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
Scale
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.
