Description
Fluffy vegan pancakes made with simple ingredients, perfect for a weekend breakfast or brunch. Customize with chocolate chips or blueberries.
Ingredients
Scale
- 1 ½ cups all-purpose flour (or gluten-free blend)
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 ½ cups plant-based milk (almond, soy, or oat milk work well)
- ¼ cup unsweetened applesauce (or mashed banana)
- 2 tablespoons melted coconut oil (or other vegetable oil)
- 1 teaspoon vanilla extract
- Optional: ½ teaspoon ground cinnamon
- Optional: Vegan chocolate chips, blueberries, or other desired mix-ins
- Vegan butter or oil, for greasing the griddle
- Maple syrup, for serving
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon (if using). Make sure there are no lumps of baking powder remaining. This ensures an even rise and texture in your pancakes.
- In a separate bowl, whisk together the plant-based milk, applesauce (or mashed banana), melted coconut oil, and vanilla extract. Ensure the applesauce or banana is well incorporated for a smooth batter.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix! A few lumps are perfectly fine. Overmixing develops the gluten in the flour, resulting in tough pancakes.
- If you’re adding chocolate chips, blueberries, or other mix-ins, gently fold them into the batter now. Distribute them evenly throughout the batter.
- Allow the batter to rest for 5-10 minutes. This allows the baking powder to activate and the gluten to relax, resulting in lighter and fluffier pancakes. While the batter rests, you can prepare your griddle or pan.
- Heat a lightly oiled griddle or non-stick frying pan over medium heat. You can use vegan butter or any neutral cooking oil. The griddle is ready when a drop of water sizzles and evaporates quickly. If the pan is too hot, the pancakes will burn on the outside before they are cooked through. If it’s not hot enough, they will be flat and greasy.
- Pour ¼ cup of batter onto the hot griddle for each pancake. Adjust the amount of batter depending on your desired pancake size. Leave enough space between pancakes so they don’t run together.
- Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. The bubbles are a good indicator that the pancakes are ready to flip.
- Carefully flip the pancakes with a spatula.
- Cook for another 2-3 minutes, or until golden brown and cooked through. Gently press down on the pancake with the spatula; it should spring back slightly when done.
- If you’re making a large batch, keep the cooked pancakes warm in a preheated oven (200°F or 93°C) until ready to serve. Place them on a baking sheet in a single layer to prevent them from getting soggy.
- Repeat steps 2-6 with the remaining batter, adding more oil to the griddle as needed.
- Stack the cooked pancakes on a plate.
- Drizzle generously with maple syrup.
- Garnish with fresh fruit (berries, bananas), vegan whipped cream, chopped nuts, or a dusting of powdered sugar.
- Serve the pancakes immediately and enjoy!
Notes
- Don’t overmix the batter: This is the most important tip! Overmixing develops the gluten in the flour, resulting in tough pancakes. Mix until just combined, leaving a few lumps.
- Use a hot griddle: A hot griddle is essential for achieving golden brown pancakes. Test the temperature by sprinkling a few drops of water on the griddle. If the water sizzles and evaporates quickly, the griddle is ready.
- Don’t flip too early: Wait until bubbles form on the surface of the pancakes before flipping. This ensures that the pancakes are cooked through and won’t stick to the griddle.
- Adjust the sweetness: If you prefer sweeter pancakes, add more sugar to the batter. You can also use a different sweetener, such as maple syrup or agave nectar.
- Add flavor: Experiment with different flavorings, such as cinnamon, nutmeg, or lemon zest.
- Make them gluten-free: Use a gluten-free flour blend to make these pancakes gluten-free. Be sure to use a blend that is designed for baking, as some gluten-free flours can be dry and crumbly.
- Make them ahead of time: Cooked pancakes can be stored in the refrigerator for up to 3 days. Reheat them in the microwave or toaster oven before serving. You can also freeze pancakes for longer storage. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. Reheat them in the microwave, toaster oven, or oven.
- Experiment with different plant-based milks: Almond milk, soy milk, and oat milk all work well in this recipe. Each type of milk will give the pancakes a slightly different flavor and texture.
- Use ripe bananas: If using mashed banana instead of applesauce, make sure the bananas are ripe. Ripe bananas are sweeter and easier to mash.
- Melt the coconut oil: Melting the coconut oil ensures that it is evenly distributed throughout the batter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes