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We’ve got a recipe for the fluffiest vegan pancakes you’ve ever tried coming up. They’re thick, classic American pancakes that come out brown and crispy on the outside and perfectly cooked with a cake-like texture on the inside. Potato milk pancakes will surprise you and may coax you to keep more potato milk in your kitchen. After all, from the taste to the texture, lift and sheer affordability, it’s hard not to be blown away,
- 1 ¾ Cups All-Purpose Flour
- 1 ½ Tablespoons Baking Powder
- 1 Teaspoon Salt
- 2 Teaspoons Granulated Sugar
- 1 ½ Cups Potato Milk
- 2 Tablespoons Canola/Coconut Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
- In a large mixing bowl, combine the flour, baking powder, salt, and granulated sugar.
- Mix the potato milk, vegetable oil, apple cider vinegar, and vanilla extract in a separate container.
- Combine the wet ingredients with the dry ingredients in your large bowl.
- Mix until combined, but don’t overwork the batter. Whisk until smooth but no longer.
- Allow the batter to rest for five minutes.
- Fry in a preheated, lightly oiled pan for three to four minutes a side or until golden brown and cooked through. Flip when you see bubbles forming in the up-side of your frying batter.
- Enjoy right away!
Can Vegans Eat Pancakes?
Vegans can eat pancakes that aren’t made with dairy products. Our extra-fluffy pancakes use potato milk as the liquid and are perfect for vegans. It’s a plant-based recipe that delivers matching flavor, texture and yield from your batter. Vegans can eat these pancakes with sweet or savory toppings. Don’t be surprised if they become a new favorite regardless of dietary habits.
Don’t flip your pancakes too early, or they won’t cook through. You need steady medium heat to ensure that they’re browned at the same time as being cooked. Those with stovetops that run high should alternate between thirty to forty seconds on the plate and twenty or so seconds off. This lets the residual heat cook the pancake through without burning the outside.
Mix the batter until all the ingredients have blended smooth and stop whisking immediately. Overworking your batter will make your pancakes fall flat. Once your batter has rested and you’re ready to fry, test the pan for readiness by dropping a tablespoon of batter in and frying it for exactly a minute. The perfect temperature will leave your pancake on the verge of golden brown. Too hot, and it’ll be burning or close to burning in areas. Too soft, and the outer layer will still be far too light.
Instead of all-purpose flour, use self-rising flour to save time. For this recipe, we suggest mixing the batter by hand so that you don’t overwork it, but if you’re counting the minutes during a busy bout of cooking, a blender will do the job much quicker. Again, do not overwork the batter. Once it’s smooth, your pancakes are ready for frying.
Serve up piping hot potato milk pancakes dredged with maple syrup, treacle, honey, peanut butter, or any combination you prefer. Sweet sauces go great. Drizzle them with chocolate sauce and scatter with powdered sugar and cinnamon or coat with granulated sugar and drench in lemon juice. Potato milk pancakes are irresistible with a host of toppings.
Omit the sugar and vanilla extract to whip up a batch of pancakes that go great with savory toppings. From curry mince to sweetcorn and chili, scrambled eggs dredged with marinara sauce and generous helpings of ooey, gooey cheese, potato milk pancakes have the perfect flavor profile for rich, salty foods.
Turn these vegan pancakes into chocolate chip pancakes by adding in half a cup of non-dairy chocolate chips. Fresh berries and other chopped fruit all work well. Keep in mind, frozen berries will normally change the color of your batter. Try chopped bananas, apples, kiwi, blueberries, strawberries, peaches, any just about any other type you prefer. Even dried fruit comes out tasting great. Nuts are always a winner. Crushed nuts are great for texture, but powdered nuts impart excellent flavor while leaving your pancakes smooth.
Our tasty potato milk pancake batter works great in a waffle maker. Some chefs may want to thin down the batter with an extra quarter cup of creamy potato milk, but the batter will come out thick and fluffy as-is. As always, heat your waffle iron first and ensure it’s lightly greased with oil or non-stick spray.
You can use our basic potato milk recipe with any plant-based milk. Every variety grants a different texture and slight change to the flavor profile. The sweeter your milk, the more suited your pancakes will be to sweet toppings, whereas neutral tastes work better with savory.
Vegetarians can substitute butter in place of vegetable oil for a silkier texture and slightly fluffier pancakes. While adding an egg is not necessary, it will grant springier pancakes. Another great addition for those who consume dairy is to substitute three to four tablespoons of cream cheese in place of the vegetable oil. Your pancakes will rise tall and crisp to a rich golden color.
The best type of milk for pancakes depends on the flavor profile you’re looking for. Most find full-fat dairy milk or buttermilk to be preferable. Vegans largely enjoy the neutral flavor of coconut milk, with almond milk coming in a close second. Once you try the lingering sweetness of potato milk in your pancakes, you may just find a new favorite. Without cooking potato milk, it has flavor reminiscent of pancake batter. The creaminess is ideal for making fluffy American pancakes with a sweet but neutral enough flavor for just about anything.
The milk or water in the pancake mixture serves to turn the dry ingredients into a fryable batter. Adding milk to pancake batter instead of using water alone gives the pancakes a denser, smoother texture while also allowing them to brown to a richer golden color. Plant-based milk and dairy fulfill the same purpose. You’ll find that certain dairy alternatives even grant a preferable texture for some.
To test whether baking powder is still active, drop a few granules into boiling water. If it starts bubbling, the baking powder is still active. There’s no point in keeping baking powder that doesn’t fizz. Don’t try baking with it. Rather toss the expired product away.