Pancakes are perhaps one of my top 5 guilty pleasure foods. As soon as I found out how to make perfectly round and fluffy ones at home, Mary and I would frequently have them for brinner and weekend brunches. Then I stopped eating butter and had to start the journey of perfecting the recipe all over again. After countless batches, I believe I found it!
The key to fluffy vegan pancakes is to mix equal parts baking soda and baking powder. This creates just enough rise so you are not eating syrup slathered bread (well, I guess technically you are…) and enough air pockets inside to get that fluff.
For liquid ingredients, you can use any non-dairy milk, or even water if you had too. My favorite is unsweetened almond milk.
Do not forget to add the vanilla!
1 1/4 cups unbleached all-purpose flour
2 tablespoons vegan sugar (I use Florida Crystals)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups almond milk
2 tablespoons melted vegan butter
1 teaspoon vanilla
Sift together all of the dry ingredients, including the sugar, in a large bowl. In a separate bowl, combine the melted butter, milk, and vanilla. Pour the wet into the dry, being careful not to over mix. If it is too dry, add another splash of almond milk. At this point, you can add berries or chocolate chips.
Heat a lightly oiled griddle over medium-high heat. Drop the batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side.
Makes 8-10 three inch wide pancakes.