Why You’ll Love This Recipe

100% vegan: No eggs or dairy needed.
Fluffy and tender: Just like classic pancakes.
Simple ingredients: Made from everyday pantry staples.
Quick to prepare: Ready in under 20 minutes.
Perfect for all diets: Easy to adapt for gluten-free or refined sugar-free versions.

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 extra fiber)
Baking powder
Salt
Sugar (or maple syrup for a natural sweetener)
Plant-based milk (almond, soy, oat, or coconut)
Apple cider vinegar or lemon juice (helps the batter rise)
Vanilla extract
Coconut oil or vegetable oil (for cooking)

Directions

Mix the wet ingredients: In a bowl, combine plant-based milk, apple cider vinegar, vanilla, and sugar. Let sit for a minute to slightly curdle (this creates a vegan “buttermilk”).
Combine dry ingredients: In a separate large bowl, whisk together flour, baking powder, and salt.
Mix the batter: Pour the wet ingredients into the dry mixture. Stir until just combined—don’t overmix; a few lumps are fine.
Preheat the skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
Cook the pancakes: Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on top and edges look set (about 2–3 minutes). Flip and cook another 1–2 minutes until golden brown.
Serve: Stack pancakes high and top with maple syrup, fruit, or vegan butter.

Servings and timing

Servings: 6–8 pancakes (about 3 servings)
Prep time: 5 minutes
Cook time: 10–12 minutes
Total time: 15–20 minutes

Variations

Blueberry Pancakes: Fold in fresh or frozen blueberries.
Chocolate Chip Pancakes: Add vegan chocolate chips for a sweet touch.
Whole Wheat Pancakes: Use whole wheat flour for a heartier version.
Gluten-Free: Substitute with a gluten-free flour blend.
Banana Pancakes: Mix in mashed ripe banana for natural sweetness.
Spiced Pancakes: Add cinnamon, nutmeg, or pumpkin pie spice for warm flavor.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in layers separated by parchment paper for up to 2 months.
Reheat:
- Toaster: Toast for 1–2 minutes until warm and crisp.
- Oven: Bake at 350°F (175°C) for 5–7 minutes.
- Microwave: Heat for 20–30 seconds for a softer texture.

FAQs

How do vegan pancakes get fluffy without eggs?

Baking powder and the vinegar–milk mixture create lift and lightness, just like buttermilk pancakes.

Can I use water instead of milk?

You can, but plant-based milk adds more flavor and richness.

What type of plant milk works best?

Almond, soy, oat, or coconut milk all work well—choose your favorite.

Can I make the batter ahead of time?

It’s best to cook the batter right away, as the leavening starts to work immediately after mixing.

Can I make these pancakes oil-free?

Yes, use a high-quality non-stick pan and skip oil in the batter and on the skillet.

Why are my pancakes dense?

Overmixing the batter can make them dense—stir just until ingredients are combined.

Can I make mini pancakes?

Absolutely! Use a tablespoon of batter per pancake for fun, bite-sized versions.

Can I sweeten them naturally?

Yes, replace sugar with maple syrup, agave, or coconut sugar.

How do I keep pancakes warm while cooking?

Place cooked pancakes on a baking sheet in a 200°F (95°C) oven until all are ready to serve.

What toppings go best with vegan pancakes?

Try fresh fruit, nuts, coconut whipped cream, or classic maple syrup.

Conclusion

Vegan Pancakes are a delicious, simple, and foolproof way to enjoy a plant-based breakfast that everyone will love. With their light, fluffy texture and subtle sweetness, they’re perfect for any morning meal. Whether topped with fruit, syrup, or nut butter, these pancakes prove that vegan cooking can be just as comforting and satisfying as the classic version.

Vegan Pancakes

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Vegan Pancakes are light, fluffy, and deliciously golden, made with simple plant-based ingredients for an easy, dairy-free breakfast. They’re quick to make, tender in texture, and perfect for topping with fruit, syrup, or vegan butter.

Author: Laura
Prep Time: 5 minutes
Cook Time: 10–12 minutes
Total Time: 15–20 minutes
Yield: 6–8 pancakes (3 servings)
Category: Breakfast, Brunch
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

1 cup all-purpose flour (or whole wheat flour)
2 tbsp sugar (or maple syrup)
2 tsp baking powder
¼ tsp salt
1 cup plant-based milk (almond, soy, oat, or coconut)
1 tbsp apple cider vinegar or lemon juice
1 tsp vanilla extract
1 tbsp coconut oil or vegetable oil (plus more for cooking)

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Instructions

Mix wet ingredients: In a bowl, combine plant-based milk, apple cider vinegar, vanilla, and sugar. Let sit for 1 minute to curdle slightly.
Combine dry ingredients: In a large bowl, whisk together flour, baking powder, and salt.
Mix batter: Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
Preheat skillet: Heat a non-stick skillet over medium heat and lightly grease with oil.
Cook pancakes: Pour ¼ cup of batter per pancake and cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden.
Serve: Stack warm pancakes and top with maple syrup, fruit, or vegan butter.

Notes

Don’t overmix the batter—this keeps pancakes fluffy.
Let the batter rest for 1–2 minutes for best texture.
Use whole wheat flour for a heartier flavor.
Keep cooked pancakes warm in a 200°F oven while finishing batches.

Nutrition

Serving Size: 2 pancakes
Calories: 180
Sugar: 5g
Sodium: 230mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg