Fluffy Pancakes (Vegan)
Breakfast
Ingredients:
- 90 g (¾ cup) all-purpose flour
- 5 g (1 tsp) baking powder
- 3 g (¾ tsp) vanilla extract
- 1 tbsp maple syrup or sugar
- 180 ml (¾ cup) vegan buttermilk (see step 1)
- 22 ml (1½ tbsp) applesauce or 1½ tbsp avocado oil
- 180 ml (¾ cup) soy milk
- 7.5 ml (1½ tsp) lemon juice or apple cider vinegar
Equipments:
Features:
20 minutes or less
Nut-Free
Nutrition:
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Instructions:
- Make Vegan Buttermilk
Stir ¾ cup (180 ml) soy milk with 1½ tsp (7.5 ml) lemon juice or apple cider vinegar. Let sit for 5 minutes until slightly curdled — you'll have ¾ cup vegan buttermilk. - Mix Dry Ingredients
In a large bowl, whisk together ¾ cup (90 g) all-purpose flour and 1 tsp (5 g) baking powder. - Mix Wet Ingredients
In a separate bowl, combine 1½ tbsp (22 ml) applesauce or oil, ¾ tsp (3 g) vanilla extract, 1 tbsp maple syrup, and the prepared buttermilk. - Combine
Add the wet ingredients to the dry gradually, stirring gently until just combined — a few lumps are fine. Let the batter rest for 5–10 minutes. - Cook
Heat a non-stick pan over medium-low heat. Lightly grease. Pour ¼ cup batter per pancake. Cook until bubbles form on the surface, then flip. Cook 1–2 more minutes until golden. Flip only once. - Cool on a rack — important
Transfer cooked pancakes to a wire cooling rack right away instead of stacking them on a plate. Stacking hot pancakes traps steam and makes the bottoms go soggy. - Serve
Stack and top with fresh berries, banana slices, maple syrup, or vegan butter.
Notes: Let batter rest 5–10 minutes before cooking — this activates the baking powder for extra fluff. Don’t overmix — a few lumps are fine. Overmixing develops gluten and makes pancakes tough.
One Big Pancake Version: Skip the individual pancakes and pour all the batter into a well-greased 8–10 inch nonstick skillet over low heat. Cover with a lid and cook for 6–8 minutes, until the edges look set and bubbles form across the whole surface. To flip, slide it onto a large plate, invert the skillet over the plate, then flip both together and slide the pancake back in. Cook uncovered for another 4–5 minutes until golden and cooked through in the center. Transfer to a rack to cool the same as with individual pancakes before slicing into wedges to serve.
Storage: Stack cooled pancakes with parchment between them. Fridge for up to 3 days, freeze for up to 2 months. Reheat in a toaster for crispy edges.
Swaps: Swap applesauce for mashed banana for a fruitier flavor. Use oat or almond milk in the buttermilk instead of soy. For a whole wheat version, swap up to half the all-purpose flour for white whole wheat flour — start with half to keep the pancakes light, since a full swap makes them denser and may need a splash more buttermilk to loosen the batter.
Tips: Use medium-low heat — too hot and the outside browns before the inside cooks through. Flip only once when bubbles appear on the surface and edges look set. Always cool cooked pancakes on a rack, not stacked on a plate, so trapped steam doesn't make them soggy. For the big pancake version, low heat and the covered lid are essential — without them the center stays raw while the edges burn.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The vanilla extract rounds out the sweetness with warm, aromatic depth. The applesauce or 1½ tbsp avocado oil keeps the fat neutral so the other ingredients can shine.
Fluffy Pancakes (Vegan)
Ingredients:
- 90 g (¾ cup) all-purpose flour
- 5 g (1 tsp) baking powder
- 3 g (¾ tsp) vanilla extract
- 1 tbsp maple syrup or sugar
- 180 ml (¾ cup) vegan buttermilk (see step 1)
- 22 ml (1½ tbsp) applesauce or 1½ tbsp avocado oil
- 180 ml (¾ cup) soy milk
- 7.5 ml (1½ tsp) lemon juice or apple cider vinegar
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The vanilla extract rounds out the sweetness with warm, aromatic depth. The applesauce or 1½ tbsp avocado oil keeps the fat neutral so the other ingredients can shine.
Instructions:
- Make Vegan Buttermilk
Stir ¾ cup (180 ml) soy milk with 1½ tsp (7.5 ml) lemon juice or apple cider vinegar. Let sit for 5 minutes until slightly curdled — you'll have ¾ cup vegan buttermilk. - Mix Dry Ingredients
In a large bowl, whisk together ¾ cup (90 g) all-purpose flour and 1 tsp (5 g) baking powder. - Mix Wet Ingredients
In a separate bowl, combine 1½ tbsp (22 ml) applesauce or oil, ¾ tsp (3 g) vanilla extract, 1 tbsp maple syrup, and the prepared buttermilk. - Combine
Add the wet ingredients to the dry gradually, stirring gently until just combined — a few lumps are fine. Let the batter rest for 5–10 minutes. - Cook
Heat a non-stick pan over medium-low heat. Lightly grease. Pour ¼ cup batter per pancake. Cook until bubbles form on the surface, then flip. Cook 1–2 more minutes until golden. Flip only once. - Cool on a rack — important
Transfer cooked pancakes to a wire cooling rack right away instead of stacking them on a plate. Stacking hot pancakes traps steam and makes the bottoms go soggy. - Serve
Stack and top with fresh berries, banana slices, maple syrup, or vegan butter.
