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Fluffy Pancakes (vegan)
Breakfast
What You’ll Need:
🌾 1 cup all-purpose flour
🍎 2 tbsp apple sauce
🌼 1 tsp vanilla extract
🥛 3/4 cup milk (start with 3/4 cup milk, then add more a tablespoon at a time until you get a thick but pourable batter)
🧂 1 tbsp baking powder
🍁 2-3 tbsp maple syrup
🧂 pinch of salt
Features:
⏰ 20 minutes or less
❄️ Freezer Friendly
Nutrition:
Servings
1
Calories
160
Carbohydrates
32 g
Fat
2 g
Fiber
1 g
Protein
3 g
Monounsaturated
0.4 g
Polyunsaturated
0.5 g
Saturated
0.3 g
Trans
0 g
Vitamin A
15 µg
Vitamin C
0.3 mg
Calcium
90 mg
Iron
1.2 mg
Potassium
140 mg
Cholesterol
0 mg
Sodium
230 mg
Sugar
7 g
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and a pinch of salt.
- Mix Wet Ingredients: In a separate bowl, combine the apple sauce, vanilla extract, maple syrup, and milk. Stir until well combined.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients. Stir gently, being careful not to overmix. The batter should be thick but pourable.
- Cook the Pancakes: Heat a non-stick pan or griddle over medium heat. Lightly grease with oil or non-stick spray. Once hot, pour about ¼ cup of batter onto the pan for each pancake.
- Flip and Serve: Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter.
- Serve: Stack the pancakes and top with your favorite toppings, such as fresh berries, more maple syrup, or vegan butter.
Extra fluff tips
- Let batter rest 5–10 minutes before cooking to allow bubbles to develop.
- Use a non-stick pan on medium-low so they cook through without burning.
- Don’t overmix — a few small lumps are fine; overmixing knocks out air.
Substituttions
Fluffy Pancakes (vegan)
Servings
8 Pancakes
Prep Time
5 min
Cook Time
10 min
Ingredients:
🌾 1 cup all-purpose flour
🍎 2 tbsp apple sauce
🌼 1 tsp vanilla extract
🥛 3/4 cup milk (start with 3/4 cup milk, then add more a tablespoon at a time until you get a thick but pourable batter)
🧂 1 tbsp baking powder
🍁 2-3 tbsp maple syrup
🧂 pinch of salt
Features:
⏰ 20 minutes or less
❄️ Freezer Friendly
Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and a pinch of salt.
- Mix Wet Ingredients: In a separate bowl, combine the apple sauce, vanilla extract, maple syrup, and milk. Stir until well combined.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients. Stir gently, being careful not to overmix. The batter should be thick but pourable.
- Cook the Pancakes: Heat a non-stick pan or griddle over medium heat. Lightly grease with oil or non-stick spray. Once hot, pour about ¼ cup of batter onto the pan for each pancake.
- Flip and Serve: Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter.
- Serve: Stack the pancakes and top with your favorite toppings, such as fresh berries, more maple syrup, or vegan butter.
Extra fluff tips
- Let batter rest 5–10 minutes before cooking to allow bubbles to develop.
- Use a non-stick pan on medium-low so they cook through without burning.
- Don’t overmix — a few small lumps are fine; overmixing knocks out air.
