These fluffy vegan pancakes are light, airy, and perfect for a weekend breakfast or brunch. Made with simple ingredients, they are easy to whip up and can be customized with your favorite toppings. Enjoy them with maple syrup, fresh fruit, or a sprinkle of powdered sugar!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar (cane sugar or coconut sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 2 tablespoons vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon cinnamon for added flavor
Instructions
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Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon (if using) until well combined.
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Mix the Wet Ingredients:
In a separate bowl, combine the almond milk, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well blended.
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Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Let the batter sit for about 5 minutes to allow it to thicken slightly.
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Preheat the Pan:
Heat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a small amount of oil or cooking spray.
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Cook the Pancakes:
Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes on the other side, until golden brown.
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Serve:
Remove the pancakes from the skillet and keep them warm in a low oven (around 200°F or 95°C) while you cook the remaining batter. Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or nut butter.
Tips
- For extra fluffiness, let the batter rest for a few minutes before cooking.
- You can add mix-ins like blueberries, chocolate chips, or chopped nuts to the batter before cooking for added flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave before serving.
Enjoy your delicious, fluffy vegan pancakes!
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