Vegan Pancakes Recipe

Vegan Pancakes are light, fluffy, and completely dairy-free & egg-free! These quick and easy pancakes are perfect for breakfast, brunch, or even a sweet snack. Made with simple pantry ingredients, they cook up golden and delicious every time.

Why You’ll Love This Recipe

• 100% Vegan: No eggs, no dairy—just plant-based goodness!
• Fluffy & Delicious: Soft and airy, just like traditional pancakes.
• Quick & Easy: Made with simple ingredients in under 20 minutes.
• Customizable: Add fruit, chocolate chips, or spices for extra flavor.
• Kid-Friendly: A breakfast everyone will love!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour (or whole wheat flour for a healthier version)
• Baking powder
• Salt
• Sugar (or maple syrup)
• Unsweetened plant-based milk (almond, soy, oat, or coconut)
• Apple cider vinegar (or lemon juice, for fluffiness)
• Vanilla extract
• Neutral oil (vegetable, coconut, or melted vegan butter)

Directions

Step 1: Prepare the Batter

1. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. Mix Wet Ingredients: In a separate bowl, combine plant milk and apple cider vinegar. Let sit for 5 minutes to create a vegan “buttermilk.”
3. Combine: Add the wet ingredients to the dry ingredients, along with vanilla extract and oil. Stir until just combined—don’t overmix! A few lumps are okay.

Step 2: Cook the Pancakes

4. Preheat a non-stick pan or griddle over medium heat. Lightly grease with oil or vegan butter.
5. Pour ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and edges look set (about 2-3 minutes).
6. Flip and cook for another 1-2 minutes until golden brown.

Step 3: Serve & Enjoy

7. Stack the pancakes and top with syrup, fruit, or nut butter. Serve warm!

Servings and Timing

• Servings: 6 pancakes
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Banana Pancakes: Add ½ mashed banana to the batter.
• Blueberry Pancakes: Fold in ½ cup fresh or frozen blueberries.
• Chocolate Chip Pancakes: Stir in vegan chocolate chips.
• Spiced Pancakes: Add ½ teaspoon cinnamon for warmth.
• Gluten-Free: Use gluten-free all-purpose flour.

Storage/Reheating

• Refrigeration: Store in an airtight container for 3 days.
• Freezing: Freeze pancakes in a single layer for up to 2 months. Reheat in a toaster or skillet.
• Reheating: Warm in a microwave for 20 seconds or on a pan over low heat.

FAQs

Can I use whole wheat flour instead of all-purpose?

Yes! Whole wheat flour makes the pancakes heartier, but you may need a little extra milk.

What’s the best plant-based milk for pancakes?

Soy or oat milk works best, but almond and coconut milk are great too!

Can I use coconut sugar instead of white sugar?

Yes! Any sweetener works, or you can omit sugar for a savory version.

Why do I need apple cider vinegar?

It reacts with baking powder to make the pancakes extra fluffy.

Can I make these without oil?

Yes! Just replace the oil with applesauce or mashed banana.

How do I make thinner pancakes?

Add extra plant milk (1-2 tablespoons) for a thinner batter.

Can I make the batter ahead of time?

It’s best to cook the pancakes fresh, but you can refrigerate the batter for up to 12 hours.

Why are my pancakes not fluffy?

Make sure to let the batter rest for a few minutes, and don’t overmix!

Can I use self-rising flour?

Yes! If using self-rising flour, omit the baking powder and salt.

How do I prevent pancakes from sticking?

Use a non-stick pan and lightly grease it before cooking.

Conclusion

These Vegan Pancakes are light, fluffy, and easy to make with simple ingredients. Whether you enjoy them with syrup, fruit, or nut butter, they’re the perfect plant-based breakfast. Try them today and enjoy a delicious stack of homemade pancakes!

Print