Fluffy Vegan Pancake Base Recipe

(Yields approximately 3-4 medium pancakes)

Ingredients

• 80g All-Purpose Flour
• 10g Cornstarch
• ½ Tablespoon (approx. 5g) Baking Powder, ensure it's fresh/active
• ¾ Tablespoon (approx. 9g) Granulated Sugar (optional, adjust to taste)
• ¼ teaspoon (approx. 1.5g) Salt
• 120ml High-Protein Unsweetened Plant Milk (Soy or Pea recommended)
• ½ teaspoon (2.5ml) Apple Cider Vinegar or Lemon Juice
• 30ml Water or additional Plant Milk (adjust as needed for consistency)
• 1 Tablespoon (15ml) Melted Vegan Butter or Neutral Oil (optional; can substitute 1 Tbsp / 15ml applesauce for oil-free )
• ½ teaspoon (2.5ml) Vanilla Extract (optional)
• Extra vegan butter or oil for greasing the pan

Instructions

1. Prepare "Buttermilk": In a liquid measuring cup or small bowl, combine the 120ml of plant milk and the ½ tsp (2.5ml) apple cider vinegar/lemon juice. Stir briefly and set aside for 5-10 minutes to curdle slightly.
2. Combine Dry Ingredients: In a large bowl, weigh the all-purpose flour and cornstarch. Add the baking powder, sugar (if using), and salt. Whisk together thoroughly.
3. Combine Wet Ingredients: Add the 30ml water (or additional milk), melted vegan butter/oil (if using), and vanilla extract (if using) to the curdled plant milk mixture. Stir briefly.
4. Combine Wet and Dry: Pour the wet ingredients into the center of the dry ingredients. Using a spatula or wooden spoon, gently mix just until the ingredients are combined and no large dry streaks of flour remain. Do not overmix. The batter should be somewhat thick with small lumps.
5. Rest the Batter: Cover the bowl and let the batter rest for 5-10 minutes.
6. Preheat Pan: While the batter rests, place a large non-stick skillet or griddle over medium-low to medium heat. Allow it to preheat thoroughly.
7. Cook the Pancakes: Lightly grease the hot pan. Pour or scoop batter onto the griddle, using about 60-80ml (approx. ¼ to ⅓ cup measure) per pancake. Cook on the first side until bubbles appear across the surface, edges look set, and some bubbles near the edge pop and stay open (usually 2-4 minutes).
8. Flip and Finish: Gently flip and cook the second side until golden brown (usually 1-2 minutes). Do not press down on the pancakes.
9. Serve: Repeat with remaining batter. Serve immediately with your favorite toppings.