These fluffy vegan pancakes are a super simple recipe for breakfast. These pancakes taste like regular pancakes using only 8 plant-based ingredients.
Are you looking for the perfect vegan pancake recipe? One that tastes like regular pancakes without the hassle of making flax egg or the strong banana aftertaste of most vegan banana pancake recipes. Here I am sharing with you the perfect vegan pancake recipe: easy, super fluffy, golden, and delicious with a drizzle of pure maple syrup!
It’s the classic of the classics, the base version that I derived into Vegan Almond Flour Pancakes, Vegan Banana Oat Pancakes, or Vegan Pumpkin Pancakes. I’m a huge fan of turning classic recipes into vegan treats, just have a look at my Vegan Crepes or Vegan Cinnamon Rolls recipe to see what I mean! So, get the recipe below to learn all my tips and tricks to making the best pancakes you’ve ever had!
Ingredients and Substitutions
- All-Purpose Flour – Wheat flour gives the best fluffy pancakes with this recipe. You cannot use almond flour, oat flour, or coconut flour to substitute for wheat flour in this recipe. If you want to use these healthy flour options, try my Vegan Almond Flour Pancakes, Vegan Oatmeal Pancakes, or Vegan Coconut Flour Pancakes. Other options for this recipe are whole-wheat flour or all-purpose gluten-free flour blends. However, these options make the pancakes heavier and not as fluffy. You can also use spelt flour.
- Baking Powder or half the amount of baking soda. Watch out, If you are using baking soda, it can add a strong bitter aftertaste to the pancakes.
- Sugar – You can use coconut sugar or erythritol for a healthy vegan pancake option.
- Non-Dairy Milk – For the buttermilk, you can use soy milk, coconut milk, oat milk, or almond milk. However, soy milk is higher in fat and provides the best pancake texture, similar to regular pancakes. Note that non-dairy milk must be at room temperature to create the best buttermilk texture.
- Acidic Ingredient – To curdle the vegan buttermilk, you can use apple cider vinegar or lemon juice.
How To Make Vegan Pancakes
The secret to making fluffy vegan pancakes is to combine the dry ingredients with vegan buttermilk and baking powder.
- Vegan buttermilk is obtained when curdling non-dairy milk with an acidic ingredient. It usually takes only 10 minutes for the milk to curdle and thicken. This mixture, when in contact with baking powder, creates the fluffiest pancakes ever! Bonus, making your own vegan buttermilk takes only a few minutes and requires only 2 ingredients.
- Then, combine all the dry ingredients in a large bowl: baking powder, flour, sugar.
- The last step consists of bringing together the dry ingredients with the liquid ingredients. Pour the vegan buttermilk, vegetable oil, and vanilla extract into the dry ingredients.
- Whisk and stir the ingredients together to avoid lumps and form a thick pancake batter.
Cooking The Pancakes
The best way to cook pancakes is to use a non-stick pancake griddle or frying pan.
- First, warm the skillet over medium heat. Then, oil the surface with vegetable oil or any oil like coconut oil or avocado oil. It’s also possible to use melted vegan butter, but since they are generally made with coconut oil or olive oil, you might as much use the base ingredient directly.
- Finally, scoop out the pancake batter into the heated pan. I recommend scooping the pancake batter using a measuring cup to make pancakes of similar sizes. As a general rule, 1/3 cup of pancake batter gives you the ideal size.
- Let the pancake cook for 2 to 3 minutes until bubbles form on its surface.
- Flip the pancake to cook the other side for about one minute.
Step-By-Step Video
Serving Vegan Pancakes
The best way to serve this fluffy vegan pancake recipe is to add some healthy toppings like:
- Fresh fruits – a handful of sliced bananas, blueberries, raspberries, or strawberries.
- Nut butter – add a drizzle of one of the following on top of your pancake stack: peanut butter, almond butter, or cashew butter.
- Sweeteners – the best are pure maple syrup, rice syrup, or agave syrup.
- Other ideas are vegan butter, chocolate chips, seeds, or nuts.
- Caramel – Date Caramel or Peanut Butter Caramel.
Pancake Variations
You can tweak this recipe by adding some add-ons to the pancake batter :
- Vegan chocolate chip – scoop out the batter into the pan and sprinkle some chocolate chip on top of the pancake.
- 1/2 cup blueberries – fresh or frozen, add them directly into the pancake batter. This option creates the most delicious vegan blueberry pancakes.
