For a great start to the day, make this vegan pancake recipe! It’s super easy, and the pancakes are delicious – thick, fluffy and warm spiced.
Look how fluffy these vegan pancakes are! When I first started making them, I couldn’t believe it, because I always thought eggs were really essential to puffy pancakes. But this vegan pancake recipe proves that you don’t need eggs or even a simple egg substitute like mashed bananas or flax to make a super-fluffy stack of pancakes. In this recipe, baking powder and apple cider vinegar are the secret ingredients that help puff up the pancakes.
Like the vinegar and baking powder, the other ingredients in this vegan pancake recipe are pantry basics, meaning you can easily make it for breakfast whenever you’re craving pancakes. I love that such a simple recipe yields such delicious pancakes. Vegan or not, you’ll want this in your rotation!
Vegan Pancake Recipe Ingredients
You need 10 pantry ingredients to make this vegan pancake recipe:
- All-purpose and whole wheat flour – Whole wheat flour gives pancakes a nuttier, more complex flavor. I mix it with part-purpose flour so the pancakes still come out nice and fluffy. Made with all whole wheat, they are thick.
- Almond milk – or any non-dairy milk of your choice! Oat milk and soy milk will also work here.
- Avocado oil – For prosperity. If you don’t have it on hand, you can use another neutral oil, melted coconut oil, or melted vegan butter instead.
- baking powder and apple cider vinegar – to help the pancakes rise. Apple cider vinegar adds a subtle tangy flavor too!
- Maple syrup – You will use something to sweeten the pancake batter. Serve the vegan pancakes with more syrup on top!
- Cinnamon and vanilla extract – For a warm depth of smell.
- and sea salt – Make all the flavors pop!
Find the full recipe with measurements below.
Vegan Pancake Recipe Tips
- Let Peeta rest. Overall, making this vegan pancake recipe is much like making any pancake recipe. You whisk together the wet ingredients in one bowl and the dry ingredients in another, add the wet to the dry and stir to combine. But at that point, this vegan pancake recipe has an extra step. Instead of cooking the pancakes right away, you let the batter rest for 5 minutes. This allows the baking powder to activate (the batter will begin to bubble as it sits), which makes the final pancakes fluffier.
- Do not move too much. “Don’t overmix” is a basic rule for most baking recipes, and it applies here in two places. First, you need to stir the wet and dry ingredients together until they are combined. Mixing too much will make the pancakes dense! Second, you should avoid stirring the pancake batter after it has rested. For the fluffiest pancakes, you want to leave any bubbles that form intact. So, no need to stir after 5 minutes of rest!
- Cook them low and slow. I cook these vegan pancakes on low heat so the middle has time to cook before the outside gets brown. I usually take about 2 1/2 minutes on the first side and 1 1/2 minutes on the second side Don’t rush the cooking process, otherwise the pancakes will sag in the middle!
- Keep them warm in the oven. If you’re cooking these vegan pancakes in a skillet, you’ll probably need to work in batches (if you have a large griddle, you don’t have to!) To keep previous batches warm while you work on the rest of the batter, place them on a large plate or baking sheet, Tent them loosely with foil and warm in a 200°F oven until you’re ready to eat.
Serving up vegan pancake suggestions
The easiest way to serve these thick, fluffy pancakes is with maple syrup, but your topping options don’t end there! You can load them up with fresh berries or other fruit, a pat of vegan butter, or toasted pecans in addition to the syrup. Or skip the syrup! Top them with peanut butter or almond butter and a slather of vegan chocolate chips, or dress them up with my homemade blueberry compote.
These vegan pancakes are hot out of the oven, but they also freeze well if you have leftovers. Place them in an airtight bag or container and store in the refrigerator for up to 3 months Microwave for about 30 seconds to reheat!
More vegan breakfast recipes
If you like this vegan pancake recipe, try one of these yummy vegan breakfasts next:
These egg-free, dairy-free vegan pancakes are fluffy, flavorful, and super easy to make! Serve them with fresh berries and pure maple syrup, or see the post above for more topping suggestions.
- ¾ the cup wheat flour, spoon and plane
- ½ the cup All-purpose flour, spoon and plane
- 1 table spoon Baking powder
- ½ teaspoon cinnamon
- heaped ¼ teaspoon sea salt
- 1 the cup almond milk
- 1½ table spoon Avocado oil, Plus more for Pan
- 1 table spoon Apple cider vinegar
- 1 table spoon Maple syrup, Plus more for serving
- 1 teaspoon Vanilla extract
In a large bowl, whisk together the whole-wheat and all-purpose flours, baking powder, cinnamon, and salt.
In a medium bowl, whisk together the almond milk, avocado oil, vinegar, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and mix until combined. Keep aside for 5 minutes. The mixture will be bubbly and frothy. Do not stir at this stage so that the bubbles remain mostly intact (this will help your vegan pancakes rise).
Heat a nonstick skillet over medium-low heat and brush with oil. Working in batches as needed, use a ⅓-cup measuring cup to pour the batter into the skillet. Reduce the heat and cook for the first 2 to 2½ minutes or until golden brown. Flip and cook 1½ minutes on second side, or until puffed. Serve with maple syrup.