Description
These easy Homemade Pancakes offer a warm, satisfying, and plant-based breakfast that is light, fluffy, and quick to prepare. Made with simple pantry ingredients and customizable with your favorite add-ins, they provide a wholesome start to any day, perfect for busy mornings or leisurely weekend brunches.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar (or your favorite alternative)
- 1/4 teaspoon salt
- 1 teaspoon natural gelling agent
Wet Ingredients
- 1 cup plant-based milk
- 2 tablespoons vegetable oil or melted plant-based butter
- 1 teaspoon vanilla extract (natural)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, salt, and natural gelling agent until evenly combined. This ensures the rising and texture agents are well-distributed for perfect fluffiness.
- Combine Wet Ingredients: In another bowl, gently whisk the plant-based milk, vegetable oil, and vanilla extract (natural) until smooth and well-incorporated, creating the base for the batter.
- Create the Batter: Pour the wet ingredients into the dry mixture and stir just until combined. Be careful not to overmix; a few lumps are perfectly fine and help keep the pancakes light and tender.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of vegetable oil to prevent sticking without excess oiliness.
- Cook the Pancakes: Pour small scoops of batter onto the pan, about 1/4 cup per pancake. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes, then flip and cook another 1-2 minutes until golden and cooked through.
Notes
- Use fresh baking powder for the best rise and fluffiness.
- Let your batter sit for 5-10 minutes to meld flavors and allow the natural gelling agent to work.
- Cook on medium heat to ensure even cooking without burning.
- Do not overmix the batter; stir until just moistened to keep pancakes tender and light.
- Use a non-stick pan for easier flipping and perfectly shaped pancakes.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Plant-based
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 4g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: plant-based pancakes, vegan pancakes, homemade pancakes, fluffy pancakes, quick breakfast, dairy-free pancakes, gluten-free pancakes
