Vegan Pancakes

Ingredients

• 1½ cups (190 g) all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1¼ cups (300 ml) unsweetened plant milk (oat, soy, or almond)
• 1 tbsp apple cider vinegar or lemon juice
• 3 tbsp neutral oil (or melted vegan butter), plus more for the pan
• 1 tsp pure vanilla extract

Instructions

1. 1

   Stir the vinegar into the plant milk and let it sit for 5 minutes. It will look slightly curdled — this is your vegan buttermilk.

2. 2

   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. 3

   Pour the plant milk mixture, oil, and vanilla into the dry ingredients. Stir with a spatula just until combined. Lumps are fine. Overmixing builds gluten and makes tough pancakes.

4. 4

   Let the batter rest for 5 minutes. This is the most-skipped step and the one that matters most — it lets the flour fully hydrate and gives the leaveners time to start working.

5. 5

   Heat a non-stick pan or griddle over medium-low heat. Lightly oil.

6. 6

   Pour about ¼ cup batter per pancake. Cook until bubbles form across the surface and the edges look set, 2–3 minutes.

7. 7

   Flip and cook for 1–2 minutes more, until golden underneath and cooked through.

8. 8

   Serve immediately with maple syrup, fresh fruit, or vegan butter.