Vegan Pancakes Light Fluffy (Ready-to-Print Version)
Tender and fluffy plant-based pancakes made with simple ingredients, ideal for a quick morning meal.
# What You’ll Need:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
2 tablespoons granulated sugar
03 -
2 teaspoons baking powder
04 -
1/4 teaspoon salt
→ Wet Ingredients
05 -
1 cup plant-based milk (almond, soy, oat, or coconut)
06 -
1 tablespoon apple cider vinegar or lemon juice
07 -
1 teaspoon vanilla extract
08 -
1 tablespoon coconut oil or vegetable oil, plus extra for cooking
# Step-by-Step Guide:
01 -
In a bowl, combine plant-based milk, apple cider vinegar, vanilla extract, and sugar. Allow to rest for 1 minute to curdle slightly.
02 -
Whisk together flour, baking powder, and salt in a large bowl until evenly mixed.
03 -
Pour wet mixture into dry ingredients and stir gently until just combined; retaining some lumps to maintain fluffiness.
04 -
Heat a non-stick skillet over medium heat and lightly grease with oil.
05 -
Pour 1/4 cup batter per pancake onto skillet. Cook for 2 to 3 minutes until bubbles appear on surface, then flip and cook 1 to 2 minutes until golden brown.
06 -
Stack warm pancakes and garnish with maple syrup, fresh fruit, or vegan butter as desired.
# Handy Tips:
01 -
Avoid overmixing the batter to preserve light texture.
02 -
Let the batter rest for 1 to 2 minutes before cooking to improve tenderness.
03 -
Using whole wheat flour imparts a nuttier, heartier flavor.
04 -
Keep cooked pancakes warm in a 200°F oven while preparing remaining batches.