Fluffy Vegan Pancakes – Connoisseurus Veg

These delicious vegan pancakes come together in minutes using a handful of ingredients you probably have on hand. Easy to make 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 vegan pancake recipe…until now!

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.
• 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, but I love it in my 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.
• Use a spoon to form a well in the middle of the dry mixture, then pour in the liquid measure.
• Whisk the ingredients together just until the batter is blended. Don’t overmix the batter!

• Heat up a bit of oil in a nonstick skillet. 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 skillet. Make a few more pancakes if you’ve got room — just make sure you’re not crowding the skillet!
• Cook your pancake 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, fluffy, and lightly browned on the bottom.

• Serve your vegan pancakes with fresh fruit, vegan butter, and maple syrup!

Shelf-Life & Storage

These 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!

Frequently Asked Questions

More Vegan Breakfast Recipes

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Fluffy Vegan Pancakes

These delicious vegan pancakes come together in minutes using a handful of ingredients you probably have on hand. Easy to make 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

1. Stir the milk, oil, vanilla, and vinegar together in a small bowl or liquid measuring cup.

2. Whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large mixing bowl.

3. Use a spoon to form a well in the center of the flour mixture, then pour in the milk mixture.

4. Whisk the ingredients together just until combined.

5. Lightly oil a medium skillet and place it over medium heat.

6. 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.

7. Cook the pancake for about 4 minutes, until the edges begin to brown and bubbles form in the center.

8. Carefully flip the pancake and cook it for about 4 minutes on the other side, until cooked through and lightly browned on both sides.

9. Repeat until all of the batter is used, adding oil to the skillet between batches as needed.

10. Serve with vegan butter and maple syrup.

Nutrition Facts

Fluffy Vegan Pancakes

Amount Per Serving (1 pancake)

Calories 160
Calories from Fat 49

% Daily Value*

Fat 5.4g8%

Saturated Fat 0.4g2%

Sodium 229mg10%

Potassium 120mg3%

Carbohydrates 24.7g8%

Fiber 1g4%

Sugar 4.2g5%

Protein 2.9g6%

Calcium 117mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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