This fluffy vegan pancake recipe proves it’s not always necessary to add some sort of egg replacer to vegan doughs and batters. These pancakes are perfectly fluffy because of the leavening agent and a vegan version of buttermilk: nondairy milk mixed with a couple teaspoons of vinegar. The vegan buttermilk works equally well in waffles, muffins and coffee cake.
- Serves: 12 persons
- 1 ½cups/360 milliliters nondairy milk of your choice
- 2teaspoons apple cider vinegar or white vinegar
- 1tablespoon neutral oil (such as safflower, grapeseed or canola), plus more for frying the pancakes
- 2cups/255 grams unbleached, all-purpose flour
- 2tablespoons cane sugar
- 1 ½teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon kosher salt or 1/4 teaspoon fine sea salt
- Maple syrup or vegan butter (optional)
Step 1In a medium size bowl, combine the nondairy milk and vinegar. Add 1 tablespoon oil, mix to combine and aside.
Step 2In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and mix until no streaks of flour are visible. (A few small clumps in the batter are OK.)
Step 3Oil a griddle or large nonstick skillet and heat it over medium for a few minutes. Avoiding crowding the pan, pour in 1/3 cup portions of batter to make pancakes and let cook until each pancake has formed small bubbles at the surface, 2 to 3 minutes. Flip gently and cook until the pancakes are golden brown on the second side, another 2 to 3 minutes.
Step 4Repeat with all remaining batter, oiling the pan as necessary as you go. Serve with maple syrup, vegan butter or other toppings of choice.