Trust me when I say, these vegan pancakes are the best pancakes Iโve ever tasted. We tested this recipe 30 times and with countless variations so they would be perfect.
The precise blend of baking powder, vegan sour cream, and soy milk, transforms into a thick yet airy batter bursting with buttery flavor. When cooked, the pancakes become perfectly crispy and golden brown, and yes, they even have that classic golden ring around the edges. But the interior remains pillowy and soft, with an incomparable fluffiness.
If youโve ever felt underwhelmed by flat, soggy, flavorless vegan pancakes, this is the recipe youโve been waiting for. Classic American diner-style pancakes, but made vegan.ย
Looking for classic French toast? You gotta try this my Vegan French Toast recipe!
Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Variations
6. Frequently Asked Questions
7. Recipe card
![woman's hands pouring maple syrup onto a stack of fluffy golden vegan pancakes on a brown plate.](https://rainbowplantlife.com/wp-content/uploads/2022/10/pouring-syrup-on-pancakes-1-of-1.jpg)
Why this recipe works
Not your average pancake.
These pancakes involve a tad more work than your average vegan pancake recipe. They are, however, anything but average.
A mix of vegan butter, vegan โbuttermilk,โ sour cream, and vanilla fills them with rich, buttery flavors. The flavor is so good that I sometimes just eat them plain with my hands like the animal I secretly am.
Fluffy. Crispy. Buttery.
You get the best of all worlds here: a pancake with a fluffy interior, a crispy exterior, and incredible buttery flavor.
Baking powder, lemon juice, and protein-rich soy milk work together to create serious air bubbles in the thick batter. And a bit of sugar aids in caramelization.
Once a scoop hits the hot oiled pan, the pancakes rise, fluff up, and crisp around the edges.
Theyโre filling, too.
Itโs likely youโll be quite full after only one or two pancakes. Theyโre the fluffiest pancakes ever and, with the addition of vegan sour cream and soy milk, very filling. Iโm happy with just one pancake but even Max never eats more than two.
Tested meticulously.
We take pride in being thorough at RPL, and we tested this recipe at least 30 times (no exaggeration).
We tried 4 different sour creams, 3 different yogurts as substitutes, tested without sour cream, tried whole wheat flour, used a nonstick pan and a stovetop griddle, and more variations than I can count.
Iโm confident if you follow the instructions and tips, you will be treated to WORLD CLASS PANCAKES!
![a stack of vegan pancakes sliced into showing the fluffy exterior of the pancakes on a brown plate with berries.](https://rainbowplantlife.com/wp-content/uploads/2022/10/pancakes-cut-open-with-pieces-on-fork-1-of-1.jpg)
Ingredient notes
![ingredients for vegan pancakes in bowls on a wooden cutting board with ingredients labeled.](https://rainbowplantlife.com/wp-content/uploads/2022/10/1.-ingredient-shot-with-text-horizontal-10.png)
Soy milk + lemon juice. When mixed with an acid like lemon juice or vinegar, soy milk curdles a lot due to its high protein content, yielding a super yeasty pancake batter that fluffs up fantastically when it hits the hot pan.
And the acidity in the lemon juice helps break down the gluten strands in flour, lending a more tender crumb.
Substitute: If you can tolerate soy, please use soy milk. If you have a soy allergy, creamy, full-fat oat milk is a pretty good alternative (we like Oatly and Califia Farms extra creamy oat milk).
Vegan sour cream. The idea to add sour cream to the batter came after flipping through J. Kenji Alt Lรณpezโs seminal book The Food Lab. The vegan sour cream plays a few roles:
- Adds rich flavor and a very subtle tang, very much needed in a standard vegan pancake.
- Yields pancakes that are tender and moist on the inside and crisp and golden on the outside.
- The fat coats the flour, limiting gluten development and lending a tender crumb.
We tried this recipe with four different sour creams: Follow Your Heart, Tofutti, and Kite Hill Foods, and Forager.
The first 3 produced excellent results: fluffy interior, crispy edges (Tofutti was the absolute best). Forager was good but didnโt fluff quite as well. Some readers have also made this with Trader Joe’s sour cream, which may not be the best flavor on its own but seems to work great here (and is usually more budget-friendly).
Substitute: Check out the FAQ section below.
All purpose flour. The standard flour for almost any pancake recipe.
Substitute: You can use 100% whole wheat flour. See the FAQ section for details.
