Vegan Pancakes Recipe: Fluffy, Golden, and Delicious!

Craving pancakes with no eggs or milk? These vegan pancakes are so fluffy. We make them all the time—no one even knows they’re plant-based.

They’re golden on the outside, soft inside, and perfect with syrup or fruit. Just simple ingredients and a quick flip.

No fancy stuff. Just mix, pour, and cook. Breakfast is served in no time.

Wanna try them too? I’ll show you how I make mine. Let’s get flipping!

Why You’ll Love This Recipe

• Fluffy Texture, No Eggs Needed: The combination of lemon juice and soy milk creates a plant-based buttermilk that helps the pancakes rise.
• Crisp, Golden Edges: A touch of vegan butter on a hot skillet creates beautifully crisp edges.
• Simple Ingredients: No weird substitutes—just everyday kitchen staples.
• Kid-Friendly & Allergy-Friendly: No dairy, no eggs, and easily adaptable for gluten-free diets.
• Perfect for Meal Prep: Make a double batch and store extras for busy mornings.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Servings:

• Makes about 8–10 medium pancakes (serves 3–4 people)

Difficulty:

• Beginner-friendly; no fancy tools required

Required Kitchen Tools

• Mixing bowls (medium and large)
• Whisk or fork
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula
• Ladle or ¼-cup measuring scoop

Ingredients

These fluffy vegan pancakes are made with a few reliable ingredients. Each one plays a small but essential role in helping you get golden perfection.

Dry Ingredients:

• 1½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ¼ teaspoon sea salt

Wet Ingredients:

• 1½ cups unsweetened soy milk
• 1 tablespoon lemon juice (or apple cider vinegar)
• 2 tablespoons vegan butter, melted
• 2 tablespoons vegan sour cream (or plain non-dairy yogurt)
• 1 teaspoon vanilla extract

Variations for Vegan Pancakes

Feel free to experiment and customize this recipe to match your taste preferences or dietary needs.

• Fluffy Gluten-Free Pancakes: Swap the all-purpose flour with a gluten-free flour blend (make sure it’s 1:1). Add a bit more non-dairy milk if needed to reach the right batter consistency.
• Add Some Spice: For a twist, try adding a pinch of cinnamon or nutmeg to the dry ingredients for warm, spiced flavor.
• Banana Pancakes: Add ½ ripe banana to the wet ingredients for a natural sweetness and a hint of banana flavor.
• Berry Pancakes: Gently fold in fresh or frozen berries into the batter for a fruity surprise.
• Chocolate Chip Pancakes: Toss in ¼ cup of vegan chocolate chips for an indulgent treat.
• Coconut Pancakes: Replace the vegan butter with melted coconut oil and sprinkle shredded coconut into the batter.

How to Make Vegan Pancakes: Step-by-Step Instructions

1. Make the Plant-Based Buttermilk

In a small bowl, mix the soy milk and lemon juice (or apple cider vinegar). Stir and set it aside for 5 minutes to thicken. This mixture acts as your plant-based buttermilk, which will help the pancakes rise beautifully.

2. Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and sea salt. Ensure there are no lumps in the dry ingredients before moving on to the next step.

3. Mix Wet Ingredients

In a separate bowl, whisk together the plant-based buttermilk, melted vegan butter, sour cream, and vanilla extract until smooth and well combined.

4. Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spoon until just combined. The batter should be thick but pourable. If it seems too thick, add a splash more soy milk to thin it out.

5. Heat Your Skillet

Place a non-stick skillet or griddle over medium heat. Add a tiny bit of vegan butter to the pan, allowing it to melt and coat the surface.

6. Cook the Pancakes

Using a ladle or ¼-cup measuring scoop, pour the pancake batter onto the skillet. Cook for 2–3 minutes on the first side until bubbles start to form on the surface. Flip carefully with a spatula and cook for another 1–2 minutes until golden brown.

7. Keep Them Warm

If you’re making a large batch, transfer the cooked pancakes to a warm oven (around 200°F) to keep them warm while you cook the rest.

Serving and Decoration

These pancakes are perfect for a variety of toppings and serving ideas. Here are a few ways to enjoy them:

• Classic Syrup and Fruit: Stack the pancakes high, drizzle with maple syrup, and top with fresh berries, sliced bananas, or a sprinkle of powdered sugar.
• Nut Butter and Banana: Spread peanut butter or almond butter on the pancakes, then add sliced banana and a drizzle of maple syrup for extra richness.
• Chocolate and Coconut: For a more decadent breakfast, top with melted vegan chocolate chips and shredded coconut.
• Yogurt and Granola: Serve with a dollop of dairy-free yogurt and a sprinkle of granola for some crunch.
• Nutty and Sweet: Top with chopped nuts (like pecans or walnuts) and a drizzle of agave or maple syrup.

Storing Vegan Pancakes

Cooked Pancakes: Allow the pancakes to cool completely, then store them in an airtight container in the refrigerator for up to 3 days.

• Freezing: To freeze pancakes, place a sheet of parchment paper between each pancake and store them in a freezer-safe bag or container. Reheat by popping them in the toaster or microwave for a quick breakfast.
• Reheating: Heat leftover pancakes in the microwave for 30-60 seconds, or reheat them on a skillet over low heat until warmed through.

Tips and Tricks for Success

• Don’t Overmix the Batter: For the fluffiest pancakes, be sure not to overmix the batter. A few lumps are totally fine!
• Perfect Pancake Temperature: Make sure your skillet is preheated but not too hot. Medium heat is best to ensure the pancakes cook through without burning.
• Vegan Buttermilk: You can use any plant-based milk (like almond or oat) and vinegar for the buttermilk, but soy milk gives a great texture.
• Thin Batter for Thicker Pancakes: If you want thicker pancakes, use less milk. For thinner pancakes, add a bit more milk to reach your desired consistency.

Nutrition Information

Nutrient	Per Serving
Calories	180 kcal
Protein	4g
Carbohydrates	30g
Fat	5g
Fiber	2g
Sugar	7g
Sodium	200mg

Vegan Pancake FAQs

Can I make these pancakes ahead of time?
Yes, you can! These pancakes store well in the fridge for up to 3 days or can be frozen for later.

Can I substitute the soy milk with almond milk?
Absolutely! You can use any plant-based milk, but soy milk helps with the texture and fluffiness.

Are these pancakes gluten-free?
You can make them gluten-free by using a gluten-free all-purpose flour blend.

Conclusion

These fluffy, golden vegan pancakes are a quick, easy, and versatile breakfast that everyone will love. Whether you’re vegan, gluten-free, or just looking for a new pancake recipe, this one will not disappoint. Try it out and enjoy a stack of warm, delicious pancakes in no time!