I like to savor my weekends. I try to fill them beginning-to-end with all the things I love to do when I have two whole days to myself. I am loathe to waste a single minute in bed that I could’ve spent going for a run or a long bike ride, practicing guitar, or reading an amazing book. And the prospect of a special, hot breakfast — the kind of luxury I don’t have on a weekday — really gets me excited about waking up early and embarking on whatever special project I have planned.

So since I started working Monday through Friday six months ago, it’s been my Saturday ritual to roll out of bed, put on a record, make a big french press of dark roast coffee, and sit down to a pancake breakfast with my partner.

I don’t think I’ve ever loved Saturdays more.

Suffice it to say, I’ve made dozens of vegan pancake recipes. Most of them were delightful in their own individual ways, but what I was really after was a vegan pancake that was soft and fluffy, not heavy and floppy. I was looking for the kind of pancakes I grew up eating, that were designed for mopping up maple syrup.

These are the fluffiest pancakes I’ve ever made — and they taste great, too. Plus, wonder of wonders, this is a one-bowl recipe! Don’t be freaked out by the shortening in the recipe; that solid fat source, packed with suspended air bubbles, is what gives them such impressive height, and it’s what makes pancakes made with Bisquick turn out the way they do. The second you flip these pancakes, they double in thickness. Oh, and feel free to substitute whole wheat flour for up to half the white flour if you’re into that sort of thing; it tastes awesome!

I spent weeks perfecting this recipe, and I really think I’ve nailed it. I hope you do, too!

4.9 from 30 reviews

Fluffy Vegan Pancakes
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 2 c flour
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 scant tsp salt
  • ¼ c solid shortening, coconut oil, or vegan butter (see notes)
  • 1¾ c plain, unsweetened vegan milk
  • ½ tsp vanilla
Instructions
  1. In a large bowl, sift together flour, sugar, baking powder, and salt.
  2. With a pastry cutter or two knives, cut in shortening until mixture resembles coarse meal.
  3. Add milk and vanilla and whisk until mixture is relatively smooth.
  4. Heat an ungreased, nonstick skillet over medium-high heat. It’s hot enough when a drop of water flicked across the surface immediately sizzles.
  5. Pour ⅓ cup of batter into the center of the pan. Cook until the edges start to look dry and visible air bubbles have just started to form near the center of the pancake.
  6. Flip and cook the other side until golden.
  7. Remove from pan and place on a serving plate, covered with a cloth to keep the heat in.
  8. Repeat until remaining batter is used up.
  9. Serve hot, with plenty of vegan butter and maple syrup.
Notes
1. If you grease the skillet, your pancakes won’t brown evenly. If your pancakes are getting too dark, just turn down the heat a touch (and/or flip them sooner). ——————- 2. If you use coconut oil or vegan butter instead of shortening, be sure to refrigerate it first and use it in its solid form. After you’ve cut it into the flour mixture, place the bowl in the fridge for 15 minutes before adding the vegan milk as usual. You’ll also want to halve the salt if you’re using salted vegan butter.