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Wake up to these easy Vegan Pancakes. Light, fluffy, and slightly sweetened with maple syrup, this is a breakfast worth getting out of bed for. Ready in 10 minutes.

It’s pancake time!

Vegan pancakes, to be exact. I’m not much of a pancake eater myself (I ALWAYS prefer a savory breakfast over sweet) but I am a pancake-maker expert. For the past 5 years, I have been making pancakes almost weekly for my kids who believe there is no better way to wake up than with a plate full of pancakes.

I have tried many different pancake recipes but have struggled with the perfect vegan pancake. Either to doughy or cakey or flat or sweet. But after years of perfecting one singular recipe, I am finally ready to share it with you.

I like this vegan pancake recipe because

No strange egg replacers

No refined sugar

Is nearly fool-proof

Best flavor and texture EVER.

Let’s take a closer look.

Recommended Ingredients & Equipment

You’re going to love how simple this recipe is. It uses only easy to find ingredients (that you likely already have on hand).

Ingredients & Substitutions All-Purpose Flour – For healthier flour options, you can use 1:1 gluten-free flour blends or buckwheat.

For healthier flour options, you can use 1:1 gluten-free flour blends or buckwheat. Baking Powder

Salt

Non-Dairy Milk – I recommend soy milk because it curdles the best. Almond milk will often curdle but not as well. This may affect the overall texture of the pancakes.

I recommend soy milk because it curdles the best. Almond milk will often curdle but not as well. This may affect the overall texture of the pancakes. Apple Cider Vinegar – This is my vinegar of choice when making vegan buttermilk (vinegar + soymilk) but white vinegar, white wine vinegar, and lemon juice are great alternatives.

This is my vinegar of choice when making vegan buttermilk (vinegar + soymilk) but white vinegar, white wine vinegar, and lemon juice are great alternatives. Oil – I recommend a non-hydrogenated oil such as avocado or melted coconut oil. Olive oil also works but adds a slightly savory flavor.

I recommend a non-hydrogenated oil such as avocado or melted coconut oil. Olive oil also works but adds a slightly savory flavor. Maple Syrup

Vanilla Extract

Cooking Oil Spray

Recommended Equipment

When it comes to pancakes, I highly recommend using an electric griddle. A griddle allows you to set the temperature to exactly what you want for an even cook on both sides.

In addition, you need a mixing bowl, utensils, pancake spatula are also very useful. I also recommend using an ice cream scoop to evenly and cleanly scoop your batter. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.

How to Make Vegan Pancakes

Step One: Make the Batter To begin, make your vegan “buttermilk”. In a small bowl combine soy milk and apple cider vinegar. Whisk together and set aside to let curdle. Once it is curdled, whisk in the melted coconut oil, maple syrup, and vanilla extract. In a separate bowl, combine your dry ingredients – that’s the flour, baking powder, and salt. Add the wet ingredients to the dry and whisk together until most of the lumps are gone.

Step Two – Cook the Pancakes Once your pancake batter is made, it’s time to cook them! Getting an even cook on your pancakes is crucial. You want to get both sides of the pancakes lightly golden and crispy while making sure that the center is cooked. This can be difficult so it’s important to be able to get your temperature just right. I have found that setting my electric griddle to 375F has given me the best results. Make sure to generously spray your preheated griddle and pour about 1/4 cup of batter onto the griddle per pancake, leaving about 2 inches between each one. Cook the pancakes until they start to bubble, flip and cook the remaining side until the pancake has risen slightly. This should take 3 to 4 minutes per side.

Serving and Storing

Serve the pancakes immediately with fruit or berries and maple syrup.

Wrap leftover pancakes in plastic wrap and store them in the refrigerator for 2-3 days. Gently reheat them in the oven or microwave to enjoy.

Tips and Tricks Take care that these pancakes are not over-mixed. Mix only as much as necessary – a few lumps are always okay. The less you mix, the more tender and delicate the texture of the pancake will be. Make sure to give the “buttermilk” plenty of time to curdle. The vinegar/milk mixture thickens the batter and helps give the pancakes rise as they are cooked. While other milk can curdle, I have found that soy works the best and is, therefore, the milk I recommend. The pancake batter is fairly thin. For this reason, make sure the griddle is preheated and spray between each batch. This is important in getting that golden crispy outside. When the batter hits the hot oiled griddle, it should immediately start to form a crust which gives the pancake it’s perfect texture while also preventing it from spreading. Pancakes should be eaten immediately. After 10-15 minutes, they start to lose their lightly fried crispy outsides and get soggy and tough.

