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Vegan Pancakes

Maria G. Brooks
These Vegan Pancakes are light, fluffy, and packed with delicious flavor—all without eggs or dairy!
Made with simple plant-based ingredients, they cook up golden brown and tender inside.
Perfect for a quick weekday breakfast or a leisurely weekend brunch, these pancakes are easy to customize with your favorite toppings, from maple syrup to fresh fruit.
Whether you enjoy them classic or with a twist, this recipe is a must-try for any pancake lover!
Nutrition Facts (Per Serving):
Calories: 180 kcal, Protein: 4g, Carbohydrates: 30g, Dietary Fiber: 2g, Sugars: 6, Fat: 6g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 380mg, Potassium: 190mg, Vitamin A: 0% DV, Vitamin C: 0% DV, Calcium: 8% DV, Iron: 6% DV
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American, Vegan
Servings 4 servings
Calories 180 kcal

Equipment

  • 1 large mixing bowl
  • 1 Small Bowl (for making vegan buttermilk)
  • 1 Whisk
  • 1 Measuring Cup Set
  • 1 Measuring Spoon Set
  • 1 Non-Stick Skillet or Griddle
  • 1 Spatula

Ingredients
  

  • 1 cup 125g all-purpose flour
  • 2 tablespoons 25g sugar (or coconut sugar)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup 180ml non-dairy milk (almond, soy, oat, or coconut)
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon 15ml oil (or melted coconut oil)

Instructions
 

Step 1: Prepare the Vegan Buttermilk

  • In a small bowl, combine the non-dairy milk with apple cider vinegar or lemon juice.
  • Stir and let it sit for 5–10 minutes until slightly curdled.

Step 2: Mix Dry Ingredients

  • In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

Step 3: Combine Wet and Dry Ingredients

  • Pour the vegan buttermilk, vanilla extract, and oil into the dry ingredients.
  • Stir gently until just combined. Do not overmix—a few lumps are fine!

Step 4: Cook the Pancakes

  • Heat a non-stick skillet over medium heat and lightly grease with oil.
  • Pour ¼ cup of batter onto the skillet for each pancake.
  • Cook for 2–3 minutes, until bubbles form and the edges look set.
  • Flip carefully and cook for another 1–2 minutes until golden brown.

Step 5: Serve & Enjoy

  • Stack the warm pancakes on a plate and top with maple syrup, fruit, or nuts.
  • Serve immediately and enjoy!

Notes

  • Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
  • Oil-Free Alternative: Replace oil with applesauce or mashed banana for a healthier option.
  • Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Reheating: Warm pancakes in the microwave for 20–30 seconds, in a skillet for 1–2 minutes per side, or in the oven at 300°F (150°C) for 8–10 minutes.
Keyword Vegan Pancakes