When they feature milk and eggs and are topped with dripping pats of butter, pancakes are decidedly un-vegan. It doesn't have to be that way. Resourceful vegan chefs and home cooks around the world have always been interested in experimenting with traditional recipes that feature animal-based ingredients and "veganizing" them to make even tastier, healthier versions. Pancakes are no exception, and it turns out that they're one of the easiest dishes to modify.
Basic Vegan Pancake Recipe
The recipe below is adapted from Lauren Ulm, creator of the blog Vegan Yum Yum, and makes at least a dozen large pancakes. It's a great one to use, if you don't eat vegan all the time or don't regularly stock commercial egg substitutes, since it doesn't require any.
- 1 1/2 c. vanilla soy milk
- 1/2 tsp. apple cider vinegar
- 1 c. all-purpose flour
- 1/2 c. buckwheat flour
- 2 T. canola oil
- 1 T. sugar
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- In a small bowl, whisk the soy milk with the apple cider vinegar. Set aside.
- In a large bowl, combine the all-purpose flour, buckwheat flour, sugar, baking powder, and salt (all of the dry ingredients).
- Add the oil and vanilla extract to the soy milk and vinegar. Whisk until combined, and then add the wet mixture to the bowl of dry ingredients. Stir the pancake batter until it's just combined, but don't overmix it.
- For the best flavor, let the batter sit at room temperature for up to 20 minutes or in the refrigerator overnight. If the batter thickens as it sits, add a small amount of water to it before making the pancakes.
- Warm a griddle or large, nonstick skillet over medium heat. Brush the skillet with oil or vegan butter substitute, such as Earth Balance.
- Scoop the batter onto the griddle, making pancakes in the shape and size you want.
- Let each pancake cook for several minutes or until the sides begin to firm and bubbles form on top of the batter. When you see those indicators, flip the pancakes and cook the oppostie side for a couple more minutes.
- Serve pancakes warm, with vegan "butter" spread and pure maple syrup, powdered sugar and fresh fruit, vegan cream cheese or vegan whipped cream.
Whole Wheat Vegan Pancake Recipe
Here is another vegan version of this classic! Using whole wheat pastry flour improves the nutritional content.
- 1 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- Two teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar or agave nectar
- 1 cup almond milk (or soy milk)
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- Combine flour, baking soda, baking powder, and salt in a bowl. Mix well with a wooden spoon.
- Add the wet ingredients and mix until texture is soupy. Some clumps in the batter are okay.
- Add oil to a frying pan and heat over medium-high heat.
- Add about two tablespoons of batter to the pan for each pancake.
- Heat until bubbles appear and then flip.
- Cook until brown but not burned.
- Oil the pan between every pancake to avoid sticking.
- Serve with vegan margarine and maple syrup.
The pancakes above are delicious just as they are, but it's hard to resist adding a finishing touch or two when there are so many tasty vegan flourishes that could enhance the flavor. You can mix the add-ons of your choice directly into pancake batter before you scoop out portions to place on the skillet, but it's often easier to just put the additional ingredients on the raw side of the pancakes before you flip them in the skillet. That way, you can ensure that whatever you're using will be evenly distributed, and you can leave some pancakes plain if you want. Try tossing a few of the following onto any sizzling pancake:
- Fresh blueberries
- Sliced strawberries or peaches
- Crushed raspberries or blackberries
- Sliced bananas
- Chocolate chip or chocolate chunks
- Shaved, sweetened coconut
- Drops of nut butter
- Citrus zest
- Small amount of fresh vanilla bean filling
Just like traditional pancakes, vegan hotcakes are best when they're fresh and warm, but you can keep them cozy and happy in a heated oven for up to a couple of hours or wrap them tightly and store them in the refrigerator for up to a week.