Baking powder. A generous amount is key for a light and fluffy pancake. Double-acting baking powder starts reacting once itโs mixed with the liquid ingredients and acid, and again as it hits the hot pan.
Vegan butter. For excellent buttery flavor, a requirement in any excellent pancake.
Substitute: Melted refined coconut oil is a nice alternative; however, plain oil (e.g., canola oil) adds zero flavor so don’t do that.
Organic cane sugar. You donโt need much. It (1) gives the pancakes enough sweetness that you need just a tiny drizzle of maple syrup for serving; and (2) encourages browning, leaving you with pancakes with a crispy exterior.
Vanilla extract. Because a pancake recipe without vanilla is just sad.
![crispy edged vegan pancakes spread out on a brown plate in morning sunlight.](https://rainbowplantlife.com/wp-content/uploads/2022/10/flatlay-pancakes-1-of-4.jpg)
Step-by-step instructions
Make sure the sour cream is at room temperature before you begin: measure it out and set on the kitchen counter for 30 minutes. If itโs too cold, it will be stiff and clumpy and wonโt incorporate into the batter well.
Make the โbuttermilkโ. Pour the lemon juice into a mixing bowl. Pour the soy milk on top, stir, and leave it to curdle.
Start on the batter. Whisk the dry ingredients in a separate bowl.
![bowl of curdled vegan buttermilk with a spoon on a wooden table.](https://rainbowplantlife.com/wp-content/uploads/2022/10/P1.png)
![mixture of flour, sugar, baking powder, and salt in a glass bowl on wooden table.](https://rainbowplantlife.com/wp-content/uploads/2022/10/P2.png)
Once the buttermilk has curdled, add the sour cream and vanilla. Use an electric mixer to mix on low until smooth.
![glass bowl with milk, sour cream, vanilla for vegan pancakes.](https://rainbowplantlife.com/wp-content/uploads/2022/10/P3.png)
![bubbly liquid ingredients in a glass bowl for vegan pancakes.](https://rainbowplantlife.com/wp-content/uploads/2022/10/P4.png)
Melt the vegan butter, and while itโs still hot, pour into the wet ingredients.
Pour the wet ingredients into the bowl with the dry ingredients.
![pool of melted butter in the middle of liquid ingredients for pancakes in a glass bowl.](https://rainbowplantlife.com/wp-content/uploads/2022/10/P5.png)
![action shot of pouring liquid ingredients into dry ingredients for pancake batter.](https://rainbowplantlife.com/wp-content/uploads/2022/10/P6.png)
Stir the batter with a wooden spoon until just combined (lots of lumps are fine). Don’t overmix!
Rest the batter for at least 5 minutes. It should feel almost like yeast bread dough when itโs done. Donโt stir after itโs done resting or else youโll deflate the air bubbles!
![thick vegan pancake batter in a glass bowl on a wooden table.](https://rainbowplantlife.com/wp-content/uploads/2022/10/P7.png)
![thick vegan pancake batter in a glass bowl with a streak in the middle showing airy texture.](https://rainbowplantlife.com/wp-content/uploads/2022/10/P8.png)
Cook the pancakes. Heat some coconut oil in a nonstick pan over medium heat. Youโll know itโs hot enough when a small sprinkle of water sizzles in the pan.
Cook a heaping โ cup of batter at a time. The thick texture makes it hard to get perfect circles, but who cares! Cook until bubbles form in the center and the edges begin to dry out, 2 to 2 ยฝ minutes. Flip and cook on the other side for 2 to 2 1/2 minutes.
![cooking a vegan pancake in a black skillet.](https://rainbowplantlife.com/wp-content/uploads/2022/10/P9.png)
![bubbles forming on a vegan pancake in a black skillet.](https://rainbowplantlife.com/wp-content/uploads/2022/10/P10.png)
Tip: Swirl the oil around in the pan after flipping to achieve super-crispy edges like this!
![crispy browned vegan pancake in a black frying pan.](https://rainbowplantlife.com/wp-content/uploads/2022/10/Blog-Step-photos-numbered.png)
Tips for making the best vegan pancakes
The temperature of the ingredients matters. Stiff and cold vegan sour cream wonโt incorporate into the batter as well as room temp sour cream. Measure it out and set on the kitchen counter for 30 minutes before you begin.
Hot melted butter will get rid of any clumps left in the batter. Melt it right before you drizzle it into the batter so it can remain warm.
