Perfect Vegan Pancakes

Imagine biting into the Perfect Vegan Pancakes to start your day. These delicious, fluffy vegan pancakes will knock your socks off–no one will ever guess they are made without eggs or dairy! 

Think homemade pancakes are just for weekends? Not only is this vegan pancake recipe scrumptious, but it can also be made in just under 15 minutes! Even on your busiest or hectic mornings, you can feed the entire family a healthy breakfast that will keep them full and satisfied. Plus, homemade pancakes are so much better than anything you can make out of a box.

Finally, a vegan pancake recipe on Happy Healthy Mama! If you’ve been accustomed to eating traditional buttermilk pancakes, you’ll be pleased to know that these healthy vegan pancakes are very similar. The flavor and texture are so close to classic pancake recipes; no one would ever guess that they are vegan. These are definitely my favorite classic pancakes I’ve made, vegan or otherwise.

While I have you craving some homemade pancakes, you should try my Healthy Pancake Recipe (High Protein) Meyer Lemon Poppyseed Pancakes, Fluffy Banana Pancakes, Whole Wheat Apple Pancakes, or these delicious 5 Ingredient Paleo Pancakes. Honestly, I love them all because they all have their own spin, and each one is delicious. Clearly I’m a big fan of homemade pancakes!

How To Make Vegan Pancakes

When it comes to pancakes, you might say I am a pancake snob. I need healthy ingredients without sacrificing texture or flavor. So when it comes to pancake making, I take it pretty seriously. They are after all a delicious breakfast that’s been around forever, and I don’t want to put any shame on these beloved pancakes.

I played with this vegan pancakes recipe until I got it just right, so you wouldn’t have any disappointments when you start devouring them. Take a peek at how simple they are to make:

Start out by mixing all the wet ingredients together. Allow them to sit so the apple cider vinegar and almond milk can create a lovely buttermilk that’s perfect for these pancakes. It doesn’t take long, just a few minutes.

Next, mix the dry ingredients together and make a hole in the center.

Carefully, pour the wet ingredients into the well and mix the batter together. There will be lumps and that’s okay. Lumps are good in pancake batter.

Heat a skillet over medium heat and add a thin layer of oil to prevent the pancakes from sticking.

Make uniform-sized pancakes using a 1/3 cup or large cookie scoop. Heat them for 3-4 minutes on each side, and then devour!

Tips For Making The Best Vegan Pancakes

Pancakes can take a little time to learn how to make them perfectly every time. It just comes with some practice and following these beneficial tips:

• Don’t overmix the pancake batter. If you do overmix the batter, you will end up with a flat and super dense vegan pancake. Trust me; it’s not very appealing. What happens when you overmix the batter is that little tiny air bubbles form. When they are heated up in the skillet, they begin to pop, and this is what causes the pancakes to become dense.
• Never cook the vegan pancakes too fast. I know it seems like you can get them done even faster by using higher temps, but in the end, it isn’t a good idea. What will happen if you heat them too quickly is the outsides will turn dark and possibly even burn while the insides are still raw. No one wants to eat a half-raw, half-burnt pancake, am I right?
• Use fresh ingredients, especially baking powder. The main way these vegan pancakes are so fluffy is because of the baking powder. If you opt to use old or outdated baking powder, you can expect the pancakes to be flat and lifeless.
• Don’t skip oiling the skillet. If you accidentally forget to grease the skillet, you will know pretty quickly. Your beautiful pancakes will stick, and you’ll have a mess on your hands. You don’t need a lot of oil; just a thin later is enough to do the trick.
• Don’t skip the vinegar in the milk. Making your vegan buttermilk substitute is essential for getting the perfect texture.

Vegan Pancake Add-In Ideas

Everything about this vegan pancake recipe is perfect in my eyes. The way it tastes and the texture is ideal, but sometimes I like to add in a few extras or top it with something fun. Here are some ideas that you may enjoy:

• Blueberries – I love mixing in a few fresh blueberries to the batter. It gives them a natural sweetness and adds some vibrant color too.
• Chocolate Chips – Can you eat pancakes without adding a few chocolate chips every once in a while? Add 1/4 of a cup to the batter or top the cooked pancakes, and that will do the trick. Yum!
• Strawberries – I don’t add them to the batter, but I will cut up fresh strawberries and put them on top before serving. They are beautiful and taste fantastic.
• Peanut Butter – Melt some peanut butter in the microwave and drizzle it on top of the freshly cooked pancakes. It’s heavenly! Another option would be just to add some with a knife, but I love how the melted peanut butter coats them.

If you try this recipe, please leave a star rating below! It’s so helpful for readers to see which recipes are tried and true! I’d also love to keep in touch via Instagram or Facebook.

Perfect Vegan Pancakes

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• Author: Maryea Flaherty of Happy Healthy Mama
• Total Time: 13 minutes
• Yield: 8-10 medium pancakes 1x

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Description

These Vegan Pancakes are simply perfect! They are fluffy and flavorful and use simple ingredients.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 1/2 cups unsweetened vanilla almond milk
• 2 tablespoons oil
• 1 tablespoon apple cider vinegar

Dry Ingredients

• 1 1/2 cups flour
• 1 tablespoon sweetener of choice
• 1 tablespoon baking powder
• 3/4 teaspoon salt

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Instructions

1. In a medium bowl, stir together the wet ingredients. Set aside to let the apple cider vinegar create a buttermilk substitute, just a few minutes.
2. In a large bowl, whisk together the dry ingredients. Create a well in the middle of the dry ingredients.
3. Pour the wet ingredients into the dry ingredients and stir until combined. There will be some chunks, and that’s okay. Do not over mix.
4. In a skillet, heat a thin layer of oil over medium heat.
5. Pour the batter by about 1/3 of a cup into the skillet. Allow to cook about 3-4 minutes per side.
6. Enjoy!

Notes

• You can use AP flour, whole wheat pastry flour, or a mix of regular whole wheat flour and AP flour. I haven’t tried to make these gluten free.
• I use erythritol as my sweetener so it doesn’t add any added sugars. You can use regular sugar as well.
• Don’t overmix the pancake batter. If you do overmix the batter, you will end up with a flat and super dense vegan pancake. Trust me; it’s not very appealing. What happens when you overmix the batter is that little tiny air bubbles form. When they are heated up in the skillet, they begin to pop, and this is what causes the pancakes to become dense.
• Never cook the vegan pancakes too fast. I know it seems like you can get them done even faster by using higher temps, but in the end, it isn’t a good idea. What will happen if you heat them too quickly is the outsides will turn dark and possibly even burn while the insides are still raw. No one wants to eat a half-raw, half-burnt pancake, am I right?
• Use fresh ingredients, especially baking powder. The main way these vegan pancakes are so fluffy is because of the baking powder. If you opt to use old or outdated baking powder, you can expect the pancakes to be flat and lifeless.
• Don’t skip oiling the skillet. If you accidentally forget to grease the skillet, you will know pretty quickly. Your beautiful pancakes will stick, and you’ll have a mess on your hands. You don’t need a lot of oil; just a thin later is enough to do the trick.

• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Category: breakfast recipes
• Method: stove top
• Cuisine: vegan

Nutrition

• Serving Size: 1 pancake
• Calories: 100
• Sugar: 0.1 grams
• Fat: 3.4 grams
• Carbohydrates: 15.2 grams
• Fiber: 0.5 grams
• Protein: 2.2 grams