I’ve finally created what I consider the ideal pancake. These are meltingly tender, but they are also fluffy and light. I think they’re perfect. Now everyone has their own idea of what a pancake should be like, and this may not be yours. I hope you’ll give them a try anyway, because I think you’re going to fall in love with them.
I’ve been working on this recipe for awhile, because I didn’t want a thick and dense pancake. I’ve never been a fan of that style, but I still wanted it fluffy. Trying to find the right balance with the leavening ingredients was key. If you put too much in, then you have a bitter and/or salty aftertaste. Not enough and your pancakes are thin and gluey at the same time. Ha, no thanks. I was able to find the right balance with a mix of double acting baking powder and baking soda.
I also found a great substitute for the eggs. I’ve tried flax and chia, but they just weren’t what I wanted. Then I remembered aquafaba. I was really leery at first, but you cannot taste them at all!! What they did is give this such a lightness. YAH! This was exactly what I wanted.
I also added potato starch, and that made a difference too. (Do not use potato flakes.) I used Bob’s Red Mill Potato Starch. If you can’t find it then you can use cornstarch instead, but potato starch makes it more tender. I really hope you enjoy these as much as we do!
Vegan Buttermilk PancakesPrint Recipe
- 1 tablespoon apple cider vinegar
- * almond milk to make 1 cup
- 1 1/2 cups minus 2 tablespoons unbleached flour or white spelt flour
- 2 tablespoons potato starch or cornstarch
- 2 teaspoons double acting baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 tablespoons pure maple syrup
- 3 tablespoons aquafaba, at room temperature
- 3 1/2 tablespoons melted coconut oil (you can't taste it)
* Add the vinegar to a glass measuring cup, and then add enough almond milk to make 1 cup. Stir, cover, and allow to come to room temperature on the kitchen counter.
Once the "buttermilk" is ready, whisk all the dry ingredients together in a large bowl; set aside. (Note: it's important to stir up your flour and starch first. Then using a spoon, scoop the flour and starch 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 very heavy pancake.)
In a medium bowl, whisk the buttermilk, maple syrup, aquafaba, and oil together until combined.
Heat a heavy skillet over medium heat (see notes down below). 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 are cooking. Don't over mix, or your pancakes will be tough.
Ladle 1/4 cup of the batter in the pan and cook for about 3 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. Remove to a plate and cover to keep warm while cooking the rest of the pancakes.
If your pancakes brown too fast, just lower the heat to medium low. To make this into waffles increase the oil by 1 tablespoon for every cup of flour (for the recipe above you would use a total of 4 1/2 tablespoons).