How to Make Vegan Pancakes

Learn how to make vegan pancakes that everyone will enjoy! Each short stack will have a nostalgic smell and taste without the eggs or dairy.

It’s possible to make vegan pancakes—and it’s easier than you’d think. This vegan pancake recipe comes together in about 10 minutes and is easily adaptable to fit all diets. You can make them thick and fluffy or thin, and I’m including several variations to ensure this breakfast becomes a family staple.

My two secrets to soft, light and fluffy vegan pancakes are combining dairy-free milk with apple cider vinegar to make a “buttermilk” mixture and using ground flaxseed as a binder. This is how to make vegan pancakes!

(Related: This Vegan Sloppy Joe Dish Makes a Healthy Comfort Food)

Vegan Pancakes Recipe

This recipe uses simple ingredients, so it’s perfect for whipping up a batch in the morning.

Ingredients

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Tools You’ll Need

Directions

Step 1: Mix the wet ingredients

In a medium bowl, whisk together the dairy-free milk, oil, ground flaxseed, apple cider vinegar and vanilla extract.

Step 2: Mix the dry ingredients

In a separate large bowl, whisk together the flour, coconut sugar, baking powder, baking soda and salt.

Step 3: Prepare the batter

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix the batter! Let the batter rest for at least 5 minutes.

Step 4: Grease the griddle

Heat your griddle or skillet over medium heat and coat with cooking spray.

Step 5: Cook the pancakes

Using a 1/4 cup measuring cup or batter dispenser, pour pancake batter onto the warmed griddle. Once bubbles start to form and break on the top of each pancake, flip the pancakes. Cook until each side is golden brown.

Step 6: Serve and enjoy

Serve warm pancakes with maple syrup and a pat of plant-based butter.

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Tips for Making Vegan Pancakes

How to make the pancakes fluffy

If you want even fluffier pancakes, reduce the amount of dairy-free milk. If you prefer pancakes on the thinner side, add a tablespoon or two more.

How to make the pancakes healthier

To make healthy pancakes, swap out all-purpose white flour for whole-wheat flour. You might need to increase the liquid a bit but it’s just as delicious. Another way to make your pancakes healthier is to fold fruit into the batter. You can also add fresh fruit on top and opt for real maple syrup instead of pancake syrup.

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Vegan Pancake Variations

You can make vegan pancakes with what you have on hand.

  • Dairy-free milk: Use your favourite plain unsweetened non-dairy milk. I enjoy using almond milk, soy milk or homemade oat milk.
  • Oil: I typically use melted refined coconut oil or vegetable oil, but feel free to use melted vegan butter, canola oil or avocado oil.
  • Apple cider vinegar: Mixing apple cider vinegar with dairy-free milk creates a vegan buttermilk. The vinegar also reacts with the baking powder to make these pancakes fluffy! If you don’t have apple cider vinegar on hand, use lemon juice instead.
  • Flour: I like to use regular all-purpose flour but a gluten-free one-for-one baking flour should work, too.
  • Coconut sugar: I like the subtle sweetness of coconut sugar, but feel free to use your favourite vegan-friendly sugar instead.

(Related: What Is a Flax Egg? How to Make This Vegan Egg Substitute)

Vegan Pancake Add-Ins

  • For chocolate chip pancakes: Add about 1 cup of vegan chocolate chips to the batter.
  • For blueberry pancakes: Add about 1 cup of fresh blueberries to the batter.

What to Serve with Vegan Pancakes

Are toppings and add-ins your favourite part of pancakes, too? Here are some tasty topping ideas:

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How to Make Vegan Pancakes Ahead of Time

To make pancakes ahead of time and keep them warm, simply place cooked pancakes on a baking sheet and place in an oven preheated to 200°F until you’re ready to serve.

(Related: 5 Meal Prep Tips for Vegans or Vegetarians)

How to Store Vegan Pancakes

Pancakes are great make-ahead meals and make some of the best leftovers! Store cooked vegan pancakes in an airtight container or bag in the refrigerator for up to 5 days.

How to Store Leftover Batter

I don’t recommend storing leftover vegan pancake batter. The reaction with the baking powder means that a fluffy batter deflates over time.

How to Store the Pancakes in the Fridge

Store cooked vegan pancakes in the refrigerator for up to 5 days in an airtight container or bag. To warm, wrap pancakes loosely in a paper towel and reheat in the microwave until warmed throughout.

How to Freeze Vegan Pancakes

To freeze cooked pancakes, let them cool completely. Stack pancakes in a large freezer-safe bag, remove the air from the bag and close and freeze.

Looking for another breakfast treat? Try: Baked Peanut Butter & Jam Oat Bars

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Originally Published on Taste of Home