– Vegan sour cream – Lemon juice – Plain-flavored soy milk – All-purpose flour – Baking powder – Sea salt – Organic cane sugar – Vanilla extract – Vegan butter – Coconut oil, avocado oil, or other high-heat oil – Vegan butter + maple syrup
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 it’s too cold, it will be stiff and clumpy and won’t incorporate into the batter well.
Start on the batter. Whisk the dry ingredients in a separate bowl. Make the “buttermilk”. Pour the lemon juice into a mixing bowl. Pour the soy milk on top, stir, and leave it to curdle.
Melt the vegan butter, and while it’s still hot, pour into the wet ingredients. Pour the wet ingredients into the bowl with the dry ingredients.
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 it’s done. Don’t stir after it’s done resting or else you’ll deflate the air bubbles!
Cook the pancakes. Heat some coconut oil in a nonstick pan over medium heat. Cook a heaping ⅓ 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 ½ minutes. Flip and cook on the other side for 2 to 2 1/2 minutes. Swirl the oil around in the pan after flipping to achieve super-crispy edges like this!
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