What is the best non-dairy milk for vegan pancakes?

Plain unsweetened oat milk produces the most neutral and creamy flavor and is the preferred choice for this recipe. Soy milk is an equally good option and produces a slightly more protein-rich batter. Almond milk works but is thinner and produces a slightly lighter and less rich pancake. Avoid sweetened or flavored varieties of non-dairy milk as they add unwanted sweetness and flavor to the batter.

Why do my vegan pancakes always come out flat?

The most common causes are expired baking powder, overmixed batter, or a batter that is too thin. Always check that your baking powder is fresh by dropping a teaspoon into hot water and watching for vigorous bubbling. Mix the batter only until just combined. And if the batter looks very thin and watery, add one to two tablespoons of additional flour and allow to rest for 5 minutes before cooking.

Can I add chocolate chips or fruit to this vegan pancake batter?

Yes absolutely. Approximately half a cup of fresh blueberries, raspberries, strawberries, or chocolate chips can be folded gently into the finished batter with two or three strokes before cooking. Fresh fruit is preferred over frozen for these pancakes as the frozen fruit releases additional moisture that can make the batter too thin. If using frozen fruit, add directly from frozen and minimize stirring to prevent color bleeding into the batter.

Vegan Pancakes Easy Fluffy 20 Minute Breakfast Recipe

Name: Vegan Pancakes The Most Fluffy and Easy Plant Based Breakfast You Will Ever Make
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup All-Purpose Flour; 1 tbsp Aluminum-Free Baking Powder; 1/4 tsp Salt; 1 cup Plain Unsweetened Non-Dairy Milk oat milk preferred; 2 tbsp Vegan Butter melted; 1 1/2 tsp Pure Vanilla Extract; Vegan Butter for the pan optional for crispy edges

Description

The most fluffy and easy Vegan Pancakes made with all-purpose flour a generous tablespoon of baking powder plain unsweetened non-dairy milk melted vegan butter and vanilla. A completely plant-based egg-free and dairy-free breakfast pancake recipe that is thick fluffy and deeply satisfying ready in just 20 minutes.

Ingredients

Scale

1 cup All-Purpose Flour

1 tbsp Aluminum-Free Baking Powder

1/4 tsp Salt

1 cup Plain Unsweetened Non-Dairy Milk oat milk preferred

2 tbsp Vegan Butter melted

1 1/2 tsp Pure Vanilla Extract

Vegan Butter for the pan optional for crispy edges

Instructions

1. Stir flour, baking powder, and salt together in a large bowl until combined.

2. Add non-dairy milk, melted vegan butter, and vanilla directly to the dry ingredients.

3. Stir until just incorporated. Some lumps are fine. Do not overmix.

4. Let batter rest 2 to 3 minutes. It will visibly puff from the baking powder activating.

5. Heat a non-stick pan over medium heat.

6. Add a teaspoon of vegan butter to the pan if crispy edges are desired.

7. Scoop 1/4 cup batter per pancake into the pan.

8. Cook 3 to 4 minutes until bubbles form on the surface and the bottom is golden brown.

9. Flip once. Cook 1 to 2 minutes until second side is golden and center springs back when pressed.

10. Repeat with remaining batter wiping pan between batches.

11. Serve immediately with maple syrup and fresh fruit.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 172
Sugar: 1g
Sodium: 107mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 5g
Cholesterol: 0mg

Keywords: vegan pancakes, fluffy vegan pancakes, easy vegan breakfast pancakes, plant based pancake recipe