Achieving the right batter texture. After resting for just 5 minutes, the pancake batter will have a thin top layer, but right underneath, it will look like a yeasty bread dough. This is the baking powder reacting with the acid (lemon juice) and the proteins from the soy milk.
Note: This batter is much thicker from your average pancake batter, but itโs this combo that results in a fabulously fluffy pancake.
Reminder: Do NOT stir the batter after restingโthis deflates the air pockets >> the pancakes won’t be as fluffy (the spatula below is just to show you the texture).
![spatula running through a thick, airy vegan pancake batter in a glass bowl.](https://rainbowplantlife.com/wp-content/uploads/2022/10/pancakes-for-Tips.jpg)
For the crispiest edges. Use 1 teaspoon of oil per pancake and swirl it around in the pan.
Refined coconut oil and avocado oil are our top choices because they can withstand relatively high heat (vegan butter, like regular butter, tends to burn a bit). It also leaves the pancakes with a gorgeous golden ring around the edges and a crispy exterior.
If cooking two pancakes at once in a large skillet, use 1 ยฝ to 2 teaspoons of oil.
Keep the measuring cup on the side. If you let the cup rest in the batter, it will deflate the air pockets.
Use a nonstick frying pan if you can. A good nonstick pan will get you great pancakes. This nonstick frying pan (affiliate link) is our absolute favorite and works better than any nonstick pan Iโve ever had.
If you prefer to use a cast iron pan, just make sure it’s well seasoned; otherwise the pancakes will stick.
And if you are cooking for a crowd and want to move efficiently, you can use a griddle (though the texture is best in a frying pan). More details on using a griddle in the FAQ.
Every stove is different. I’ve tried to provide super detailed instructions, but as always, use your eyes too. You may need to lower the heat after the first pancake like I do, or after the second or third. We have a gas stove, so if you have an electric stove, you may need to monitor the heat level more closely, as gas stovetops are more responsive.
Flip just once and at the right time. Flipping pancakes too early or flipping them back and forth will rob you of a uniform golden exterior and peak fluffiness.
Youโll know the pancakes are ready to flip when the edges start to dry out (these pancakes don’t really form bubbles in the center, so don’t look for that cue).
![crispy edged vegan pancakes spread out on a brown plate in morning sunlight.](https://rainbowplantlife.com/wp-content/uploads/2022/10/flatlay-pancakes-3-of-4.jpg)
Variations
While I encourage you to make this recipe as written the first time, once you experience its magic as intended, it’s fun to add mix-ins!
For chocolate chips and blueberries, we recommend sprinkling them directly on top of each pancake instead of folding them into the batter for three reasons: (1) you can add the mix-ins to just a few pancakes in case some folks like their pancakes plain; (2) it helps with more even distribution of mix-ins in the batter; (3) it prevents over-mixing and then deflating the batter.
Chocolate Chip Pancakes
- You’ll probably need 1 cup of dairy-free or dark chocolate chips (6 oz / 170g) for the entire batch of pancakes.
- After you ladle the batter into the pan, sprinkle the top surface of each pancake with a few chocolate chips. Cook as directed in the recipe card below.
Blueberry Pancakes
- You’ll probably need 1 1/2 cups cup of blueberries for the entire batch of pancakes.
- After you ladle the batter into the pan, sprinkle the top surface of each pancake with a few blueberries. Cook as directed in the recipe card below.
Lemon Poppy Seed Pancakes
- Zest 2 medium to medium-large lemons to get 2 tablespoons lemon zest.
- Measure out 1 1/2 tablespoons of poppy seeds.
- Combine the dry and wet ingredients just until combined, as stated in the recipe.
- Add the lemon zest and poppy seeds and gently fold them in using a silicone spatula, using as few strokes as possible to combine. Cook as directed in the recipe card below.
- PS: These taste like mini lemon poppy seed cakes. Yum!
Chunky Monkey Pancakes
- Mash 1 medium banana. Finely chop ยฝ to โ cup (60 to 80g) pecans or walnuts. Measure out 1 cup (170g) chocolate chips.
- Combine the dry and wet ingredients just until combined, as stated in the recipe.
- Gently fold in the mix-ins using a silicone spatula, using as few strokes as possible to combine. Cook as directed in the recipe card below.
Whole WhEat Pancakes
- Sub the all-purpose flour with 100% whole wheat flour. Use extra milk to hydrate the batter, 2 cups or (480 mL) of soy milk instead of the 1 3/4 cups (420 mL).
