The Best Damn Vegan Pancakes

The Best Damn Vegan Pancakes

Ah, pancakes. The quintessential American breakfast. There’s just something so nostalgic about a big fluffy stack of pancakes drowning in maple syrup.


The Best Damn Vegan Pancakes - The Bitchy Baker

For some reason pancakes always felt like a super festive, special occasion sort of food when I was a kid. Probably because they were a go-to breakfast for holidays. Even now that I’m an adult, it feels super luxurious to whip them up on a lazy Sunday morning… or a lazy weekday evening, because breakfast for dinner is the freaking best.

Thankfully, these vegan pancakes are just as good, if not even better, than the pancakes I grew up eating.


The Best Damn Vegan Pancakes - The Bitchy Baker

For real, there’s no sacrifice in flavor or convenience whatsoever.

They’re so fluffy, and so damn easy to make. You must try them. Like, now. And when you do, take a pic and tag me on Instagram @Bitchy_Baker <3

-Casey


The Best Damn Vegan Pancakes - The Bitchy Baker

The Best Damn Vegan Pancakes

 

Yield: 16-18 fluffy pancakes
Time: About 25 minutes

Ingredients:

  • 2 cups flour (whole wheat flour also works well, as does oat flour for a GF substitute)

  • 4 tablespoons sugar (or another sweetener of choice)

  • 2 tablespoons baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • Scant 1/2 teaspoon freshly grated nutmeg

  • 4 tablespoons neutral-flavored oil (or substitute applesauce for a lighter option)

  • 2 cups non-dairy milk of choice, mixed with 1 tbsp apple cider vinegar

  • 1 teaspoon vanilla extract

  • Add-ins: vegan chocolate chips, pecans, blueberries, etc.

  • Toppings: fruit, nut butters, chopped nuts, maple syrup, preserves, vegan butter, vegan chocolate hazelnut spread, etc.

Preparation:

1.) In a bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.

2.) In a smaller bowl or large measuring up, whisk together your plant milk, oil and vanilla.

3.) Pour wet ingredients into your dry ingredients and stir together with a spatula until it's mixed thoroughly, it’s totally fine if there are still a few lumps. Don’t over mix. Lumpy batter = fluffy pancakes. 

4.) Preheat your non-stick pan or griddle over medium heat. Spray with some non-stick cooking spray if necessary. Ladle out about 1/4 cup of batter for each pancake, leaving some space between each pancake.

5.) After ladling your pancakes, sprinkle on your add-ins of choice, if desired. Cook on first side for about 2 minutes, or until bubbles appear on the surface and the edges begin to look matte. You can also check to see if the bottoms are getting nice and golden brown. Flip your pancakes and allow to cook for a minute more, until the other side is nicely browned.

6.) Repeat with remaining batter. Serve piping hot with your toppings of choice, enjoy!


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