I've long been a big fan of the Fluffy Pillow Pancakes from Isa Does It. But they are almost TOO puffy for me, and I wanted something a bit more like a buttermilk pancake. Enter- yogurt! I've been making my own soy/ soy coconut blend yogurts in my Instant Pot and have fallen in love, but you can use store bought vanilla yogurt just as easily if you aren't into the DIY.
These are definitely our new favorites, and I find they are more moist than other vegan pancake recipes we've tried, and even without most traditional binders (yogurt is our binder here), they have a great solid texture. I plan to try thinning them out a bit in the future for a crepe-like pancake. Let me know in the comments if you try that!
Ingredients (makes about 16 pancakes the diameter as a coffee mug)
1 1/2 cups soy milk (or other plant milk, although I've only made with soy)
1/4 cup vanilla soy or soy/coconut blend yogurt, DIY* or store bought
3 Tablespoons veg oil of choice
2 Tablespoons maple syrup
1 1/2 cups flour
3 teaspoons baking powder
1/2 tsp salt
*If you use homemade yogurt from my recipe, add another Tablespoon maple syrup and a tsp vanilla
Pretty basic process: Combine all wet ingredients, then mix in the dry. It's okay to have small lumps with pancake mix. I like to mix in a large pyrex measuring cup for easy pouring of batter. If you over combine they go a little flat. I like to cook mine on a griddle set to 300 degrees with some Earth Balance Buttery Spread, but you can use a pan over medium- medium high heat. I took a picture, above of that perfect flip time when the edges are cooked through and there are bubbles throughout. Once you have flipped, let cook on other side for 30 seconds to a minute. I give a "jiggle test" by putting my finger on the top of the pancake and giving it a little jiggle. You can feel if it's soupy in the middle or moves like a sponge. You want the sponge, not the soup.
My purists like theirs with just maple syrup, but the vanilla flavor would pair well with berries.
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