Name: Fluffy Vegan Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1.25 cups all purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 0.25 teaspoon baking soda; 0.5 teaspoon salt; 1 cup unsweetened soy milk, or other unsweetened plant milk; 1 tablespoon apple cider vinegar; 2 tablespoons neutral oil, plus more for the skillet; 1 teaspoon vanilla extract

Ready in: 25 mins

Serves: 6 servings

Ingredients: 8

These fluffy vegan pancakes keep the familiar shape and texture of classic griddle pancakes while skipping eggs and dairy. Soured plant milk, enough leavening, and a short batter rest help the pancakes rise tender and light.

Ingredients

1 ¹⁄₄	cups all-purpose flour
2	tablespoons granulated sugar
2	teaspoons baking powder
¹⁄₄	teaspoon baking soda
¹⁄₂	teaspoon salt
1	cup unsweetened soy milk, or other unsweetened plant milk
1	tablespoon apple cider vinegar
2	tablespoons neutral oil, plus more for the skillet
1	teaspoon vanilla extract

Instructions

1.	Stir the plant milk and apple cider vinegar together in a measuring cup and let it stand for 5 minutes.
2.	Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
3.	Whisk the oil and vanilla into the soured plant milk.
4.	Pour the wet ingredients into the dry ingredients and fold just until no dry flour remains; leave small lumps in the batter.
5.	Let the batter rest for 5 minutes while you heat a skillet or griddle over medium heat.
6.	Lightly oil the hot cooking surface, then spoon about 1/4 cup batter for each pancake.
7.	Cook until the bottoms are golden, bubbles appear on top, and the edges look set, about 2 to 3 minutes.
8.	Flip the pancakes and cook until the second side is golden and the centers spring back lightly, about 1 to 2 minutes.
9.	Repeat with the remaining batter, reducing the heat if the pancakes brown before the centers cook through.