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Fluffy Dreams on a Plate

These light and fluffy pancakes are perfect for a lazy Sunday brunch, easy to make, and family-friendly.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 80 g all-purpose flour (about 10 tablespoons + 1 teaspoon)
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
Wet Ingredients
  • 80 ml soy milk (or other plant-based milk)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons oil
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. If using ring molds, generously grease them with oil or vegan butter.
  2. In a bowl, mix the dry ingredients (flour, sugar, baking powder, baking soda, salt) well.
  3. Move dry ingredients to one side and add the wet ingredients (soy milk, apple cider vinegar, oil, vanilla extract). Stir gently until no dry spots remain — do not overmix!
Cooking
  1. Heat a large pan over medium heat, adding a thin layer of oil.
  2. Once hot, lower the heat to medium-low and place ring molds in the pan, leaving space in between.
  3. Spoon half the batter into each mold, hearing a satisfying sizzle.
  4. Cover with a lid and cook for 8 to 10 minutes.
  5. Flip the pancakes using a spatula when tops are less glossy and bubbles form; cover again for another 3 minutes.
  6. Remove from heat, check for doneness, and slide onto a plate, removing the mold with a spatula.
  7. Serve warm with vegan butter or coco whip and maple syrup.

Notes

For added flavor, mix in blueberries, chocolate chips, or a hint of cinnamon. Store leftovers in an airtight container in the fridge for about 3-4 days or freeze for up to 2 months. Reheat in the microwave or toaster.