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Pancake Fridays: Two Variations of Basic Vegan Pancakes

Pancake Fridays
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Print Recipe

Start your Pancake Friday tradition with these soft, fluffy, and delicious homemade pancakes! Perfectly golden and light, they make the best breakfast treat for family and friends. Pair them with your favorite toppings for an extra special start to the weekend

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 tablespoons (25g) sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups (300ml) milk
  • 1 large egg
  • 2 tablespoons (30g) melted butter or vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • In another bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
  • Gradually combine wet and dry ingredients, stirring gently until just mixed (a few lumps are okay).
  • Heat a non-stick pan or griddle over medium heat and lightly grease it.
  • Pour ¼ cup of batter per pancake onto the pan and cook until bubbles form on the surface (about 2 minutes).
  • Flip and cook for another 1-2 minutes until golden brown.
  • Serve warm with maple syrup, honey, fresh fruit, or chocolate chips!

Notes

  • For Extra Fluffiness: Let the batter rest for 5-10 minutes before cooking to allow the baking powder to activate.
  • Dairy-Free Option: Swap milk with almond, oat, or coconut milk, and use vegetable oil instead of butter.
  • Make It Healthier: Use whole wheat flour or a mix of whole wheat and all-purpose flour for added fiber.
  • Crispy Edges: Cook pancakes in a lightly greased cast-iron skillet for a crispy texture.
  • Storage & Freezing: Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster or oven for the best texture.

Nutrition

Keywords: Pancake Fridays

Find it online: https://sofyarecipes.com/pancake-fridays-two-variations/