Description
Enjoy a stack of fluffy, golden homemade pancakes made with fresh ingredients and a natural gelling agent. This recipe delivers light, airy pancakes with the perfect softness and structure, ideal for a cozy breakfast that can be easily customized to suit your taste and dietary preferences.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 tablespoon natural gelling agent
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup plant-based milk
- 2 tablespoons vegetable oil or melted plant-based butter
- 1 teaspoon vanilla extract (natural)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, natural gelling agent, baking powder, sugar, and salt until evenly combined. This mixture ensures a balanced texture for the pancakes.
- Combine Wet Ingredients: In a separate bowl, stir together the plant-based milk, vegetable oil or melted plant-based butter, and vanilla extract (natural) until smooth.
- Bring Wet and Dry Together: Slowly pour the wet ingredients into the dry mixture and gently fold with a spatula until just combined. Avoid overmixing to keep the batter light and airy; small lumps are fine.
- Cook the Pancakes: Heat a non-stick pan or griddle over medium heat and lightly grease it with plant-based butter or oil. Pour 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
- Serve Warm: Stack the pancakes on a warmed plate and dress with your favorite toppings such as fresh fruits, maple syrup (natural), or plant-based cheese. Enjoy immediately for the best taste and texture.
Notes
- Bring milk and oil to room temperature for smoother batter and better rise.
- Stir batter just until ingredients come together; lumps are ok for fluffiness.
- Preheat pan to medium heat; it should be hot but not smoking.
- Use fresh baking powder to ensure good rise and fluffiness.
- Keep cooked pancakes warm in a low oven (around 90°C / 195°F) while finishing the batch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: International
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: homemade pancakes, fluffy pancakes, plant-based pancakes, gluten-free breakfast, easy pancake recipe
