Start your day with The Best Vegan Pancakes ever! Delicious, fluffy, and really easy to make in just 20 minutes. Perfect for a quick breakfast or brunch, and sure to satisfy any pancake lover!
This recipe is simple and straightforward, so even if you're not an experienced cook, you can still whip up a batch of these vegan pancakes in no time.
If you're looking for a quick vegan breakfast or a leisurely brunch, check out my Vegan Banana Pancakes, Vegan Banana Muffins, and Vegan Waffles for some variety, and explore my Vegan Brunch Recipes for more delicious inspiration!
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🌟 Why you'll love this recipe
- Fluffy texture: These vegan pancakes have a light and airy texture that's sure to satisfy your breakfast cravings.
- Delightful flavor: This recipe has just the right amount of sweetness and vanilla to keep you coming back for more.
- Easy to make: Simple instructions and pantry staples make this recipe a breeze, even for inexperienced cooks.
- Quick preparation: In just 20 minutes, you can have a stack of delectable vegan breakfast treats ready to enjoy.
- Perfect for any occasion: Whether a quick breakfast or a relaxed brunch, these vegan pancakes are a great choice.
🧾 Ingredient notes
Unsweetened Non-dairy Milk - Feel free to use any unsweetened non-dairy milk of your choice, but I highly recommend Soy Milk for its creamy texture and delicious flavor.
You could also use water, although the texture and taste may be slightly different. Using milk will provide more richness and flavor to the pancakes, while water will create a lighter and less creamy texture.
Apple Cider Vinegar - You can also use white vinegar or lemon juice as a substitute with equally great results.
All-purpose flour - If you're looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend.
Granulated Sugar - Although granulated sugar is recommended for the fluffiest pancakes, you can also use other sweeteners such as brown sugar, coconut sugar, or cane sugar as substitutes.
Canola Oil - Using oil instead of vegan butter can help create lighter and fluffier pancakes.
While canola oil is my personal favorite, you can also use melted vegan butter, coconut oil, or any other neutral-flavored oil as a substitute.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
Add some variety to your breakfast routine with these 5 pancake variations that will take your breakfast to the next level:
- Blueberry Vegan Pancakes: Incorporate ½ cup (75 grams) of fresh or frozen blueberries for a burst of fruity flavor.
- Chocolate Vegan Pancakes: Mix in ¼ cup (25 grams) of unsweetened cocoa powder for a decadent chocolate twist. Top with fresh strawberries or blackberries.
- Cinnamon Apple Vegan Pancakes: Add ½ cup (60 grams) of grated apple and a teaspoon of cinnamon for a comforting, autumnal flavor.
- Carrot Cake Vegan Pancakes: Mix in ½ cup (60 grams) of grated carrot, ¼ cup (40 grams) of raisins, and ½ teaspoon of cinnamon for a pancake version of the classic carrot cake.
- Pumpkin Spice Vegan Pancakes: Incorporate ½ cup of Pumpkin Puree (120 grams) and ½ teaspoon of Pumpkin Pie Spice for a flavorful fall option.
🔪 Instructions
Step 1: 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.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: 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.
Step 4: 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).
Step 5: Pour ¼ cup (60 ml) of 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.
Step 6: Repeat with all the remaining batter, and serve warm with your favorite toppings.
🍽 Topping ideas
There are endless options to enhance the flavor of your vegan pancakes. Here are some of my favorite vegan topping ideas to try:
- Maple syrup and Vegan Butter or margarine.
- Vegan Whipped Cream and shredded coconut.
- Peanut Butter or Almond Butter and sliced bananas.
- Applesauce and cinnamon.
- Coconut Yogurt and granola.
- Tempeh bacon for a savory twist.
💭 Expert tips
- 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.
- Make sure you're using fresh baking powder for maximum rise. Old baking powder can lose its potency, resulting in flat and dense pancakes.
❓Recipe FAQs
Yes, you can make vegan pancakes ahead of time and reheat them later.
