Vegan Pancakes – Light, Fluffy & Simple

Learn how to make Vegan Pancakes! They are light, so fluffy, and very simple with only pantry ingredients! They’re bound to become one of your favourite breakfasts and are great for meal prep!

I’m definitely in a season of basics and I love it. What started as a simple goal to provide more pantry friendly recipes with you guys has really brought me back to my roots on baking, cooking and sharing the easiest vegan recipes I can. I want Jessica in the Kitchen to be an all-encompassing vegan hub, and I’m loving the feedback from you guys so far. I’ve been sharing some of my favourite vegan recipes like my chocolate cake recipe, my no-knead bread and even my pizza recipe, and I want to keep that going. So let’s go with one of my favourites: Vegan Pancakes!

After playing around with my other pancake recipes for a bit, I found the perfect measurements that worked seamlessly with the baking powder to provide beautiful lift and fluffiness, while providing actually flavourful pancakes. The kind that your husband rips into seconds after it comes out of the pan and declares that he loves, in between mouthfuls of course. There are no complicated or special ingredients here, and all things you probably already have in your pantry.

So how do you make vegan pancakes?

I’ve found that the best way to make vegan pancakes without eggs or milk or butter, that are just as fluffy and simple as regular pancakes is to eliminate the eggs, and replace the milk with vegan buttermilk, and the butter for vegan butter (or simply oil). I know, ridiculously simple, right? Well I’ve been overcomplicating it for years thinking I *needed* an egg replacement. Turns out, I really didn’t.

When I tested these with flax eggs, it didn’t really make a difference, so I decided to leave them out. It’s shocking how well this turns out, and you end up with an easy, impressive and delicious breakfast recipe! 

Expert Tips & FAQ for the best texture

Pancakes are very simple to make once you know a few key tips:

• Test to ensure that your baking powder is still active. Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
• Don’t overmix your batter. Like, seriously. Lumpy pancake batter is key for light and fluffy pancakes, so ensure that it looks similar to the photos above.
• Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter, that’s okay you can still make the recipe, I do recommend it however. 
• While pancakes aren’t as precise as baking a cake, I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
• Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of pancakes at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so its room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
• Freeze your pancakes so they last! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.

Related Recipes

Easy Vegan Blueberry Pancakes (GF)

Vegan Carrot Cake Pancakes

Gluten Free Strawberry Pancakes

Enjoy friends! If you make this post about these Easy Vegan Pancakes, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes?! Be sure to check it out!

Vegan Pancakes

Learn how to make easy Vegan Pancakes! They are light, so fluffy, and very simple with only pantry ingredients! They're bound to become one of your favourite breakfasts and are great for meal prep (can be easily doubled or tripled)!

by: Jessica in the Kitchen

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 6 pancakes

Course Breakfast

Cuisine American

Keyword easy vegan recipes, pancakes, vegan, vegan pancakes

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5 from 15 votes

Ingredients

• 1 cup soy milk or any vegan milk
• 2 teaspoons apple cider vinegar or lemon juice
• 1 cup all-purpose flour (120g)
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1 tablespoon granulated sugar any kind, or maple syrup or agave
• 1 tablespoon vegan butter or oil + extra for the griddle/pan

Instructions

Instructions

• Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes - this will make the vegan buttermilk.
• In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.
• Add the sugar, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It's okay (and normal) to have some lumps.
• Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
• Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
• Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
• Enjoy!

NOTES

If you're making a lot of pancakes, you can preheat your oven to 200°F and keep them on a baking pan in the oven while you make the rest.

Expert Tips & FAQ

Pancakes are very simple to make once you know a few key tips:

• test to ensure that your baking powder is still active. Let's just say I've confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don't want that! It's very easy to test and will make all the difference in getting your pancakes nice and fluffy!
• Don't overmix your batter. Like, seriously. Lumpy pancake batter is key for light and fluffy pancakes, so ensure that it looks similar to the photos above.
• Sifting your ingredients really helps with the fluffiness. If you don't have a strainer, sieve or sifter, that's okay you can still make the recipe, I do recommend it however. 
• While pancakes aren't as precise as baking a cake, I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
• Ensure all your wet ingredients are room temperature. Cold soy milk doesn't mix very well, so I always pull a new container (I usually make several batches of pancakes at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so its room temperature. If you're planning ahead, you can always just leave it on your counter until it is room temperature.
• Freeze your pancakes so they last! I recommend flash freezing them then heating them up in your toaster oven. They remain just as light and fluffy.

Nutrition

Calories: 102kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 426mg | Potassium: 78mg | Fiber: 1g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 176mg | Iron: 1mg

by Jessica