These Vegan Pancakes are light, fluffy, and completely dairy-free and egg-free, yet taste just as comforting as the classic version. They come together quickly with simple pantry ingredients and are perfect for a cozy breakfast or weekend brunch. Whether you top them with maple syrup, fruit, or a sprinkle of powdered sugar, these pancakes are sure to impress everyone at the table.
Cooking Time: 20 minutes
Servings: 4 (makes about 8 pancakes)
Ingredients:
1 cup all-purpose flour
2 tablespoons sugar (use coconut or brown sugar if preferred)
2 teaspoons baking powder
¼ teaspoon salt
1 cup unsweetened almond milk (or any plant-based milk)
1 tablespoon apple cider vinegar (or lemon juice)
2 tablespoons melted coconut oil (or vegetable oil)
1 teaspoon vanilla extract
Instructions:
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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In a separate bowl or measuring cup, combine almond milk and apple cider vinegar. Let it sit for 2–3 minutes to curdle slightly—this will act as vegan “buttermilk.”
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Add the melted coconut oil and vanilla extract to the milk mixture, stirring to combine.
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Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Do not overmix—small lumps are fine.
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Heat a nonstick pan or griddle over medium heat and lightly grease with oil or vegan butter.
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Pour about ¼ cup of batter for each pancake. Cook until bubbles form on top and the edges look set, about 2–3 minutes.
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Flip and cook for another 1–2 minutes on the other side until golden brown.
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Repeat with the remaining batter, greasing the pan as needed.
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Serve warm with maple syrup, sliced fruit, or a dollop of vegan yogurt.
Nutrition (per serving):
Calories: 220
Protein: 4g
Carbohydrates: 31g
Fat: 8g
Fiber: 1g
Sugar: 6g
Sodium: 240mg
Tips:
If you prefer extra fluffy pancakes, sift the dry ingredients before mixing.
You can add blueberries, chocolate chips, or banana slices to the batter for variety.
For crisp edges, cook the pancakes in a lightly oiled cast-iron skillet.
To keep pancakes warm while cooking, place them on a baking sheet in a 200°F (95°C) oven.
Leftover pancakes can be frozen—just layer them with parchment paper and reheat in a toaster or oven.
