Fluffy Pancakes VEGETARIAN

Yield: 12 pancakes · Breakfast · American

These classic buttermilk pancakes are naturally vegetarian — every ingredient is plant or dairy derived, with no meat or meat byproducts. They puff up tall and pillowy, with a golden exterior and a tender, melt-in-your-mouth interior. Serve with fresh berries, maple syrup, and a side of Greek yogurt for a protein-packed vegetarian breakfast.

Ingredients

• 2 cups (250g) all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp fine sea salt
• 1.75 cups (420ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 0.25 cup (60g) unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• Butter or oil for the griddle
• Fresh berries for serving, optional
• Pure maple syrup for serving

Instructions

1. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. Mix the wet ingredients. In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Combine gently. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined — the batter should be lumpy, visible pockets of flour are perfectly fine. Overmixing is the enemy of fluffy pancakes. Let the batter rest for 5 minutes.
4. Heat the griddle. Heat a griddle or large non-stick skillet over medium-low heat, about 325 degrees F. Lightly brush with butter or oil. To test if ready, flick a few drops of water onto the surface — they should sizzle and evaporate within a couple seconds.
5. Cook the pancakes. Pour about 0.33 cup of batter per pancake onto the griddle. Cook until bubbles form across the entire surface and the edges look set and slightly dry, about 2-3 minutes. The bottom should be evenly golden.
6. Flip once. Flip the pancakes with a thin spatula. Cook for 1-2 minutes more until the second side is golden brown and the pancake feels springy when gently pressed.
7. Serve. Serve immediately with butter, warm maple syrup, and fresh berries. Pair with vegetarian sausages, scrambled eggs, or Greek yogurt for extra protein.

Pro Tips

Variations

• Blueberry Pancakes: After pouring batter on the griddle, drop 8-10 fresh blueberries onto each pancake before flipping.
• Chocolate Chip Pancakes: Sprinkle 1-2 tbsp of mini chocolate chips onto each pancake right after pouring the batter.
• Banana Pancakes: Mash one ripe banana into the wet ingredients before combining with the dry. Reduce buttermilk by 2 tbsp.

Nutrition Facts