Vegan Pancakes
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
4.38 out of 5 stars
(8)
Ingredients
2 servings
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- 1 cup almond milk
- 1½ tablespoons avocado oil, plus more for the pan
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup, plus more for serving
- 1 teaspoon vanilla extract
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Preparation
Step 1
In a large bowl, whisk together the whole wheat and all-purpose flours, the baking powder, cinnamon, and salt.
Step 2
In a medium bowl, whisk together the almond milk, avocado oil, vinegar, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Set aside for 5 minutes. The mixture will get bubbly and foamy. Don’t stir at this stage so that the bubbles can stay mostly intact (this will help your vegan pancakes rise).
Step 3
Heat a nonstick skillet to medium-low heat and brush with oil. Working in batches as necessary, use a ⅓-cup measuring cup to pour the batter into the skillet. Reduce the heat to low and cook for 2 to 2½ minutes on the first side, or until golden brown. Flip and cook for 1½ minutes on the second side, or until puffed and cooked through. Serve with maple syrup.
Step 4
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Chef's notes
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.
