Introduction
Vegan Pancake Recipe, If you’ve ever searched for the best vegan pancake recipe, you know the internet is filled with countless options. Some promise fluffiness, others claim to be the simplest, but not all deliver the perfect texture. After testing multiple recipes, I finally found the ultimate vegan pancake formula—fluffy, moist, and golden brown perfection. Whether you’re making these for breakfast or brunch, this is the only recipe you’ll ever need!
Ingredients
Dry Ingredients:
1 ½ cups (180g) all-purpose flour – The foundation of our pancakes, giving them structure and a soft texture.
2 tablespoons cornstarch – Helps bind the batter and contributes to the fluffiness.
2 teaspoons baking powder – The secret to airy, fluffy pancakes!
¼ teaspoon cinnamon – A subtle hint of spice that enhances flavor.
A pinch of salt – Balances out the sweetness and enhances overall taste.
Wet Ingredients:
1 cup plant milk (almond, soy, oat, or coconut) – Adds moisture and creaminess.
3 tablespoons maple syrup – Naturally sweetens the batter without refined sugar.
2 tablespoons vegetable oil – Helps create that golden-brown exterior.
2 teaspoons apple cider vinegar – Reacts with the baking powder to boost fluffiness.
½ teaspoon vanilla extract – Adds a rich, aromatic depth to the pancakes.
How to Make the Best Vegan Pancakes
Step 1: Prepare the Dry Ingredients (2 minutes)
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, cinnamon, and salt until evenly combined.
Step 2: Prepare the Wet Ingredients (2 minutes)
In a separate bowl, whisk the plant milk, maple syrup, vegetable oil, apple cider vinegar, and vanilla extract until well blended.
Step 3: Combine Wet and Dry Ingredients (1 minute)
Gently pour the wet ingredients into the dry mixture. Stir until just combined—do not overmix! A few lumps are fine and ensure tender pancakes.
Step 4: Preheat the Pan (2 minutes)
Place a non-stick pan or griddle over medium-low heat. Lightly grease with vegan butter or oil.
Step 5: Cook the Pancakes (3-4 minutes per side)
Pour ¼ cup of batter onto the pan for each pancake.
Cook for 3-4 minutes until bubbles appear on the surface.
Flip and cook for another 2-3 minutes until golden brown.
Repeat with remaining batter.
How to Make Moist Pancakes
The secret to moist and fluffy pancakes lies in the balance of ingredients and technique. Cornstarch keeps them light, apple cider vinegar reacts with baking powder for an airy lift, and gentle mixing prevents dense batter. Cooking on low-medium heat ensures even cooking without burning the exterior. Lastly, using a touch of oil in the pan creates crispy edges while keeping the inside soft and pillowy.
10 Test Kitchen Tips for the Perfect Pancakes
Sift the flour – This aerates the flour and prevents lumps.
Don’t overmix – Stir just until combined; a lumpy batter is perfect.
Let the batter rest for 5 minutes – This allows the ingredients to activate, resulting in fluffier pancakes.
Use fresh baking powder – Expired baking powder won’t create a good rise.
Cook on low-medium heat – High heat burns the outside before the inside cooks.
Use a measuring cup for consistent sizes – This ensures even cooking.
Wait for bubbles before flipping – A telltale sign that the pancakes are ready to turn.
Grease the pan lightly – Too much oil can create greasy pancakes.
Use a wide spatula for flipping – Makes flipping easier and prevents breakage.
Keep cooked pancakes warm in a 200°F oven – Perfect for serving a large batch.
How to Store Vegan Pancakes
Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 4 days.
Reheat: Warm pancakes in a toaster, oven (350°F for 5 minutes), or microwave for 30 seconds.
Can You Freeze Vegan Pancakes?
Yes! To freeze:
Let pancakes cool completely.
Stack with parchment paper between each to prevent sticking.
Store in a freezer-safe bag or container for up to 3 months.
Reheat in a toaster or oven at 350°F for 5-7 minutes.
NonVegKahani Community Tips & Praise – Rahul K
“Tried this vegan pancake recipe and it’s hands-down the best one I’ve made! The texture is unbelievably soft, and the taste is perfect. I love adding chocolate chips or blueberries for extra flavor. Highly recommend!” – Rahul K
Ingredient Adjustments (1x, 2x, 4x)
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Flour | 1 ½ cups | 3 cups | 6 cups |
| Cornstarch | 2 tbsp | 4 tbsp | 8 tbsp |
| Baking Powder | 2 tsp | 4 tsp | 8 tsp |
| Cinnamon | ¼ tsp | ½ tsp | 1 tsp |
| Salt | Pinch | ⅛ tsp | ¼ tsp |
| Plant Milk | 1 cup | 2 cups | 4 cups |
| Maple Syrup | 3 tbsp | 6 tbsp | 12 tbsp |
| Vegetable Oil | 2 tbsp | 4 tbsp | 8 tbsp |
| Apple Cider Vinegar | 2 tsp | 4 tsp | 8 tsp |
| Vanilla Extract | ½ tsp | 1 tsp | 2 tsp |
Nutrition Information (Per Serving – 2 Pancakes)
Calories: 210
Protein: 4g
Carbs: 34g
Fat: 6g
Fiber: 2g
Sugar: 8g
FAQs
1. Can I make these pancakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking mix.
2. What is the best plant milk for pancakes?
Soy and oat milk work best due to their creaminess.
3. Can I replace maple syrup with another sweetener?
Yes! You can use agave syrup or coconut sugar.
4. What can I use instead of vegetable oil?
Try melted coconut oil or unsweetened applesauce for a healthier option.
5. Can I add fruit or chocolate chips?
Absolutely! Fold in blueberries, bananas, or vegan chocolate chips before cooking.
Enjoy your delicious, fluffy, and easy-to-make vegan pancakes! 
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