Wake up to a stack of Fluffy Vegan Pancakes—golden, buttery, and drizzled with rich maple syrup! These eggless and dairy-free pancakes are quick to make, perfectly tender, and guaranteed to become your new breakfast favorite. Top with fresh fruit or nuts for extra deliciousness!
Ingredients
For the Pancakes:
- 1½ cups all-purpose flour
- 2 tbsp sugar (or maple syrup)
- 1 tbsp baking powder
- ½ tsp salt
- 1¼ cups almond milk (or any plant-based milk)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 tbsp vegetable oil (or melted coconut oil)
For Serving:
- Pure maple syrup
- Fresh berries or banana slices
- Vegan butter (optional)
- Chopped nuts (walnuts, pecans)
Instructions
1️⃣ Make the Batter:
- In a bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, mix almond milk, vinegar, vanilla, and oil. Let sit for 2 minutes (creates “buttermilk”).
- Pour wet ingredients into dry ingredients. Stir until just combined (small lumps are okay—don’t overmix!).
2️⃣ Cook the Pancakes:
- Heat a non-stick pan over medium-low heat. Lightly grease with oil or vegan butter.
- Pour ¼ cup batter per pancake. Cook until bubbles form on top (~2-3 minutes).
- Flip and cook for another 1-2 minutes until golden.
3️⃣ Serve Warm:
- Stack pancakes, drizzle with maple syrup, and add your favorite toppings!
