These fluffy vegan pancakes are positively foolproof! Made with only 6 ingredients (5 of which are pantry staples), you can whip up these pancakes in no time at all. Top them off with your favorite fruits and maple syrup, and you’ve just made the best breakfast ever!
If you’ve had troubles with vegan pancakes (or any pancake recipe) in the past, this is your recipe.
This is my first featured recipe from Dreena’s Kind Kitchen. Many of you pre-ordered the book, and now have the cookbook in your hands.
So, I highly encourage you to try these pancakes!
Fluffy Vegan Pancake FAQs
Not at all. These pancakes use a little acid (from the vinegar) along with the baking powder for leavening. And, the flour needs no binding, it has its own natural binding properties.
If you want the pancakes to flip easily, yes. Non-stick pans have come a long way and there are many brands with PFOA-free and PTFE-free coatings. Also consider that when your coating wears down with scratches, it’s time to replace.
I prefer oat milk or organic soy, but the choice is yours! You can use plain or vanilla, vanilla will generally add a touch of sweetness.
I posted about vanilla bean powder here, it’s one of my favorite ingredients and a kitchen staple. It’s totally optional, even though it adds beautiful flavor! You can for sure omit it, or use about 1 tsp of pure vanilla extract.
Yes! I keep them in an airtight container at room temperature for the day, or refrigerate overnight. Simply reheat in a warm toaster/toaster oven and they are delightful!
Absolutely. Freeze in an airtight container separated with slips of parchment paper.
If you cannot consume vinegar, try lemon juice.
Before we get to the recipe, a couple of cookbook admin items:
- I’m doing a virtual signing! Join here, no purchase required – but if you do want a signed copy of Dreena’s Kind Kitchen, this is where you can get one. There will be door prizes, Q&A, lots of good stuff. And, you will NOT be on video, no worries if you’re camera shy.
- If you are already loving Dreena’s Kind Kitchen, would you please add a review on amazon? It can be brief, and these reviews help the book’s visibility. Thank you. 🙏
Time to enjoy fluffy vegan pancakes! x Dreena
Light and Fluffy Pancakes
In our house, Sunday is usually the morning for making pancakes. With just six ingredients, these are possibly the easiest pancakes I have ever made—simple enough to make any day of the week! Serve with pure maple syrup and fresh fruit, or try my Strawberry Sauce Forever or Coconut-Date Caramel Cream (both in Dreena’s Kind Kitchen).
- 1 cup plain or vanilla nondairy milk
- 1 tablespoon apple cider vinegar
- 1 1/4 cups white whole- wheat flour or whole-wheat pastry flour see note
- 1 tablespoon baking powder
- 1/4 teaspoon pure vanilla bean powder optional; see note
- Couple pinches sea salt
In a small bowl, combine the milk and apple cider vinegar. Let sit for 5 minutes. Heat a nonstick skillet (see note) over medium-high heat for a few minutes, then reduce the heat to medium. While the pan is heating, in a large bowl, mix the flour, baking powder, vanilla bean powder (if using), and salt. Add the milk and vinegar mixture to the dry mixture and whisk to combine. Fold in any optional add-ins you like. Using a ladle, scoop 1/4–1/3 cup of the batter into the hot pan, fitting as many as you can without allowing the pancakes to touch. Cook for several minutes, until small bubbles form on the outer edge and in the center and the pancakes starts to look dry on the top. Flip the pancakes and lightly cook the other side for about a minute, then transfer to a plate. Repeat until all the batter is used.
Flour Note: White whole wheat flour is not all-purpose flour. It is a whole-grain flour that is made from a different variety of wheat, so it is very light in color and texture. It’s wonderful to use in cakes and other baked goods and also in these pancakes—makes them extra fluffy! If you cannot find it in your stores, whole-wheat pastry flour works just fine.
Vanilla Bean Powder Note: I love vanilla bean powder, but you can substitute pure vanilla extract here, anywhere from 1/2–1 teaspoon.
Ideas: For extra flavor, try adding 1/2 teaspoon or so ground cinnamon and/or nutmeg, or 1/2–1 teaspoon grated orange or lemon zest. You can also add other pure extracts like almond or orange extract. Beyond seasonings, try some chopped banana, blueberries, or nondairy chocolate chips. (Berries with chocolate chips are even better!)
Nonstick Skillet Note: For pancakes, it’s important to use a good-quality nonstick skillet. If yours has a worn surface or isn’t nonstick, the pancakes will stick!