Martha Stewart Vegan Pancakes

Martha Stewart Vegan Pancakes are easy to pull off with pantry staples, since safflower oil and baking powder replace eggs and butter. The batter mixes fast, then cooks into golden stacks for a weekend breakfast with maple syrup and fresh blueberries.

Whole wheat flour adds a nutty depth alongside the all-purpose, and soy or almond milk keeps everything tender without dairy. Leave a few lumps in the batter, because overmixing is the one thing that makes these pancakes tough.

Martha Stewart Vegan Pancakes

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

485

kcal

Golden brown with crisp edges and tender middles, these egg-free pancakes stay light through every batch because two tablespoons of baking powder do the heavy lifting.

Ingredients

• 2 cups unsweetened soy or almond milk
  

• 3/4 cup safflower oil, plus more for pan
  

• 2 cups all-purpose flour
  

• 1/2 cup whole-wheat flour
  

• 2 tablespoons turbinado sugar, finely ground
  

• 2 tablespoons baking powder
  

• 1/2 teaspoon coarse salt
  

• Maple syrup and fresh fruit, such as blueberries, for serving
  

Directions

• Mix the milk and oil: Combine milk and oil in a small bowl or liquid measuring cup.
• Combine dry ingredients: In a medium bowl, whisk together flours, sugar, baking powder and salt.
• Add liquid to dry: Add liquid and whisk until a few lumps remain; do not overmix.
• Cook pancakes in batches: Lightly oil a large nonstick skillet or griddle and heat over medium-low heat. Working in batches, ladle out 1/3 cup batter per pancake and cook until bubbles begin to form around edges and pancakes are lightly golden and set underneath, about 3 minutes.
• Flip and serve: Flip and cook another 2 minutes until set. Serve with maple syrup and fresh fruit.

Tools for this recipe

• Lodge 12-inch cast iron skillet, OXO 11-inch balloon whisk, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different plant-based milk for vegan pancakes?

Soy, almond, and oat milk all work here, as long as you pick an unsweetened variety. Sweetened milk throws off the sugar balance and can cause the pancakes to brown too fast. Oat milk tends to give the fluffiest result because of its higher starch content.

How do I store leftover vegan pancakes?

Cool the pancakes completely, then layer them with parchment paper in a freezer-safe bag. They keep in the fridge for up to 2 days and in the freezer for up to 3 months. Separating them with parchment is the key, because stacked pancakes freeze into one solid block.

What can I use instead of safflower oil in these pancakes?

Any neutral oil works: canola, vegetable, or grapeseed. Avoid olive oil or coconut oil, since both have strong flavors that change the taste of the pancakes. The 3/4 cup of oil replaces both butter and eggs, so do not reduce the amount.

Can I make vegan pancake batter ahead of time?

You can refrigerate the batter for a few hours, but the pancakes turn out best when you cook them right away. The baking powder starts working the moment it hits the liquid, so batter that sits too long loses its lift. Cook all the pancakes first, then freeze the extras instead.

How do I reheat frozen vegan pancakes?

Spread them in a single layer on a wire rack set over a baking sheet and warm at 350 degrees for 6 to 10 minutes. For just one or two pancakes, pop them straight into the toaster on medium heat. Skip the microwave, because it makes them rubbery instead of crisp at the edges.