We’ve been really into pancakes lately in our house, so I thought I’d share our favorite plant-based pancake recipe today!
It’s important to have a good, go-to pancake recipe and this is a great one that works perfectly for me every time. We’ve been really into pancakes lately, specifically pancakes for dinner, so I thought I’d share this recipe for anyone looking for a great plant-based pancake recipe. I have to admit that I used to hate making pancakes and just did waffles for so many years. I found pancakes to be so hit-or-miss with different recipes I’ve found and also just kind of a hassle to make. I know they’re supposed to be simple, but they felt messy and finicky. I’ve got it figured out now though with this vegan pancake recipe and I actually love cooking these now. Sometimes I’ll whip up a couple of extra batches just to have in the freezer because I find them so un-annoying to make. 🙂
Ingredients for the Plant-Based Pancake Recipe
When I’m making a plant-based version of a classic comfort-food dish, I always prefer that it follow traditional cooking methods and also use basic, simple ingredients that most people will already have in the house or that they can find easily. A lot of the time, if people are looking for a plant-based recipe, it’s because they’re trying to figure out what to make for a vegan friend or family member who’s visiting, or they’re trying to eat a more plant-based diet themselves and I just think want my recipes to be actually helpful and not make things feel overly complicated. So this recipe follows that philosophy.
- baking soda
- unsweetened almond milk
- lemon juice
- plant-based butter substitute
How to Make Pancakes
Making pancakes is pretty straightforward and the process for making these plant-based pancakes is the same as with all others, but I have a few tips I thought I’d share for anyone making pancakes for the first time, or just trying to actually enjoy the process for the first time. 🙂
Make the batter and then let it rest for about 3-5 minutes before you start scooping out moods of batter for cooking. This will allow it to get nice and bubbly and fluffy. Once you let the batter rest, don’t stir it again in between scoops.
Get yourself a gravy ladle to scoop out your batter! It makes for a tidy, drip-free experience and you get the most perfectly sized pancakes. A larger soup ladle would also work if you like big pancakes, but I use a gravy ladle and it’s just delightful.
The traditional method is to watch your pancakes while they’re cooking and look for bubbles coming to the surface of the batter in the middle of the pancake. Once the bubbles near the middle start to pop and hold their shape, you know that the pancakes are ready to be flipped. This process is exhausting and makes it feel long and tedious to me, so I just use a timer. I figured out how long I needed to cook my pancakes on each side and that way I can just pour my batter, set my timer, and not think about it for a few minutes while I get something else done. That way I’m not just standing and watching. Game changer. I like to set my griddle to 300 degrees-ish and cook for three minutes per side. Just perfect.
If you find that you’ve run out of maple syrup, I’ve got you covered with my homemade pancake syrup recipe, which is what you see pictured here in these photos. You can’t beat real maple syrup, but compared to store bought pancake syrup, we actually like this homemade recipe better!
Here’s the full printable recipe for the plant-based pancakes!
These plant-based pancakes work out perfectly every time and are so easy to throw together with simple, basic ingredients.
- 1 cup All-purpose flour
- 3 tbsp Sugar
- 1 tbsp Baking powder
- 1 tbsp Lemon juice (from a bottle = OK)
- 1 tsp Vanilla
- 1 cup Unsweetened almond milk
- Plant-based butter substitute for the pan or griddle
Combine the flour, baking powder, and sugar in a medium bowl. Combine the almond milk and the lemon juice in a 1 cup measuring cup. Pour the almond milk mixture into the dry ingredients, then add the vanilla.
Stir it all together until everything is combined, then let it set while you preheat your pan or griddle. Do not stir your batter again.
Preheat a pan on the stove to medium heat or a griddle to about 300°.
Add a dab of butter to the pan and let it melt, coating the entire surface. Using a small ladle (a gravy ladle works well), scoop out some batter and place it in the griddle. Repeat with 2-3 scoops, or whatever will fit comfortably in your griddle.
Cook the pancakes for about 3 minutes, or until lightly golden, then flip and cook for 3 minutes on the other side.
Repeat the buttering and batter scooping until all the batter is used up. This recipe should make about 10 small-medium pancakes. Serve with maple syrup or search creeklinehouse.com for my easy homemade syrup recipe if you find you've run out. Enjoy!
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