My dad made the best pancakes when I was a kid. Fluffy, golden brown, and absolutely delicious. I’m pretty sure he used Bisquick or some other pre-made pancake mix. But he also knew how to make them turn out perfectly.
I’ve been trying to recreate the magic of those pancakes for years (ask my partner – he’s eaten many burnt, squishy, underdone, burnt AND underdone pancakes, and some how he’s still encouraged me to try again). After crowd-sourcing some tips for how to make my pancakes come out right, I think I’ve finally figured it out: an easy vegan pancake recipe for us all!
Now, the most important parts of pancakes in my opinion are: 1) not burnt while also cooked all the way through, 2) tastes sweet, but not too sweet, and 3) a balance between being fluffy and dense – you don’t want to be eating a cake, you want a pancake!
For me, this recipe covers all of these things. By using a non-stick pan (VERY IMPORTANT, probably the most important thing you can do to ensure you don’t burn your pancakes), oiling between each pancake, and watching carefully for bubbles, you can make sure your pancake is fully cooked but not burnt.
Now, you’ll want to make sure you see little bubbles all the way from the edges of the pancake to the center before you flip! If you don’t, you’ll end up with an under-cooked pancake. If you wait for these bubbles to appear all the way in the center, you flip, and then you find your pancake is burnt, you’ve probably got your heat up a bit too high. Try lowering it a bit for the next pancake. Low and slow, y’all!
Now, sweetness. This recipe calls for just a bit of sugar, and the sugar is emphasized with a bit of vanilla. I highly encourage not skipping out on the vanilla – it enhances the flavor a lot! And, most importantly, do not use ANY extra salt. I learned that the hard way.
Lastly, the combination of baking powder and apple cider vinegar allows for the perfect amount of rise for these pancakes. Not too dense, but you aren’t going to end up with a cake either.
Once you’ve made your pancakes, you can serve them right off the pan or you can store them in the oven in a baking pan covered in foil. Preheat your oven to 250 degrees F, and your pancakes will stay warm until you’re ready to eat them.
There are so many ways you can top your pancakes. You can go classic with maple syrup and vegan butter, add fruit, or try something totally new, like this Amaretto cream I’m using here. Get creative and delicious.
Growing up, my weekends were never complete without a pancake breakfast, and this Easy Vegan Blueberry Pancake recipe is a great way to incorporate that in to your vegan lifestyle. I would love the hear how this recipe turns out for you and how you top your pancakes. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Easy Vegan Blueberry Pancakes
Equipment
- non-stick pan
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup blueberries optional
Wet Ingredients
- 1 cup vegan milk
- 1 tbsp olive oil plus extra for oiling the pan
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Whisk together the dry ingredients in a bowl, then toss in the blueberries until they are fully coated and incorporated.
- In a separate bowl, whisk together the wet ingredients until fully mixed.
- Heat a non-stick pan over just under medium heat. Add 1 tsp oil and heat until it easily glides around the pan and you can feel the heat coming off the pan. Another way to check your pan has warmed all the way is to drop a drop of water and see if it sizzles.
- Add the wet ingredients to the dry ingredients and fold them together until they are just mixed.
- Immediately add approximately ⅓ cup of batter to the pan (use more or less for larger or smaller pancakes) and let it cook until it gets bubbly throughout the top of the pancake. The sides will also get a bit turned up and brown.
- At this point, you can flip your pancake. Cook for 3 minutes. After 3 minutes, you can check the bottom of the pancake to see if it is golden brown. If it is, you can remove it from the heat; if not, let it cook a bit longer.
- Repeat until all of the batter is used. Make sure to add 1 tsp of oil between each pancake. You can add more than one pancake to the pan at a time if your pan is big enough. You can also store the finished pancakes in an oven preheated to 250°F in a pan covered in foil while you prepare all of the pancakes if you'd like.
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