These vegan pancakes, made with pantry staples of dairy-free milk, coconut oil, flour, sugar, vanilla, and baking powder, are easy to make and the finished pancakes are extraordinarily fluffy. Perfect for all the pancake eaters at your table.
These vegan pancakes are certain to please ALL the palates at your table. Vegan or otherwise. The trick to their light and airy goodness? Let the batter rest just long enough to let the baking powder work its magic. We’re not talking overnight. We’re talking a mere 7 minutes or so. (If you’ve attempted to make other vegan pancakes, you know they tend to be either incredibly dense when they don’t call for enough baking powder or, conversely, they overshoot the mark and taste of nothing but baking soda. These pancakes walk the line in between quite nicely.)–Angie Zoobkoff
WHY FRESH BAKING POWDER IS IMPORTANT
This recipe relies on the astounding—and seemingly mystical—ability of baking powder to elevate even the densest of batters into something light and airy and fluffy. But here’s the trick. The effectiveness of baking powder diminishes over time. Translation? If your baking powder isn’t fresh, you’ll be left with exceptionally flat and overly dense pancakes through no fault of the recipe.
How long is too long to keep an open tin of baking powder? Baking powder is purported to retain its usefulness as long as 12 to 18 months after it’s opened. If you can’t recall when you got your current container, it may be worth testing it prior to jeopardizing your time and other ingredients. To see if it’s still viable, simply stir about a teaspoon of baking powder in about 1/2 cup very hot water. If no fizzing or bubbles or other antics take place, your baking powder is a dud. Toss it and replace it.
- Quick Glance
- 25 M
- 30 M
- Makes about 14 pancakes
- For the vegan pancakes
- 1 1/2 cups store-bought or homemade self-rising flour* (if your self-rising flour contains salt, omit the salt from this pancake recipe)
- 2 tablespoons light brown sugar
- 1/4 teaspoon table salt
- 1 1/2 teaspoons baking powder (see note above recipe)
- 1 1/2 cups dairy-free milk
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Coconut oil or vegan buttery spread, for cooking
- For serving (optional)
- Maple syrup
- Fresh fruit
- Make the vegan pancakes
- 1. In a large bowl, stir together the flour, sugar, salt, and baking powder. In a separate bowl, whisk together the dairy-free milk, melted coconut oil, and vanilla. Add the liquid mixture to the dry ingredients and stir just until combined. Lumps are fine. Set the mixture aside at room temperature until the batter thickens and becomes a little airy, 5 to 7 minutes. This resting time is essential as it allows the baking powder to do its magic (see note above) to make fluffy pancakes.
- 2. Preheat the oven to 200°F (95°C).
- 3. Set a well-seasoned cast-iron skillet (or, if you don’t have one, a non-stick skillet) over medium heat and add a smidgen of coconut oil to melt. When the oil is just bubbling, add a small ladle of batter to the pan and cook gently until bubbles appear on the surface and the edges begin to crisp, 2 to 3 minutes. Flip the pancake and cook on the other side until cooked through, about 1 minute more. Repeat with remaining batter, keeping the cooked pancakes warm in the oven. You probably won’t need to add additional oil to the pan.
- 4. If desired, serve with maple syrup and fresh fruit.
- *You can easily make your own self-rising flour. Simply stir together 1 1/2 cups all-purpose flour and 2 1/4 teaspoons baking powder. If you’re using this nifty equation for another recipe, add 3/4 teaspoon table salt. If you’re using it for these pancakes, rest assured, there’s sufficient salt in the recipe so that you don’t need to add any here.