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Stack of fluffy vegan pancakes topped with plant-based butter and maple syrup, served with fresh strawberries and blueberries on a white plate.

Easy Fluffy Vegan Pancakes with Maple Syrup

Servings 12 pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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
  • 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
 
Elevate This Dish
Transform these classic vegan pancakes into something extraordinary with these professional techniques:
 
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.
 
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.
 
Serving & Pairing
These versatile pancakes work beautifully for breakfast, brunch, or breakfast-for-dinner occasions.
 
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
 
Beverage Pairings
  • 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
 
Storage & Leftovers
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.
 
Nutrition Information
  • Calories: 90 per pancake
  • Protein: 2g per pancake
  • Fiber: 1g per pancake
  • Fat: 3g per pancake (primarily from plant oils)
  • Carbohydrates: 15g per pancake
These vegan pancakes provide a moderate amount of energy to start your day. For a more nutritious option, try healthy swaps like using whole wheat flour for half the all-purpose flour, replacing cane sugar with maple syrup for natural sweetness, or adding 2 tablespoons of ground flaxseed to the batter for added fiber and omega-3 fatty acids.
Calories: 90kcal
Cost: $5
Course: Breakfast, Snack
Cuisine: American
Keyword: Budget-friendly vegan recipe, Dairy-free pancakes, Easy vegan breakfast, easy vegan recipe, Eggless pancakes, Fluffy vegan pancakes, Homemade vegan pancakes, Plant milk pancakes, Plant-based breakfast, Quick & Easy, Vegan buttermilk pancakes, vegan comfort food, Vegan pancakes