Description

These fluffy vegan pancakes are a perfect plant-based breakfast option, made without eggs or dairy. Light, tender, and slightly sweet, they come together quickly using simple pantry ingredients like all-purpose flour, almond milk, and apple cider vinegar. Serve them warm with vegan butter, maple syrup, and fresh fruit for a delightful start to your morning.

Ingredients

Dry Ingredients

1 ⅓ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 ¼ cups unsweetened almond milk
2 tablespoons sugar
1 ½ teaspoons apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons vegetable oil

For Cooking & Serving

Vegan butter (for greasing and serving)
Maple syrup (for serving)
Fresh fruit (optional, for serving)

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Instructions

Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Combine wet ingredients: In a separate bowl or large measuring cup, combine the unsweetened almond milk, sugar, apple cider vinegar, vanilla extract, and vegetable oil. Stir well until the sugar is fully dissolved.
Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined and smooth, being careful not to overmix to maintain fluffiness in the pancakes.
Heat the skillet: Preheat a nonstick or cast-iron skillet over medium heat. Lightly grease the surface with vegan butter or a small amount of vegetable oil to prevent sticking.
Cook pancakes: Pour about ¼ cup of batter onto the skillet for each pancake, spacing them appropriately. Cook for 2–3 minutes until bubbles form on the surface and the edges start to look set.
Flip and finish cooking: Carefully flip each pancake and cook for another 2 minutes until the underside is golden brown and fully cooked through.
Repeat cooking: Transfer cooked pancakes to a plate. Repeat the cooking process with the remaining batter, greasing the skillet as needed.
Serve: Serve the pancakes warm with vegan butter, maple syrup, and fresh fruit for an optional fresh touch.

Notes

Do not overmix the batter; a few lumps are okay to keep pancakes tender and fluffy.
Use a nonstick or well-seasoned cast-iron skillet for best results and easy flipping.
Adjust cooking temperature if pancakes brown too quickly or remain undercooked inside.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Fresh fruit such as berries or sliced bananas adds natural sweetness and texture.