American · breakfast
Fluffy Vegan Pancakes (No Egg Replacer Needed)
Tall, fluffy buttermilk-style pancakes made with plant milk + apple cider vinegar. Crisp edges, tender middle, no special ingredients.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 4
Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups unsweetened soy or oat milk
- 1 tbsp apple cider vinegar
- 2 tbsp melted coconut oil or neutral oil
- 1 tsp vanilla extract
Method
- Stir vinegar into the plant milk and let sit 5 minutes until lightly curdled.
- Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.
- Add the milk mixture, oil and vanilla to the dry ingredients. Stir just until combined — lumps are fine. Rest 5 minutes.
- Heat a non-stick pan over medium-low. Pour ¼-cup portions of batter and cook until bubbles form on top and edges look dry, about 2–3 minutes. Flip and cook another 1–2 minutes.
- Serve immediately with maple syrup, berries or vegan butter.
Cook's notes
- Don't overmix — it activates gluten and makes pancakes rubbery.
- Soy milk gives the tallest rise; oat milk gives the richest flavour.
#vegan pancakes#fluffy pancakes#easy vegan breakfast