Why Are My Vegan Pancakes Gummy? (2024)

FAQs

Why Are My Vegan Pancakes Gummy? ›

If you mix the batter too much, you knock all of the air bubbles out and your pancakes won't rise very well, resulting in a gummy texture. Mix it until it just comes together and no more. Another cause of gummy pancakes is leaving the batter to sit for too long before frying.

If you mix the batter too much, you knock all of the air bubbles out and your pancakes won't rise very well, resulting in a gummy texture. Mix it until it just comes together and no more. Another cause of gummy pancakes is leaving the batter to sit for too long before frying.

If you whip too much air into the pancake batter, it will over-activate the gluten, causing the batter to become tough and stringy. In order to make the fluffiest vegan buttermilk pancakes, it is important to whisk the pancake batter gently until just combined. Small lumps are okay!

This often happens with the first batch. How to fix gooey pancakes: Check the heat source and make sure it's medium-high on an electric or gas stove (+/- a 7 in a numbered dial) or 350-375F on an electric griddle with temperatures. Make sure the pan or griddle is hot before you grease it and before you pour the batter.

Rest the batter:

This resting time allows the starch in the flour to absorb the liquid, which leads to a looser texture of the pancakes as the starch expands during cooking. Also, the gluten is released during the resting period, which prevents the pancakes from becoming rubbery.

This can happen for a few reasons, but the biggest reason is that your ingredients weren't room temperature. If your ingredients, even vegan ingredients, aren't all room temperature (i.e. some are cool, some are warm, some are hot), the cake will come out gummy.

Stir your batter until the dry and wet ingredients are just incorporated. That means mixing until the flour streaks have disappeared, but leaving the pesky lumps. If you over-mix, the gluten will develop from the flour in your batter, making your pancakes chewy instead of fluffy.

One of the most common is using too much liquid in the batter. This can make the pancakes too dense and wet, resulting in a gooey texture. Another mistake is not correctly preheating your pan or skillet. If the cooking surface is not hot enough, the pancakes will cook too slowly and become mushy.

Don't Use Too Much Protein Powder

A key mistake when making protein pancakes is using too much protein. If your batter is more than half protein powder, the resulting pancakes tend to be dry, rubbery, and fall apart. To prevent this, reduce the protein powder and increase the flour element of the batter.

Higher sugar content pancakes are more likely to stick to the pan than lower sugar pancakes. If your mix continually sticks to the pan, try reducing the sugar content by about 25% – you will likely not notice the change in taste, but you will probably have a greater success rate.

What does adding an extra egg to pancakes do? ›

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

SAM'S TIP: The key to fluffy pancakes is to not over-mix the batter. Batter that is mixed too much will yield dense, flat, rubbery pancakes. Because of this, you should NOT use an electric mixer with this recipe–just stick with a whisk and spatula/spoon.

Mixing the batter enough to combine the ingredients but not overmixing it is critical. Overmixing can result in overdeveloped gluten, making the pancakes challenging and gummy. Here are a few tips to achieve the perfect mixing technique: Use a whisk or fork to mix the wet and dry ingredients gently.

You added extra flour

If you add too much liquid to your cake batter, it may seem like a good idea to thicken it up again by adding extra flour. Usually, this will only make the problem worse and you'll end up with a gummy, dense vegan cake.

A key mistake when making protein pancakes is using too much protein. If your batter is more than half protein powder, the resulting pancakes tend to be dry, rubbery, and fall apart. To prevent this, reduce the protein powder and increase the flour element of the batter.

Higher sugar content pancakes are more likely to stick to the pan than lower sugar pancakes. If your mix continually sticks to the pan, try reducing the sugar content by about 25% – you will likely not notice the change in taste, but you will probably have a greater success rate.