Vegan pancakes deliver all the fluffiness and satisfaction of traditional pancakes without any animal products.
These plant-powered breakfast favorites combine the warmth of vanilla with a hint of cinnamon while maintaining the perfect golden exterior and tender interior you expect.
The secret lies in using plant milk mixed with apple cider vinegar to create a vegan “buttermilk” that ensures proper leavening and incredibly fluffy results.
These golden-edged pancakes are the result of years of culinary experimentation in plant-based cooking, representing a breakthrough that emerged during the early 2000s when plant milk alternatives diversified beyond just soy, making vegan breakfast classics accessible to everyone.
Easy Fluffy Vegan Pancakes with Maple Syrup
Equipment
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Whisk
- Measuring cups and spoons
- 1 Non-stick skillet or griddle
- 1 Spatula
- 1 Ladle or 1/4 cup measuring cup
- Warming plate or oven-safe dish
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons organic cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups plant milk oat or almond work best
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 3 tablespoons neutral oil such as sunflower or grapeseed, plus more for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
![Dry ingredients including flour and cinnamon being whisked together in a white mixing bowl.]()
- In a separate bowl, combine the plant milk, apple cider vinegar, vanilla extract, and oil.
![Whisking smooth vegan pancake batter in a glass bowl with vanilla and apple cider vinegar on a marble countertop.]()
- Let the wet mixture sit for 5 minutes to allow the milk to curdle slightly, creating a vegan buttermilk.
![Smooth and bubbly vegan pancake batter in a glass bowl on a white marble surface, ready for cooking.]()
- Pour the wet ingredients into the dry ingredients and stir gently until just combined - a few lumps are perfectly fine.
![Pouring vegan pancake batter into a bowl of flour to prepare the dry and wet ingredients mixture for plant-based pancakes.]()
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
![Preparing a white non-stick pan to cook vegan pancakes, with a cooked pancake on the side and batter ready for the next pour.]()
- Pour 1/4 cup of batter onto the hot skillet for each pancake.
![Pouring vegan pancake batter from a ladle into a preheated non-stick pan on a marble countertop.]()
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
![Flipping a golden-brown vegan pancake in a non-stick pan, with a cooked pancake resting on a white plate beside it.]()
- Flip and cook for another 1-2 minutes until golden brown.
- Transfer to a warming plate while cooking the remaining pancakes.
![Stack of golden-brown vegan pancakes with crispy edges, folded and served on a plate for breakfast or brunch.]()
- Serve warm with your favorite toppings.
![Stack of fluffy vegan pancakes topped with plant-based butter and maple syrup, served with fresh strawberries and blueberries on a white plate.]()
Notes
Expert Tips
Transform these classic vegan pancakes into something extraordinary with these professional techniques: Â Berry Compote
Simmer 2 cups mixed berries with 3 tablespoons maple syrup and a squeeze of lemon juice for 5-7 minutes until slightly thickened for a vibrant, fruity topping that adds natural sweetness and visual appeal. Â Caramelized Banana Topping
Sauté sliced bananas in 1 tablespoon vegan butter with 2 teaspoons brown sugar until golden and caramelized for a decadent topping that adds creamy texture and rich flavor.  Chocolate Chip Variation
Fold 1/2 cup dairy-free chocolate chips into the batter right before cooking for an indulgent weekend breakfast treat that will delight children and adults alike. Â Serving & Pairing
These versatile pancakes work beautifully for breakfast, brunch, or breakfast-for-dinner occasions. Â Serving Suggestions
These pancakes keep well and can be enjoyed over several days if stored properly.
- Avoid overmixing the batter, which can develop too much gluten and result in tough pancakes
- Room temperature ingredients will blend more smoothly, so set your plant milk out 30 minutes before cooking
- Let the batter rest for 5-10 minutes after mixing for the fluffiest pancakes
- The first pancake is often a "test" pancake - use it to gauge your pan's temperature
- Keep cooked pancakes warm in a 200°F oven while preparing the rest of the batch
Transform these classic vegan pancakes into something extraordinary with these professional techniques: Â Berry Compote
Simmer 2 cups mixed berries with 3 tablespoons maple syrup and a squeeze of lemon juice for 5-7 minutes until slightly thickened for a vibrant, fruity topping that adds natural sweetness and visual appeal. Â Caramelized Banana Topping
Sauté sliced bananas in 1 tablespoon vegan butter with 2 teaspoons brown sugar until golden and caramelized for a decadent topping that adds creamy texture and rich flavor.  Chocolate Chip Variation
Fold 1/2 cup dairy-free chocolate chips into the batter right before cooking for an indulgent weekend breakfast treat that will delight children and adults alike. Â Serving & Pairing
These versatile pancakes work beautifully for breakfast, brunch, or breakfast-for-dinner occasions. Â Serving Suggestions
- Stack 2-3 pancakes and top with fresh fruit and a drizzle of maple syrup
- Serve alongside a colorful fruit salad for a complete breakfast
- Create a pancake bar with various toppings for a fun weekend brunch
- Present on a warmed plate with a dusting of powdered sugar for an elegant presentation
- Hot coffee with frothed oat milk
- Fresh orange or grapefruit juice
- Sparkling water with a splash of cranberry juice
- Hot chocolate made with plant milk for a special treat
These pancakes keep well and can be enjoyed over several days if stored properly.
- Store in an airtight container in the refrigerator for up to 3 days
- Freeze for up to 2 months by placing parchment paper between each pancake, then storing in a freezer bag
- Reheat frozen pancakes in a toaster or 350°F oven for 5-7 minutes
- For maximum freshness, warm refrigerated pancakes in a skillet over low heat for 1-2 minutes per side.
- Calories: 90 per pancake
- Protein: 2g per pancake
- Fiber: 1g per pancake
- Fat: 3g per pancake (primarily from plant oils)
- Carbohydrates: 15g per pancake
