Vegan Pancakes

Let the batter rest. Overall, making this vegan pancake recipe is a lot like making any pancake recipe. You whisk together the wet ingredients in one bowl and the dry ingredients in another, add the wet to the dry, and stir to combine. But at that point, this vegan pancake recipe has an extra step. Instead of cooking the pancakes right away, you’ll let the batter rest for 5 minutes. This allows the baking powder to activate (the batter will start to bubble as it sits), which makes the final pancakes fluffier.

Don’t stir too much. “Don’t overmix” is a basic rule for most baking recipes, and it applies in two places here. First, you should stir together the wet and dry ingredients until they’re just combined. Too much mixing will make the pancakes dense! Second, you should avoid stirring after you let the pancake batter rest. For the fluffiest pancakes, you want to leave any bubbles that have formed intact. So, no need to stir after the 5-minute rest!

Cook them low and slow. I cook these vegan pancakes on low heat so that the middles have time to cook through before the outsides brown. I typically need about 2 1/2 minutes on the first side and 1 1/2 on the second side. Don’t rush the cooking process, or the pancakes will be underdone in the middle!

Keep them warm in the oven. If you’re cooking these vegan pancakes in a skillet, you’ll likely need to work in batches (if you have a large griddle, you might not have to!). To keep earlier batches warm while you work through the remaining batter, place them on a large plate or baking sheet, loosely tent them with foil, and warm them in a 200°F oven until you’re ready to eat.