How To Make Fluffy Vegan Pancakes from Scratch

Pancakes are a weekly occurrence at my house, but I occasionally find myself without key pancake ingredients like eggs and butter. Much to my own delight, I discovered that those ingredients weren't required to make a delicious pancake from scratch. What's more, the resulting pancakes were light, fluffy, low on ingredients, and vegan.

If you're looking for a pancake that is incredibly easy, but also delivers on lightness and fluff, this is pancake recipe that you'll want to memorize.

What You Need

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup maple syrup, or 2 tablespoons granulated sugar
• 2 tablespoons coconut oil, melted and cooled slightly
• 1 cup vanilla almond milk or other non-dairy milk
• 1 tablespoon vegetable oil or coconut oil, for cooking

• Equipment
• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Large cast iron or nonstick skillet
• Flat spatula

Instructions

1. Whisk together the dry ingredients in a large bowl. Whisk the flour, baking powder, and salt together in a large bowl.
2. Add the wet ingredients and whisk until smooth. Add the maple syrup or sugar, melted coconut oil, and milk, and whisk until smooth.
3. Set the batter aside while you heat a pan. Set the batter aside for 10 minutes. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
4. Fry the pancakes for 2 to 3 minutes per side, 3 pancakes at a time. Add 1 teaspoon vegetable or coconut oil to the pan and swirl the pan to coat the bottom. Add 2-tablespoon portions of the batter to the pan, cooking about 3 per batch. Cook on the first side until bubbles appear on the surface and the edges begin to look dry.
5. Flip and cook for another 2 to 3 minutes, then transfer to a warm oven or plate. Using a flat spatula, flip the pancakes and cook for 2 to 3 minutes more. Transfer to a plate or into a 200°F oven to keep warm. Repeat cooking the remaining batter, adding more oil to the pan as needed.