Vegan Pancakes Made With Aquafaba

The Food Lab

Unraveling the mysteries of home cooking through science.

Vegan Pancakes Made With Aquafaba

Beans are the key to fluffy vegan pancakes. [Photographs: J. Kenji López-Alt]

In the world of vegan cooking, nothing has shaken things up like aquafaba—the recently coined term for the liquid inside a can of cooked beans. Here are the basics: Take the liquid from inside a can of chickpeas (the stuff you'd normally discard) and place it in a stand mixer. Now beat it and watch as it transforms into a creamy, fine, stable foam with the texture, density, and many of the cooking properties of an egg white–based meringue. Today, we're using it to make light, fluffy pancakes.

Why It Works

  • Aquafaba, the liquid inside a can of chickpeas, whips up into a stiff meringue that delivers light, fluffy pancakes with no eggs at all.
  • Yield:Makes 16 pancakes
  • Active time: 30 minutes
  • Total time:30 minutes
  • Rated:

Ingredients

  • For the Basic Dry Pancake Mix:
  • 10 ounces all-purpose flour (about 2 cups; 280g)
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1 teaspoon (4g) kosher salt
  • For Each Batch of Pancakes:
  • 4 tablespoons (60ml) liquid from 1 can of low-sodium chickpeas (reserve remaining liquid and chickpeas for another use)
  • 4 tablespoons (60g) sugar
  • 1 2/3 cups (about 14 ounces; 400ml) almond, rice, or soy milk
  • 1/4 cup (60ml) vegetable oil, plus more for cooking
  • 2 teaspoons (10ml) vanilla extract
  • 2 teaspoons (3g) zest from 1 lemon
  • 2 teaspoons (10ml) cider vinegar or distilled white vinegar
  • Vegan butter substitute and maple syrup, for serving

Directions

  1. 1.

    For the Dry Mix: Combine flour, baking powder, baking soda, and salt in a large bowl and whisk to combine.

  2. 2.

    For the Pancakes: Place chickpea liquid and sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form, about 6 minutes. Meanwhile, combine almond milk, vegetable oil, vanilla extract, lemon zest, and vinegar in a bowl. Add dry mix to wet mix and fold with a rubber spatula to combine (the mixture should remain lumpy). Fold in whipped chickpea liquid, being careful not to let it deflate too much.

  3. 3.

    Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes (or use an electric griddle). Add a small amount of vegan butter or oil to skillet or griddle and spread with a paper towel until no visible butter or oil remains. Reduce heat to low. Use a 1/4-cup dry measure to place 4 pancakes in skillet and cook until bubbles start to appear on top and the bottoms are golden brown, about 3 minutes. Carefully flip pancakes and cook on second side until golden brown and completely set, about 3 minutes longer. Serve pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the remaining 3 batches. Serve with warm maple syrup and vegan butter.