Vegan Pancakes Recipe: Fluffy, Golden, and Delicious!

Have you ever wondered if vegan pancakes can really be as delicious as the classic version? If you’ve struggled with flat or bland results, you’re in good company. But don’t worry—I’m here to share a recipe that will completely change your pancake game.

Picture this: a stack of pancakes that’s fluffy, rich, and has those perfect crispy edges. Sounds like a dream, right? The best part is that these pancakes are not only vegan but absolutely delicious, with simple ingredients that pack a punch.

Whether you’re a longtime vegan or just dipping your toes into plant-based cooking, this recipe is designed to make your mornings a little brighter. Ready to whip up the best vegan pancakes you’ve ever had? Let’s get started!

Why You’ll Love This Recipe

One of the most common concerns about vegan pancakes is whether they can truly match up to traditional ones in terms of flavor and texture. Well, let me put your worries to rest. This recipe uses a few key ingredients that not only replicate but in many cases, surpass the taste and texture of regular pancakes. Plus, it’s simple, requiring just a few pantry staples you likely already have on hand.

Trust me, once you try these, you won’t miss the eggs or dairy one bit!

Ingredients You’ll Need

Let’s start with what you’ll need for these amazing pancakes. I highly recommend using a digital kitchen scale for the best results, as it offers precision and minimizes mess.

Dry Ingredients

• 2 cups (250 grams) of all-purpose flour: Spoon your flour into the measuring cup and level it off with a knife to avoid compacting the flour and adding too much.
• 2 tablespoons of baking powder: Yes, tablespoons! This is what will give our pancakes that beautiful, airy lift.
• 2 tablespoons of sugar: Adds a touch of sweetness and aids in caramelization for those crispy edges.
• ½ teaspoon of sea salt: Balances the sweetness and enhances the overall flavor.

Wet Ingredients

• 1¾ cups of soy milk: Soy milk works best for creating a vegan buttermilk, which will add that tangy flavor and help your pancakes rise.
• 1½ tablespoons of lemon juice: This will be mixed with the soy milk to create the vegan buttermilk.
• 3 tablespoons of vegan butter: Adds a rich, buttery flavor that makes these pancakes taste anything but boring.
• ½ cup (113 grams) of vegan sour cream: Make sure it’s at room temperature before mixing it in, to avoid stiff batter.
• 1 teaspoon of pure vanilla extract: Adds a warm, aromatic flavor to the pancakes.

Making the Vegan Pancake Batter

1. Preparing the Vegan Buttermilk

To start, we need to create our vegan buttermilk. Combine the soy milk with lemon juice in a small bowl. Stir it together and let it sit for about 5 minutes. You’ll notice that the mixture starts to curdle—this is exactly what we want! The curdled buttermilk will give our batter a thick, bubbly consistency, which helps the pancakes fluff up beautifully when they hit the hot pan.

2. Mixing the Dry Ingredients

In a large mixing bowl, sift together the all-purpose flour, baking powder, sugar, and sea salt. Sifting ensures that your dry ingredients are well-combined and that there are no lumps in the batter. It also helps aerate the flour, contributing to the overall fluffiness of the pancakes.

3. Incorporating the Wet Ingredients

In another bowl, combine the curdled vegan buttermilk, melted vegan butter, room temperature vegan sour cream, and vanilla extract. Use a handheld mixer or a whisk to blend the ingredients together. Don’t worry if you see small lumps of sour cream in the mixture—these will smooth out when we add the warm melted butter later.

4. Combining the Wet and Dry Ingredients

Now, it’s time to bring everything together. Pour the wet ingredients into the bowl of dry ingredients. Using a wooden spoon or silicone spatula, gently fold the mixture until just combined. Be careful not to over-mix—this batter should be lumpy! Over-mixing can deflate the air bubbles, making your pancakes less fluffy, and can also activate the gluten too much, leading to a tougher texture.

Once mixed, let the batter rest for at least 5 minutes, and up to 30 minutes. This resting period allows the flour to fully hydrate, giving you an even better pancake.

Cooking the Pancakes

1. Preheating the Pan

For the best results, I recommend using a nonstick frying pan. It heats evenly and allows the pancakes to cook without sticking. Preheat your pan on medium heat for about 2 minutes. To check if it’s ready, splash a few drops of water onto the surface—if the water droplets dance around, the pan is hot enough.

Read More: Avocado Tuna Salad Recipe

2. Cooking the Pancakes

Add about a teaspoon of refined coconut oil to the pan. Refined coconut oil is great for this recipe because it can handle high heat and adds a richer flavor. Next, pour a heaping ⅓ cup of batter into the pan. If the batter doesn’t immediately form into a perfect circle, don’t worry! They’ll still taste incredible.

Cook the pancake for about 2–2½ minutes, or until the edges start to dry out and the surface is bubbly. This is your cue to flip! Once flipped, cook for another 1–2 minutes until the pancake is golden brown and crispy on the edges.

3. Keeping the Pancakes Warm

If you’re cooking for a crowd, you can keep your pancakes warm by placing them on a wire rack in a 200°F (93°C) oven. This method keeps them warm without making them soggy, so they’re ready to serve when you are.

Serving Suggestions

These vegan pancakes are perfect as they are, but if you want to elevate them even further, here are some serving suggestions:

• Maple syrup and vegan butter: A classic combination that never disappoints.
• Fresh berries: Add a burst of color and freshness with a handful of your favorite berries.
• Chopped nuts: Walnuts or pecans add a lovely crunch.
• Vegan whipped cream: For an extra indulgent treat.

Troubleshooting and Tips

1. Lumpy Batter

Remember, pancake batter is supposed to be lumpy. If you try to smooth out all the lumps, you’ll deflate the air bubbles and make your pancakes less fluffy.

2. Vegan Buttermilk

If you’re out of soy milk, you can use almond milk, though the results might be slightly less fluffy. The key is the acid (lemon juice) that helps create the curdling effect.

3. Substitutions

If you’re allergic to soy, you can use almond milk instead, though soy milk provides the best results for the vegan buttermilk. For the vegan sour cream, try coconut cream as an alternative.

Final Thoughts

These vegan pancakes are proof that plant-based eating can be just as indulgent and satisfying as traditional recipes. Whether you’re new to vegan cooking or a long-time enthusiast, this recipe will quickly become a breakfast staple in your home. Plus, with its fluffy texture, rich flavor, and crispy edges, it’s sure to impress even the most skeptical eaters.

So go ahead, give this recipe a try, and let us know how it turns out. Don’t forget to share your pancake creations on social media and tag us at My Kitchen Talk!