Vegan Pancakes
Updated April 17, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups/360 milliliters nondairy milk of your choice
- 2teaspoons apple cider vinegar or white vinegar
- 1tablespoon neutral oil (such as safflower, grapeseed or canola), plus more for frying the pancakes
- 2cups/255 grams unbleached, all-purpose flour
- 2tablespoons cane sugar
- 1½teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon kosher salt or ¼ teaspoon fine sea salt
- Maple syrup or vegan butter (optional)
Nutritional analysis per serving (12 servings)
122 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 3 grams protein; 151 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium size bowl, combine the nondairy milk and vinegar. Add 1 tablespoon oil, mix to combine and aside.
- Step 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and mix until no streaks of flour are visible. (A few small clumps in the batter are OK.)
- Step 3
Oil a griddle or large nonstick skillet and heat it over medium for a few minutes. Avoiding crowding the pan, pour in ⅓ cup portions of batter to make pancakes and let cook until each pancake has formed small bubbles at the surface, 2 to 3 minutes. Flip gently and cook until the pancakes are golden brown on the second side, another 2 to 3 minutes.
- Step 4
Repeat with all remaining batter, oiling the pan as necessary as you go. Serve with maple syrup, vegan butter or other toppings of choice.
Private Notes
Comments
I used Flax milk. I do not recommend using flax milk.
I used apple cider vinegar, decreased the sugar to 2 teaspoons, and upped the liquid (I used almond milk) to 1 3/4 cups per advice in previous comments. Absolutely delicious! I am dairy free at the moment due to my baby's milk protein sensitivity. I have tried a few other nondairy pancake recipes and will look no further. Even my husband enjoyed the end result. Next time I may try increasing the nondairy milk a bit more.
If going by the book on the recipe, you may miss some flavor. So, as a new COVID-chef, I humbly recommend organic Saigon cinnamon (packs a punch), organic vanilla extract, tiny bit of nutmeg, and for more fluffiness, 1-1/2 tbsp (yes, tbsp) baking powder. Hope it helps. My 8 & 2 year old kids love them!
I made a cinnamon roll type rendition of these by adding little plops cinnamon sugar mixed with melted margarine to the pancake after putting it on the griddle and adding some more pancake batter on top of the plops. Before flipping it over I lifted the pancake with my spatula and added some more oil to the pan to help things not stick. These were a fun treat for my son’s birthday.
add more non-dairy milk, try 1 3/4 c add vanilla maybe cinnamon or nutmeg to make gluten-free, sub 1-1 with gf flour
I used two teaspoon of baking powder, two teaspoon of baking soda, and two table spoon of apple cider vinegar to make fluffy pancakes