Vegan Pancakes – Fluffy & Homemade

By Jessica Hylton -

These Homemade Vegan Pancakes are light, so fluffy, and made with very simple pantry ingredients! They’re bound to become one of your favorite easy breakfasts, and are great for meal prep, too.

Sliced pancake stack with strawberries.

Recently I’ve gone back to my roots with regards to baking and cooking, so I decided to let you all in on the action!

Without further ado, I’m going to introduce one of my favorite basic recipes: Fluffy Vegan Pancakes!

After playing around with the ingredients in my other pancake recipes, I found the perfect measurements that worked seamlessly to provide beautiful, fluffy pancakes.

These homemade pancakes are the kind that your husband rips into seconds after they come out of the pan! Then, between mouthfuls, he’ll declares that they’re the best breakfast he’s ever had.

(Can you tell that this is a true story, yet? Talk about a glowing review!)

Stack of pancakes topped with strawberries.

What Makes These Vegan Pancakes So Good?

There are lots of easy homemade pancake recipes out there… so what makes this one so good?

  • Baking powder: It interacts with the liquids and the apple cider vinegar, and the following chemical reaction results in airy, pillow-soft pancakes that you can’t help but devour!
  • Meal prep perfection: I flash-freeze these pancakes all the time. That means on busy mornings when the whole household is on the go, I can just take a few out, heat them up, and voila – breakfast.
  • Customize-ability: That’s a word, right? With ingredients like sea salt and sugar, these simple 30-minute pancakes are sweet and flavorful all on their own. That said, you can also add on toppings/syrups to tailor that flavor to your liking! Decorate these stacks with raspberry jam, maple syrup, vegan whipped cream, and more – this is an opportunity to get kitchen-creative!
Ingredients for vegan pancakes.

Notes on the Ingredients

Vegan pancakes are a very low-cost meal. There are no complicated or special ingredients here, and they are all things you probably already have in your pantry.

  • Soy Milk: Soy milk is my personal favorite, but any other vegan milk, like oat or almond milk, should work as well.
  • Apple Cider Vinegar: Lemon juice is fine too. Whatever acid you end up using will interact with the milk, leaving you with a homemade vegan buttermilk.
  • All-Purpose Flour: Whole wheat or gluten free flour can also be used. Make sure to weigh your flour so that you don’t end up packing it into a measuring cup – this could make your pancakes come out dense and heavy instead of light and fluffy.
  • Baking Powder: This ingredient is the secret to fluffy pancakes!
  • Sea Salt: To enhance and add flavor to your pancakes! Regular salt will work as well if you don’t have sea salt.
  • Sugar: I generally use white granulated sugar, but you can add in any kind, or maple syrup or agave.
  • Vegan Butter: Other oils like coconut oil can be substituted instead. Remember to use extra for the griddle/pan!

An aside about eggs: When I tested these with flax eggs, it didn’t really make a difference, so I decided to leave them out. You’ll still end up with an easy, impressive and delicious breakfast recipe! 

Pancakes topped with strawberry and maple syrup.

How to Make Vegan Pancakes from Scratch

Vegan pancake batter is a total breeze to mix together. You can have it prepped and ready for the griddle in just 15 minutes.

Then, in another 15 minutes, you’ll be pulling fluffy, golden-brown pancakes off the stove. You’ll also be trying to convince yourself to wait to add the maple syrup, before digging right into a stack!

Make the Vegan Buttermilk: 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.

Sift the Dry Ingredients: In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.

Flour being sifted into a bowl.

Mix the Batter Together: 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.

A bowl of pancake batter being mixed.

Prepare the Griddle: Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.

Cook the Pancakes: 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.

Golden brown pancake in a skillet.

Serve and Enjoy: Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings. Enjoy!

Vegan pancakes and chopped strawberries.

Tips for Success

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

  • Use active baking powder. Test to ensure that your baking powder is still active. Let’s just say that I’ve confidently whipped up a double batch of pancakes, only to realize 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.
  • Sift your dry ingredients. 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, though. 
  • Weigh your ingredients. 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.
  • Let wet ingredients come to room temp. Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I usually just open a new container. Sometimes, though, I take my bottle from the fridge, pour out what I need, and warm it up in the microwave so it’s room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.

Serving Suggestions

As I’m sure you’re aware, there are many ways to enjoy a pancake. Many. These are just a few of my favorite toppings, add-ons, and sides:

  • Toppings: Too many to count! But let’s start with maple syrup, vegan whipped cream, jam, peanut butter, vegan chocolate chips, etc.
  • Fresh Fruit: You can add chopped fruit to the top of you pancake stack, or simply enjoy it on the side. My personal favorite is clearly strawberries, but raspberries, blueberries, blackberries and banana slices are also popular in this household.
  • Tofu Scramble: This tofu scramble recipe is just as delicious as your standard scrambled eggs, and it’s the perfect side to a plate of fluffy pancakes!
  • Potatoes: Any hash brown fans? These crispy garlic roasted potatoes can be served at dinner, but they’re also delicious as a breakfast side!
  • Vegan Waffles: If you’re having a brunch spread, why not pop out a plate of these fluffy vegan waffles, too? They’re sure to be equally well-received.
Fluffy vegan pancakes with chopped strawberries.