- Mashed banana – you can replace the vegetable oil in this recipe with mashed bananas. It will give a light banana flavor to the pancakes and makes the recipe oil-free.
Frequently Asked Questions
All vegan recipes are, by essence, egg-free and dairy-free, and therefore they store very well out of the fridge at room temperature for up to 24 hours.
This super simple vegan pancake recipe can be stored for up to 3 days in the fridge.
These vegan pancakes can be frozen in silicone zip-lock bags.
You can reheat them on the same crepe pan, in a toaster oven, or even eat them cold!
More Vegan Breakfast Recipes
You may also want to try one of the vegan recipes below for breakfast!
Did You Like This Recipe?
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Vegan Pancakes
Ingredients
Vegan 'buttermilk'
- 1 cup Soy Milk - or unsweetened almond milk – at room temperature
- 1 tablespoon Apple Cider Vinegar - or lemon juice
Other ingredients
- 1 cup All-Purpose Flour
- 2 tablespoons Sugar - or coconut sugar or maple syrup
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- 1 tablespoon Avocado Oil - or vegetable oil
- 1 teaspoon Vanilla Extract
Toppings ideas
- 2 tablespoons Maple Syrup
- ½ cup Raspberries
Instructions
Prepare the vegan 'buttermilk'
- In a small mixing bowl, whisk soy milk with apple cider vinegar. You can use any plant-based milk, but the pancakes are fluffier with soy milk. Set aside 10 minutes. Note: in the video, the oil is added in the buttermilk step. It is up to you. You can also add it in the next step.
Prepare the pancake batter
- In a large mixing bowl, add all the dry ingredients: flour, sugar, baking powder, and salt.
- Whisk in the vegan buttermilk, oil, and vanilla.
- Let the batter rest for 5 minutes while you heat the griddle.
Cooking the vegan pancakes
- Heat a large pancake griddle or frying pan over medium heat. Add 1 teaspoon of oil and swirl the pan to coat.
- Scoop out 1/3 cup of pancake batter per pancake – don't cook more than 2 pancakes at a time to prevent them from spreading and sticking to each other. Cook on one side until bubbles form on the surface and the edges dry out and look set – it should take 2 or 3 minutes.
- Flip the pancake and cook on the other side for another 2 or 3 minutes until golden brown. Transfer to a cooling rack or plate and repeat these steps until you run out of batter.
Hello! Can I replace the all purpose flour with a 1:1 GF flour? Thank you!
Yes you can!
I would give it 10 stars if I could. You have no idea how you have rocked my world. I’ve been trying to make pancakes for years and they always came out flat and rubbery. I was thinking it was my pans and stove top in combination with the fact that I tried not to mix them too much. Couldn’t figure out how to mix them any less. Your recipe came out PERFECT. I think it’s the vinegar combined with letting them rest two times. Oh my goodness I get to have an all American comfort food. Finally! Thank you. You ROCK.
It’s just the best pancake recipe I’ve ever tried, and I’m not even vegan.
Ultra-fluffy, and such a perfect taste. This recipe makes me wonder why you’d need to put eggs or milk. I’ve added choc chips to the batter, it was perfect
Very tasty and fluffy! I added just a little more soy milk to make mine thinner. Thanks for sharing this! My 5 yr- old loves them! We ate them plain with hot tea and milk.
I’m trying to post a photo on Pinterest but I don’t have that option on my phone.
These are by far the best vegan pancakes I have ever made!! Luckily I had avocado oil in the cupboard, followed everything to the T.
Love this recipe. I always add nutmeg and cinnamon!! So good!!!
Um…WOW! So simple & absolutely perfect! Thank you for this amazing recipe!
I just recently had to cut all dairy and soy from my diet because my 6 week old has a cows milk protien allergy. With 2 other kids and a husband to look after and feed i hadn’t had much time to look for recipes for myself. Boy am I glad I stumbled on your pancake recipe, funny thing is these beat every pancake I’ve ever tried without diet restrictions!! So fluffy and just the right amount of sweet!! I used oatmilk (in case anyone wondered about using a different one than listed)and doubled recipe for my family of 4, my 6 and 3 year old love them. Yayy! Thank you so much! I will be using this again and again and again!!
I’m trying this recipe for the first time. I usually make blueberry (using frozen blueberries) or apple pancakes & often add chopped walnuts to pancake batter. Can I do this successfully with these pancakes.?
Yes sure, you can add anything you love in this pancake batter. Enjoy