Fluffy Plant-Based Pancakes

Fluffy Vegan Pancakes
Are you ready to start your day with a fantastic and delicious breakfast? Our Vegan Pancake recipe is perfect for those following a plant-based diet or anyone wanting a healthier twist on a breakfast classic.
These pancakes are easy to make and loaded with flavor, utilizing only vegan-friendly ingredients. They are fluffy, tender, and perfect for stacking high on your breakfast plate.
Top them with a generous drizzle of maple syrup, a sprinkle of fresh fruit, or even a dollop of your favorite vegan yogurt for an extra tasty touch.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Estimated Cost$5
Course Breakfast
Cuisine American
Servings 4 People
Calories 370.8 kcal


  • 1 ½ Cups Almond Milk
  • 2 Cups Flour
  • 2 Tbsp. Granulated Sugar
  • 2 tsp. Baking Powder
  • ½ tsp. Salt
  • 1 Tbsp. Apple Cider Vinegar
  • 3 Tbsp. Sunflower Oil
  • 1 tsp. Vanilla Extract


  • In a large bowl, combine the dry ingredients:
    2 Cups Flour, 2 Tbsp. Granulated Sugar, 2 tsp. Baking Powder, ½ tsp. Salt
  • In a separate bowl, mix together the wet ingredients:
    1 ½ Cups Almond Milk, 1 Tbsp. Apple Cider Vinegar, 3 Tbsp. Sunflower Oil, 1 tsp. Vanilla Extract
  • Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
  • Let the batter rest for 5 minutes. This allows the baking powder to react and will help make the pancakes fluffy.
  • Preheat a non-stick pan over medium heat. Once hot, ladle about 1/4 cup of batter onto the pan for each pancake.
  • Cook until bubbles form on the surface of the edges, then flip and cook until golden brown. Repeat with the remaining batter.
  • Serve warm with your choice of vegan toppings such as maple syrup, fresh fruits, or vegan yogurt.


Calories: 370.8kcalCarbohydrates: 53.9gProtein: 8gFat: 13.3gSaturated Fat: 1.2gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 9.9gSodium: 623.5mgPotassium: 67.7mgFiber: 1.8gSugar: 7.8gVitamin A: 1.3IUCalcium: 267.3mgIron: 0.8mg

Rate this Recipe!

5 from 1 vote

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