Description
Start your morning with these perfectly fluffy, café-quality vegan pancakes. This recipe relies on simple pantry staples and a clever chemical reaction to achieve the perfect rise without eggs or dairy. Ready in under twenty minutes, these pancakes are golden, tender, and serve as the ideal base for your favorite maple syrup or fresh fruit toppings.
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon fine sea salt
1.5 teaspoon baking powder
1 cup non-dairy milk
2 tablespoon melted vegan butter
Instructions
Whisk the flour, sugar, salt, and baking powder in a large bowl until thoroughly combined.
Combine the non-dairy milk and melted vegan butter in a separate container.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Let the batter rest for five minutes.
Heat a non-stick skillet over medium heat and lightly coat with oil.
Pour 1/4 cup of batter per pancake onto the heated surface.
Flip the pancakes when bubbles form on the surface and the edges look set.
Cook the second side for two minutes until golden brown and firm.
Notes
Resting the batter for five minutes helps activate the baking powder for better lift. Ensure your baking powder is fresh for the best results. You can substitute vegan butter with refined coconut oil if preferred.
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast
- Method: Stovetop
- Cuisine: American