Description
These vegan pancakes are the ultimate plant-based morning staple, delivering thick, airy, and golden-brown textures without any dairy or eggs. By utilizing the reaction between apple cider vinegar and baking powder, this recipe achieves a professional-grade fluffiness that is perfect for breakfast. Simple to make and incredibly delicious, these pancakes serve as a perfect base for your favorite maple syrup, fresh fruit, or vegan toppings.
Ingredients
1 cup unsweetened soy milk
2 teaspoons apple cider vinegar
1 cup all-purpose flour
1 tablespoon baking powder
0.5 teaspoon sea salt
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
1 tablespoon vegan butter, melted
Instructions
Whisk the soy milk and apple cider vinegar together in a medium bowl and let sit for 5 minutes until curdled.
In a separate large bowl, sift together the flour, baking powder, and sea salt.
Stir the granulated sugar into the dry ingredients.
Pour the soy milk mixture into the dry ingredients.
Add the vanilla extract and melted vegan butter.
Mix gently until just combined, keeping a few small lumps for texture.
Heat a non-stick griddle over medium heat with a little extra vegan butter.
Pour 1/4 cup of batter per pancake onto the griddle.
Cook until bubbles form on the surface, then flip and cook until golden brown.
Notes
Ensure the baking powder is fresh for maximum lift. Soy milk is recommended for the best mouthfeel, but other plant-based milks can be used. Do not overmix the batter to maintain the fluffy texture.
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast
- Method: Griddling
- Cuisine: American