Vegan pancakes that are light, fluffy, delicious and loaded with fresh blueberries? Yes, please! Once you've tried these these pancakes, you'll see how easy it is to make pancakes without milk and eggs.
I thought it might be hard to make a vegan version of the iconic light, fluffy breakfast pancake , but I was so wrong! It turns out that you can make a light, fluffy stack of pancakes with only a few simple ingredients that you probably already have in your pantry, and these pancakes require no mik and no eggs. They're completely dairy free.
This is what I like to call a "template recipe" because you can use it as as a foundation for your own creative pancake recipe. Chocolate chips? Bananas? Coconut? Peanut Butter? All things are possible!
Check out this post by Delicious magazine for some creative ideas for pancake toppings. I've gone for classic blueberries and maple syrup, because I'm more of a traditionalist where pancakes are concerned.
What You'll Love About This Recipe
✅It's so easy to make pancakes with no milk and no eggs.
✅These are the lightest and fluffiest vegan pancakes you'll find.
✅You can make this recipe with ingredients you probably already have in your pantry.
✅They're perfect for those who can't tolerate dairy or have a dairy allergy.
- Almond Milk: Make it nut-free by using oat milk, coconut milk or soy milk. But, I love the flavor of pancakes made with almond milk.
- Apple Cider Vinegar: When combined with your plant-based milk, apple cider vinegar makes a very convincing vegan buttermilk substitute.
- Vanilla: It's always worth it to buy a quality brand of vanilla. The imitation vanilla flavoring you find in the baking section just doesn't have the same flavor.
- Flour: I used plain flour, but you can substitute whole wheat ,spelt ,or gluten-free flour.
- Baking Powder: The leavening agent that makes pancakes light and fluffy.
- Salt: Makes all the flavors pop.
- Blueberries (optional): I've added blueberries, because...well...blueberry pancakes!
How To Make The Fluffiest Vegan Pancakes
- Firstly, make your vegan buttermilk by combining the almond milk with the apple cider vinegar. Set this aside for about 10 minutes and allow it to curdle.
2. Sift your dry ingredients into a large bowl. I know it's tempting to skip this step, but it really does make a difference in the fluffiness and light texture of your pancakes.
3. Now add the almond milk and vanilla to the vegan buttermilk and pour the wet ingredients into the bowl. Stir gently, being careful not to over mix or your pancakes won't be as fluffy. You can use any plant-based milk you have on hand. I happen to love using almond milk in my pancakes for the added flavor.
4. Heat a little oil in a non-stick fry pan and add the batter to the pan two tablespoons at a time. Allow the pancakes to cook until you see bubbles on the surface, then flip and continue to cook them for 2-3 minutes.
5.Serve with maple syrup and whatever toppings you fancy. Enjoy!
Of course you can eat dairy free pancakes on their own with the obligatory maple syrup. But, if you're in the mood for a big vegan brunch, here's a few suggestions:
- How about some vegan bacon? Try my popular banana peel bacon recipe.
- How about a bit pitcher of smoothie? Try my smoothie with no bananas.
- What about a side serving or air fryer breakfast potatoes?
- If you're setting up a big vegan spread, consider trying this fabulour Just Egg Quiche.
Did You Make This Recipe?
Frequently Asked Questions
It's not a good idea to make this pancake batter ahead of time. However, you can combine the wet ingredients in one bowl that you store in the fridge, and the dry ingredients in a separate bowl that you store in an airtight container at room temperature. That way, all you have to do is combine the wet and dry ingredients in the morning, and you're set to go!
Store them in an airtight container in the fridge for up to five days. Reheat in the microwave.
You sure can! Let the pancakes cool completely. On a parchment lined baking tray, freeze the pancakes for two hours. Transfer them to a reusable freezer bag. They will stay fresh for up to three months.
Yes, if you substitute your favorite gluten free flour blend (such as Bob's Red Mill), they should still turn out light and fluffy.
Nope! You can use any plant-based milk you have on hand. I've also used soy milk and they came out perfectly.
Craving More Vegan Breakfast Recipes?
The Fluffiest Vegan Pancakes
- 1½ cups plant-based milk (I used almond milk)
- 1 teaspoon apple cider vinegar
- 2 cups flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- ½ cup blueberries (optional)
- 1 tablespoon vegan butter
- In a small bowl, whisk together the almond milk and apple cider vinegar. Set aside to curdle for ten minutes.
- Sift the flour, baking powder, sugar and salt into a medium sized bowl.
- Add the vanilla to the almond milk mixture and pour the wet ingredients into the dry ingredients. Stir gently, being careful not to over mix.
- Heat the vegan butter in a non-stick pan and add the batter two tablespoons at a time. You'll only be able to cook 2-3 pancakes at a time. When bubbles appear on the surface and the edges start to brown, flip the pancakes and continue cooking for 2-3 minutes. Keep the pancakes warm in the oven while you cook the remaining pancakes.
- You can make these pancakes gluten free by substituting your favorite gluten free flour blend in a 1:1 ratio for the all purpose flour.