Fluffy Homemade Vegan Pancakes
These light and fluffy vegan pancakes are an easy 30-minute breakfast, perfect for meal prep. Made with simple pantry ingredients and baking powder for maximum fluffiness, they cook up golden every time.
Price per Serving
Instructions
- 1
Mix the soy milk (1 cup) and the apple cider vinegar (2 teaspoons) (or lemon juice) together in a small bowl or measuring cup. Set aside for about 5 minutes to create vegan buttermilk.
- 2
In a large bowl, sift the all-purpose flour (1 cup), baking powder (1 tablespoon), and sea salt (0.5 teaspoon). Sifting ensures fluffy pancakes.
- 3
Add the granulated sugar (1 tablespoon), vanilla extract (1 teaspoon), and melted vegan butter or oil (1 tablespoon) along with the buttermilk mixture into the dry ingredients. Gently mix the batter with a spatula until just combined. Lumps are normal. Let the batter rest for at least 5 minutes to allow ingredients to absorb.
- 4
Heat a griddle pan or cast iron skillet over medium heat and brush with additional [vegan butter or oil].
- 5
Pour about 0.25 cup of batter per pancake. Cook for 2-3 minutes until bubbles form and begin to pop on top, then flip. Cook for another 2-3 minutes until cooked through.
- 6
Repeat for remaining pancakes. Serve hot with maple syrup and your favorite toppings.
- 7
Enjoy!
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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