Vegan Pancakes
Add Preferred SourceWhenever I need something warm and cozy to start the day, these Vegan Pancakes always come through, with almond milk, flour, baking powder, and a splash of apple cider vinegar blending into a smooth batter that cooks up golden, soft, and perfectly fluffy. There’s a simple step that makes all the difference in how they rise, and once you try it, you’ll never skip it.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make these Vegan Pancakes when I want an easy breakfast that works for everyone, whether it’s a slow weekend breakfast or a casual brunch with friends. They’re quick to prep, don’t need fancy ingredients, and feel just right on the table. I can even make the batter ahead and keep it chilled until I’m ready to cook. Leftovers store well in the fridge or freezer, which makes mornings easier.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Pancakes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow these simple instructions, you’ll have soft, fluffy vegan pancakes in no time.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. I use a glass mixing bowl for this step as its transparency makes it easy to see when the mixture looks right.
Make sure everything is evenly combined to avoid pockets of baking soda later.
Combine the Wet Ingredients
In a separate bowl or large measuring cup, add together the almond milk, sugar, apple cider vinegar, vanilla extract, and oil.
I love using my batter bowl with a handle and spout because it simplifies pouring and gives me a mess-free counter. This large glass measuring cup is also handy if you want to mix and measure in the same container.
Stir so the sugar is dissolved and looks smooth; otherwise, it might sink to the bottom, and the oil can separate. I often use a silicone spatula for this; it folds nicely with no scratching of your bowl.
Make the Batter
Mix the wet mixture into the dry ingredients until the dry flour is no longer visible. I usually use my balloon whisk at this point since it mixes the batter enough to get rid of any sneaky lumps. Don’t overmix or the pancakes might turn out dense.
Cook the Pancakes
Heat a nonstick or cast-iron skillet over medium heat and lightly grease it with oil or vegan butter. This nonstick cast-iron skillet makes all the difference here as everything cooks evenly, and cleanup is easier.
Pour ¼ cup of the pancake batter for each pancake, spacing them out so they have room to spread without touching. Cook the first side for 2–3 minutes, then once you see bubbles and the edges look set, flip and cook the second side for another 2 minutes so the bottom is golden brown and cooked through.
A wide silicone flipper is best for turning pancakes without smashing them as they puff up.
Repeat and Serve
Transfer cooked pancakes to a plate and repeat until all the batter is used. I like using my wide ceramic plate so the pancakes are stacked beautifully and warm until everyone’s ready to eat.
Serve warm with melted vegan butter, maple syrup, or your favorite fruit. Enjoy!
If you’re taking these to a brunch or potluck, I usually use this container with a lid and handle to keep them from getting squished in transport. For longer trips where I want them warm, I pack the container inside my insulated casserole carrier so they stay hot until serving.
Recipe Notes and Expert Tips
I’ve made these pancakes more times than I can count. Here’s what I’ve learned that’ll help yours come out perfect:
- Measure the flour correctly: Spoon the flour into the cup and level it off. Scooping directly from the bag can pack it down and throw off the texture.
- Stir gently: Overmixing will make the pancakes tough. Just mix until there are no visible dry spots.
- Let the batter rest: Giving it 5–10 minutes helps the baking powder and vinegar react, leading to fluffier pancakes.
- Use a well-heated skillet or griddle: Pancakes cook best on a hot, greased surface. Preheat your pan or griddle before the first scoop goes in.
- Cook on medium-low heat: Keeping the heat steady prevents the outside from browning too fast before the middle is cooked through.
- Add protein: Stir in a scoop of vegan protein powder to the dry ingredients for a more filling pancake. Just add a splash more non-dairy milk to balance the batter.
- Swap the base: Oat milk or soy milk can replace almond milk for different flavors, and olive oil works as an easy substitute for the oil in the batter, keeping everything light and vegan.
- Customize your pancakes: Fresh blueberries, a sprinkle of cinnamon, or a dollop of coconut yogurt all make great toppings. You can also fold in vegan chocolate chips or blueberries for extra bursts of flavor.
How to Store Leftovers
Let leftover pancakes cool completely before storing. You can pop them in an airtight container in the fridge for up to 4 days. I usually use a glass storage container with locking lids here to keep them fresh and avoid squishing them.
They also freeze well; stack them with a piece of parchment in between, then store them in a freezer-safe bag or container for up to 2 months. I keep this parchment paper handy since it stops the pancakes from sticking together once frozen.
To store the pancakes for 2 months, I use these gallon-size freezer bags; they’re thick and seal tightly to lock out moisture. If I’m freezing them in portions, I grab my freezer-safe containers because they’re durable and come with airtight, leak-proof lids.
Reheat in the toaster, microwave, or skillet.
More Easy Recipes for You to Try at Home
I’m always testing simple breakfast ideas that anyone can pull off, even on busy mornings.
- Vegan Pumpkin Waffles
- Vegan French Toast Casserole
- Vegan Almond Flour Pancakes
- Vegan Oatmeal Pancakes
- Crispy Breakfast Potatoes
Equipment
Ingredients
- 1 ⅓ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups unsweetened almond milk
- 2 tablespoons sugar
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
For Serving (optional):
- Vegan butter
- Maple syrup
- Fresh fruit
Video
Instructions
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.1 ⅓ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl or large measuring cup, combine almond milk, sugar, apple cider vinegar, vanilla, and vegetable oil. Stir until the sugar dissolves.1 ¼ cups unsweetened almond milk, 2 tablespoons sugar, 1 ½ teaspoons apple cider vinegar, 1 teaspoon vanilla extract, 2 tablespoons vegetable oil
- Pour the wet mixture into the dry ingredients. Stir gently until just combined and smooth. Do not overmix—this keeps the pancakes fluffy.
- Heat a nonstick or cast-iron skillet over medium heat. Lightly grease with oil or vegan butter.
- Pour about ¼ cup batter per pancake onto the skillet, leaving space between each one.
- Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook another 2 minutes, until golden brown.
- Transfer pancakes to a plate and repeat with the remaining batter.
- Serve warm with vegan butter, maple syrup, or your favorite toppings.Vegan butter, Maple syrup, Fresh fruit
Notes
- Measure the flour correctly: Spoon the flour into the cup and level it off. Scooping directly from the bag can pack it down and throw off the texture.
- Stir gently: Overmixing will make the pancakes tough. Just mix until there are no visible dry spots.
- Let the batter rest: Giving it 5–10 minutes helps the baking powder and vinegar react, leading to fluffier pancakes.
- Use a well-heated skillet or griddle: Pancakes cook best on a hot, greased surface. Preheat your pan or griddle before the first scoop goes in.
- Cook on medium-low heat: Keeping the heat steady prevents the outside from browning too fast before the middle is cooked through.
- Add protein: Stir in a scoop of vegan protein powder to the dry ingredients for a more filling pancake. Just add a splash more non-dairy milk to balance the batter.
- Swap the base: Oat milk or soy milk can replace almond milk for different flavors, and olive oil works as an easy substitute for the oil in the batter, keeping everything light and vegan.
- Customize your pancakes: Fresh blueberries, a sprinkle of cinnamon, or a dollop of coconut yogurt all make great toppings. You can also fold in vegan chocolate chips or blueberries for extra bursts of flavor.
