This is an update to the previous “Fluffy Vegan Pancakes” I had on my blog. The recipe was perfect the first couple of times I made it, but the last time was basically a disaster. I couldn’t figure out why it was so different, so I went back to see what the change was. It was the canned coconut milk I used, so I’ve noted that in my recipe below.
The difference in pancakes is pretty dramatic too. I had a bunch of cans with thinner milk in it, and that’s what I used the two times previously. When I went back to my usual coconut milk (Thai Kitchen) the batter was way too thick and adding more coconut milk didn’t really help. The next time I made it with my usual brand I used 3/4 cup of the Thai Kitchen and 1/4 cup of my regular almond milk. I never knew that canned coconut milk varied so much by brands, but I’m glad I found out and was able to make adjustments for it.
Another thing I want to note is the amount of leaveners used to give the pancakes height. The photos at the very top and bottom of this post were made using less baking soda. The stack above was with double the amount. I’m very sensitive to the taste of too much leavener in a recipe. My family can’t tell the difference, so if you aren’t sensitive to it then go with 1/4 teaspoon of baking soda. It does make a difference in the height of your pancake as you can see.
I’m not a professional food blogger or a trained chef. I’ve learned how to cook and bake from my mom, years of being a mom and wife, and also trial and error. So I will note changes to recipes if I find a better technique, ingredient, etc. I hope you don’t mind, and I always welcome feedback on your experiences with my recipes.
Fluffy Vegan PancakesPrint Recipe
- 1 1/2 cups unbleached flour, white spelt flour, or 1 to 1 gluten-free flour
- 1 tablespoon cornstarch
- 2 1/4 teaspoons double acting baking powder
- 1/8 to 1/4 teaspoon baking soda*
- 1/4 teaspoon sea salt
- 1 cup canned coconut milk**
- 1/4 cup aquafaba
- 3 tablespoons melted coconut oil, cooled
- 3 tablespoons pure maple syrup
- 1 teaspoon lemon juice or white vinegar
- 1 teaspoon vanilla extract
In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt together; set aside (note: it's important to stir up your flour first. Then using a spoon, scoop the flour into your measuring cup. Level off the top with a knife. This will ensure you're not using too much, which will lead to a heavy pancakes.)
In another medium bowl, whisk the milk, aquafaba, oil, maple syrup, and lemon juice together until combined.
Fold the wet ingredients into the dry and stir just until there are no more streaks of flour showing. There may still be some small lumps, but they will melt away while the pancakes cook. Don't over mix, or they won't be as tender. Let the pancake batter rest for about 5 minutes and then preheat a large skillet over medium heat.
I have a non-stick skillet, but I still had to add a little oil to the pan. Once you do that, ladle 1/4 cup of the batter in the pan and cook for about 4 minutes, or until bubbles start forming in the middle. Flip the pancake and cook for an additional 2 minutes more or until the bottom is lightly golden brown when you lift a corner to check. If your pancakes are browning too fast, without the middle being cooked, lower the heat to medium low. Remove to a plate and cover to keep warm while cooking the rest of the pancakes.
* I'm very sensitive to the taste of too much leavener in a recipe. My family can't tell the difference, so if you aren't sensitive to it then go with 1/4 teaspoon of baking soda. It does make a difference in the height of your pancake.
** You may need more milk. It depends on how thick or thin your canned coconut milk is is. If it is very thick, then you may want to thin it with whatever plant based milk you have. I used 3/4 cup of thick coconut milk and 1/4 cup of plain almond milk. You can also add more coconut milk instead. You don't want the batter too thin though, so add it 1 tablespoon at a time to ensure you don't use too much.