The Best Vegan Pancakes (Easy and Fluffy)

4.67 from 6 votes

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

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: pancakes

Calories: 191kcal

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

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.

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.