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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.

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)

Instructions

  1. Mix wet ingredients: In a bowl, combine plant-based milk, apple cider vinegar, vanilla, and sugar. Let sit for 1 minute to curdle slightly.
  2. Combine dry ingredients: In a large bowl, whisk together flour, baking powder, and salt.
  3. Mix batter: Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
  4. Preheat skillet: Heat a non-stick skillet over medium heat and lightly grease with oil.
  5. 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.
  6. 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

Find it online: https://thefamilycooking.com/vegan-pancakes/