Vegan Fluffy Homemade Pancakes
Indulge in a breakfast classic with a plant-based twist: Vegan Fluffy Homemade Pancakes. These pancakes are a perfect blend of simplicity and decadence, made with pantry staples like almond milk, apple cider vinegar, and vanilla extract to create a tender yet airy texture. The secret lies in the homemade vegan buttermilk, which adds tang and lightness to every bite. Whether you're serving them for breakfast or brunch, these golden-brown beauties cook up in just 15 minutes and pair perfectly with maple syrup, fresh fruit, or a dollop of vegan butter. With no eggs or dairy required, this easy recipe promises fluffy, soft pancakes that everyone—vegans and non-vegans alike—will adore. Perfect for mornings where comfort meets convenience!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 tablespoon Granulated sugar
- 0.25 teaspoon Salt
- 1 cup Almond milk (or any other non-dairy milk)
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil
Instructions
In a small bowl, combine the almond milk and apple cider vinegar. Stir well and let it sit for about 5 minutes to curdle. This will create a vegan buttermilk.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.
Add the vegetable oil and vanilla extract to the curdled almond milk mixture, stirring until all ingredients are fully incorporated.
Pour the wet ingredients into the dry ingredients. Gently mix with a whisk or spatula until just combined. Do not overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of vegetable oil if necessary.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Carefully flip the pancake and cook for another 1-2 minutes until golden brown and cooked through.
Repeat with the remaining batter, adjusting the heat as necessary to avoid burning.
Serve the pancakes warm with your favorite vegan toppings such as maple syrup, fresh fruit, or vegan butter.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1730 mg | 75% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 13.5 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 466 mg | 36% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 278 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
