Fluffy Vegan Pancakes
These 8-ingredient vegan pancakes are impressively fluffy, moist, tender, and ready in just 20 minutes! They feature vegan yogurt for a hint of tanginess and an even more pillowy texture! Drizzle with maple syrup and top with berries for a hearty breakfast!
Equipment
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 and 1/2 tbsp (18 g) granulated sugar
- 1 tbsp (14 g) baking powder
- 1/8 tsp salt
- 3/4 cup (180 ml) unsweetened plant-based milk
- 1/4 cup (60 ml) unsweetened vegan yogurt (can be replaced with plant-based milk)
- 1 tbsp (15 ml) melted vegan butter
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2 ml) white vinegar (optional)
Instructions
- Whisk together the dry ingredients. Add the flour, sugar, baking powder, and salt to a medium-sized mixing bowl. Whisk to combine.
- Pour in the wet ingredients. Next, pour in the plant-based milk, yogurt, melted butter, vanilla extract, and vinegar.
- Whisk. Whisk until combined, with almost no clumps remaining. Do not overmix, though, or your pancakes will be gummy.
- Let it sit. Allow the batter to rest for 5-10 minutes while you preheat the skillet.
- Heat a non-stick skillet. Heat a non-stick skillet over medium heat. Once hot, add a teaspoon of oil and use a kitchen paper towel to very lightly grease the skillet.
- Pour the batter. Pour about 1/3 cup of the batter into the skillet and spread it slightly into a round shape, approximately 5 inches (12.7 cm) in diameter. Repeat 1-2 times, depending on the size of your skillet.
- Cook until golden brown. Cook the pancakes for 2-3 minutes, or until holes form on the surface and the bottoms are golden brown.
- Flip. Use a spatula to carefully flip the pancakes. Cook for an additional 2-3 minutes on the other side, or until golden brown.
- Repeat and serve! Transfer the pancakes to a plate, and repeat the process with the remaining batter. Serve immediately while the pancakes are still warm.
- You can store the pancakes in an airtight container at room temperature for up to 2 days.
Notes
Don't overmix the batter.
Mix the batter until all the ingredients are combined, but no longer. Overmixing develops the gluten, which can lead to gummy pancakes. It's fine if there are a few lumps - they will disappear once the pancakes cook. Also, once the batter has rested, resist the urge to stir it again. Mixing it at that point will deflate it, and you will lose that light and airy texture.Ensure your skillet is hot.
This is key! If your skillet is not hot enough, your pancakes will have a pale color and won't taste as good, as you won't get a deep caramelization.Be quick and confident when flipping!
The top of your pancakes will still be a bit liquid when it's time to flip, so be fast with your spatula to keep the batter from spilling out.Don't undercook them.
Undercooked pancakes taste like wet, raw dough. Definitely not something you want! Make sure your pancakes are golden brown on both sides before removing them from the heat.
Craving more vegan deliciousness? Discover hundreds of plant-based recipes at www.fullofplants.com
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