Ultimate Vegan Pancakes
Fluffy vegan buttermilk pancakes made with simple pantry staples—ready in 20 minutes. Serve with plant-based cream, juicy berries & pure maple syrup.
Servings 4 serves
Calories 338kcal
Ingredients
- 2 cups all-purpose flour (approx. 240 g)
- 3 tbsp granulated sugar (approx. 37 g)
- 1 ½ tbsp baking powder (approx. 18 g)
- ¼ tsp salt (approx. 1.5 g)
- 2 ½ cups soy milk (approx. 600 ml)
- 2 tbsp apple cider vinegar or fresh lemon juice
- 2 tsp vanilla extract
- vegetable oil for cooking
To serve
- plant-based cream (optional)
- strawberries (optional; approx. 140 g)
- maple syrup (optional)
Instructions
- In a medium bowl, whisk together the soy milk, apple cider vinegar (or lemon juice), and vanilla. Let stand 5 minutes until slightly thickened.
- In a large bowl, whisk the flour, sugar, baking powder, and salt until evenly mixed.
- Pour the liquid mixture into the dry ingredients and whisk gently until just combined—don’t overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly coat with oil.
- Pour about ½ cup batter per pancake onto the hot surface. Cook 2–3 minutes, until bubbles form on top and edges look set. Flip and cook 1–2 minutes more, until golden. Transfer to a plate and keep warm.
- Stack pancakes and top with plant-based cream, strawberries, and a drizzle of maple syrup.
Nutrition
Calories: 338kcal | Carbohydrates: 63g | Protein: 11g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 698mg | Potassium: 284mg | Fiber: 2g | Sugar: 13g | Vitamin A: 580IU | Vitamin C: 11mg | Calcium: 481mg | Iron: 4mg