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Vegan pancakes heaped with strawberries, blueberries, and maple syrup drizzle.
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4.67 from 6 votes

The Best Vegan Pancakes (Easy and Fluffy)

Wake up to the best vegan pancakes ever! Delicious, fluffy, and easy to make. Perfect for a quick breakfast or brunch in just 20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 6 pancakes
Calories: 191kcal
Author: Iosune

Ingredients

  • 1 cup unsweetened non-dairy milk I used soy milk, divided
  • 1 teaspoon apple cider vinegar
  • 1 and ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons canola oil or melted vegan butter, or melted coconut oil, or any other neutral-flavored oil 
  • 1 teaspoon vanilla extract

Instructions

  • Mix ¼ cup (60 ml) of the non-dairy milk and the vinegar in a small bowl until well combined. Let rest for at least 5 mins at room temperature to thicken and curdle.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the milk and vinegar mixture, remaining milk, oil, and vanilla extract to the dry ingredients, and stir until JUST combined. Don't over-mix, a few lumps are okay.
  • Let batter rest for 5-10 minutes, in the meanwhile, lightly oil a large griddle or non-stick pan and heat to medium-high (about 375°F or 190ºC).
  • Pour ¼ cup (60 ml) batter per pancake onto the griddle or pan, and cook for 2 minutes per side or until golden brown. Flip over when the underside is golden and bubbles form on the surface.
  • Repeat with all the remaining batter, and serve warm with your favorite toppings.

Notes

  • Sift dry ingredients to create a smoother batter, prevent flour clumps, and incorporate air for lighter, fluffier pancakes.
  • Let the batter rest for 5-10 minutes before cooking to create a lighter, fluffier texture.
  • Avoid overmixing the batter to prevent tough and dense pancakes.
  • Use a non-stick pan or griddle to prevent sticking and ensure even cooking for perfect pancakes.
  • Use fresh baking powder for maximum rise. Old baking powder can lose its potency, resulting in flat and dense pancakes.

Nutrition

Serving: 1pancake (with no toppings) | Calories: 191kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 426mg | Potassium: 91mg | Fiber: 1g | Sugar: 5g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 178mg | Iron: 2mg