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Fluffy vegan whole wheat pancakes shown with syrup running off the stack

Fluffy Vegan Pancakes

Course Breakfast
Cuisine American
Keyword Pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people

Ingredients

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tsp. baking soda
  • 1 tbsp. baking powder
  • 2 cups water
  • 1/2 c silk soy original if you use a different plant based milk, you may need to decrease the water content or increase the flour to get the correct consistency. Silk original is pretty creamy-which is why I love it!
  • 1 tsp. vanilla extract
  • canola oil for the pan
  • Toppings:
  • Pure Maple Syrup
  • Vegan Becel

Instructions

The Nitty-Gritty:

  1. Heat your pan over medium heat for around 5 minutes
  2. Bring together your dry ingredients in a bowl-use one with a pour-able spout to make life easy!
  3. Whisk the dry ingredients together until all is incorporated
  4. Add in the 2 cups of water, 1/2 cup of soy milk, and vanilla
  5. Whisk the batter until everything is combined-careful now! Don't over mix-your batter will give you a stretchy, thick pancake instead of a light and airy one due to the gluten development. Its okay to still have a few lumps left:)
  6. pour about 1 tbsp. of oil into your pan and swirl to cover the bottom.
  7. Now add in your batter. Sometimes I will make dollar sized pancakes, fitting around 5-6 in the pan, and other times I'll just make the big guys! For a large, classic pancake you will be adding about 1/3 cup of batter in the centre of the pan.
  8. Wait for your pancakes to begin to bubble in the centre, then go ahead and flip!
  9. The total cooking time for one batch is around 1-2 minutes a side, depending on the heat of your pan.
  10. keep your finished pancakes in the oven on the "keep warm" setting, or the lowest setting the oven has.
  11. once they are all made (if you can wait that long!!!) plate up your pancakes and top with vegan butter and maple syrup!