Description
A stack of fluffy, golden-brown vegan pancakes is the ultimate comfort breakfast. These pancakes are soft, tender, and lightly sweet, with the perfect balance of crisp edges and pillowy centers. Made with simple pantry staples like flour, plant-based milk, and baking powder, they come together in just 20 minutes. The apple cider vinegar or lemon juice creates a buttermilk-like effect, ensuring lift and fluff without eggs. Whether you serve them plain, with fresh fruit, or drenched in maple syrup, these vegan pancakes are guaranteed to be a hit with both vegans and non-vegans alike. Plus, they store and freeze beautifully, so you can enjoy them anytime.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- Pinch of salt
- 1 ¼ cups non-dairy milk (almond, oat, or soy)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 2 tablespoons oil (melted coconut oil or vegetable oil)
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, mix non-dairy milk with vinegar and set aside for 5 minutes.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the milk mixture, oil, and vanilla to the dry ingredients. Mix gently until just combined.
- Preheat a lightly greased skillet over medium heat.
- Pour ¼ cup batter for each pancake. Cook until bubbles form and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more.
- Serve warm with your favorite toppings.
Notes
- For extra fluffiness, let the batter rest for 5–10 minutes before cooking.
- Don’t overmix—the batter should remain slightly lumpy.
- For variety, fold in blueberries, bananas, or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 230
- Sugar: 6g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg