Description
Wonderfully thick ‘n fluffy vegan buttermilk pancakes with heavenly texture! Buttery with just the right amount of buttermilk flavor, with a touch of salt + sweetness for the best ever vegan pancakes!
Ingredients
Units
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Vegan Pancakes
- Vegan buttermilk – learn how to make vegan buttermilk
- 1 tablespoon apple cider vinegar, lemon juice, or white vinegar
- 1 cup unsweetened soy milk (preferred) or other vegan milk
- 1 1/4 cups unbleached, all purpose flour – spooned and leveled
- 1 tablespoon + 1 teaspoon baking powder
- 2 tablespoons organic cane sugar
- 1/2 teaspoon salt
- 2 tablespoons melted vegan butter
- 2 tablespoons soy milk (preferred) or other vegan milk
- 1 teaspoon pure vanilla extract
Additional Ingredients
- Vegan butter to coat pan, more for topping pancakes
- Pure maple syrup for topping
- Fresh fruits
Instructions
- Make the vegan buttermilk: Add apple cider vinegar, lemon juice, or white vinegar to a small mixing bowl or large measuring cup. Add soy milk. Whisk together and let set for about 5 to 10 minutes while you prepare the other ingredients.
- Set a skillet onto your stovetop, you’ll need this later.
- Sift the dry ingredients: Sift the flour and baking powder together into a medium mixing bowl. Add in cane sugar and salt. Whisk until well mixed.
- (Don’t forget the buttermilk!)
- Add the wet ingredients: Pour the vegan buttermilk, melted vegan butter, soy milk and vanilla over the dry ingredients.
- Combine: Whisk the wet and dry ingredients together until just combined, being careful not to over-mix, as this will result in dense pancakes. Whisk well until mostly smooth, but with still a few very small pebbles of flour throughout—these will incorporate into the batter as it sets in the next step.
- Set the batter: Let set for 5 minutes.
- Prep the Skillet: Turn the heat to medium on your stovetop, waiting until the skillet is evenly hot but not burning or smoking. Once evenly heated, drop a dollop of vegan butter onto the skillet. As it melts, gently swirl the dollop around to evenly coat the skillet.
- Make the Pancakes: Using a large scoop, scoop ¼ cup of pancake batter into the center of the skillet. Then, using the rim of the scoop, smooth the batter into an even layered circle about 1/4“ thick. The batter will rise as it cooks. Make sure the batter isn’t especially thick in the center of the pancake to ensure an even cook.
- Allow the batter to cook until bubbles form throughout the center of the pancake. About 1 to 2 minutes. Using a pancake spatula, gently lift the edge of the pancake to test that it can be flipped. Flip the pancake. When flipping the pancakes, if the batter spills to the side a bit, gently nudge it back into the center of the pan to form a circle.
- Cook for about 1 minute, until golden brown on the underside touching the skillet. Transfer to a plate, then repeat for the rest of the batter.
- Turn the heat to medium low for the remainder of the pancakes.
- Re-butter the pan in between pancakes.
- If the butter is smoking quite a bit, the pan is too hot and you need to take it off the heat for a little bit to cool it, and turn the heat a bit lower. If the heat is too high, the pancakes will be burnt, but uncooked on the inside. If the heat is just right, you’ll have evenly cooked pancakes throughout the pancake-making process.
- If it’s smoking just a little, it’s okay and you can keep your heat the same. Also, periodically wipe off the pan to clear out crumbs that could burn.
- Tip: only make one pancake at a time, and pour the batter into the middle of the pan.
- Serve & Enjoy: Serve in a stack with a pat of vegan butter and pure maple syrup. Enjoy!
Notes
To Keep Warm for a Large Batch: Before making pancakes, preheat oven to 200°F. Line a baking sheet with parchment paper or greased foil. Place baking sheet into oven. Every time you’ve made a few pancakes, open the oven and lay the pancakes on the sheet in a single layer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