Frequently Asked Questions

Do I have to use soy milk?

No. While I choose soy milk because it curdles so well, many people have had success with almond milk, oat milk, and cashew milk as well.

Can I make this pancake batter in advance?

Yes! If you want to make this batter in advance, store it in an airtight container in the refrigerator for up to 48 hours. To cook the pancakes, preheat your griddle and bake according to the instructions. The pancakes may take a few minutes longer to bake since the batter will be chilled.

Can I make this recipe gluten-free?

For sure! For gluten-free pancakes, I recommend using a 1:1 baking blend.

More Pancake Recipes

Easy Vegan Pancakes Wake up to these easy Vegan Pancakes. Light, fluffy, and slightly sweetened with maple syrup, this is a breakfast worth getting out of bed for. Ready in 10 minutes! 4.75 from 4 votes Did you make this recipe? Leave a comment and rate it below.

If you made any substitutions, let us know how it turned out! Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins Print Course: Breakfast

Cuisine: Vegan

Servings : 16 pancakes

Calories : 115 kcal

Author : Sarah McMinn

BreakfastVegan: 115 kcal Ingredients 2 cups all-purpose flour

all-purpose flour 1 tbsp + 1 tsp baking powder

tbsp + 1 tsp baking powder 1/2 tsp salt

tsp salt 2 1/4 cups soy milk

soy milk 1 1/2 tsp apple cider vinegar

tsp apple cider vinegar 1/4 cup avocado or coconut oil, melted

avocado or coconut oil, melted 1/4 cup maple syrup

maple syrup 1 tsp vanilla extract

tsp vanilla extract cooking spray US Customary – Metric Instructions Preheat a pancake griddle to 375. In a small bowl combine soy milk and apple cider vinegar. Whisk together and set aside to let curdle. Once soy milk is curdled, whisk in melted coconut oil, maple syrup, and vanilla extract. In a separate bowl stir together the flour, baking powder, and salt. Add the wet ingredients to the dry and whisk together until most of the lumps are gone. Spray pancake griddle with cooking spray. With an ice cream scoop or 1/4 measuring cup, pour batter on the griddle. It should spread into about a 5" circle. Repeat until the griddle is filled. When pancakes begin to bubble on the top (about 3 minutes), gently flip it over and bake on the other side until the pancake has risen to about double the height. Remove pancakes and respray griddle before panfrying the 2nd batch. Repeat until all the batter is gone. Serve with maple syrup and fruit of choice. Recipe Notes Serving and Storing – Serve the pancakes immediately with fruit or berries and maple syrup. Wrap leftover pancakes in plastic wrap and store them in the refrigerator for 2-3 days. Gently reheat them in the oven or microwave to enjoy. Make in Advance – If you want to make this batter in advance, store it in an airtight container in the refrigerator for up to 48 hours. To cook the pancakes, preheat your griddle and bake according to the instructions. The pancakes may take a few minutes longer to bake since the batter will be chilled. Recipe Tips Take care that these pancakes are not over-mixed. Mix only as much as necessary – a few lumps are always okay. The less you mix, the more tender and delicate the texture of the pancake will be. Make sure to give the “buttermilk” plenty of time to curdle. The vinegar/milk mixture thickens the batter and helps give the pancakes rise as they are cooked. While other milk can curdle, I have found that soy works the best and is, therefore, the milk I recommend. The pancake batter is fairly thin. For this reason, make sure the griddle is preheated and spray between each batch. This is important in getting that golden crispy outside. When the batter hits the hot oiled griddle, it should immediately start to form a crust which gives the pancake it’s perfect texture while also preventing it from spreading. Nutrition Facts Calories Per Serving: 115 % Daily Value Carbohydrates 16g 5% Protein 2g 4% Fat 4g 6% Saturated Fat 3g 19% Sodium 89mg 4% Potassium 164mg 5% Sugar 3g 3% Vitamin A 120IU 2% Vitamin C 2.2mg 3% Calcium 90mg 9% Iron 1mg 6%