Pancakes have become such a weekend staple for me. Almost every weekend I find myself indulging in a stack of them.
There are a ton of different options when it comes to vegan pancakes. You can make super healthy or you can very indulgent pancakes. In our house, we prefer the latter.
We want our pancakes to be soft and fluffy. After doing a lot of experimenting, I think I have finally come up with the perfect recipe for soft, fluffy, vegan buttermilk pancakes.
First things first, we need to make the buttermilk. This is actually a lot easier than one would think. In a small bowl, simply whisk some soy (or almond) milk with some apple cider vinegar and set aside for five minutes to sour.
Second step is to prepare the egg replacer. I like to use the one by the brand Ener-G. (You could also use aquafaba or a flax seed egg.) I like to prepare the egg replacer and let it sit while I prepare my other ingredients.
In a large bowl, sift together your flour, baking soda, baking powder and salt. Next mix in the sugar and set aside.
After five minutes time has elapsed, add the egg mixture and melted vegan butter to the buttermilk mixture. Mix throughly.
The next step is the “make it or break it” step. To ensure that your pancakes are fluffy, you want to combine the wet and dry ingredients without overtaxing them. Pour the wet ingredients into the dry and mix just until there are no more lines of flour visible. The mixture will be lumpy and that’s what you want. Over mixing will cause the pancakes to be more dense.
Heat a non-stick pan or griddle over medium heat. You can choose to grease it with vegan butter or not. Some times I do and some times I don’t. You will notice a difference in color if you choose not to grease the pan. Spoon out about 1/4 cup of batter. Watch it carefully. You’ll know that it’s time to flip when the bubbles don’t fill back up with batter after they’ve popped.
For a clean flip, try to use only your wrist. It’s a simple flicking action. If you use your whole arm you’ll end up with a messy flip. It’s not a huge deal if you do. It won’t affect the taste.
Let the pancake cook for about two more minutes on the opposite side then remove.
The first pancake is usually the test pancake. You can adjust your heat according to how fast or slow the first pancake cooked.
For variations on this recipe, you can add any type of fruit or nut fillings you’d like after spooning the mixture on the pan.
Vegan Buttermilk Pancakes
- 3/4 cups soy milk
- 2 tbsp apple cider vinegar
- 1 cup all purpose flour
- 2 tbsp organic sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- Ener-G egg replacement for 1 egg
- 2 tbsp melted vegan butter
- In a small bowl, whisk together soy milk and apple cider vinegar and allow to sour for five minutes.
- Prepare Ener-G egg replacement for one egg and allow to sit.
- In a large bowl, sift together the flour, baking powder and baking soda. Next, stir sugar into the flour mixture.
- After five minutes have elapsed, add melted butter and egg replacement to milk/vinegar mixture.
- Pour wet ingredients into dry ingredients and mix just enough to combine. DO NOT OVER MIX.
- Heat a non-stick pan or griddle over medium heat.
- Pour approximately 1/4 cup of batter (for smaller pancakes or 1/2 cup of batter for larger pancakes) onto the hot pan.
- Flip pancake when the bubbles pop and no longer refill with batter.
- Allow pancake to cook for approximately two minutes on the other side and then remove from the heat.
- Continue to cook until all batter is gone.
Pancakes can be frozen and reheated in the microwave for a quick breakfast option.