- Use a heaping ยผ cup of batter per pancake for the optimal pancake texture (crispy edges with a soft fluffy interior) instead of the larger quantity stated in the recipe. Cook on medium heat for 1 ยฝ minutes per side.
Frequently Asked Questions
If you donโt have access to vegan sour cream, you can (1) omit it entirely.
The texture is great, but they have less flavor (the tang from the sour cream goes a long way). However, with maple syrup and vegan butter on top, they were still lovely. They also cook slightly quicker, 1 ยฝ to 2 minutes per side.ย
(2) You can use a thick and tangy vegan yogurt instead. We like Culina, CocoJune, GTโS CocoYo or Kite Hill Greek Yogurt
Yes, itโs right! A generous amount is the secret behind light and fluffy vegan pancakes. We tried this recipe with less baking powder and we lost a lot of fluff.
Yes. A few notes.
(1) Preheat the griddle while the batter rests.
(2) Generously spray the griddle with cooking spray, or with coconut oil and spread it out with a paper towel.
(3) Use a heaping ยผ cup of batter per pancake instead of a heaping โ
cup. The larger pancakes we tested on a stovetop griddle were a bit too soft on the inside.ย
NOTE: The exterior doesn’t get as crispy and the interior doesn’t fluff as much on a griddle. So using a griddle is a decent alternative when you’re short on time…but for the best pancakes, I recommend using a frying pan.
Yep! Once the 5-minute rest is over, refrigerate the batter in an airtight container (don’t let it sit out too long on the counter, or the air bubbles deflate).
The pancakes are fluffiest when the batter is cooked within 24 hours, but are good for 5 days.
Wrap them in plastic wrap or store in an airtight container in the fridge for up to 3 days. You can revive the crispy exterior by reheating them in a skillet for a few minutes, or in a 350ยบF/175ยบC oven for 10 to 15 minutes.
Yes. once cooled, layer them between parchment or wax paper in an airtight container or freezer bag. Freeze for 1 to 2 months.ย
![woman's hands pouring maple syrup onto a stack of fluffy golden vegan pancakes on a brown plate.](https://rainbowplantlife.com/wp-content/uploads/2022/10/pouring-syrup-on-pancakes-2-drizzles-1-of-1.jpg)
How to serve vegan pancakes
Serve them any way you like :) For a loaded Sunday brunch spread, serve alongside my Tofu Scramble and a big platter of fruit. Or with my Tempeh Bacon, sliced avocado, and roasted potatoes. Of course, there are plenty of toppings to choose from to take them up a notch:
- Theyโre already buttery and full of flavor, which means you should only need a light drizzle of maple syrup. Or, top them with an extra pat of vegan butter. This is what Max does and he swears by it.
- Make them extra fancy with vegan whipped cream or a whipped topping and fresh berries.
- Or skip the maple syrup and use a berry compote instead, like this simple strawberry compote.
![stack of fluffy vegan pancakes on a brown plate with maple syrup drizzling down and butter on top.](https://rainbowplantlife.com/wp-content/uploads/2022/10/pancakes-on-brown-plate-with-2-syrup-drips-1-of-1.jpg)
Watch: How to make the best pancakes
If you love these Vegan Pancakes as much as we do, please rate and review the recipe with your feedback below :) Itโs always very much appreciated!
![](https://rainbowplantlife.com/wp-content/uploads/2024/06/pic-big-vegan-flavor-single-post-249x300.jpg)
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Best Ever Vegan Pancakes
![stack of fluffy vegan pancakes on a brown plate with maple syrup being drizzled on top.](https://rainbowplantlife.com/wp-content/uploads/2022/10/pancakes-new-cover-photo-more-zoomed-in-1-of-1-500x500.jpg)
Ingredients
- 1/2 cup (113g) vegan sour cream, at room temperature for 30 min (see Note 1)
- 1 ยฝ tablespoons lemon juice (or apple cider vinegar)
- 1 ยพ cups (420 mL) plain-flavored soy milk (see note 2)
- 2 cups (250g) all purpose flour (see note 3)
- 2 tablespoons (25g) baking powder
- ยฝ teaspoon sea salt
- 2 tablespoons organic cane sugar
- 1 teaspoon vanilla extract
- 3 tablespoons (42g) vegan butter, melted (or refined coconut oil),
- Refined coconut oil, avocado oil, or other high-heat oil for cooking pancakes
For serving
- Vegan butter + maple syrup
Instructions
- Add the lemon juice to a medium bowl. Pour the milk on top and stir. It should curdle pretty quickly. This is the "buttermilk."
