Vegan Pancakes

Vegan Pancakes fit into just about any morning, from slow breakfasts to weekend brunches or even a make-ahead batch for the freezer. The batter comes together fast with simple pantry staples, and there’s something satisfying about how easily they flip and stack. I like knowing I can prep it the night before and still have fresh, warm pancakes in minutes. Leftovers reheat well too, which makes busy mornings feel a little less rushed.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 83kcal

Author: Mandy Applegate

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

US Customary - Metric

Video

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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.

Nutrition

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