Description
These fluffy vegan pancakes are light, airy, and perfect for a delicious plant-based breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup plain, unsweetened non-dairy milk
- 2 tablespoons melted vegan butter
- 1.5 teaspoons vanilla extract
Instructions
- In a large bowl, stir together the all-purpose flour, baking powder, and salt until evenly combined.
- Pour in the non-dairy milk, melted vegan butter, and vanilla extract. Stir gently until just combined. Do not overmix; the batter should still have lumps to maintain fluffiness.
- Heat a non-stick pan over medium heat. For crispier edges, add a teaspoon or two of vegan butter into the pan and let it melt.
- Using a 1/4 cup scoop, pour the batter onto the heated pan. Cook until bubbles form on the surface and the bottom is golden brown, about 3 to 4 minutes.
- Flip the pancakes carefully and cook the other side for 1 to 2 minutes until golden brown and fully cooked through. Repeat with remaining batter.
- Serve warm with your favorite toppings such as maple syrup, fresh fruits, or additional vegan butter.
Notes
- This recipe is dairy-free and egg-free.
- Adjust cooking time based on your stove’s heat level.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Vegan Pancake, Plant-based breakfast, Dairy-free pancakes