Easy Small Batch Pancakes

Ever find yourself longing for the simple joy of sitting down at a diner and digging into a fluffy stack of pancakes? If you're anything like me and aren’t close to a vegan spot, you know those cravings can be tough to satisfy.

Back in the day, pancakes weren't my go-to when eating out (hello, team omelette!), but that’s because I had the best pancakes at home!

My mom's pancakes were the gold standard- light and fluffy on the inside with those irresistible crispy edges. Honestly, they were a hard act to follow.

Now, I'm excited to pass on my version of her legendary pancakes to you — veganized, of course. And even though they are completely dairy and egg-free, they still pack all the flavor and texture of the original.

These pancakes couldn’t be simpler to make. They’re buttery, fluffy, and oh-so-delicious. The best part? You only need one bowl and a few basic pantry ingredients to bring them to life.

This recipe perfectly satisfies two, but if you're feeling extra hungry or have company, doubling up is a piece of cake.

Ready to make some pancake magic?

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INGREDIENTS:

• 150 g (1 ¼ C ) flour (all-purpose), sifted

• 1 T baking powder, sifted

• ½  tsp. kosher salt

• 13 g (1 T) sugar (granulated)

• 2 T neutral oil (for batter)

• 240 ml (1 C) plant milk (room temp)

• 1 tsp. apple cider vinegar (optional)

• 43 g (3 T) vegan butter (melted- unsalted)

• 1-2 T neutral oil (grapeseed, avocado- can use coconut if you prefer) for cooking, optional if using a non-stick pan

  Makes about six 4-6 largish pancakes- double the recipe if you need more.

DIRECTIONS:

1. If using vinegar, add to room temp milk and set aside for about 5 minutes until it starts to curdle and thicken.

2. In a large bowl, sift flour and baking powder together. Then add the salt and sugar- mix well.  

3. Next, add in milk, melted butter, and 2 tablespoons of oil to the dry mix.

4. Stir the ingredients together with a spatula just until all the flour is incorporated and there are no dry patches. You’re going to have lumps and that is good (necessary, in fact).  Make sure that you do not over-mix your batter or else, your pancakes will end up chewy and dense.

5. Let the mixture sit for a minute or two so that the batter gets light and airy. Get your pan ready while you are waiting.

6. Heat a large frying pan or skillet on medium-high heat. When the pan is hot, add some oil (1 tablespoon if you like your edges crispy- reserve the rest to use if your pan dries out while cooking).

7. Once the oil ripples and runs freely in the pan, reduce the heat to medium and add the desired amount of batter with a ladle.

8. Let the batter slowly cook, about 3 minutes on each side.  Top Tip- Instead of trying to time how long your batter cooks, look for visual cues instead.  When the pancake is ready to flip, the batter will start to bubble and you should be able to easily slide a spatula underneath it to flip. Your pancakes should be golden brown and slightly crispy.

9. Once the pancakes are out, keep them in a warming drawer or oven set on a low setting (if not eating right away)- this way, they stay hot and fresh.  Top Tip- don’t stack  your pancakes on top of each other or you will lose the crispiness.