Fluffy Vegan Pancakes

These delicious vegan pancakes come together in minutes using a handful of ingredients you probably have on hand. Easy to make and absolutely delicious!

Hand Drizzling Maple Syrup Over a Stack of Vegan Pancakes

I’ll let you in on a little secret: vegan pancakes are ridiculously easy to make. Seriously! For a long time I avoided making them because I thought making egg-free pancakes would be a big challenge. Boy was I wrong!

At this point I’ve shared MANY vegan pancake variations on this site, like my vegan buckwheat pancakes, vegan banana pancakes, and vegan blueberry pancakes. But we’ve been missing a good old classic vegan pancake recipe…until now!

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What You’ll Need

Stack of Vegan Pancakes on a Plate with Butter and Strawberries
  • Non-dairy milk. Just about any variety will work, as long as it’s unflavored and unsweetened. I used almond milk.
  • Canola oil. Feel free to substitute another type of baking oil, such as coconut, vegetable or corn oil.
  • Apple cider vinegar. White vinegar works too!
  • Vanilla extract.
  • All-purpose flour. You could substitute spelt or whole wheat pastry flour if you’d like. I haven’t tested the recipe with any other varieties, so experiment at your own risk!
  • Sugar. Use organic to keep the recipe vegan.
  • Baking powder.
  • Baking soda.
  • Cinnamon. This ingredient is totally optional, but I love it in my pancakes!
  • Salt.

How to Make Vegan Pancakes

The following is a detailed photo tutorial on how to make this dish. Scroll to the bottom of the post if you’d prefer to skip right to the recipe!

  • Stir your liquid ingredients together in a small bowl or liquid measuring cup: milk, oil, vinegar, and vanilla.
  • Whisk your dry ingredients together in a large mixing bowl: flour, sugar, baking powder, baking soda, cinnamon, and salt.
  • Use a spoon to form a well in the middle of the dry mixture, then pour in the liquid measure.
  • Whisk the ingredients together just until the batter is blended. Don’t overmix the batter!
Collage Showing 4 Stages of Mixing Vegan Pancake Batter
  • Heat up a bit of oil in a nonstick skillet. Give the oil a minute or two to get hot — your pancakes will stick to it if you don’t.
  • Pour about ⅓ cup of batter onto the hot skillet. Make a few more pancakes if you’ve got room — just make sure you’re not crowding the skillet!
  • Cook your pancake until you see some browning around the edges and bubbles in the middle, then carefully flip it.
  • Cook the pancake a few minutes on the opposite side, until it’s thick, fluffy, and lightly browned on the bottom.
Collage Showing 4 Stages of a Vegan Pancake Cooking in a Skillet
  • Serve your vegan pancakes with fresh fruit, vegan butter, and maple syrup!
Stack of Vegan Pancakes with Wedge Cut out, Bowl of Strawberries in the Background

Shelf-Life & Storage

These pancakes are best served right away, but if you have leftovers they’ll keep in a sealed bag or container in the fridge for about 3 days, or in the freezer for about 3 months. My favorite way to reheat them is by simply popping them in the toaster!

Frequently Asked Questions

Can these pancakes be gluten-free?

I haven’t tried making a gluten-free version, but I think your best bet would be to try using an all-purpose gluten-free flour blend.

How can I prevent my pancakes from sticking to the pan?

First, make sure you’re using a good nonstick cooking surface, such as well-seasoned cast-iron. Also make sure you’re using enough oil and giving the pan a chance to heat up before adding your batter.

Why didn’t my pancakes rise?

This is usually due to dated baking soda and/or powder. Test your baking soda by sprinkling a small amount in a glass of vinegar. Do the same for powder by sprinkling it in water. Both should fizz. If either doesn’t, toss it and replace!

More Vegan Breakfast Recipes

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Print

Fluffy Vegan Pancakes

These delicious vegan pancakes come together in minutes using a handful of ingredients you probably have on hand. Easy to make and absolutely delicious!
Course Breakfast
Cuisine dairy-free pancakes, egg-free pancakes, Vegan breakfast recipe
Prep Time 10 minutes
Cook Time 16 minutes
Servings 6
Calories 160kcal
Author Alissa Saenz

Ingredients

  • 1 cup unsweetened and unflavored non-dairy milk
  • 2 tablespoons canola oil, plus more for the skillet
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 ¼ cups all-purpose flour
  • 2 tablespoons organic granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  • Stir the milk, oil, vanilla, and vinegar together in a small bowl or liquid measuring cup.
  • Whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large mixing bowl.
  • Use a spoon to form a well in the center of the flour mixture, then pour in the milk mixture.
  • Whisk the ingredients together just until combined.
  • Lightly oil a medium skillet and place it over medium heat.
  • Give the oil a minute to heat up, then drop about ⅓ cup of batter on the hot surface. You can make a few more batter drops if you’ve got room, but make sure you don’t crowd the skillet.
  • Cook the pancake for about 4 minutes, until the edges begin to brown and bubbles form in the center.
  • Carefully flip the pancake and cook it for about 4 minutes on the other side, until cooked through and lightly browned on both sides.
  • Repeat until all of the batter is used, adding oil to the skillet between batches as needed.
  • Serve with vegan butter and maple syrup.

Nutrition

Serving: 1pancake | Calories: 160kcal | Carbohydrates: 24.7g | Protein: 2.9g | Fat: 5.4g | Saturated Fat: 0.4g | Sodium: 229mg | Potassium: 120mg | Fiber: 1g | Sugar: 4.2g | Calcium: 117mg | Iron: 1mg

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