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)
199 calories; 11 grams fat; 10 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 165 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.
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 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.
This is my go-to pancake recipe! Made it for vegan friends last summer and it was so good I have been doing it almost every Saturday since. I made this on a trip with 10 friends and a bunch of kids a couple of weekends ago and everyone said these were some of the best pancakes they’ve had. Usually for ease in the morning I make the batter the night before and refrigerate, then let it sit at room temp for about half an hour before using. I think a lot of folks’ problems with this recipe are that they are trying to modify it to make it healthier. Just let it be what it is and enjoy.
awful ! I don't know if I did something wrong but they were awful. Threw out everything after the second pancake cooked
Tip: really heat up your skillet & oil generously since these pancakes stick when more nutritious ingredients (buckwheat flour, chopped oatmeal & grated, toasted almonds) sub for half the AP flour. Good flavor w combo reduced cider & maple syrup. Handy recipe when out of buttermilk yogurt & eggs, but lack of nutritional value is surprising for a breakfast
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