These vegan pancakes are fluffy, delicious, and easy to make. Perfect for a weekend breakfast or brunch, they are made with simple ingredients that you probably already have in your pantry. Whether you are vegan or just looking to try something new, these pancakes are sure to become a favorite.
If you don't usually keep almond milk or apple cider vinegar in your kitchen, you might need to pick them up at the supermarket. Almond milk is a plant-based milk alternative that is often found in the dairy section or the health food aisle. Apple cider vinegar is a type of vinegar made from fermented apple juice and is usually located near other vinegars or in the condiment aisle.

Ingredients For Vegan Pancakes Recipe
Flour: The base of the pancakes, providing structure and texture.
Sugar: Adds sweetness to the batter.
Baking powder: Helps the pancakes rise and become fluffy.
Salt: Enhances the overall flavor.
Almond milk: A plant-based milk alternative that adds moisture to the batter.
Apple cider vinegar: Reacts with the baking powder to help the pancakes rise.
Vanilla extract: Adds a hint of vanilla flavor.
Vegetable oil: Adds moisture and helps to keep the pancakes from sticking to the pan.
Technique Tip for Perfect Pancakes
When mixing the wet ingredients into the dry ingredients, be careful not to overmix the batter. Overmixing can lead to tough and dense pancakes. Stir just until the ingredients are combined and you no longer see streaks of flour. This will ensure your pancakes are light and fluffy.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the pancakes healthier.
all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend ensures the pancakes are safe to eat.
sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a unique flavor to the pancakes.
sugar - Substitute with coconut sugar: Coconut sugar is less processed and has a lower glycemic index than regular sugar.
baking powder - Substitute with baking soda and cream of tartar: Mixing these two creates a similar leavening effect as baking powder.
salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.
almond milk - Substitute with soy milk: Soy milk has a similar consistency and nutritional profile, making it a good alternative.
almond milk - Substitute with oat milk: Oat milk is creamy and has a neutral flavor that works well in pancakes.
apple cider vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity to react with the baking powder.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the pancakes.
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.
vegetable oil - Substitute with applesauce: Applesauce can be used for a lower-fat option and adds moisture to the pancakes.
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How to Store or Freeze Your Pancakes
Allow the pancakes to cool completely on a wire rack before storing. This prevents them from becoming soggy.
For short-term storage, place the cooled pancakes in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3-4 days.
To freeze, lay the pancakes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours. This prevents them from sticking together.
Once frozen, transfer the pancakes to a freezer-safe bag or container. Label with the date and store for up to 2 months.
When ready to enjoy, reheat the pancakes directly from the freezer. For a quick option, use a microwave: place a stack of 2-3 pancakes on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 20-30 seconds or until heated through.
Alternatively, reheat in the oven: preheat to 350°F (175°C), place the pancakes on a baking sheet, and cover with aluminum foil. Bake for 10-15 minutes or until warmed.
For a crispier texture, reheat the pancakes in a toaster or toaster oven. Toast on a medium setting until heated and slightly crispy.
Serve the reheated pancakes with your favorite toppings, such as maple syrup, fresh berries, or a dollop of vegan butter.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through. This method ensures the pancakes stay fluffy and moist.
Microwave Method: Place a couple of pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals. This is the quickest method but can sometimes make the pancakes a bit chewy.
Stovetop Method: Heat a non-stick pan over low to medium heat. Add a small amount of vegetable oil or vegan butter to the pan. Place the pancakes in the pan and cover with a lid. Heat for about 1-2 minutes on each side or until warmed through. This method helps maintain the pancakes' crispy edges.
Toaster Method: If your pancakes are not too thick, you can reheat them in a toaster. Set the toaster to a medium setting and toast the pancakes for 1-2 minutes. This method is convenient and gives the pancakes a slightly crispy texture.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancakes in a single layer in the air fryer basket. Heat for about 3-4 minutes, checking halfway through. This method keeps the pancakes crispy on the outside and soft on the inside.
Best Tools for Making Vegan Pancakes
Mixing bowl: A large bowl used to combine the dry ingredients and another for the wet ingredients.
Whisk: Essential for thoroughly mixing the dry ingredients and for combining the wet ingredients.
Measuring cups: Used to accurately measure the flour, almond milk, and other ingredients.
Measuring spoons: Necessary for measuring smaller quantities like sugar, baking powder, salt, and vanilla extract.
Non-stick pan: Ideal for cooking the pancakes without them sticking to the surface.
Spatula: Used for flipping the pancakes once bubbles form on the surface.
Ladle or ¼ cup measuring cup: Helps in pouring the batter onto the pan in consistent portions.
Stove: Provides the heat source for cooking the pancakes.
Cooling rack: Optional, but useful for letting the pancakes cool slightly before serving.
How to Save Time on Making Pancakes
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the cooking process.
Use a large mixing bowl: A larger bowl makes it easier to mix wet and dry ingredients without spilling.
Preheat the pan: Start heating your non-stick pan while you mix the batter to save time.
Batch cooking: Pour multiple pancakes onto the pan at once if it’s large enough to cook more in less time.
Use a ladle: A ladle helps you pour consistent amounts of batter quickly and evenly.

Vegan Pancakes Recipe
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- 2 tablespoon Sugar
- 1 tablespoon Baking powder
- ⅛ teaspoon Salt
- 1 cup Almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 2 tablespoon Vegetable oil
Instructions
- 1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- 2. In another bowl, mix the almond milk and apple cider vinegar. Let it sit for a minute to curdle.
- 3. Add the vanilla extract and vegetable oil to the milk mixture.
- 4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5. Heat a non-stick pan over medium heat. Pour ¼ cup of batter onto the pan for each pancake.
- 6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- 7. Serve warm with your favorite toppings.
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