- In a large bowl, add the flour, baking powder, salt, and sugar and whisk well to combine.
- To the buttermilk, add the room temp vegan sour cream and vanilla. Mix on low speed until mostly smooth (itโs okay if there are very tiny crumb-size pieces of sour cream, it doesnโt need to be 100% smooth).
- Melt the vegan butter in the microwave or in a small saucepan. Drizzle it into the wet ingredients and stir until combined and no lumps remain (see Note 4).
- Pour the wet ingredients over the flour mix and fold with a wooden spoon until just combined. Do not overmixโlots of lumps are fine. Rest the batter for 5 minutes (or 10 minutes). The batter will be very very thick and fluffy, almost like a yeast bread dough. But don't stir after restingโthe batter will lose air bubbles, resulting in a flat pancake.
- Preheat the pan. Heat a nonstick frying pan over medium heat for several minutes. Add a teaspoon of coconut oil (see Note 5). Allow to heat ~30 seconds. Test to see if the pan is hot enough by adding a droplet of waterโif it sizzles and dances, itโs ready.
- Cook the pancakes. Ladle a heaping โ cup pancake batter into the pan (since the batter is thick, it wonโt ladle into a perfect circle). For smaller pancakes, use a heaping 1/4 cup batter. After the first 20-30 seconds, swirl the oil in the pan around the pancake edges to get those crispy edges. Cook for a total of 2 to 2 1/2 minutes, until the edges start to dry out and you can see the bottoms are golden brown. Carefully flip. Cook on the second side for a total of 2 to 2 ยฝ minutes, swirling any remaining oil around the edges again.NOTE: donโt flip back and forth, just the one time. This makes pancakes less fluffy without a uniform golden brown exterior.
- Cook the rest. Add a teaspoon more oil to the pan and lower the heat a touch to prevent burning (my burner is 1 to 7; I start at 4 for the first pancake, then reduce to 3). Repeat with the batter, adding a teaspoon of oil to the pan to preheat per pancake before adding more batter.
- To keep pancakes warm, add to a wire rack-fitted sheet pan in the oven at 200ยบF/95ยบC until ready to serve. Serve pancakes warm with maple syrup and a pat of vegan butter, if desired. If you have leftover batter, store in an airtight container in the fridge for 5 to 6 days.
Notes
I made these for the first time today and they really are the best pancakes. Thank you for creating this amazing recipe.
Awesome to hear that, Claire. Thanks for your comment and for taking the time to review!
Confirmed. These are the best ever.
I was too lazy to use a mixer, so I whisked the wet ingredients. I otherwise followed the directions. Pancakes turned out great!
Lovely to hear the recipe turned out well for you, Kim! Thanks for trying it!
Have made these many times and theyโre always delicious
Happy to hear it, Stephanie! :)
Way too much baking soda! So gross I couldnโt even finish the first bite ๐คข
She says baking powder, not baking soda.
Thanks for getting to this before we did, Regine!
I’ve been vegan for over 7 years and have made many a pancake, but this recipe definitely lives up to it’s name. It’s the BEST! I substituted thick yogurt for sour cream and they still came out yummy and fluffy. Thank you Nisha!
Hi Monica, Thank you so much for such a fantastic review! It’s awesome to hear the pancakes turned out well :)
Literally the best pancakes. Period. They are fluffy, moist, tender and rich. Like perfect fried little cakes. No stodgy, doughy, or flat pancakes here.
We had great success with using Earth Balance buttery sticks in the batter along with the Violife sour cream.
Thanks for sharing, Sophie! We are happy the recipe turned out well for you!
The title of this recipe is bang on! These are so freaking good!! Making them again for the 2nd time. Don’t think I’ll have to find another pancake recipe in my lifetime ๐คค
Thanks for the amazing review, Anthony! :)
Omg! These are amazing! I loved the detailed instructions. I followed step by step, and the pancakes turned out very yummy and fluffy! Best pancakes ever! Thank you for the recipe โค๏ธ
We’re over the moon to hear you enjoyed the recipe, Elena. Thanks for your kind words!
