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Homemade Pancakes

Homemade Pancakes

  • Author: Samuel
  • Total Time: 20 minutes
  • Yield: 8 pancakes 1x
  • Diet: Plant-based

Description

Enjoy a comforting and plant-based homemade pancake recipe that is fluffy, light, and perfect for cozy mornings. Made with simple pantry staples and natural ingredients, these pancakes are easy to prepare, versatile, and free from animal products. Customize with your favorite fruits, nuts, or spices for a wholesome and delicious start to your day.

Ingredients

Scale

Main Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder (natural gelling agent)
  • 1/4 teaspoon salt
  • 1 cup plant-based milk (almond, oat, soy, or your choice)
  • 2 tablespoons maple syrup (natural)
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract (natural)
  • 1 tablespoon apple cider vinegar

Optional Variations

  • 1/2 cup fresh or frozen berries (blueberries, raspberries, strawberries)
  • 1/4 cup plant-based chocolate chips or 1 tablespoon cocoa powder
  • 1/4 cup chopped nuts (walnuts, almonds)
  • 1/2 teaspoon cinnamon, nutmeg, or cardamom (natural)
  • Substitute 1/2 cup whole wheat flour for half the all-purpose flour

Instructions

  1. Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder (natural gelling agent), and salt until fully combined to create a uniform base that ensures even rising and light texture.
  2. Mix the wet ingredients: In a separate bowl, combine plant-based milk, vegetable oil, maple syrup (natural), vanilla extract (natural), and apple cider vinegar. Stir gently until the mixture is smooth and well blended.
  3. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and fold gently using a spatula. Do not overmix; some lumps are fine to keep the batter airy and fluffy.
  4. Cook the pancakes: Heat a non-stick pan or griddle over medium heat and grease lightly with oil. Pour a scoop of batter onto the pan. Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes. Flip and cook the other side for 1 to 2 minutes until golden brown.
  5. Serve warm: Stack the pancakes on a plate, add your favorite toppings such as fresh fruit, maple syrup (natural), or plant-based yogurt, and enjoy immediately for the best taste and texture.

Notes

  • Use fresh baking powder (natural gelling agent) to ensure the pancakes rise properly and stay fluffy.
  • Preheat the pan properly to achieve a perfect golden crust without burning.
  • Do not overmix the batter; keep it a bit lumpy for light and airy pancakes.
  • Let the batter rest for 5 to 10 minutes to activate the natural gelling agent for better texture.
  • Cook pancakes on medium heat to avoid burning the outside while ensuring the inside is cooked.
  • Store leftovers in an airtight container with parchment paper in between pancakes in the refrigerator for up to 3 days.
  • Freeze pancakes individually separated by parchment paper in a freezer-safe container for up to 2 months.
  • Reheat gently using a toaster, oven, or on a non-stick pan over low heat; avoid microwaves to maintain texture.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Pan-frying
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 180
  • Sugar: 4 g
  • Sodium: 250 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: pancakes, homemade pancakes, plant-based, vegan pancakes, easy breakfast, fluffy pancakes, natural ingredients, dairy-free

Find it online: https://quicktastykitchen.com/homemade-pancakes/