Best Ever Vegan Pancakes
From: Ian Seddon's Cookbook
🥘 Ingredients
- vegan sour cream ½ cup
- freshly squeezed lemon juice or apple cider vinegar 1 ½ tbsp
- soy milk 1 ¾ cup
- all-purpose flour 2 cup
- baking powder 2 tbsp
- fine sea salt ½ tsp
- organic cane sugar 2 tbsp
- pure vanilla extract 1 tsp
- vegan butter 3 tbsp
- For
- Vegan
- Maple
It’s important the sour cream is not cold and thick; it must be at room temp for 20 to 30 minutes to incorporate well. We recommend soy milk for the fluffiest pancakes. Other milks result in much flatter pancakes. If not using a digital scale to measure, spoon and level your flour; don’t dig your measuring cup into the bag or jar of flour, as it overmeasures. Add the butter while still warm. This helps blend everything together and ensures there are no lumps. If you have a large pan and are cooking two pancakes at once, use 2 teaspoons (28g) of oil. If using a griddle, read the blog post for instructions. Use a nonstick frying pan if you can (this pan is our absolute favorite). You can play with the recipe and have fun with mix-ins and variations after you make this recipe as written the first time. Swap or add these to your ingredient list: Chocolate Chip Pancakes: add 1 cup of dairy-free or dark chocolate chips; Blueberry Pancakes: add 1 1/2 cup of blueberries for blueberry pancakes; Lemon Poppy Seed Pancakes: add 2 tbsp lemon zest (from 2 medium to medium-large lemons) and 1 1/2 tbsp of poppy seeds; Chunky Monkey Pancakes: add 1 medium banana, 1/2-2/3 cup pecans or walnuts, and 1 cup chocolate chips; Whole Wheat Pancakes: sub 2 cup all-purpose flour with the same amount of 100% whole wheat flour, and use 2 cup of soy milk instead of the 1 3/4 cup. Storage: Wrap the pancakes in plastic wrap or store in an airtight container in the fridge for up to 3 days. You can revive the crispy exterior by reheating them in a skillet for a few minutes, or in a 350ºF / 175ºC oven for 10 to 15 minutes. If you have leftover batter, store in an airtight container in the fridge for 5 to 6 days. Storage: You can also freeze the cooked pancakes. Once cooled, layer them between parchment or wax paper in an airtight container or freezer bag. Freeze for 1 to 2 months.
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1Gather: vegan sour cream , freshly squeezed lemon juice or apple cider vinegar , soy milk , all-purpose flour , baking powder , fine sea salt , organic cane sugar , pure vanilla extract , vegan butter , For cooking: Refined coconut oil or other high-heat oil. For the for serving: Vegan butter, Maple syrup.
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2Add the lemon juice to a medium bowl. Pour the milk on top and stir. It should curdle pretty quickly. This is the "buttermilk."
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3In a large bowl, add the flour, baking powder, salt, and sugar and whisk well to combine.
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4To the buttermilk, add the room temp vegan sour cream and vanilla. Use an electric mixer on low speed until mostly smooth (it’s okay if there are very tiny crumb-size pieces of sour cream).
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5Melt the vegan butter in the microwave or in a small saucepan. Drizzle it into the wet ingredients and mix until combined and no lumps remain (see Note 4).
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6Pour the wet ingredients over the flour mix. Fold with a wooden spoon until just combined. Do not overmix—lots of lumps are fine. Rest the batter for 5 minutes (or 10 minutes). The batter will be very very thick and fluffy, almost like a yeast bread dough. But don't stir after resting—the batter will lose air bubbles, resulting in a flat pancake.
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7Preheat the pan. Heat a nonstick frying pan over medium heat for several minutes. Add 1 teaspoon of coconut oil (see Note 5). Allow to heat timer seconds. Test to see if the pan is hot enough by adding a droplet of water—if it sizzles and dances, it’s ready.
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8Cook the pancakes. Ladle a heaping ⅓ cup pancake batter into the pan (since the batter is thick, it won’t ladle into a perfect circle). For smaller pancakes, use a heaping ¼ cup batter. After the first 20-30 seconds, swirl the oil in the pan around the pancake edges to get those crispy edges. Cook for a total of 2 to 2 ½ minutes, until the edges start to dry out and you can see the bottoms are golden brown. Carefully flip. Cook on the second side for a total of 2 to 2 ½ minutes, swirling any remaining oil around the edges again. NOTE: don’t flip back and forth, just the one time. This makes pancakes less fluffy without a uniform golden brown exterior.
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9Repeat with the batter, adding 1 teaspoon of oil to the pan to preheat per pancake before adding more batter. Reduce the heat as you go to prevent burning (my burner is 1 to 7; I start at 4 for the first pancake, then reduce to 3).
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10To keep pancakes warm, add to a wire rack-fitted sheet pan in the oven at 200ºF / 95ºC until ready to serve. Serve pancakes warm with maple syrup and a pat of vegan butter, if desired. If you have leftover batter, store in an airtight container in the fridge for 5 to 6 days.