Appreciate the very thorough instructions, but the end result was disappointing in texture and flavour. The pancakes were bitter, mostly tasting of baking powder and the texture was airy but sticky, with only a thin crispy shell which made it difficult to flip.
Hi Calum, I had our recipe tester Hannah answer this one!:
“Hi Calum, Iโm so sorry your first batch of these pancakes didnโt go great! I am not kidding you when I tell you that I have made this recipe over 100x, it is my most requested recipe whenever I go to a list of peopleโs houses, and none of them are vegan! I want to give a few tips that you can do differently if you decide to give this recipe another chance! Add the baking powder to the bowl after the flour. I added it to the bottom of the bowl before and ended up with terrible bitter pancakes as a result. Really whisk the dry ingredients together to ensure the baking powder is mixed well. Once the wet and dry ingredients are combined, donโt overmix. Use an electric mixer if possible, hand mixing can lead to accidentally over stirring, resulting in thin pancakes. Regardless of the method you use, stop when there are still some pockets of flour. Using soy milk as the choice of plant milk is crucial here. The protein in it vs other plant milks interacts with the ingredients differently and leads to a delicious thick and fluffy pancake. Please come back after youโve made them again, weโd love to hear from you again Calum!”
Would adding baking soda add or detract to this recipe?
How can I make this into a waffle recipe?
Love this recipe!! I’ve made it several times and it always comes out great! Today I tried mixing it up and did half whole wheat flour, and half ap flour (with a little extra soy milk), and used coconut yoghurt instead of sour cream and it was perfect! I’ve tried it with the Cocojune and Culina brands and they both are great in case that’s all you have on hand. Thanks Nisha!
Hi everyone! Tried doing this recipe gf and it worked out great! Used doves farm freee plain gf flour in the same ratio but added some xanthan gum (1/4 ts per 120g). Also subbed the sour cream for greek style yogurt.
The texture is very slightly different, but they’re still fluffy, raise up great and the flavour is top.
Hi B, Thank you so much for sharing this! This is such valuable information for other readers who are gluten-free. So glad they turned out nicely!
I’ve made these pancakes several times now and they are delightful. I’ve only tried the original version. The middle is always cooked, which had turned me off on other vegan pancake reciepes. My boyfriend and I eat the whole batch (but we are endurance athletes ;)).
Lynsey, Thank you for your thoughtful review! Weโre so happy to hear that you and your boyfriend are huge fans of the pancakes!
By leaps and bounds, this is THE best vegan pancake recipe I have made in the last 8 years. So happy to finally have a yummy vegan pancake recipe in the arsenal!
Your review made our day, Vicky! Thank you for taking the time to share your thoughts and for trying out the recipe.
This is seriously the BEST PANCAKE recipe Iโve ever made. Thank you so much for sharing it with us. I wonโt ever need to try another recipe ;)
Weโre so happy that the pancakes turned out well for you, AJ. Thank you for taking the time to leave a comment and for trying out the recipe!
This has been the only pancake recipe I’ve wanted to make lately! I usually don’t have vegan sour cream in my fridge, but I do usually have unsweetened coconut yogurt, and that has worked really well as a substitution.
Hi Val, weโre thrilled to hear you enjoyed this recipe! :)
Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
I have been plant based for over 40 years (30 strict vegan), I am also a seasoned cook and professional baker. This is THE BEST PANCAKE RECIPE I have ever made!! Omnivores are shocked to know they have no eggs nor dairy. Thank You!
With additional soy buttermilk would this work for waffles? Have you tried?
Hi Gia, we’re delighted to hear everyone enjoyed the pancakes! :) That’s a win!
We have tested these as waffles, and for whatever reason, we found that oat milk worked better. The protein in the soy milk made them a bit too thick. If you have an electric waffle maker, just adequately preheat it until it beeps. Depending on the quality and material of the maker, you may need to spray it with nonstick spray or lightly grease with oil beforehand (our waffle maker is new and doesnโt require this). It takes about 4 minutes on our waffle maker, though every waffle maker will be a bit different.
These are THE BEST pancakes Iโve ever made! They are fluffy and the flavor is AMAZING! They take a little extra time to make, but it is so worth it! I highly recommend you try it out! You wonโt be disappointed ๐๐
Hey Kerrie! Wow, I can feel your enthusiasm about this recipe through the screen! Love it!
Made these for brunch and they were so fluffy and buttery, tasted restaurant quality!!
We’re over the moon to hear you enjoyed the recipe, Tina. Thanks for your kind words!