Vegan pancakes have been on my radar for AGES and I finally got around to perfecting the fluffiest, BEST vegan pancakes ever (in my humble opinion;)!
Pancakes are a real thing in our family. Our kids request them every weekend, and it’s a bit of a point of pride for Charlie when he has friends sleep over (like this weekend): I find it adorable how proud he is of our pancakes. He has a solid track record of converting non-pancake lovers to fans with one bite of our pancakes… do I see a future job in sales?
Our pancake obsession all started with my original Angel Cake recipe that has been on the blog since the beginning. A lot of people don’t like pancakes because they’ve been eating the kind out of a box all their life. And I have to say, you haven’t lived until you have a HOMEMADE pancake… and they are SO easy to make!
Many of you are leaning into plant-based eating and looking for more options to fuel this lifestyle; if this describes you and you’ve been looking for the perfect pancake recipe look no further!
Or perhaps you’ve simply run out of eggs and would give your right arm to not have to climb into a cold car to go to the store on a Sunday morning to get eggs (I’ve been there); in which case, this recipe will also be a lifesaver!
I played around with an endless combination of ingredients to finally come up with this ridiculously fluffy pancake recipe that includes whole grain flour without any eggs or dairy. You can play around with the types of flour if you choose (next on my list is doing a killer gluten free version); you can use all whole-wheat flour or none – the texture will change but the pancake should remain light and fluffy as ever!
To be completely honest, I feel that this recipe rivals my original Angel Cake recipe, which feels like a bold statement. I would LOVE to hear from you if you make these (especially if you’ve made my original Angel Cakes).
If you’re looking for other good weekend cooking today, try my Lunchbox Cookies for something healthy and wholesome (vegan and gluten free) to sneak into the kids’ lunches, a cozy pot of Curry Coconut Squash Soup or perhaps prep some Peanut Butter & Jam Chia Puddings for the busy week ahead for a grab-and-go breakfast or snack!
Fluffy Vegan Pancakes
This pancake recipe rivals any buttermilk pancake around (even my famous Angel Cakes!) and is the perfect recipe to wow your weekend crowd. Drizzle with maple syrup and watch them disappear!
- 2 cups unsweetened almond milk
- 2 tablespoons white distilled vinegar
- 1/4 cup melted vegan butter
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- neutral oil for cooking (avocado or canola oil)
- maple syrup, for serving
Combine the almond milk and vinegar in a liquid measuring cup or small bowl and stir. Let it sit for 10 minutes.
Meanwhile, in a large bowl whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt.
Stir the melted vegan butter and vanilla into the almond milk mixture. Add the liquid ingredients to the dry ingredients and gently whisk together until they are just combined.
Heat 2 teaspoons of oil (avocado or another neutral oil) a medium heavy-bottomed skillet over medium low heat. Scoop 1/3-1/2 cup of batter into the pan and cook until bubbles appear and the bottom is golden brown, about 3-4 minutes. Flip and cook the other side until golden brown. Repeat with the remaining pancakes and serve immediately.