These vegan pancakes are a fluffy, golden stack of pure morning joy, ready in just 25 minutes. Made with simple, wholesome ingredients, they’re light yet satisfying, with a delicate crisp edge and a soft, pillowy center. The subtle sweetness pairs perfectly with fresh berries, maple syrup, or a dollop of nut butter for a breakfast that feels indulgent but nourishing.
What makes these pancakes truly special is their versatile texture—crisp on the outside, tender within—and their rich, comforting flavor. Whether you’re vegan or just exploring plant-based options, this recipe delivers a quick, delicious start to your day. Whip them up in minutes and savor every bite of this effortless morning treat.
Ingredients for Fluffy Vegan Pancakes
- ¾ cup whole wheat flour (spooned and leveled for accuracy)
- ½ cup all-purpose flour (spooned and leveled for accuracy)
- 1 tablespoon baking powder
- ½ teaspoon cinnamon (optional, for added flavor)
- Heaping ¼ teaspoon sea salt
- 1 cup almond milk (or any plant-based milk of choice)
- 1½ tablespoons avocado oil (plus extra for the pan; can substitute with coconut oil)
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup (plus extra for serving; can substitute with agave syrup)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, cinnamon, and sea salt until well combined.
- Prepare wet ingredients: In a medium bowl, whisk together the almond milk, avocado oil, apple cider vinegar, maple syrup, and vanilla extract.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix. Let the batter sit for 5 minutes. It will become bubbly and foamy, which helps the pancakes rise.
- Heat the skillet: Heat a nonstick skillet over medium-low heat. Lightly brush the skillet with avocado oil.
- Cook the pancakes: Using a ⅓-cup measuring cup, pour the batter onto the skillet. Reduce the heat to low and cook for 2 to 2½ minutes, or until the edges look set and the bottom is golden brown. Flip and cook for 1½ minutes on the other side, or until puffed and cooked through.
- Serve: Stack the pancakes and serve warm with extra maple syrup. Enjoy!
Delicious Toppings to Elevate Your Vegan Pancakes
Take your vegan pancakes to the next level with these tasty topping ideas! Drizzle with extra maple syrup for classic sweetness, or add a dollop of coconut whipped cream for a creamy touch. Fresh berries, sliced bananas, or a sprinkle of chopped nuts add texture and flavor. For a decadent twist, try a spoonful of nut butter or a dusting of cocoa powder.
Perfect Pairings: Serving Suggestions
These vegan pancakes pair wonderfully with a variety of sides. Serve them with a side of vegan sausage or tempeh bacon for a hearty breakfast. Add a refreshing glass of orange juice or a cup of coffee to complete the meal. For a lighter option, enjoy with a fresh fruit salad or a smoothie.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, place them in a toaster or warm them in a skillet over medium heat for 1-2 minutes per side. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat directly from frozen in a toaster or oven.
Quick Variations to Mix It Up
Customize your vegan pancakes with these easy variations! Add chocolate chips or blueberries to the batter for a sweet twist. Swap the cinnamon for pumpkin spice in the fall, or add a handful of shredded coconut for a tropical vibe. For a protein boost, stir in a tablespoon of chia seeds or flaxseed meal.
Essential Equipment for Perfect Pancakes
To make these pancakes effortlessly, you’ll need a nonstick skillet or griddle for even cooking. A ⅓-cup measuring cup ensures consistent pancake sizes, while a whisk helps combine the batter smoothly. A spatula with a thin edge is ideal for flipping without breaking the pancakes. Keep a pastry brush handy for lightly oiling the pan.
Vegan Pancakes
Ingredients
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- 1 cup almond milk
- 1½ tablespoons avocado oil, plus more for the pan
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup, plus more for serving
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the whole wheat and all-purpose flours, the baking powder, cinnamon, and salt.
- In a medium bowl, whisk together the almond milk, avocado oil, vinegar, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Set aside for 5 minutes. The mixture will get bubbly and foamy. Don’t stir at this stage so that the bubbles can stay mostly intact (this will help your vegan pancakes rise).
- Heat a nonstick skillet to medium-low heat and brush with oil. Working in batches as necessary, use a ⅓-cup measuring cup to pour the batter into the skillet. Reduce the heat to low and cook for 2 to 2½ minutes on the first side, or until golden brown. Flip and cook for 1½ minutes on the second side, or until puffed and cooked through. Serve with maple syrup.