Vegan Pancakes

Don't worry, ads are not going to appear on your printed document!

Vegan pancake stack with maple syrup dripping

4.88 from 48 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These vegan pancakes are a simple plant-based recipe that creates the best pancakes with a fluffy texture.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/fluffy-vegan-pancakes/ or scan the QR code here ➡️

Prep Time20

Cook Time10

Total Time30

Servings: pancakes

Calories: 156kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Notes

Serving suggestion: You can serve vegan pancakes with liquid sweeteners like rice syrup, maple syrup, or agave syrup. Other tasty toppings are jam, fresh fruits, whipped coconut cream, or vegan yogurt.

Nutrition