These delicious vegan pancakes come together in minutes using a handful of ingredients you probably have on hand. Easy to make, perfectly fluffy, and absolutely delicious!
I'll let you in on a little secret: vegan pancakes are ridiculously easy to make. Seriously! For a long time I avoided making them because I thought making egg-free pancakes would be a big challenge. Boy was I wrong!
At this point I've shared MANY vegan pancake variations on this site, like my vegan buckwheat pancakes, vegan banana pancakes, and vegan blueberry pancakes. But we've been missing a good old classic, easy vegan pancake recipe...until now!
You only need nine ingredients to make these easy dairy-free pancakes, and they cook up in minutes. They're so easy! As a total non-morning person, I can personally testify to the fact that they're super no-fuss: I have no problem whipping up a quick batch of these on a weekend morning, and most of the ingredients are pantry staples you probably have on hand.
They're perfect for everything from lazy breakfasts to fancy brunches. You'll definitely want to keep this recipe in your back pocket for all occasions!
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What You'll Need
- Non-dairy milk. Just about any variety will work, as long as it's unflavored and unsweetened. I used almond milk. Soy milk or cashew milk would work just as well.
- Canola oil. Feel free to substitute another type of baking oil, such as coconut, vegetable or corn oil.
- Apple cider vinegar. White vinegar works too!
- Vanilla extract.
- All-purpose flour. You could substitute spelt or whole wheat pastry flour if you'd like. I haven't tested the recipe with any other varieties, so experiment at your own risk!
- Sugar. Use organic to keep the recipe vegan.
- Baking powder.
- Baking soda.
- Cinnamon. This ingredient is totally optional and you might not even know it's in there, but it adds a wonderful flavor to your pancakes!
- Salt.
How to Make Vegan Pancakes
The following is a detailed photo tutorial on how to make this dish. Scroll to the bottom of the post if you'd prefer to skip right to the recipe!
- Stir your liquid ingredients together in a small bowl or liquid measuring cup: milk, oil, vinegar, and vanilla.
- Whisk your dry ingredients together in a large mixing bowl: flour, sugar, baking powder, baking soda, cinnamon, and salt. Make sure your measure your flour properly (check out this how-to if you're not sure). Too much flour will make for overly dense pancakes. Were going for fluffy!
- Use a spoon to form a well in the middle of the dry ingredient mixture, then pour in the liquid ingredients.
- Whisk the ingredients together just until the batter is blended. Don't overmix the batter! We want to keep all those little air bubbles in there so that our pancakes are the fluffiest!
- Coat a nonstick skillet or griddle with a bit of oil. Give the oil a minute or two to get hot — your pancakes will stick to it if you don't.
- Pour about ⅓ cup of batter onto the hot cooking surface. Make a few more pancakes if you've got room — just make sure you're not crowding them!
- Cook your pancakes until you see some browning around the edges and bubbles in the middle, then carefully flip it.
- Cook the pancake a few minutes on the opposite side, until it's thick, puffy, and lightly browned on the bottom.
- Serve your vegan pancakes with fresh fruit, vegan butter, and maple syrup!
- Tip: If you're feeding a crowd, place your cooked pancakes in the oven (right on the rack) on a low setting to keep them warm until you're ready to serve them.
Shelf-Life & Storage
Vegan pancakes are best served right away, but if you have leftovers they'll keep in a sealed bag or container in the fridge for about 3 days, or in the freezer for about 3 months. My favorite way to reheat them is by simply popping them in the toaster!
Variations
- Vegan chocolate chip pancakes. Fold ½ cup (or more) of vegan chocolate chips into the batter.
- Vegan berry pancakes. Drop a few berries onto your cooking surface and then pour the vegan pancake batter over them. Try blueberries, raspberries, or chopped strawberries!
- Spiced pancakes. These pancakes already include a little bit of cinnamon, but there's no reason you can't use extra spices! Add ¼ around teaspoon of cloves, nutmeg, ginger and/or cardamom.
Frequently Asked Questions
I haven't tried making a gluten-free version, but I think your best bet would be to try using an all-purpose gluten-free flour blend.
First, make sure you're using a good nonstick cooking surface, such as well-seasoned cast-iron. Also make sure you're using enough oil and giving the pan a chance to heat up before adding your batter.
This is usually due to dated baking soda and/or powder. Test your baking soda by sprinkling a small amount in a glass of vinegar. Do the same for powder by sprinkling it in water. Both should fizz. If either doesn't, toss it and replace!
They don't need one! Check out my guide to vegan egg substitutes and you'll learn that sometimes no egg substitute is needed at all! These pancakes are one case where that applies — the flour binds them on it's own, and the baking powder and soda act as leavening agents.
More Vegan Breakfast Recipes
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Irresistible Fluffy Vegan Pancakes
These delicious vegan pancakes come together in minutes using a handful of ingredients you probably have on hand. Easy to make, perfectly fluffy, and absolutely delicious!
Ingredients
- 1 cup unsweetened and unflavored non-dairy milk
- 2 tablespoons canola oil, plus more for the skillet
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 ¼ cups all-purpose flour
- 2 tablespoons organic granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
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Stir the milk, oil, vanilla, and vinegar together in a small bowl or liquid measuring cup.
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Whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large mixing bowl.
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Use a spoon to form a well in the center of the flour mixture, then pour in the milk mixture.
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Whisk the ingredients together just until combined.
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Lightly oil a medium skillet and place it over medium heat.
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Give the oil a minute to heat up, then drop about ⅓ cup of batter on the hot surface. You can make a few more batter drops if you've got room, but make sure you don't crowd the skillet.
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Cook the pancake for about 4 minutes, until the edges begin to brown and bubbles form in the center.
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Carefully flip the pancake and cook it for about 4 minutes on the other side, until cooked through and lightly browned on both sides.
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Repeat until all of the batter is used, adding oil to the skillet between batches as needed.
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Serve with vegan butter and maple syrup.
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