Why You’ll Love Perfect Vegan Pancakes Recipe
These pancakes are light, tender, and golden around the edges. They use basic ingredients, come together in about 20 minutes, and work well with different dairy-free milks. They are also easy to freeze and reheat for busy mornings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour, whole wheat flour, or gluten-free flour blend
- Aluminum-free baking powder
- Fine sea salt
- Ground cinnamon, optional
- Dairy-free milk
- Sugar or maple syrup
- Olive oil, melted coconut oil, or melted plant-based butter
- Pure vanilla extract
- Nonstick cooking spray, oil, or melted vegan butter for cooking
Directions
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon if using.
In a separate bowl, whisk the dairy-free milk, sugar or maple syrup, oil, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until combined. A few small lumps are fine.
Heat a skillet or griddle over medium heat. Lightly grease it with oil, spray, or vegan butter.
Scoop about 1/4 cup of batter onto the skillet and gently spread it into a circle.
Cook until bubbles form on top and the edges look set, about 2 minutes. Flip and cook for another 1 to 2 minutes, until golden and cooked through.
Serve warm with maple syrup, fruit, or your favorite toppings.
Servings and timing
Servings: 6 pancakes
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
Add blueberries, sliced bananas, or vegan chocolate chips to the batter.
Use oat milk, almond milk, soy milk, coconut milk, or cashew milk.
Swap the sugar for maple syrup or coconut sugar.
Use gluten-free flour blend for a gluten-free version.
Add extra cinnamon or a pinch of nutmeg for a warmer flavor.
Storage/Reheating
Store cooled pancakes in an airtight container in the refrigerator for up to 1 week.
To freeze, place cooled pancakes in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag with parchment paper between layers. Freeze for up to 2 months.
Reheat in the microwave for about 20 seconds per pancake. For several pancakes, wrap them in foil and warm in a 350°F oven for about 10 minutes.
FAQs
Can I make these pancakes gluten-free?
Yes, use a good gluten-free all-purpose flour blend.
Can I use oat milk?
Yes, oat milk works very well in this recipe.
Can I use maple syrup instead of sugar?
Yes, maple syrup can replace the sugar.
Why are my pancakes not fluffy?
Make sure your baking powder is fresh and avoid overmixing the batter.
Can I add fruit to the batter?
Yes, blueberries, bananas, or diced strawberries are great additions.
Can I freeze vegan pancakes?
Yes, they freeze well for up to 2 months.
Can I make the batter ahead of time?
It is best to cook the batter right after mixing for the fluffiest texture.
What oil works best?
Olive oil, melted coconut oil, or melted vegan butter all work well.
Can I make these without vanilla?
Yes, but vanilla adds a nice flavor.
How do I know when to flip the pancakes?
Flip when bubbles form on top and the edges look dry.
Conclusion
These vegan pancakes are simple, fluffy, and satisfying without eggs or dairy. They are perfect for breakfast, easy to customize, and great for making ahead.
Perfect Vegan Pancakes
Fluffy and light vegan pancakes that are easy to make with simple pantry ingredients. Perfect for a delicious plant-based breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups unsweetened plant-based milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil or melted coconut oil
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix the plant-based milk and apple cider vinegar. Let it sit for a minute to curdle slightly.
- Add the vanilla extract and oil to the wet mixture and stir to combine.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; some lumps are fine.
- Heat a non-stick skillet or griddle over medium heat and lightly grease if needed.
- Scoop about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
- Serve warm with your favorite toppings.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Use any plant-based milk such as almond, soy, or oat.
- Add blueberries or chocolate chips for variation.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
