It is really easy to make delicious, fluffy vegan pancakes! Unfortunately, it is also easy to make really awful ones. If you follow my recipe and directions, though, your pancakes will always turn out perfectly. Here are the ingredients you will need to make them:
If you are gluten free, you will need to either use Freely Vegan GF Flour or make your own DIY gluten free flour with The Plant Based Egg. Using the right egg replacement (and not using flour that contains xanthan or guar gum) is essential if you want muffins with the perfect texture! The Plant Based Egg replaces both gums and eggs in gluten free baking. Please note that The Plant Based Egg is already built into Freely Vegan GF Flour, so you do not need to add any!
If you are not gluten free, you can use regular all-purpose wheat flour and add The Plant Based Egg as directed in the recipe. I do not recommend using any other egg replacer as you will not get the same perfect results! (Other egg replacers bind, but they do not also leaven, provide structure, and emulsify like real eggs as this one does.)
Start by adding the baking powder, soda, sugar, and salt to the flour. If you are using all-purpose wheat flour, add The Plant Based Egg now as well. Whisk together.
Add the vinegar to the plant milk (I use Silk Original Soymilk) and mix together. I always start with 480 g (2 c) of the milk, and then only add more if the batter is too thick. Please note that a high protein plant milk like soy, Ripple, or Bolthouse will give you the best results. If you cannot use one of these, then flax milk is the next best choice.
Add the oil and vanilla, and whisk well to combine:
Pour the liquid mixture into the bowl with the flour mixture, then whisk to combine. You don’t have to worry about over mixing if you are using gluten free flour, but only mix just enough to get the lumps out if you are using wheat flour. The batter will thicken as it sits, so if it is already as thick as you want it to end up, add another tablespoon or two of milk now. If your pancakes do not spread out enough when you pour the batter onto the griddle later, you needed more milk. If they spread out too much, you needed less. Make a note of what happened, and adjust accordingly next time you make this recipe.
Wait 20 minutes before cooking your pancakes. The batter needs to rest if you want fluffy pancakes! Preheat your griddle to 360 degrees while you wait. I really love this electric griddle from Presto. It is ceramic, truly non-stick, has a large cooking surface, is fully immersible once you remove the heat control, is PFTE and PFOA free, and it was only $30 at Amazon! (If you do not have a griddle like this, be sure to spray your pan with a non-stick spray right before you add the batter.)
Do NOT stir your batter again! Just scoop it with a 1/8 to a 1/2 cup measuring cup, depending on how big you want your pancakes. I used a 1/3 cup size here:
Pour the batter onto your hot griddle:
Start flipping the pancakes over when they stop bubbling as fast on the top and the edges are starting to get dry. They should also be golden brown on the bottom and it is ok to lift up an edge to check the color.
Cook the pancakes for three minutes on the second side:
They should be nice and fluffy!
Serve as desired. I like to add Earth Balance and Log Cabin natural syrup!
Just look at that lovely texture!
Tip: If you want to add berries or chocolate chips, add them to the top of each pancake as soon as possible after you pour the batter on your griddle:
Then, quickly add a little more batter to cover each berry or chocolate chip. This keeps your berries or chips from oozing out and making a mess of your griddle.
Cook until the edges are getting dry, then flip over and cook for three more minutes on the second side:
Enjoy!
Fluffy Vegan (& Gluten Free) Pancakes!
Make perfectly fluffy vegan pancakes! You can use either gluten free flour or all-purpose wheat flour, depending on your needs.
Ingredients
- 255 g (2 c) Gluten Free Flour Blend or All-Purpose Flour (See recipe notes below!)
- 20 g (4 tsp) Baking Powder
- 2.5 g (1/2 tsp) Baking Soda
- 11 g (2 3/4 tsp) Sugar
- 4.8 g (3/4 tsp) Salt
- 480 to 510 g (2 to 2 1/8 c) Silk Original Soymilk (or other plant milk)
- 30 g (2 TBS) Distilled Vinegar
- 28 g (2 TBS) Canola Oil
- 2.5 g (1/2 tsp) Vanilla Extract
Instructions
-
Add the baking powder, soda, sugar, and salt to your flour. (If you are using wheat flour, add The Plant Based Egg now as well.) Whisk all of the dry ingredients together.
-
Add the vinegar to the plant milk (I use Silk Original Soymilk) and mix together. I always start with 480 g (2 c) of the milk, and then only add more later if the batter is too thick. Add the oil and vanilla, and whisk well to combine all of the liquid ingredients. (Please note that a high protein plant milk like soy, Ripple, or Bolthouse will give you the best results. If you cannot use one of these, then flax milk is the next best choice.)
-
Pour the liquid mixture into the bowl with the flour mixture, then whisk to combine. You don’t have to worry about over mixing if you are using gluten free flour, but only mix just enough to get the lumps out if you are using wheat flour. The batter will thicken as it sits, so if it is already as thick as you want it to end up, add another tablespoon or two of milk now. If your pancakes do not spread out enough when you pour the batter onto the griddle later, you needed more milk. If they spread out too much, you needed less. Make a note of what happened, and adjust accordingly next time you make this recipe.
-
Wait 20 minutes before cooking your pancakes. The batter needs to rest if you want fluffy pancakes! Preheat your griddle to 360 degrees while you wait.
-
Do NOT stir your batter again! Just scoop it with a 1/8 to a 1/2 cup measuring cup, depending on how big you want your pancakes. (If you do not have a truly non-stick griddle, be sure to spray your pan with a non-stick spray right before you add the batter.)
-
Pour the batter onto your hot griddle. Start flipping the pancakes over when they stop bubbling as fast on the top and the edges are starting to get dry. They should also be golden brown on the bottom and it is ok to lift up an edge to check the color. Cook the pancakes for three minutes on the second side.
-
Tip: If you want to add berries or chocolate chips, add them to the top of each pancake as soon as possible after you pour the batter on your griddle. Then, quickly add a little more batter to cover each berry or chocolate chip. This keeps your berries or chips from oozing out and making a mess of your griddle. Cook until the edges are getting dry, then flip over and cook for three more minutes on the second side.
-
Serve as desired and enjoy!
-
The pancakes freeze and reheat very well. Let any leftover pancakes cool completely, then place in a Ziploc bag and freeze for up to several months. Defrost in the bag at room temperature, then place the pancakes on a plate and heat in the microwave for 30 to 45 seconds until hot.
Recipe Notes
- To make this recipe with wheat flour, use the same amount of flour and add the equivalent of two eggs (9.6 g or 4 tsp) of The Plant Based Egg to the flour. Whisk together with the other dry ingredients. That is the only adjustment you need to make. (The liquid amount in this recipe has already been increased, so do not add extra as The Plant Based Egg package directions say to do. Those directions are only for recipes that include eggs and you are replacing them and veganizing the recipe with The Plant Based Egg.)
- If you are gluten free, you will need to either use Freely Vegan GF Flour or make your own DIY gluten free flour with The Plant Based Egg. Using the right egg replacement (and not using flour that contains xanthan or guar gum) is essential if you want pancakes with the perfect texture! The Plant Based Egg replaces both gums and eggs in gluten free baking. Please note that The Plant Based Egg is already built into Freely Vegan GF Flour, so you do not need to add any!