I am obsessed with these pancakes. They are so aromatic, delicious, and absolutely perfect for the holidays or a special weekend brunch. Better yet, make a batch ahead of time and store it in the fridge or freezer. Heat it up on a weekday morning for a truly special breakfast before your day starts. I love topping mine with a bit of vegan butter, fresh raspberries, and a drizzle of maple syrup.
Combine the soy milk and apple cider vinegar and stir. Set aside and allow to rest for 5 minutes to curdle and create vegan buttermilk.
Combine 2 Tablespoons ground flaxseed with 5 Tablespoons water and stir. Set aside and allow to rest for 5 minutes to create flax eggs. It will be a gel-like consistency when it’s ready.
In a large bowl, whisk together pancake mix, ground cloves, ground cinnamon, ground ginger, ground nutmeg, and dark brown sugar.
Add in the curdled soy milk, flax eggs, melted vegan butter, and molasses. Stir to combine.
Add the batter to the hot greased skillet 1/4 cup at a time.
Cook until little bubbles appear around the edge of the pancake and one or two bubbles appear in the middle of the pancake.
Flip and cook for roughly two more minutes, or until cooked all the way through.
*It’s best to use soy milk instead of another plant milk in this recipe. It has a higher protein content and that’s what reacts with the apple cider vinegar to curdle and create the vegan buttermilk.
**I used Bob’s Red Mill Gluten Free Pancake Mix.
***I used Earth Balance Vegan Butter Sticks.
Thank you, Anna! Merry Christmas to you, too!
These look great, Lexi! I don’t have soymilk 🙁 but, I’m going to try them anyway. Merry Christmas!!
Hi, Courtney! Merry Christmas to you, too! I’ve tried them with almond milk before and they still turned out delicious. The extra protein in the soy milk just helps create a more true vegan “buttermilk” which helps the fluffy factor.