Vegan Pancake Recipe
If you’re searching for a breakfast option that’s fluffy, flavorful, and completely plant-based, this vegan pancake recipe is exactly what you need. Made with pantry-friendly ingredients and zero dairy or eggs, these pancakes are surprisingly light and delicious. Whether you’re a full-time vegan or just cutting back on animal products, this recipe delivers the perfect stack every time. Ideal for busy mornings, weekend brunches, or a cozy breakfast-in-bed, these pancakes are easy to customize with your favorite fruits, syrups, or nuts. You’ll never believe how good a stack of vegan pancakes can taste until you try them for yourself.
Ingredients Of Vegan Pancake Recipe
Why You Will Love This Vegan Pancake Recipe
These vegan pancakes are soft, fluffy, and completely satisfying. The ingredients are simple, affordable, and often already in your kitchen. They cook up just like classic pancakes—golden brown with a tender interior—without any eggs or dairy. Whether you’re vegan, dairy-free, or simply curious, this is an easy go-to recipe that doesn’t sacrifice flavor or texture. You’ll love how quick it is to throw together and how customizable it is with mix-ins like berries, chocolate chips, or chopped nuts.
Preparation Process Of Vegan Pancake Recipe
Start by mixing plant-based milk and apple cider vinegar to create vegan buttermilk. Whisk together the dry ingredients in one bowl and the wet ingredients in another. Combine them until just mixed, being careful not to over-stir. Heat a nonstick skillet and pour the batter to form pancakes. Cook until bubbles form, flip, and continue cooking until golden brown.
Step By Step Instructions
Make Vegan Buttermilk: In a small bowl, mix almond milk with apple cider vinegar. Let sit for 5 minutes to curdle slightly.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt.
Mix Wet Ingredients: In another bowl, combine the vegan buttermilk, vanilla extract, and melted coconut oil.
Combine Batter: Pour the wet mixture into the dry ingredients. Stir gently until just combined. A few lumps are okay—don’t overmix.
Heat Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease if needed.
Cook Pancakes: Pour 1/4 cup of batter per pancake. Cook for 2–3 minutes until bubbles form on top. Flip and cook for another 2–3 minutes until golden brown.
Serve Warm: Stack the pancakes, add your favorite toppings, and serve immediately.
How to Serve?
- Topped with maple syrup and fresh berries
- With banana slices and peanut butter drizzle
- Sprinkled with vegan chocolate chips
- With coconut whipped cream and fruit compote
- Served alongside vegan sausage or tofu scramble
Tips & Variations
Use oat milk or soy milk for a different flavor profile.
Add ½ teaspoon cinnamon or nutmeg for warm spice.
Mix in blueberries, chopped bananas, or chopped pecans.
For extra protein, add a scoop of vegan protein powder.
Let the batter rest for 5 minutes to enhance fluffiness.
Nutrition
- Calories: 180
- Protein: 4g
- Fat: 6g
- Carbohydrates: 28g
- Sugar: 5g
- Fiber: 2g
- Sodium: 240mg
Vegan Pancake Recipe
4
servings10
minutes15
minutes180
kcalThis easy vegan pancake recipe delivers the fluffiest plant-based pancakes ever! Made with simple ingredients like almond milk and coconut oil, they’re dairy-free, egg-free, and full of flavor. Ideal for any breakfast or brunch, they come together in just 25 minutes and are easy to customize with your favorite toppings. Whether you prefer classic maple syrup or creative add-ins, these pancakes are a satisfying and healthy way to start your day. You won’t miss the dairy or eggs at all—this recipe proves that vegan breakfasts can be just as delicious and comforting.
Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/8 teaspoon salt
1 cup almond milk (or any plant-based milk)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons melted coconut oil (or neutral oil)
Directions
- Make Vegan Buttermilk
- In a small bowl, mix almond milk with apple cider vinegar. Let sit for 5 minutes to curdle slightly.
- Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Mix Wet Ingredients
- In another bowl, combine the vegan buttermilk, vanilla extract, and melted coconut oil.
- Combine Batter
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. A few lumps are okay—don’t overmix.
- Heat Pan
- Heat a non-stick skillet or griddle over medium heat. Lightly grease if needed.
- Cook Pancakes
- Pour 1/4 cup of batter per pancake. Cook for 2–3 minutes until bubbles form on top. Flip and cook for another 2–3 minutes until golden brown.
- Serve Warm
- Stack the pancakes, add your favorite toppings, and serve immediately.
Recipe Video
Notes
- Do not overmix the batter; a few lumps are perfectly fine.
- For crispier edges, cook with a little extra coconut oil.
- Leftover pancakes can be frozen and reheated in a toaster.
- If batter is too thick, thin it with 1–2 tablespoons of plant-based milk.
FAQs
Conclusion
Vegan pancakes are the ultimate fuss-free breakfast option—easy to make, delicious to eat, and good for everyone at the table. Whether you’re vegan, dairy-free, or just curious, this recipe is proof that plant-based meals can be every bit as indulgent and satisfying. Light, fluffy, and customizable, this pancake stack is destined to become your new favorite way to start the day.
