You won’t miss the eggs or dairy in this plant-based breakfast.
Many breakfast recipes are centered on animal products like eggs and bacon, but many recipes like quick breads, muffins, waffles, and pancakes can be “veganized” pretty easily. Our recipe for vegan pancakes doesn’t use any special plant-based ingredients; we replace milk, butter, and eggs with pantry staples like baking powder and oil. Top your short stack just like you would any other—with plenty of maple syrup, fresh fruit, or even a handful of (vegan) chocolate chips.
Embarking on a journey to craft a vegan pancake delight involves a selection of essential components. These components are pivotal in achieving the classic taste and texture one expects from pancakes, even without the inclusion of traditional milk and eggs.
Plant-based Milk: The role of milk in pancakes extends beyond just flavor; it’s crucial for achieving the desired fluffy consistency. In this concoction, any preferred plant-based milk substitute works wonders, whether it be soy, almond, or oat milk. Opt for an unsweetened version of your chosen milk to ensure the flavors balance perfectly.
Baking Powder: Where traditional pancakes often rely on eggs for leavening, here we turn to baking powder (along with baking soda in some recipes). This recipe specifically harnesses the power of baking powder, incorporating two tablespoons to ensure our pancakes rise beautifully and attain that much-loved fluffiness.
Neutral Oil: In lieu of butter, this recipe embraces safflower oil for its fat content. The key is to select an oil with a subtle flavor profile to avoid overpowering the pancakes; hence, olive oil and other strong-flavored oils are not recommended.
Guidelines for Impeccable Pancakes Time After Time
Prepare your ingredients beforehand: Given that the batter for these pancakes is quick to prepare, it’s wise to measure and arrange all your ingredients before commencing the mixing process.
Avoid over-mixing: To prevent the pancakes from becoming tough, mix the batter just enough to combine the ingredients. A few lumps in the batter are perfectly acceptable.
Ensure ingredient freshness: The quality of ingredients, particularly flour and baking powder, is crucial. Utilizing rancid flour can lead to a less-than-ideal taste, while stale baking powder might not provide the lift needed for the pancakes to rise.
Preheat the griddle: Only introduce the batter to the griddle once it has adequately preheated. A consistent temperature is key to achieving an even brownness on the pancakes.
Minimal oil for cooking: A scant amount of oil is sufficient for cooking these pancakes. Employ a pastry brush or paper towel to lightly coat the griddle with oil before adding the batter.
Ingredients List
- 2 cups unsweetened soy or almond milk
- ¾ cup safflower oil, plus a bit extra for the pan
- 2 cups all-purpose flour
- ½ cup whole-wheat flour
- 2 tablespoons turbinado sugar, finely processed
- 2 tablespoons baking powder
- ½ teaspoon coarse salt
- Maple syrup and fresh fruit, like blueberries, for garnish
How to Make Vegan Pancakes
1. Prepare the Milk and Oil Mixture: Start by mixing plant-based milk and oil together in a small bowl or liquid measuring cup. This helps to combine the liquids evenly, preparing them for the batter.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the various flours, sugar, baking powder, and salt. This ensures your dry ingredients are thoroughly combined and will help create a uniform pancake batter.
3. Combine Wet and Dry Ingredients: Gently pour the liquid mixture into the bowl of dry ingredients. Stir the mixture with a whisk until just combined, leaving a few lumps. It’s crucial not to overmix to keep the pancakes fluffy.
4. Cook the Pancakes: Heat a large nonstick skillet or griddle with a light coating of oil over medium-low heat. Pour 1/3 cup of batter for each pancake, cooking until bubbles form around the edges and the bottoms are golden brown, about 3 minutes. Then, flip the pancakes and cook for an additional 2 minutes or until set.
5. Serving and Storing: Serve the pancakes hot with maple syrup and fresh fruit. If making a large batch, keep pancakes warm in a 200-degree Fahrenheit oven on a wire rack lined baking sheet.
Storage Tips:
- Pancake Batter: If not using immediately, store the batter in an airtight container in the refrigerator for up to one day.
- Cooked Pancakes: Cool pancakes completely before storing them in resealable bags, separated by wax or parchment paper. Refrigerate for up to two days or freeze for up to three months.
Reheating Instructions:
- In the Oven: Place pancakes in a single layer on a wire rack lined baking sheet and heat at 350 degrees. Expect six to ten minutes for frozen pancakes, and slightly less for refrigerated.
- In the Toaster: For a quick option, reheat a few pancakes in the toaster on a medium setting.
Frequently Asked Questions:
- Can I prepare vegan pancake batter ahead of time? Yes, but it’s best used on the same day. If needed, store it in the refrigerator for a few hours before cooking.
- What can I use if I don’t have baking powder? Make a substitute by mixing two parts cream of tartar with one part baking soda.
- Can I use water instead of milk? We advise against using water as milk adds necessary flavor and fat, especially important in this egg-free recipe. Opt for high-quality plant-based milk.
- Is gluten-free flour suitable for this recipe? Yes, you can use a 1-to-1 gluten-free flour blend, although it may slightly alter the flavor. Don’t worry—the delicious toppings will cover any minor taste differences.