To reheat, simply pop them in the toaster or oven until heated through.
It's also possible to freeze the pancakes for later use. Just make sure to let them cool completely before freezing and place them in an airtight container or freezer bag.
When you're ready to eat them, simply reheat them in the oven or toaster.
Yes, you can freeze vegan pancakes for later use.
Simply let the pancakes cool completely, then layer them between sheets of parchment paper and store them in an airtight container or freezer bag.
To reheat, you can either microwave them for a few seconds or warm them up in the oven at 350°F (180°C) for about 5-10 minutes.
Yes, you can make pancake batter the night before and store it covered in the fridge. This will allow the ingredients to meld together and may even result in fluffier pancakes.
Just give the batter a quick stir in the morning before cooking. If the batter thickens overnight, you can add a little bit of extra liquid (non-dairy milk or water) to thin it out to the desired consistency.
Yes, pancake batter can be saved in the fridge for a day or two. Just make sure to cover it tightly with plastic wrap or transfer it to an airtight container.
Before using the batter, give it a good stir to make sure all the ingredients are well combined.
Your pancakes may not be fluffy due to overmixing the batter, using old baking powder, inaccurate ingredient measurements, or not letting the batter rest.
🥞 More vegan breakfast recipes
Did you like this recipe? Please leave a rating and comment below!
The Best Vegan Pancakes (Easy and Fluffy)
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.
Scott says
These were great. I made the first batch following the recipe and then another batch using about a cup of frozen blueberries. This is a keeper. Thanks for putting it in metric as it is more accurate ; )
Iosune says
Hi Scott! SO glad you enjoyed it 🙂
Susan says
Thank you. My texture came out a little thick. Should I add more milk? This recipe is the one I have had the most success with. I accidentally used lemon extract instead of vanilla. It was still good. I let it rest for 10 mins that was a plus in the texture not being rubbery.
Iosune Robles says
Hi Susan! Feel free to add more milk next time 🙂
Chelsey @ The Heartspace Connect says
These look delicious! I wonder if they would work well with buckwheat flour.
Iosune Robles says
Hi Chelsey, feel free to use any type of flour! Have a nice day 🙂
Alice says
This made nice pancakes, the flavour was pretty perfect, but they did leave a bit of a weird feeling on the back of the teeth...
Iosune says
Hi Alice! Thanks for your comment 🙂
Kamen Chanov says
Hi Iosune,
Wonderful recipe! I have just tried it for the first time (and I've been eyeing it since forever). I wanted to have more than 6 pancakes, so I decided to double the proportions (of everything, including the flax egg). However, instead of having enough batter for 12 pancakes, I had enough for 4 1/2 🙂 Have you got any ideas how I can increase the yield?
Thanks!
Best,
K.
Kamen Chanov says
Hi Iosune,
I spoke to my wife (who's typically the vegan chef at home) and, apparently, I was trying to make crepes with this recipe, which is why the batter was not enough. Please, disregard my request above 🙂 We both thoroughly enjoyed the recipe. FYI, I tried it with chickpeas flower and they were out of this world!
Best,
K.
Iosune says
Hi Kamen! It's okay 🙂 Have a nice day!
Paris Colton says
Hello! I saw somewhere on your blog that you live in Northern Spain, and as I am temporarily living here for a few months I am excited to make the piquillo pepper pasta! However, I have not been able to find any vegan butter, and was curious if you have ever seen any.
Iosune says
Hi Paris! I'm from the north of Spain, but I live in the south 🙂 I've seen it at Carrefour, El Corte Inglés and local health stores (we call them "herbolarios" in Spanish). You'll find it as "margarina" or "mantequilla vegetal". Hope it helps!
Jan says
Thank you for the Vegan pancake recipe! My husband is on a cardiac diet (no meat, fish, eggs, dairy, nuts or oil). I have tried many pancake recipes in the last 7 months and this is the BEST.
Iosune says
Hi Jan! Thank YOU for your kind words 🙂 Have a nice day!