes and serve warm with maple syrup and fresh fruits to taste.
Vegan Pancakes - Fluffy & Easy
...for the batter...
- 125 g (1 cups) All Purpose Flour
- 240 g (1 cups) Plant Milk
- 2 tbsp Sugar
- 1 tbsp Baking Powder
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Vanilla
- ½ teaspoon (0.5 teaspoon) Salt
- Vegetable Oil
- Maple Syrup
- Fresh Fruit
- In a blender bowl add flour, sugar, baking powder and salt. Pulse to mix.
- In a medium bowl or jug add plant milk, apple cider vinegar and vanilla. Stir to combine.
- Pour the liquid mixture over the dry mixture and process for a few seconds, just enough for the batter to come together, lump free.
- Allow the batter to rest for at least 5 minutes.
- Pour around ½ cup (65 grams) of batter onto a non-stick pan greased with a couple of sprays of vegetable oil, over medium heat.
- When the top begins to bubble, flip the pancake and cook until golden.
- Stack the pancakes and serve warm with maple syrup and fresh fruits to taste.
Thanks for replying. Since I cook for 1, I used the portion adjustment in the site to cut the recipe in half. It calls for 62.5 grams of flour and 120 grams of milk.
I used Trader Joe’s all purpose flour and hemp milk. It was like soup and the test pancake was crepe-like, and your post states specifically that these are American style” pancakes. Being an American, I know what my expectation of a pancake is and that’s a 1/8 to 1/4 inch rise during cooking.
I made them again this morning reversing the proportions. Initially the batter was biscuit-like, so I continued to adjust the milk until I got a more pancake-like batter. I got a 1/4″ rise during cooking. Flavor is excellent.
Not sure why my results differ from yours. I will use your recipe as is if I want to make crepes, but will use my adjusted recipe for American style pancakes as I’m happy with the adjusted outcome.
Thanks and have a great day!
Is it possible the quantities of the flour and milk have been transposed? This recipe calls for twice the liquid to dry ingredients. My batter was much too thin. I added 1/2 again on the flour and got pancakes that were thin, but acceptable. However, because I believe the liquid proportions were off, I do not believe I got the *buttermilk” result, so the flavor was affected. All this being the case, the pancakes were not a complete failure. These are the first vegan pancakes I’ve made that cooked to a lovely, even golden brown and the flavor, though not what I believe was the intended result, was still pleasant. I will make this recipe again, reversing the flour and milk proportions, and see if I get a result that is more like a traditional buttermilk pancake.
Hi Georgie, I’m sorry to hear that but I can reassure you there are no mistakes in the written recipe. I have actually received a bunch of compliments for it over the socials, and I have just prepped another batch myself for breakkie with chocolate chips (available on IG) and it works perfectly!
Also, before posting I always make different batches with different ingredients (mostly plant milks to try out which ones I can recommend, don’t work, etc), so I’m really not sure what problem you might have encountered. Which flour and milk combo did you use? Did you perhaps use starches and/or gf flour?? Because in that case you might end up with different batter (I do not recommend to try this dosage for GF pancakes for example).
Let me know a bit more if you want, because recipe works!
Have a nice pancake day 2023!