Fluffy Vegan Pancakes
Share
These Fluffy Vegan Pancakes are everything you could ask for in a breakfast: light, airy, and melt-in-your-mouth delicious. Made with simple pantry ingredients, they’re not only a breeze to whip up, but they’re also perfect for meal prep. Whether you're enjoying them fresh or reheating them later, these pancakes will become your new breakfast staple.
The Pancakes Everyone Will Love
Picture this: a towering stack of fluffy, golden-brown pancakes drizzled with warm maple syrup, with fresh strawberries sprinkled on top. It’s the kind of breakfast that makes everyone at the table stop, stare, and then dive in! Trust me, these pancakes will become a family favourite—my husband couldn’t get enough of them, and I bet you won’t either!
What Makes These Vegan Pancakes Unbeatable?
With so many pancake recipes out there, you might wonder what sets these apart. Here’s why these Fluffy Vegan Pancakes are a game-changer:
- Baking Powder Magic: The combination of baking powder with apple cider vinegar creates a magical reaction that makes these pancakes extra fluffy and light.
- Meal Prep Dream: These pancakes are perfect for freezing. You can easily reheat them for a quick, hassle-free breakfast during busy mornings.
- Totally Customizable: With just a few basic ingredients, you have the freedom to add any toppings or mix-ins you want. From fresh fruits to nut butter, the sky's the limit!
Simple, Pantry-Friendly Ingredients
These pancakes are budget-friendly and use ingredients that are probably already in your kitchen:
- Soy Milk: My go-to, but any plant-based milk like oat or almond milk works great.
- Apple Cider Vinegar Or lemon juice—both will give you that homemade vegan buttermilk effect.
- All-Purpose Flour: Feel free to swap with whole wheat or gluten-free flour if you prefer.
- Baking Powder: The key to ultra-fluffy pancakes!
- Sea Salt: A pinch for enhanced flavour. Regular salt works, too.
- Sugar: Use white sugar or substitute with maple syrup or agave for a touch of sweetness.
- Vegan Butter: Coconut oil or another oil works too. You’ll need extra grease to grease the pan.
How to Make the Best Vegan Pancakes from Scratch
Step-by-Step Directions
- Make Vegan Buttermilk: In a small bowl, combine soy milk and apple cider vinegar (or lemon juice). Set aside for 5 minutes. This will create a vegan buttermilk that helps give the pancakes a soft, rich texture.
- Sift Dry Ingredients: In a large bowl, sift the flour, baking powder, and sea salt. Sifting adds air to the dry ingredients, making the pancakes extra fluffy.
- Mix the Batter: Add sugar, melted vegan butter, and the buttermilk mixture to the dry ingredients. Gently mix with a spatula until just combined. It’s okay if the batter has some lumps—that’s how you get light, fluffy pancakes.
- Heat the Griddle: Preheat a non-stick pan or griddle over medium heat. Grease with a little extra vegan butter or coconut oil.
- Cook the Pancakes: Pour about ¼ cup of batter onto the pan for each pancake. When bubbles start forming on the surface (about 2-3 minutes), flip and cook for another 2-3 minutes until both sides are golden brown.
- Serve: Repeat the process for the rest of the batter. Stack the pancakes high, drizzle with maple syrup, and add your favourite toppings. Serve hot!
Pro Tips for Perfect Pancakes Every Time
- Check Your Baking Powder: Make sure your baking powder is fresh. The old baking powder won’t give you the rise needed for fluffy pancakes.
- Don’t Overmix: Lumpy batter is a good thing! Overmixing makes pancakes dense, so fold the ingredients until combined.
- Room Temperature Ingredients: If your plant-based milk or melted butter is too cold, the pancakes won’t rise as well. Let them come to room temperature before mixing.
- Sift Your Flour: For the lightest pancakes, always sift your flour. It incorporates air and keeps the pancakes from being too dense.
Serving Suggestions
There are endless ways to enjoy pancakes, but here are some of my top favourites:
- Toppings: Maple syrup, vegan whipped cream, jam, peanut butter, or vegan chocolate chips.
- Fresh Fruit: Strawberries, raspberries, bananas, or blueberries are all great options to add a fresh burst of flavour.
- Sides: Serve with a side of tofu scramble or crispy hash browns for a full breakfast spread.
How to Store & Reheat Fluffy Vegan Pancakes
- Refrigerate: Store leftover pancakes in an airtight container in the fridge for 4-5 days. Reheat them in the toaster oven for a crispier texture, or use the microwave if you're in a hurry.
- Freeze: Flash-freeze your pancakes by laying them flat on a baking sheet until frozen solid, then store them in a freezer bag for up to 2 months. Reheat them directly from frozen in the toaster for best results.
Enjoy & Share!
I hope these pancakes bring joy to your morning routine. If you try this recipe, snap a photo and share it on Instagram with the hashtag #PurelyYouKitchen! I’d love to see your delicious creations.
Fluffy Vegan Pancakes
- Servings: 6 pancakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients:
- 1 cup soy milk (or any vegan milk)
- 2 tsp apple cider vinegar (or lemon juice)
- 1 cup all-purpose flour (120g)
- 1 tbsp baking powder
- ½ tsp sea salt
- 1 tbsp granulated sugar (or maple syrup/agave)
- 1 tbsp vegan butter (plus extra for greasing)
Instructions:
- Make vegan buttermilk by mixing soy milk and ACV. Let sit for 5 minutes.
- Sift flour, baking powder, and sea salt in a large bowl.
- Add sugar, melted vegan butter, and buttermilk mixture. Mix until just combined.
- Heat a pan over medium heat and grease with vegan butter.
- Cook pancakes by pouring ¼ cup batter onto the pan, flipping when bubbles form.
- Serve hot with your favourite toppings, and enjoy!
Notes:
- Meal Prep: These pancakes freeze well! To flash-freeze, place them on a baking sheet in the freezer, then store in a freezer-safe container for up to two months.
- Sift for Extra Fluffiness: Sifting the dry ingredients truly helps give the pancakes their light, airy texture.
- Vegan Milk Alternatives: Oat milk, almond milk, or any other plant-based milk can be substituted for soy milk in this recipe.
Nutrition Information (per serving):
- Calories: 102 kcal
- Carbohydrates: 20g
- Protein: 3g
- Fat: 1g
- Saturated Fat: 1g
- Sodium: 426mg
- Potassium: 78mg
- Fiber: 1g
- Sugar: 3g
- Vitamin A: 155 IU
- Vitamin C: 3mg
- Calcium: 176mg
- Iron: 1mg
If you’re ready to start your day with these fluffy, mouth-watering pancakes, let me know how they turn out!