Vegan Pancakes
These fluffy vegan pancakes are golden crisp on the outside and incredibly soft on the inside. Made with vegan sour cream and soy milk, they offer a rich, buttery flavor reminiscent of classic diner-style pancakes. A perfect breakfast or brunch treat.
Instructions
- 1
Add the lemon juice (1.5 tbsp) to a medium bowl. Pour the soy milk (1.75 cups) on top and stir to curdle. This makes the "buttermilk".
- 2
In a large bowl, whisk together the all-purpose flour (2 cups), baking powder (2 tbsp), fine sea salt (0.5 tsp), and organic cane sugar (2 tbsp).
- 3
To the buttermilk, add the vegan sour cream (0.5 cup) and pure vanilla extract (1 tsp). Use an electric mixer on low speed until mostly smooth.
- 4
Melt the vegan butter (3 tbsp) in a small saucepan. Drizzle it into the wet ingredients and mix until combined.
- 5
Pour the wet ingredients over the flour mix. Fold with a wooden spoon until just combined (lumps are fine). Rest the batter for 5 minutes. Do not stir after resting to keep the air bubbles.
- 6
Preheat a nonstick frying pan over medium heat for several minutes. Add refined coconut oil (1 tsp) and heat for about 30 seconds. Test with a water droplet: if it sizzles, the pan is ready.
- 7
Ladle a heaping 0.33 cup pancake batter into the pan. After 20-30 seconds, swirl the oil around the edges. Cook for 2 to 2.5 minutes until edges dry out and bottoms are golden. Flip carefully. Cook on the second side for another 2 to 2.5 minutes, swirling oil again. Flip only once for best results.
- 8
Repeat with remaining batter, adding refined coconut oil (1 tsp) per pancake. Reduce heat as needed to prevent burning.
- 9
Keep cooked pancakes warm on a wire rack-fitted sheet pan in a 200ºF/95ºC oven. Serve warm with [maple syrup] and a pat of [vegan butter], if desired. Store leftover batter in an airtight container in the fridge for 5-6 days.
Nutrition Facts
Per portion