Hell Yeah It's Vegan!
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. 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! 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. 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.
So fluffy and light. Hands down my go to family pancake recipe. These are the worst, most disgusting pancakes i have ever tasted in my whole life! I loved this recipe! I thought It had the reminiscent taste of a soft pretzel, my husband thought I was delusional, but either way it was a good tasting pancake.
I changed the recipe slightly due to lack of ingredients and also health benefits. I used Morton’s Kosher Salt instead of regular table salt and I only had 1 cup of buttermilk so I substituted the last cup with plain old milk. I also changed the sugar to honey and the vegetable oil to olive oil (much healthier).
Since I am still singing the recipes praises, I am to assume that these changes did not affect the outcome of the pancake too greatly. Thanks for the recipe. I’ve made these twice and they are wonderful. Very light and fluffy. I can’t wait to try them with blueberries! This will also be my “go to” recipe for pancakes from here on out. I also have that Better Homes cookbook. Maybe need to check in out. Some of those older recipes are really good. I know I have gotten some really good recipes from the old Betty Crocker Cookbooks.
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