Follow these step-by-step instructions to create the fluffiest, most delectable vegan pancakes you’ve ever tasted!

Step 1: Combine Dry Ingredients

In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking is crucial here to ensure the baking powder and soda are evenly distributed throughout the flour. This prevents clumps and ensures consistent leavening in every pancake. Give it a good whisk for about 30 seconds to a minute until everything is well combined and looks uniform. Set aside the bowl of dry ingredients.

Step 2: Prepare the Wet Ingredients (Vegan “Buttermilk”)

In a separate medium-sized bowl, pour in the plant-based milk. Add the apple cider vinegar to the milk and gently stir. Let this mixture sit for about 5 minutes. This allows the vinegar to react with the plant-based milk, creating a slightly thickened and curdled texture, mimicking buttermilk. This vegan “buttermilk” is key for achieving that signature tang and extra fluffiness in our pancakes. While the mixture sits, melt your vegan butter or oil in a microwave-safe bowl or saucepan. Allow it to cool slightly before proceeding.

Step 3: Combine Wet and Dry Ingredients

Once the vegan “buttermilk” has rested for 5 minutes, add the melted and slightly cooled vegan butter (or oil) and vanilla extract to the wet ingredients. Whisk to combine everything thoroughly. Now, gently pour the wet ingredients into the bowl of dry ingredients. Using a spatula or whisk, mix the wet and dry ingredients together until just combined. It’s important not to overmix the batter. A few lumps are perfectly fine – in fact, they are desirable! Overmixing develops the gluten in the flour, which can lead to tough, chewy pancakes instead of light and fluffy ones. Mix just until the flour is incorporated and no large streaks of dry flour remain. The batter should be slightly thick but still pourable.

Step 4: Cook the Pancakes

Heat a lightly oiled griddle or large non-stick skillet over medium heat. The heat is crucial – you want the griddle hot enough so the pancakes cook through and brown nicely, but not so hot that they burn on the outside before cooking inside. A good way to test if the griddle is ready is to flick a few drops of water onto the surface. If the water sizzles and evaporates quickly, the griddle is ready. If it just sits there or evaporates too quickly and aggressively, adjust the heat accordingly.

Once the griddle is heated, lightly grease it with vegan butter or oil. Pour ¼ cup of batter onto the hot griddle for each pancake. You can use a measuring cup or a ladle to ensure uniform pancake sizes. Leave enough space between pancakes so they don’t run into each other.

Cook the pancakes for about 2-3 minutes per side, or until bubbles start to form on the surface and the edges look set. This is your signal to flip! Use a thin spatula to carefully flip each pancake. The bottom side should be golden brown. Cook the other side for another 1-2 minutes, or until golden brown and cooked through. Gently press the center of a pancake with your fingertip – it should spring back lightly when done.

Step 5: Keep Warm and Serve

As the pancakes are cooked, transfer them to a plate and keep them warm in a preheated oven at a very low temperature (around 200°F or 95°C) if you are making a large batch. This helps to keep them warm without drying them out. Alternatively, you can simply stack them on a plate as you cook, and serve immediately.

Repeat steps 4 and 5 with the remaining batter until all the pancakes are cooked. Serve immediately while they are warm and fluffy with your favorite toppings!