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Recipes / Fluffy Pancakes

RECIPE

Fluffy Pancakes

Large-batch fluffy vegan pancakes sized for a family breakfast.

Makes about 16 medium pancakesBreakfast

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INGREDIENTS

Makes about 16 medium pancakes

  • 4 cups all-purpose flour
  • 4 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 4 cups unsweetened soy or oat milk
  • 4 tablespoons apple cider vinegar or lemon juice
  • 6 tablespoons neutral oil
  • 2 teaspoons vanilla extract
  • Optional: 1 teaspoon cinnamon
  • Optional: 1 cup blueberries
  • Optional: 2 mashed ripe bananas
  • Optional: ½ cup rolled oats

METHOD

Make it

  1. 1

    Stir plant milk and vinegar together and let sit 5 minutes to make a quick vegan buttermilk.

  2. 2

    Whisk flour, sugar, baking powder and salt in a large bowl.

  3. 3

    Add the plant milk mixture, oil and vanilla.

  4. 4

    Stir just until the flour disappears. A few lumps are fine; do not overmix.

  5. 5

    Let the batter rest 5–10 minutes.

  6. 6

    Heat a lightly oiled griddle or skillet over medium heat.

  7. 7

    Scoop about ¼ cup batter for each pancake.

  8. 8

    Cook until bubbles form and the edges begin to dry, about 2–3 minutes.

  9. 9

    Flip and cook another 1–2 minutes until golden.

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