Fluffy Vegan Pancakes Recipe
Introduction
These fluffy vegan pancakes are a delightful way to start your day, offering a light and airy texture without any animal products. Easy to make and perfect for customizing with your favorite toppings, they’re a breakfast treat everyone can enjoy.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk (or any other non-dairy milk)
- 2 tablespoons coconut oil
- Vegetable or coconut oil, for frying
- Maple syrup, for serving
- Fresh fruit, for serving (optional)
Instructions
- Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Step 2: Add the almond milk and coconut oil to the dry ingredients and mix until you get a smooth batter with no lumps.
- Step 3: Heat a large skillet over medium-low heat and add a small amount of vegetable or coconut oil to coat the surface.
- Step 4: Using a 1/4 cup measure, pour the batter onto the skillet. Cook for 2 to 3 minutes or until bubbles form around the edges of the pancake.
- Step 5: Flip the pancake and cook for another 2 to 3 minutes on the other side until golden brown and cooked through.
- Step 6: If making a large batch, preheat the oven to 200°F (90°C) and place finished pancakes on a baking sheet in the oven to keep warm while you cook the rest.
- Step 7: Serve the pancakes warm with maple syrup and fresh fruit, if desired.
Tips & Variations
- For extra fluffiness, make sure not to overmix the batter; a few small lumps are okay.
- Try adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter for added flavor.
- Substitute almond milk with soy, oat, or any preferred non-dairy milk.
- Use vegan butter or more coconut oil instead of vegetable oil for frying to add a rich, tropical flavor.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or in the toaster until heated through. You can also freeze pancakes by layering them between parchment paper in a freezer bag for up to 2 months; reheat from frozen in a toaster or oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours. Give it a gentle stir before cooking.
What can I use if I don’t have baking powder?
If you don’t have baking powder, mix 1/4 teaspoon baking soda with 1/2 teaspoon lemon juice or vinegar as a substitute, but the texture and rise might vary slightly.
Print
Fluffy Vegan Pancakes Recipe
- Total Time: 20 minutes
- Yield: 8 pancakes (approximately 4 servings) 1x
- Diet: Vegan
Description
These fluffy vegan pancakes are a delicious and easy breakfast option made with simple plant-based ingredients. Light and airy, they’re perfect for a cozy morning, served with maple syrup and fresh fruit for a naturally sweet finish.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk (or any other non-dairy milk)
- 2 tablespoons coconut oil
For Cooking and Serving
- Vegetable or coconut oil, for frying
- Maple syrup, for serving
- Fresh fruit, for serving (optional)
Instructions
- Prepare the batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Add in the almond milk and melted coconut oil, stirring until the mixture is smooth and free of lumps.
- Heat the skillet: Place a large skillet over medium-low heat and add a small amount of vegetable or coconut oil to coat the surface. Allow it to warm, but not smoke.
- Cook pancakes: Using a 1/4 cup measuring cup, pour the batter into the skillet to form pancakes. Cook for 2 to 3 minutes until bubbles appear around the edges and the underside is golden brown. Flip carefully and cook the other side for another 2 to 3 minutes until golden and cooked through.
- Keep warm while cooking remaining pancakes: If making a large batch, preheat your oven to 200°F (93°C). Place cooked pancakes on a baking sheet and keep them warm in the oven while finishing the rest of the batter.
- Serve: Once all pancakes are cooked, serve them topped with maple syrup and fresh fruit if desired. Enjoy while warm for the best texture and flavor.
Notes
- You can substitute almond milk with any other non-dairy milk like soy, oat, or cashew milk.
- For fluffier pancakes, ensure your baking powder is fresh and active.
- Use a non-stick skillet or well-oiled pan to prevent sticking and ensure even cooking.
- Keep pancakes warm in a low oven if making a large batch to serve all at once.
- Feel free to add vanilla extract or cinnamon for extra flavor if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: vegan pancakes, fluffy vegan pancakes, plant-based breakfast, dairy-free pancakes, easy vegan recipe
