Fluffiest Vegan Pancakes

What is an ideal pancake? If you think that the best pancakes are thick, fluffy, and even healthy, welcome to the winning squad! 

Pancake Day occurs the day before Ash Wednesday, which marks the beginning of the Lenten season. Because Lent is a season of fasting, the day before Lent is a time for indulgence, and people usually fill their bellies with rich, delectable food to prepare for the fasting season. 

Pancakes are one of the most classic morning dishes, but there are far more types than those found on syrup bottles, like Keto Friedly Pancakes, Gluten-Free Pancakes, and the Best Frozen Pancakes! Today, though, we’ll learn how to make the fluffiest vegan pancake!

Although you won’t find rich components like dairy or eggs, you will get incredibly delectable pancakes that are baked from scratch. They’re all dairy and egg-free, most are refined sugar-free, many are gluten-free, nut-free, and oil-free, and they’re all fantastic!

These nutritious vegan pancakes are very low-maintenance. Their soft, thick, fluffy texture and appealing taste will surprise you! They’re stacked tall and demanding to be drowned in maple syrup, spooned with fruit compote, or slathered in nut butter. Whether or not you are vegan, these healthy, delicious pancakes are well worth making because of the minimal ingredient list and superb results.

Vegan Pancakes: What Are They Made Of?

Pancakes with maple syrup and raspberries

Thankfully, these pancakes have a minimal and healthy ingredient list. Most of these ingredients are likely already in your cupboard, making this a quick and easy pancake recipe!

The Ingredients

  • 1 cup flour (all-purpose or whole wheat)
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground flax seed
  • 1 cup + 1 tablespoon non-dairy milk
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon coconut oil

Vegan Pancakes: How to Make the Perfect One?

pancakes with sugar powder, mint leaves, and blackberries on a plate

Step 1: Make a flax egg.

One of the most appealing features of this dish is that it does not call for the use of a banana. Banana is used in a lot of vegan pancake recipes to keep everything together. For one thing, it makes the batter too dense, and it also gives it a banana flavor (not surprisingly). We’ll make a flax egg instead, which is made by mixing 1 tablespoon ground flaxseed with 2.5 tablespoons of water. In a mixing dish, combine these ingredients and set them aside to thicken.

Step 2: Combine the ingredients.

Carefully stir the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a medium mixing bowl.

To make buttermilk, combine the non-dairy milk and apple cider vinegar in a separate bowl. After that, add one tablespoon of melted coconut oil and the flax egg and combine the wet ingredients in a mixing bowl.

Carefully combine the two ingredients without overworking the batter. To do so, make a “crater” in the center of the dry components, then pour the wet ingredients into the crater. Slowly whisk in the batter until it is almost absorbed. A few tiny lumps are okay, but excessive mixing is not.

Step 3: Preheat the pan.

Warm the pan for 3-5 minutes over medium-high heat. Then, using a paper towel, brush a little vegetable oil into the pan’s bottom. Cook one little pancake to check the temperature. Your temperatures are correct if it sizzles when it reaches the pan and produces bubbles without burning after 1-2 minutes.

To make perfect 4-inch pancakes, use a 1/4 cup amount. Wait for the huge bubbles to form on the surface for another 2 minutes, then turn and cook for another 90 seconds. While you finish the rest, keep the initial batches warm in the oven. Then add blueberries, maple syrup, chocolate, peanut butter, coconut whipped cream, or whatever else you like to put on pancakes.

Tips for Making Perfect Pancakes

  1. Your worst enemy is overmixing. Even the best frozen pancakes will never be as good as they could be if they are overmixed. This is by far the most prevalent mistake. When wheat flour is overmixed, it stresses the gluten, resulting in complex, chewy pancakes. It only takes a few swirls to combine the wet and dry components to avoid a lot of lumps in your batter. 
  2. Pan is sizzling! For perfect pancakes, the pan must be extremely hot. They will be undercooked and gummy if you put the batter in a warm pan. You’re in trouble if you don’t hear a sizzle when the batter touches the pan.
  3. Wait for the bubbles to appear. If the batter and temperatures are appropriate, bubbles should appear on the surface of the pancakes about the 2-minute mark. Then flip it, cook for another 1.5 minutes after flipping it.
  4. Keep the pancakes warm. You can only create 2-3 pancakes at a time when making pancakes for the, and it can be hard to keep them all warm. Preheat the oven to 150-200°F with a cooling rack inside. When the initial batches are done, keep them warm in the oven.