Yield6 medium pancakes
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
All-purpose flour works, but use cake flour for lighter and fluffier pancakes!
For the sugar, use a granulated type. Raw sugar such as turbinado sugar is fine, but check that it's vegan. Not all sugars are vegan!
When you cook your first pancake in a batch, it might come out looking a little weird. That's normal. Typically the rest of the pancakes will come out much better than the first one!
Leftovers: These pancakes are best fresh, but can be stored in an airtight container in the refrigerator for 2-3 days, or in the freezer for 2 months. To freeze, separate the pancakes with parchment paper.
Reheat: Warm in the oven at 350°F for 8-12 minutes, until heated through.
I recommend using a digital scale to weigh your flour, as measuring with cups can be inconsistent.