Go Back
+ servings
Finished recipe stacked on a white plate with maple syrup

Easy Vegan Pancakes

Wake up to these easy Vegan Pancakes. Light, fluffy, and slightly sweetened with maple syrup, this is a breakfast worth getting out of bed for. Ready in 10 minutes! 
4.75 from 4 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 16 pancakes
Calories: 115kcal
Author: Sarah McMinn

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon + 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 ¼ cups soy milk
  • 1 ½ teaspoon apple cider vinegar
  • ¼ cup avocado or coconut oil, melted
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • cooking spray

Instructions

  • Preheat a pancake griddle to 375. 
  • In a small bowl combine soy milk and apple cider vinegar. Whisk together and set aside to let curdle. Once soy milk is curdled, whisk in melted coconut oil, maple syrup, and vanilla extract. 
  • In a separate bowl stir together the flour, baking powder, and salt. Add the wet ingredients to the dry and whisk together until most of the lumps are gone. 
  • Spray pancake griddle with cooking spray. With an ice cream scoop or ¼ measuring cup, pour batter on the griddle. It should spread into about a 5" circle. Repeat until the griddle is filled. 
  • When pancakes begin to bubble on the top (about 3 minutes), gently flip it over and bake on the other side until the pancake has risen to about double the height. 
  • Remove pancakes and respray griddle before panfrying the 2nd batch. Repeat until all the batter is gone. Serve with maple syrup and fruit of choice. 

Notes

Serving and Storing - Serve the pancakes immediately with fruit or berries and maple syrup. Wrap leftover pancakes in plastic wrap and store them in the refrigerator for 2-3 days. Gently reheat them in the oven or microwave to enjoy.
Make in Advance - If you want to make this batter in advance, store it in an airtight container in the refrigerator for up to 48 hours. To cook the pancakes, preheat your griddle and bake according to the instructions. The pancakes may take a few minutes longer to bake since the batter will be chilled.
Recipe Tips
  1. Take care that these pancakes are not over-mixed. Mix only as much as necessary - a few lumps are always okay. The less you mix, the more tender and delicate the texture of the pancake will be.
  2. Make sure to give the "buttermilk" plenty of time to curdle. The vinegar/milk mixture thickens the batter and helps give the pancakes rise as they are cooked. While other milk can curdle, I have found that soy works the best and is, therefore, the milk I recommend.
  3. The pancake batter is fairly thin. For this reason, make sure the griddle is preheated and spray between each batch. This is important in getting that golden crispy outside. When the batter hits the hot oiled griddle, it should immediately start to form a crust which gives the pancake it's perfect texture while also preventing it from spreading.

Nutrition

Calories: 115kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 89mg | Potassium: 164mg | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 2.2mg | Calcium: 90mg | Iron: 1mg