Pancakes
Prep Time:
5 Minutes
Serves:
4 Servings (About 8 Pancakes)
Cook Time:
10–15 Minutes
Author
About the Recipe
These fluffy vegan pancakes are light, soft, and incredibly easy to make with just a handful of pantry staples. Perfect for slow weekend mornings or breakfast for dinner, they’re delicious with maple syrup and can be customized with vegan chocolate chips, blueberries, or your favorite mix-ins.
Ingredients
Ingredients
- 1 cup (125 g) all-purpose flour (or a gluten-free all-purpose flour blend)
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup (240 ml) non-dairy milk
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- Oil or vegan butter, for cooking
Optional Add-Ins
- ½–¾ cup vegan chocolate chips
- Fresh blueberries
For Serving
- Maple syrup
- Fresh berries
- Sliced banana
- Vegan butter
Servings
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Linked Recipes
Preparation
Step 1
In a small bowl or measuring cup, combine the non-dairy milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk.
Step 2
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Step 3
Pour the vegan buttermilk and vanilla extract into the dry ingredients. Stir until just combined. A few small lumps are perfectly fine; be careful not to overmix.
Step 4
If making chocolate chip or blueberry pancakes, gently fold the chocolate chips or blueberries into the batter.
Step 5
Heat a lightly oiled non-stick skillet or griddle over medium heat.
Step 6
Scoop about ¼ cup of batter onto the hot pan for each pancake. Cook until bubbles begin to form on the surface and the edges look set, about 2–3 minutes.
Step 7
Flip and cook for another 1–2 minutes, or until golden brown and cooked through.
Step 8
Serve warm with maple syrup and your favorite toppings.
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