How to Store & Reheat Homemade Pancakes

You can refrigerate these vegan pancakes in an airtight container, or tight layers of plastic wrap, for 4-5 days. I like to reheat them in the toaster oven rather than using the microwave to prevent sogginess. Don’t forget to add some more jam or maple syrup on top before eating!

Cooling rack of crispy vegan pancakes.

Can I Freeze Extras?

Yes, freeze your pancakes so they last for a couple of months! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.

Chopped strawberries on a stack of 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!

Sliced pancake stack with strawberries.

Vegan Pancakes

Fluffy Vegan Pancakes are light, so fluffy, and made with very simple pantry ingredients! They're bound to become one of your favorite easy breakfasts, and are great for meal prep, too.
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 pancakes
Course Breakfast
Cuisine American
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

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Recipe Rating




38 comments

  1. Katya Smereka says:

    5 stars
    OMG this recipe is INCREDIBLE!!! The pancakes came out so fluffy, and there was no taste of baking powder or anything. I was a little skeptical with the milk+acv mixture to replace buttermilk, but its effects were PROFOUND. It made the pancakes light and fluffy. These pancakes are amazing! They will knock your socks off and impress your mom vegan friends!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Katya. Your in-depth review is so awesome and kind! We really appreciate it and hope you have an amazing day.

  2. amalia d says:

    5 stars
    made this post run and they were so good and refueling!! they were so fluffy they really jiggled when i put them on my plate!😂🥰 so good 🙂

    • Gavin | Jessica in the Kitchen says:

      Haha we’re so happy that you enjoyed it! Thank you so much Amalia!

  3. Meghan N. says:

    5 stars
    I just made these for my family and I will never buy a box of pancake mix again! These are now my go-to! They were so easy to make, light and fluffy and perfectly golden. I really appreciated the tip on making the batter match the picture, it was so helpful. These were a huge hit with my kids and I’m going to make a triple batch and flash freeze them as recommended. Thanks for this great recipe!!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you and your family like these pancakes Meghan! Thanks for reading and reviewing!

  4. Amanda says:

    5 stars
    These pancakes were AMAZING! I made them with pea milk (only vegan milk I had on hand) and coconut sugar and they turned out absolutely incredible! They were so light & fluffy, my entire family (including non-vegans) loved them!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Amanda! We’re so happy everyone enjoyed them!

  5. Judy says:

    5 stars
    I’ve been trying out vegan pancakes recipes for a while now and this is the best one!!! It was so fluffy and didn’t have that funny taste that you can with some other recipes. It was also really easy and simple and I didn’t have to buy any extra vegan ingredients. The only thing I would recommend is to double the recipe cuz I ate all of it in one setting. ☺️

    • Gavin | Jessica in the Kitchen says:

      Haha, we’re so happy that you enjoyed this recipe Judy! Thank you so much for reading and leaving such a nice comment!

  6. Kate says:

    5 stars
    These pancakes are amazing! So fluffy and so easy to make, honestly couldn’t believe they were vegan. These are a staple in my house now for sure!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Kate! Thank you so much for reading and leaving such a nice comment!

  7. Marquita says:

    5 stars
    Made these and let me tell you…they were PERFECTION! The recipe was super easy, I had everything I needed in the pantry already, and in no time the kids were eating fluffy delicious pancakes. We’re always looking for great vegan options and there’s no need to look any further when it comes to pancakes. Thanks so much!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Marquita! Thank you so much for reading and leaving such a nice comment!

  8. Lainey M. says:

    5 stars
    My new favorite breakfast!!!! The milk and lemon juice as the buttermilk came out SO GOOD and the recipe was so simple and easy. Also the fluffiness of these pancakes were PERFECT!! Thank you!!!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Lainey! Thank you so much for reading and leaving such a nice comment!

  9. Alex says:

    5 stars
    This pancake recipe is just perfect! Thanks for all your extra tips these were definitely the most fluffy pancakes I’ve made 🙂

  10. Patricia says:

    5 stars
    These pancakes turned out so fluffy and yummy! I’ve had a go-to vegan pancake recipe that I thought was the best, but this recipe surpassed that one by a lot. My husband could not stop talking about them, and I have never left a comment on a blog but felt I had to. Seriously, so good!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you and your husband enjoyed this recipe Patricia! Thank you so much for reading and leaving such a nice comment!

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