Vegan Pancakes
Updated April 16, 2020
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups/360 milliliters nondairy milk of your choice
2 teaspoons apple cider vinegar or white vinegar
1 tablespoon neutral oil (such as safflower, grapeseed or canola), plus more for frying the pancakes
2 cups/255 grams unbleached, all-purpose flour
2 tablespoons cane sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt or ¼ teaspoon fine sea salt
Maple syrup or vegan butter (optional)
Nutritional analysis per serving
23 grams carbs; 4 milligrams cholesterol; 122 calories; 1 gram saturated fat; 2 grams fat; 1 gram fiber; 151 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium size bowl, combine the nondairy milk and vinegar. Add 1 tablespoon oil, mix to combine and aside.
- Step 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and mix until no streaks of flour are visible. (A few small clumps in the batter are OK.)
- Step 3
Oil a griddle or large nonstick skillet and heat it over medium for a few minutes. Avoiding crowding the pan, pour in ⅓ cup portions of batter to make pancakes and let cook until each pancake has formed small bubbles at the surface, 2 to 3 minutes. Flip gently and cook until the pancakes are golden brown on the second side, another 2 to 3 minutes.
- Step 4
Repeat with all remaining batter, oiling the pan as necessary as you go. Serve with maple syrup, vegan butter or other toppings of choice.
Private Notes
Comments
I used Flax milk. I do not recommend using flax milk.
If going by the book on the recipe, you may miss some flavor. So, as a new COVID-chef, I humbly recommend organic Saigon cinnamon (packs a punch), organic vanilla extract, tiny bit of nutmeg, and for more fluffiness, 1-1/2 tbsp (yes, tbsp) baking powder. Hope it helps. My 8 & 2 year old kids love them!
I used apple cider vinegar, decreased the sugar to 2 teaspoons, and upped the liquid (I used almond milk) to 1 3/4 cups per advice in previous comments. Absolutely delicious! I am dairy free at the moment due to my baby's milk protein sensitivity. I have tried a few other nondairy pancake recipes and will look no further. Even my husband enjoyed the end result. Next time I may try increasing the nondairy milk a bit more.
For even more fluffiness, add aquafaba... How It Improves Fluffiness: Whipped aquafaba traps air bubbles that expand during cooking. Moisture: Keeps the crumb soft w/o making the pancake dense. Binding: Soluble proteins & starches "glue" the flour mixture together. Lift: Works w/baking powder to create thick, diner-style pancakes. How to use as an egg replacer: Use 3 tbs unwhipped aquafaba to replace one large egg. For max fluff: Whip the aquafaba into soft peaks before adding to batter.
Let the batter "rest" on the counter, or, in the fridge, for at least ten minutes before frying. (This create better rise, and makes thicker pancakes.)
Terrific with unsweetened Silk Soy milk. I like to add a little extra soy milk, splash of vanilla. Can sub maple syrup or agave for sugar. Can add blueberries. Can even add matcha. Lots of options!