These are the perfect vegan pancakes! With simple ingredients, you can make a tall stack of pancakes that are easy to make, super fluffy, and perfectly sweet.
Why You’ll Love this Vegan Pancake Recipe
Who doesn’t love a tall stack of pancakes for breakfast?
- Easy to mix up in one bowl
- Light, soft, fluffy, and no heavy taste of soy
- Freezes super well for pancakes anytime
- Naturally dairy free, egg free, and nut free!
Here is a quick rundown of the ingredients needed for this recipe. For the full list, check out the recipe box below!
- All Purpose Flour: You don’t need anything fancy here, just a good all purpose flour.
- Plant-Based Milk: I recommend using soy milk that is unflavored and unsweetened for the best results. Almond milk, oat milk, and coconut milk all taste great as well.
- Plant-Based Cream: Adding a bit of cream helps to make these pancakes extra delicious. If you don’t have a good vegan cream, you can swap this with more plant milk.
- Lemon Juice: This helps to make the soy milk into a vegan buttermilk resulting in a softer and more tender pancake.
- Sugar: A little bit of sugar to make it sweet! Make sure to use organic sugar or beet sugar if you are in the US to keep it vegan. You can also use coconut sugar, just know that the coconut sugar will make these pancakes slightly darker.
- Vegetable Oil: You need both a little bit of oil in the pancakes to make them soft, and a bit of spray oil to cook them in the pan. Use a neutral flavored oil like canola oil or refined coconut oil. You can swap this for melted butter if you like, however, I find that the oil makes a more consistent result.
- Baking Powder, Baking Soda, + Salt: This helps flavor and to make extra tall pancakes.
- Vanilla extract: I love adding a splash of this for extra flavor!
Variations & Favorite Toppings
- Can’t go wrong with the classic maple syrup and vegan butter combination, especially with fresh fruit.
- Add a half cup of chocolate chips, blueberries, or other fresh fruit to the batter before cooking.
- Add a spoonful of peanut butter, almond butter, or sun butter to the batter before cooking.
- Sprinkle some coconut flakes into the batter and top with coconut whipped cream.
- One of my favorite ways to enjoy pancakes is topped with jam! Wild blueberries especially are my favorite variation.
Make sure to check out the recipe card below for the full recipe and ingredient list.
First up, making the batter! Simply whisk together the dry ingredients in a large mixing bowl. Then, pour the wet ingredients into the middle and gently whisk together until the batter is just combined. If it is a little lumpy, don’t worry! You actually don’t want totally smooth batter. Let the batter rest while the pan heats up.
Tip! Leave the batter a little lumpy. Over-mixed pancakes will end up flatter. For fluffy pancakes, you just want to barely mix it with a few small lumps remaining. The batter consistency should be quite thick.
Next up, prepping the pan. You can make these in a large skillet, a flat bottomed pan on the stove, or on top of a hot griddle. Spray a little bit of oil to prevent any sticking.
If you’re using a griddle, heat it to 400F/205C or a medium-high heat on the stovetop.
Now it’s time to make the pancakes! Using a ¼ to a ⅓ cup of pancake batter, pour them onto the prepared pan.
Cook the pancakes until the little bubbles form and start popping. If you gently lift a pancake up, it should be a golden brown on the bottom. Depending on how thick you made the pancakes, they can take up to 5 minutes to cook on the first side.
Tip! If you have pancakes that are too dark on the outside but raw in the middle, the heat is too low. Turn it up!
Flip the pancakes over and cook for another few minutes on the other side.
And that’s it! Top the pancakes with your favorite toppings and enjoy.
Pancake Tips and Tricks
- For crispy edges on pancakes, add a little bit of extra oil to the pan.
- Use a paper towel to wipe out the hot pan in between each round of pancakes.
How to Store
One of the best parts about making pancakes is that you can easily make a double batch and save leftovers for a quick breakfast later.
Fridge: Allow the pancakes to fully cool. Store leftover pancakes in an airtight container for up to 5 days in the fridge.
Freezer: Allow the pancakes to fully cool. Place any leftovers in a freezer safe container or bag. Store them with pieces of parchment paper in between each pancake so they don’t stick together after freezing. These will keep for up to 3 months.
To reheat: You can pop these pancakes on a plate and microwave for 30 second intervals. Or, place them on a baking tray in the oven or toaster oven. Heat until warmed through.
More Breakfast Recipes
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- measuring cups
- Measuring spoons
- Mixing bowls
- Mixing spoons
- Pan or griddle
- cooking spray
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons sugar
- ¼ cup vegan cream optional replace with plant based milk
- 1 ½ cups plant based milk
- 1 ½ tablespoons lemon juice
- 1 teaspoon vanilla
- 3 tablespoons canola oil
- Mix the batter. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Make a small well in the center and pour in the dairy free milk, the vegan heavy cream, vanilla, oil, and lemon juice. Making figure 8s, whisk until the batter is just combined. Set aside while the pan warms up.
- Prepare the pan. On a large flat bottomed pan or on a griddle top, heat to a medium heat, or about 400°F/205°C. Spray with a light coating of cooking spray before each round of pancakes to help prevent sticking.
- Cook. pour about ¼ to ⅓ cup of batter per pancake onto the griddle or pan. Cook for a few minutes on the first side until bubbles start to form and pop. Then, flip the pancake over and let it cook for a few more minutes on the other side.
- Serve and enjoy! Plate the pancakes, top with your favorite toppings, and enjoy!
- How to Store
- Fridge: Allow the pancakes to fully cool. Store leftovers in an airtight container for up to 5 days in the fridge.
- Freezer: Allow the pancakes to fully cool. Place any leftovers in a freezer safe container or bag. Store them with pieces of parchment paper in between each pancake so they don’t stick together after freezing. These will keep for up to 3 months.
- To reheat: You can pop these pancakes on a plate and microwave for 30 second intervals. Or, place them on a baking tray in the oven or toaster oven. Heat until warmed through.