These vegan pancakes are soft like a cloud and they taste amazing. They are the fluffiest and the softest, their airy texture and taste are incredible! I use some key ingredients which make this magic happen. To make these pancakes fluffy I use baking powder and baking soda which I sift together with all purpose flour through a strainer and then I add vegan buttermilk into the batter. The amazing taste comes from adding vegan butter, soy yoghurt, sugar and vanilla powder (don’t use vanillin sugar or vanilla extract!) into the mix. If you follow this recipe you’ll get the best ever vegan pancakes that will melt in your mouth!
Serve these scrumptious pancakes with a topping of your choice. I like to have them with a slice of vegan butter and a generous drizzle of maple syrup. But there are many other exciting options. Some ideas are: vegan dulce de leche, Biscoff spread, vegan Nutella, sliced banana, berries (you could also throw some blueberries in the batter while it’s still wet), vegan ice cream or vegan hot fudge sauce.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious breakfast recipes:
- Oat Bran Bagel with Vegan Cream Cheese
- Avocado Toast
- Sweet Toast Ideas
- Peanut Butter Caramelised Banana Porridge (or with Vegan Nutella, Biscoff Spread)
Vegan Pancakes
Ingredients
- 40 ml (8 tsp) freshly squeezed lemon juice
- 600 ml (2 1/2 cups) unsweetened soy milk
- 720 g all purpose flour sifted
- 2 tbsp baking powder sifted
- 1/3 tsp baking soda sifted
- 1/4 tsp salt
- 1/4 tsp turmeric powder
- 1/4 tsp vanilla powder
- 90g (6 tbsp) sugar
- 300 g (1 1/4 cup) vegan butter melted
- 576 g (2 1/4 cups) unsweetened soy yoghurt
For making pancakes:
- vegan butter
Instructions
- In a larger bowl put lemon juice and pour soy milk over it. Leave it to rest for about a minute to curdle. This is how you get vegan buttermilk.
- In a separate bowl sieve flour, baking powder and baking soda (sieving all these three ingredients will help in making fluffy pancakes).
- Add to the bowl with flour also salt, turmeric, vanilla and sugar. Mix together well.
- To the bowl with vegan buttermilk add melted vegan butter and soy yoghurt. Whisk it so that the wet ingredients are well incorporated before you mix them with dry ingredients.
- Add dry ingredients to the wet ones and whisk until there are no more lumps.
- Melt 1/4 tsp of vegan butter in the pan over low to medium heat (if you are using a gas stove) or more closer to medium heat (if you are using an electric stove) and spread it around with a brush. Leave the pan to heat for 1 min 15s (if you are using a gas stove) or 4 minutes (if you are using an electric stove) before starting making pancakes.
- Pour the batter for the first pancake on the pan (aim for the pancakes in size 11-12 cm) and cook it for about 2 min on the first side (if you are using a gas stove) or 4 min 30s (if you are using an electric stove), then 1 min on the other side (for both types of stove). Transfer the pancake on a plate.
- Turn the heat to low, add 1/8 tsp of vegan butter and rotate the pan so that it spreads evenly around. Add the batter for the second pancake on a pan. Turn the heat back to low to medium (for both types of stove). Cook for about 1 min on the first side (if you are using a gas stove) or 1 min 30s (if you are using an electric stove) and for 1 min on the other side (for both types of stove). Transfer the pancake on a plate on top of the first pancake.
- Repeat the last step for the rest of 22 pancakes.
- Serve the pancakes with a topping of your choice, like vegan butter and maple syrup, vegan dulce de leche, Biscoff spread, vegan Nutella, sliced banana, berries (you could also throw some blueberries in the batter while it's still wet), vegan ice cream or vegan hot fudge sauce.
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