Fluffy Vegan Pancakes

Name: Fluffy Vegan Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 servings
Cuisine: American
Ingredients: 200 g plain flour; 2 tbsp sugar; 1 tbsp baking powder; ¼ tsp salt; 240 ml plant milk (oat or soy work best); 1 tbsp apple cider vinegar or lemon juice; 2 tbsp vegetable oil or melted vegan butter, plus extra for frying; 1 tsp vanilla extract; Maple syrup, berries and banana, to serve

Thick, tall, American-style pancakes with no eggs or dairy — and nobody can tell. Six ingredients, 20 minutes.

Vegetarian Vegan Under 30 min (109 ratings)

Prep5 min

Cook15 min

Total20 min

Serves3

DifficultyEasy

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Thick, tall, American-style pancakes with no eggs or dairy — and nobody can tell. Six ingredients, 20 minutes.

Method

Stir the vinegar into the milk and leave for 5 minutes to make 'buttermilk'.
Whisk the flour, sugar, baking powder and salt in a large bowl. Pour in the milk, oil and vanilla and stir just until combined — a few lumps are fine. Do not over-mix, or they'll be tough. Rest 5 minutes.
Heat a non-stick frying pan over medium heat and brush with a little oil. Drop in 3 tbsp of batter per pancake and cook for 2–3 minutes until bubbles form on top and the edges look set.
Flip and cook 1–2 minutes more until golden. Keep warm in a low oven while you cook the rest.
Stack high and serve with maple syrup and fruit.

💡 VeggieTip notes

The batter should be thick but pourable. Too thick? Add a splash of milk.
Add blueberries or chocolate chips to each pancake right after pouring.
Freeze cooked pancakes between baking paper and toast from frozen.

Nutrition (per serving, approx.)

380kcal

8g protein

62g carbs

11g fat

3g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: pancakes vegan brunch weekend kids

Fluffy Vegan Pancakes

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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