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Nothing beats a classic: these soft and tall buttermilk-style vegan pancakes are everything pancakes are supposed to be…and freezer-friendly on top of that!
Pancakes are a childhood favorite of mine as my dad was the ultimate pancake chef in our house. As a kid I loved waking up to that delicious smell, which floated from the kitchen to the top of the staircase, all the way to my room. Admittedly, I was (and still am) one of those people who like getting up because they look forward to breakfast.
However, when the breakfast is that good, who can blame me? While my father always made classic pancakes with eggs, buttermilk and topped with butter, I wanted to create a vegan pendant of the pancakes I grew up eating.
Normally, pancakes require eggs in order to rise and get that beautiful fluffy texture. Fortunately, there are already some great egg-replacers on the market, which yield the exact same pillowy texture that pancakes are supposed to have. (More on that below.)
In addition, pancakes also need buttermilk or milk for a richer taste and flavor. To substitute the buttermilk, we are ‘making our own’. This is simply done by combining plant-based milk with an acid – in our case – lemon juice. If you do not have any lemon juice on hand, you can also use vinegar as a substitute. The mixture needs to sit for a few minutes so it can curdle – in the meantime you can get started with the rest of the ingredients.
What is an Egg-Replacer?
Egg-replacers are neither anything crazy, nor do they consist of unhealthy ingredients (though there may be differences, depending on the brand). I typically buy the Bio Vegan egg replacer in a little organic grocery store close to me. However, I have also seen large supermarkets carry egg-replacers in their assortment as well. While the ingredients vary from brand to brand, they are always made up of different types of starches such as sweet lupine -, potato- or cornstarch. This is what helps bind your baked goods and also helps them to rise, as an egg would.
Egg-replacers are a great option for vegans or people with egg-allergies, but they have their limits. You cannot use them for scrambled eggs, anything that requires whipped egg whites or recipes that are very egg-heavy.
Tip when shopping: Be sure to check what type of liquid your egg-replacer calls for. The one I buy needs to be mixed with soda water to activate it..a fact I had only noticed when I was in the middle of baking and had no soda at home.
Pancakes don’t keep so well in the fridge, as the cold air causes them to become stale quickly. Freezing them is, however, a completely different story. Defrosted pancakes taste almost exactly like fresh ones and can be warmed up within minutes in a microwave (or an oven if you do not own a microwave.) This is why I like to make a big batch on the weekends, so I have them on hand anytime I have a craving.
The best way to freeze pancakes is to lay them out flat on a parchment paper, without touching each other. Once they are completely frozen, store them in an airtight container or (reusable) bag for up to 3 months…if they really last that long. 😉Print
The fluffiest vegan pancakes ever!
- Stir the milk and lemon juice together and let the mixture sit for at least 5 minutes.
- In a medium bowl, mix the dry ingredients with a whisk until well combined.
- Prepare the egg-replacer according to the package instructions.
- In a large bowl, mix the wet ingredients with a whisk until well combined.
- Pour the dry ingredients into the wet and stir gently, just until no flour specs remain, being careful not to overmix.
- Heat oil in a frying pan and when hot add 2 tablespoons of batter for each pancake. Fry until golden brown on each side.
- Add toppings of your choice and enjoy!
*Pancakes taste best with hazelnut milk or any other nut-based milk. Oat milk works well too.
Keywords: buttermilk pancakes, breakfast, brunch, vegan pancakes, pancakes
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