Make this vegan pancake recipe for a great start to the day!
Look how fluffy these vegan pancakes are! But this vegan pancake recipe proves that you don’t even need eggs or common egg substitutes like mashed bananas or flax to make super fluffy pancakes. In the recipe, baking powder and apple cider vinegar are the secret ingredients that help the pancakes rise.
Like vinegar and baking powder, the other ingredients in this vegan pancake recipe are pantry staples. You can make such delicious pancakes with such a simple recipe. Vegan or not, you’ll want it in your rotation!
vegan pancake recipe
To make this vegan pancake recipe, you’ll need 10 pantry ingredients.
- All-purpose flour/whole grain – Whole grains give pancakes a nutty and complex flavor. Mix with some of the all purpose flour so that the pancakes are fluffy. It’s made with whole wheat flour, so it’s fluffy.
- almond milk – Or any non-dairy milk of your choice! Oat and soy milk also work here.
- avocado oil – For abundance. If you don’t have one on hand, you can substitute another neutral oil, melted coconut oil, or melted vegan butter.
- baking powder and apple cider vinegar – Help pancakes rise. Apple cider vinegar also adds just the right amount of sourness!
- Maple syrup – Used to sweeten pancake batter. Enjoy vegan pancakes with plenty of syrup!
- cinnamon and vanilla extract – For a warm and deep taste.
- and sea salt – To make every flavor pop!
Find the full recipe with the measurements below.
Vegan pancake recipe tips
- Let the dough rest. Overall, making this vegan pancake recipe is a lot like making other pancake recipes: whisk together the wet ingredients in one bowl and the dry ingredients in another, Add wet to dry and stir to combine. But at that point, this vegan pancake recipe has an extra step. let me rest This activates the baking powder (which will start to bubble as the batter sits) and makes the final pancakes fluffier.
- Do not over mix. “Don’t over mix” is a basic rule of most baking recipes, and it applies here in two places. First, stir until the wet and dry ingredients are just mixed. Overmixing will make the pancakes thicker! Second, do not stir the pancake dough after it has rested. For fluffy pancakes, leave the foam that forms. No need to stir after 5 minutes rest!
- Cook them on low and slow. Cook these vegan pancakes over low heat so that the middle is fully cooked before the outside is browned. Requires 1 1/2 minutes. Do not rush the cooking process. Otherwise, the pancake will burn halfway through.
- Keep warm in the oven. If you pan fry these vegan pancakes, you may need to work in batches (if you have a large griddle, you may not!). To keep the previous batch warm while you process the rest of the batter, place it on a large plate or baking sheet, tent loosely with foil, and warm in a 200°F oven until ready to eat.
Best way to eat vegan pancakes
Maple syrup is the easiest way to serve these thick, fluffy pancakes, but the topping options don’t end there! Or skip the syrup! Top with peanut or almond butter and vegan chocolate chips, or dress it up with our homemade blueberry compote.
These vegan pancakes are best served piping hot off the stove, but if you have leftovers, you can freeze them. Store in an airtight bag or container in the freezer for up to three months. . Heat in the microwave for about 30 seconds and reheat!
Other Vegan Breakfast Recipes
If you like this vegan pancake recipe, try these delicious vegan breakfast recipes.
vegan pancake
serve 2
Egg-free, dairy-free, vegan pancakes are fluffy, flavorful and super easy to make. Serve with fresh berries and pure maple syrup, or see the post above for other topping suggestions.
- ¾ cup whole wheat flour, flatten with a spoon
- ½ cup all purpose flour, flatten with a spoon
- 1 tablespoon baking powder
- ½ tea spoon cinnamon
- heaping ¼ tsp sea salt
- 1 cup almond milk
- 1½ tablespoon avocado oil, plus in the pot
- 1 tablespoon apple cider vinegar
- 1 tablespoon Maple syrup, plus for serving
- 1 tea spoon vanilla extract
-
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, cinnamon, and salt.
-
Combine almond milk, avocado oil, vinegar, maple syrup and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients and mix until completely combined. Let stand for 5 minutes. The mixture will foam and foam. Do not stir at this stage as the foam remains mostly intact (this will cause the vegan pancakes to rise).
-
Heat a nonstick skillet to medium-low heat and brush with oil. Working in batches as needed, use a 1/3 cup measuring cup to pour batter into skillet. Reduce heat and cook on one side for 2 to 2 1/2 minutes or until golden brown. Flip and on the second side he cooks for 1 1/2 minutes or until puffed up and cooked through. Serve with maple syrup.
