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A tall stack of many fluffy vegan pancakes on a white plate. Fresh fruit are on top of the pancakes and scattered around beside the pancakes.

Perfect Vegan Pancakes: Easy, Fluffy, & Egg-free

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 16 pancakes
Course: Breakfast
Cuisine: American
Calories: 103
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • measuring cups
  • Measuring spoons
  • Mixing bowls
  • Mixing spoons
  • Whisk
  • Pan or griddle
  • cooking spray

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Serve and enjoy! Plate the pancakes, top with your favorite toppings, and enjoy!

Notes

  • 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.