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Perfect Vegan Pancakes (Soft & Fluffy!)
5 from 18 votes

Perfect Vegan Pancakes (Soft & Fluffy!)

These vegan pancakes yield soft, fluffy cakes made with all-purpose flour and vegan buttermilk created by mixing non-dairy milk with apple cider vinegar. The batter includes vegan butter, oil, vanilla, and baking powder for lift and flavor. Cooking over a properly preheated surface produces evenly browned pancakes with a tender crumb, suitable for a variety of toppings or spreads.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 servings
Calories: 415 kcal
Course: Breakfast
Cuisine: American

Ingredients

Dry Ingredients:
  • 1 cup all-purpose flour see Notes for gluten-free
  • 2 Tablespoons sugar
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt fine sea salt
Wet Ingredients:
  • ¾ cup non-dairy milk I prefer soy milk, unsweetened, 1 tablespoon
  • 4 teaspoons apple cider vinegar
  • 2 Tablespoons vegan butter plus more for serving, melted
  • 1 Tablespoon neutral oil
  • 2 teaspoons vanilla extract

Instructions

    Cup of Yum
  1. Sift the flour and baking powder into a large mixing bowl. Add the sugar and salt and whisk well. Set aside.
  2. Put the non-dairy milk in a medium-size bowl, and add the vinegar to create vegan buttermilk; set aside. In a separate bowl melt the butter. Pour the melted butter, oil, and vanilla into the "buttermilk" and whisk to combine.
  3. Pour wet ingredients into dry, and use a large silicone spatula to gently fold the ingredients just until a lumpy batter forms (don't whisk or stir vigorously). The batter will be fluffy, and once it comes together don't stir again!
  4. Preheat an electric griddle or large non-stick frying pan over medium heat. If you have an infrared thermometer, the surface should be approximately 375°F (190°C) when fully preheated.
  5. Flick water onto the pan/griddle to make sure it's ready. The water should bead up and dance across the surface before evaporating. If desired, add a small pat of vegan butter and swirl it around (if using a non-stick surface you don't need it). Use slightly less than ⅓ cup batter per pancake. Keep an eye on how quickly the pancakes are cooking and reduce the heat slightly if needed.
  6. After about 1½ to 2 minutes, the edges will look somewhat set and dry, and you'll see bubbles forming across the top of the pancakes. Use a wide spatula to flip the pancakes. The second side will cook more quickly than the first, about 1 minute. The pancakes are done if the center bounces back when pressed.
  7. Serve vegan pancakes warm with maple syrup, vegan butter, and fresh fruit.

Notes

  • For gluten-free pancakes, use a 1:1 gluten-free flour blend, reduce baking powder to 2 teaspoons, and omit the extra milk; expect slightly longer cooking time.
  • Ensure the cooking surface is properly preheated; water should bead and dance before adding batter.
  • Avoid overmixing the batter to prevent tough or chewy pancakes; fold until just combined with some lumps.
  • Store leftovers airtight in the refrigerator for up to 5 days or freeze for about a month; reheat before serving.
  • Use an infrared thermometer if available to maintain an ideal cooking temperature of about 375°F (190°C).
  • Add vegan butter to the griddle before cooking if desired, but be careful not to burn it.

Nutrition Information

Calories 415kcal (21%) Carbohydrates 60g (20%) Protein 6g (12%) Fat 17g (26%) Cholesterol 0mg (0%) Fiber 2g (8%) Sugar 13g (26%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 415

% Daily Value*

Calories 415kcal 21%
Carbohydrates 60g 20%
Protein 6g 12%
Fat 17g 26%
Cholesterol 0mg 0%
Fiber 2g 8%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.