If you’ve ever wished for a fluffy, tender stack of pancakes but want to keep it entirely plant-based, this Vegan Pancakes Recipe is just what your breakfast dreams are made of. These pancakes come out light and airy with a subtle sweetness, all while being dairy-free and egg-free, perfect for anyone seeking a compassionate and delicious start to their day. Whether you’re new to vegan baking or a seasoned pro, this recipe strikes the perfect balance between simplicity and irresistible flavor.
Ingredients You’ll Need
This recipe calls for just a handful of straightforward pantry staples, each playing a crucial role in creating the perfect texture, flavor, and appearance of these pancakes. From the fluff-boosting baking powder to the creamy almond milk and a hint of vanilla that rounds everything out, every ingredient is essential for success.
- All-purpose flour: The main structure provider, making the pancakes tender and fluffy.
- Sugar: Adds a gentle sweetness that enhances the natural flavors.
- Baking powder: The magic leavening agent that gives the pancakes their beautiful rise.
- Salt: Balances sweetness and deepens the flavor profile.
- Unsweetened almond milk: A creamy, dairy-free liquid base that keeps the pancakes moist.
- Apple cider vinegar: Reacts with the baking powder to create lightness and tenderness.
- Vegetable oil: Adds richness and helps with browning.
- Vanilla extract: Infuses a warm, inviting aroma and slightly sweet taste.
How to Make Vegan Pancakes Recipe
Step 1: Prepare Your Dry and Wet Ingredients
Start by whisking together the flour, sugar, baking powder, and salt in a large bowl to ensure even distribution of the leavening agents and seasoning. In a separate container, mix the almond milk with apple cider vinegar and let it sit for about 5 minutes. This little resting period allows the milk to curdle slightly, mimicking buttermilk’s tang and acidity, which helps activate the baking powder and contributes to a tender crumb.
Step 2: Combine Wet Ingredients
To the curdled almond milk, stir in the vegetable oil and vanilla extract. These will provide moisture, richness, and a lovely aromatic lift that makes these pancakes stand out as anything but ordinary.
Step 3: Mix Wet and Dry Together
Pour the wet mixture into your bowl of dry ingredients and gently stir just until everything is moistened. Avoid overmixing here as it can develop the gluten too much, resulting in denser pancakes rather than light and fluffy ones. A few lumps are perfectly fine.
Step 4: Cook Those Pancakes
Heat your non-stick skillet or griddle over medium heat. Lightly grease it if necessary. Using about 1/4 cup of batter for each pancake, pour onto the hot surface. Watch for bubbles to form across the surface and check that the edges are looking set—this usually takes 2 to 3 minutes. Flip carefully and cook another 1 to 2 minutes until golden brown with beautifully cooked centers.
How to Serve Vegan Pancakes Recipe
Garnishes
The best part is making these pancakes your own with fresh, seasonal fruits like blueberries or sliced bananas, a drizzle of pure maple syrup, or a sprinkle of chopped nuts for crunch. You can also try a dusting of powdered sugar or a dollop of vegan yogurt to bring even more texture and flavor to the table.
Side Dishes
To round out your breakfast, serve these pancakes alongside crispy tofu bacon, sautéed mushrooms, or a vibrant green salad if you’re craving something savory. The versatility of this vegan pancakes recipe allows you to pair it with both sweet and savory options to suit your mood.
Creative Ways to Present
Stack your pancakes high for a classic look or spread the batter into fun shapes for the kids. For a twist, add a swirl of cinnamon or cocoa powder directly into the batter before cooking. You might even layer them with fruit compote or vegan cream cheese between each pancake for a brunch-worthy treat.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover pancakes, simply stack them with parchment paper between each layer and store in an airtight container in the refrigerator for up to 3 days. This makes for a quick breakfast fix or an easy snack any time you need it.
Freezing
For longer storage, these vegan pancakes freeze beautifully. Place a piece of parchment or wax paper between each pancake, stack them, then seal tightly in a freezer-safe bag or container. They can last up to 2 months frozen without losing their flavor or texture.
Reheating
When you want to enjoy your saved pancakes, pop them into the toaster or toaster oven for a few minutes until heated through and slightly crisp on the edges. Alternatively, warm them on the stovetop over low heat. They reheat well and stay just as delicious as freshly made.
FAQs
Can I use a different type of plant milk?
Absolutely! Soy or oat milk can be great alternatives if you prefer a different flavor or consistency. Just make sure it’s unsweetened to keep the batter balanced.
What can I use instead of apple cider vinegar?
White vinegar or lemon juice are excellent substitutes since they provide the acidity needed to react with the baking powder and achieve that fluffy texture.
Are these pancakes gluten-free?
This recipe uses all-purpose flour so it is not gluten-free by default. However, you can experiment with gluten-free flour blends made for baking to make it suitable for gluten sensitivity.
Can I add mix-ins like chocolate chips or berries?
Yes! Fold in your favorite vegan chocolate chips or fresh berries gently after combining wet and dry ingredients for extra bursts of flavor in each bite.
How do I make sure the pancakes cook evenly without burning?
Maintain medium heat and keep an eye on the pancakes. Lower the heat if they are browning too quickly on the surface before the centers cook through.
Final Thoughts
This Vegan Pancakes Recipe is a joyful celebration of simplicity and flavor that anyone can enjoy. Whether you’re living a vegan lifestyle or simply looking for a new breakfast option that’s kind to animals and your palate, give this recipe a try and experience how easy and satisfying plant-based pancakes can be. You might just make these your new weekend tradition!
Print
Vegan Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Delicious and fluffy vegan pancakes made with simple plant-based ingredients. These dairy-free and egg-free pancakes are easy to prepare, perfect for a wholesome breakfast, and can be customized with your favorite toppings.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/4 cups unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly combine the dry components of the batter.
- Prepare wet mixture: In a separate bowl or measuring cup, combine the almond milk and apple cider vinegar and let it sit for 5 minutes to curdle slightly, creating a vegan buttermilk effect.
- Add remaining wet ingredients: Stir the vegetable oil and vanilla extract into the almond milk mixture to complete the wet ingredients.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Avoid overmixing to keep the batter light and airy.
- Heat skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease if necessary to prevent sticking.
- Cook pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
- Flip pancakes: Carefully flip the pancakes and cook for an additional 1–2 minutes or until golden brown and cooked through.
- Serve: Serve the pancakes warm with your favorite toppings like maple syrup, fresh fruit, or vegan butter.
Notes
- You can substitute soy milk or oat milk for the almond milk if preferred.
- Add a pinch of cinnamon or nutmeg to the dry ingredients for extra flavor.
- Pancakes can be made in advance and frozen; reheat in a toaster or on a skillet.
