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!
- 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
-
Stir the milk, oil, vanilla, and vinegar together in a small bowl or liquid measuring cup.
-
Whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large mixing bowl.
-
Use a spoon to form a well in the center of the flour mixture, then pour in the milk mixture.
-
Whisk the ingredients together just until combined.
-
Lightly oil a medium skillet and place it over medium heat.
-
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.
-
Cook the pancake for about 4 minutes, until the edges begin to brown and bubbles form in the center.
-
Carefully flip the pancake and cook it for about 4 minutes on the other side, until cooked through and lightly browned on both sides.
-
Repeat until all of the batter is used, adding oil to the skillet between batches as needed.
-
Serve with vegan butter and maple syrup.