Classic Vegan Pancakes (high altitude & sea level versions)

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 4 paninis | Prep time: 5 min

Cook time: 15 min | Total time: 20 min

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These Classic Vegan Pancakes (high altitude & sea level versions) are light, fluffy, and easy to make. No dairy, no eggs, just perfect golden stacks every time. This foolproof recipe includes tested versions for both high altitude (+5,000 ft) and at sea level, so you can enjoy the same soft, airy texture no matter where you live. Made with simple pantry ingredients, these pancakes cook up beautifully with crisp edges and tender centers. The ultimate vegan breakfast for weekends, holidays, or lazy mornings at home.

High Altitude Version:

• 1 cup all-purpose flour

• 1 tsp sugar

• 1 ½ tsp baking powder

• ¼ tsp salt

• ¾ cup + 1 tbsp dairy-free milk

• 1 tsp white vinegar

• 1 tbsp neutral oil (canola, sunflower, or melted vegan butter)

• 1 vegan egg substitute

  • Alternatives: 1 tbsp flax seed, or 1 tbsp unsweetened applesauce)

• ½ tsp vanilla extract

Sea Level Version:

• 1 cup all-purpose flour

• 1 tbsp sugar

• 2 tsp baking powder

• ¼ tsp salt

• 1 cup dairy-free milk

• 1 tsp white vinegar

• 1 tbsp neutral oil (or melted vegan butter)

• 1 vegan egg substitute

  • Alternatives: 1 tbsp flax seed, or 1 tbsp unsweetened applesauce)

• ½ tsp vanilla extract

Directions (same for high altitude & sea level):

• First, prepare the milk and vegan egg.

• Measure out the dairy-free milk, and add in the vinegar. Let it sit for about 5 minutes to slightly curdle.

• Make the vegan egg substitute according to the directions on the package.

  • Alternatively, you can make a flax seed egg by combining 1 tbsp flax seed and 3 tbsp water. Mix and let it sit to thicken.

• Next, measure out the dry ingredients.

• Combine flour, sugar, baking powder, and salt in a bowl.

• Add in the wet ingredients.

• Add the milk, oil, egg, and vanilla extract.

• Whisk until the ingredients are all combined - do not overstir.

• Let it sit for about 5 minutes.

• Heat a frying pan over medium heat.

  • Optional: add a little bit of vegan butter or oil to the pan. I personally prefer to cook my pancakes on a dry frying pan, then add vegan butter later when serving.

• Pour about 1/3 cup of batter into the pan, and spread it out.

• Cook for about 2-3 min, or until the bottom looks done and the top is slightly bubbly.

• Flip and cook for another 2-3 minutes.

• Remove from frying pan, and repeat with the rest of the batter. You should get about 7-8 pancakes that are 3" in diameter.

• Serve with vegan butter, syrup, and toppings of your choice.

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Tips and Tricks:

• This is easily customizable! Try adding some cinnamon, maple syrup, or chocolate chips into the batter.

• Store the leftover pancakes in an air-tight container in the fridge for up to 7 days.

• Store pancakes in the freezer for up to 3 months.