Looking for the perfect stack of fluffy, golden-brown vegan pancakes? Hi, you’ve arrived. This vegan pancake recipe will walk you through everything you need to know about making spectacularly fluffy & irresistible vegan pancakes.
- 1.25–1.5 cups non-dairy milk (less for tall, thick pancakes & more for pourable, ‘soft’ pancakes. See notes)
- 1 tablespoon oil or 1T melted vegan butter
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (sub white or apple cider vinegar)
- 1.5 cups all-purpose flour (scooped & leveled)
- 3 teaspoons baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Combine all wet ingredients into a medium-sized mixing bowl and whisk thoroughly.
- Add the dry ingredients to a sieve and sift into the wet ingredients. If you don’t have a sieve you can sprinkle & spread all dry ingredients on top of the wet.
- Whisk the dry ingredients into the wet until the batter is JUST mixed– small lumps are okay.
- Let the batter rest and thicken for 5 minutes as you pre-heat your skillet or griddle to medium heat.
- Coat the skillet well with vegan butter or oil then pour the batter into the skillet using a measuring cup and spatula.
- 1/4 cup makes 8-9 silver dollar sized pancakes.
- 1/3 cup makes 5-6 adult-sized pancakes that are easy to flip.
- 1/2 cup makes 3-4 big, restaurant-style pancakes that may be more challenging to cook & flip.
- Cook the pancake on the first side for 2-4 minutes. When ready to flip you’ll notice a few small ‘holes’ on the surface and the edges will appear cooked, taking on a dry, matte appearance.
- Flip and cook for an additional 1-2 minutes.
- Serve immediately. Or place pancakes on a wire rack until ready to serve as this prevents condensation and soft undersides. Pancakes can be kept warm in a preheated 150* oven.
- See detailed notes on batter & pancake consistency, & cooking tips below! Some folks like soft, melt-in-your-mouth pancakes while others prefer tall, thick biscuity pancakes.
For Ultra Soft & Fluffy Pancakes: We recommend a 1:1 ratio of flour to milk! This yields a thin, pourable batter that will spread into a circle on its own and cook up soft and thin.
For Thick, Tall Pancakes: For thick and tall pancakes, dial the milk back to 1.25 cups. This batter won’t quickly spread out on the pan into perfect circle but it will give you TALL and THICK pancakes!
Tips for Cooking:
- Cooking pancakes in vegan butter resulted in more even browning and those delectable crispy brown rings around the pancakes in comparison to oil. You can use either.
- To get crispy pancakes and crispy brown rings around the edges you need a lot of butter swimming around on the skillet or griddle. The edges of the pancakes will fry in the butter. Nom nom nom.
- If your batter is extremely thick, thus your pancakes very tall– cook them on medium-low heat so the center cooks through. IE if you need to use a spatula or spoon to spread your pancake around in the pan, cook on medium-low heat.
- If your batter is a pourable consistency and spreads in the pan without you needing to assist it, cook on medium heat.
- Our general rule for cooking pancakes is 3 minutes on the first side and 1 minute on the second. That first pancake doesn’t always have to be a flop– adjust the cooking temperature based on the consistency of your batter and set a timer for the first few pancakes!!!
If you are using a cast iron skillet, you may need to lower the heat after your first couple of pancakes if your pancakes are cooking too fast.
Keywords: Vegan pancakes, fluffy vegan pancakes