Fluffiest Vegan Pancakes
These are the pancakes I make on Sunday mornings when I want something that feels like a treat but doesn't require a grocery run. The secret to fluffy vegan pancakes is two things: a combination of baking powder and a tiny bit of vinegar (which reacts with the baking soda for extra lift), and not overmixing the batter. Lumps are your friend — they melt away during cooking and leave you with the lightest, tallest pancakes. Use a non-stick pan and resist the urge to press down on them with your spatula.
Ingredients
- ☐ All-purpose flour — 2 cups
- ☐ Baking powder — 2 tablespoons
- ☐ Baking soda — 1/2 teaspoon
- ☐ Sea salt — 1/2 teaspoon
- ☐ Sugar — 2 tablespoons (or coconut sugar)
- ☐ Unsweetened plant milk — 1 3/4 cups, at room temperature
- ☐ Apple cider vinegar — 1 tablespoon
- ☐ Melted coconut oil — 1/4 cup, cooled slightly (or neutral oil)
- ☐ Vanilla extract — 1 teaspoon
- ☐ Maple syrup — for serving
- ☐ Vegan butter — for serving
- ☐ Fresh berries — for serving
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
In a small bowl, stir the plant milk and apple cider vinegar together. Let sit for 5 minutes — it will curdle slightly and become vegan buttermilk.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Add the buttermilk, melted coconut oil, and vanilla to the dry ingredients. Stir with a spatula just until no dry flour remains — stop the moment it comes together. Lumps are correct and good. Do not overmix or the pancakes will be tough.
Let the batter rest for 5 minutes. This gives the flour time to hydrate and the leaveners time to activate — your pancakes will be noticeably fluffier.
Heat a large non-stick skillet or griddle over medium-low heat. Lightly grease with oil or vegan butter. Ladle 1/3 cup of batter per pancake onto the skillet — don't crowd them.
Cook for 3-4 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 2-3 minutes until golden brown on both sides and cooked through.
Keep cooked pancakes warm on a baking sheet in a 200°F (90°C) oven while you cook the rest. Serve immediately with maple syrup, vegan butter, and fresh berries.
Recipe notes
The batter keeps in the fridge for up to 24 hours if you want to prep it the night before. Cooked pancakes freeze well — reheat in the toaster.
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