Fluffy Vegan Pancakes

Hard to believe, but I just realized that in over 9 years of running Full of Plants, I have never shared a classic pancake recipe. Safe to say, it was about time!

Pancakes are actually my second-favorite breakfast (right after oatmeal), so I have tested more versions than I can count. Over the years, I have made little tweaks here and there until I finally came up with a foolproof recipe that yields fluffy pancakes every single time.

These pancakes are not only extra fluffy but also pillowy with a super tender crumb, slightly crispy on the edges, and have a hint of tanginess that I believe makes them a bit more special.

⭐️ Why This Recipe Works

As tasty as the classic.

Aside from the eggy flavor you would get in regular pancakes, my vegan version tastes just as good as the classic. They cook the same, taste just as delicious, and have that same fluffy texture. They also pack a nice buttery flavor, thanks to a bit of melted vegan butter in the batter.

Made in one bowl in less than 10 minutes.

And just like any classic pancake recipe, this one is made in one bowl and takes very little time. Which means you can enjoy pancakes any day of the week! To save even more time in the morning, you can:

• Mix all of the dry ingredients the night before, then just add the liquid ingredients in the morning and cook the pancakes.
• Or, make the pancakes ahead (the day before or over the weekend) and simply reheat them in the oven or toaster when you’re ready to eat!

🌾 What You’ll Need

Flour

To keep things simple, I opted for the classic all-purpose flour.

Substitute: You can use whole-wheat flour if you want your pancakes to pack a bit more nutrition. Please note that you may need to use slightly less flour (2-3 tablespoons less) or add a bit more liquid, as whole-wheat flour tends to absorb more liquid than all-purpose flour.

Sugar

You will need just enough to add a hint of sweetness. You don’t want your pancakes to be too sweet, especially if you’re planning on serving them with syrup or jam. After testing, I settled on 1 and 1/2 tablespoons of sugar for one batch of pancakes. That’s my preference, but feel free to adjust the amount to your liking.

You can use granulated white sugar, coconut sugar, or light brown sugar.

Salt

That’s right, I use salt in sweet pancakes! And I even use a slightly higher amount than you will find in most recipes. The reason is that it elevates the flavor. Don’t worry, the pancakes do not taste salty, but the salt balances the sweetness.

Baking powder

To allow the pancakes to rise and develop a light and fluffy crumb during cooking.

Note: Use a full tablespoon of baking powder. Don’t try to decrease that amount.

Milk

Any neutral unsweetened plant-based milk will work. I suggest using soy milk as it yields pancakes that are a bit richer. However, almond, oat, or cashew milk are all great options.

Yogurt

Now onto the yogurt, which takes the pancakes up a notch! You can use basically any vegan yogurt as long as it’s unsweetened and unflavored. I always have soy yogurt in my fridge, so I used that, but almond yogurt or cashew yogurt will work too. Just keep in mind that if you are using a very thick yogurt, such as coconut yogurt, you might have to add a bit more milk to the batter.

No yogurt? No problem! You can simply replace it with 3 extra tablespoons of milk.

Butter

You will need to melt one tablespoon of butter before incorporating it into the batter. This not only adds richness but also flavor. Remember to let your butter cool slightly before adding it to the batter. If it’s too hot, it can activate the baking powder too early, and your pancakes won’t rise properly during cooking.

Vinegar

Although it’s optional, I found that adding half a teaspoon of white vinegar helps the pancakes rise even a bit more.

Vanilla extract

And of course, a splash of vanilla extract! Honestly, I think it is a must. Without it, the pancakes can taste a bit flat. You can use quality store-bought vanilla extract or replace the sugar with vanilla sugar.

Note: If you plan to use these pancakes in savory recipes, omit the vanilla extract and reduce the sugar amount.

🥞 Step-by-Step Instructions

1. Make the batter

1. Whisk together the dry ingredients. Add the flour, sugar, baking powder, and salt to a medium-sized mixing bowl. Whisk to combine.

2. Pour in the wet ingredients. Next, pour in the plant-based milk, yogurt, melted butter, vanilla extract, and vinegar.
3. Whisk. Whisk until combined, with almost no clumps remaining. Do not overmix, though, or your pancakes will be gummy.
4. Let it sit. Allow the batter to rest for 5-10 minutes while you preheat the skillet.

2. Cook the pancakes

1. Heat a non-stick skillet. Heat a non-stick skillet over medium heat. Once hot, add a teaspoon of oil and use a kitchen paper towel to very lightly grease the skillet.
2. Pour the batter. Pour about 1/3 cup of the batter into the skillet and spread it slightly into a round shape, approximately 5 inches (12.7 cm) in diameter. Repeat 1-2 times, depending on the size of your skillet.

3. Cook until golden brown. Cook the pancakes for 2-3 minutes, or until holes form on the surface and the bottoms are golden brown.
4. Flip. Use a spatula to carefully flip the pancakes. Cook for an additional 2-3 minutes on the other side, or until golden brown.
5. Repeat and serve! Transfer the pancakes to a plate, and repeat the process with the remaining batter. Serve immediately while the pancakes are still warm.

Quick tip: For crispy edges, drizzle a teaspoon of oil over the edges of your pancakes and cook for 1-2 more minutes. This will allow the edges to crisp up!

🍫 Tweak Them!

• Add chocolate chips: Immediately after pouring the batter onto the skillet, sprinkle it with chocolate chips and gently press them into the batter.
• Infuse them with cinnamon: Add 1/2 tsp ground cinnamon to the batter.
• Add nuts: Stir in chopped roasted peanuts, hazelnuts, or almonds into the batter.
• Give them a floral note: For a delicate orange flavor, add 1 teaspoon of orange blossom water and 1 teaspoon of finely chopped orange zest to the batter.
• Or, make tiramisu pancakes! Are you team dessert for breakfast? Then you should definitely give my tiramisu pancakes a try. They are dipped in espresso, layered with homemade pastry cream, and dusted with cocoa powder!

🍌 What to Serve Them With

There are no good pancakes without plenty of toppings. Here’s what’s on the menu. Pick from one of the options below or go freestyle and use your favorite toppings!

🫐 From Syrup to Fruit: My Favorite Toppings

Syrups: Drizzle your stack of pancakes with maple syrup, date syrup, or coconut nectar for extra sweetness and moisture. Not technically what I would consider a syrup, but fruit jam also works. Spread it as is or slightly dilute it with warm water to make it pourable.

Yogurt or cream: Serve them with almond milk yogurt, cashew yogurt, or a dollop of coconut cream or vegan whipped cream.

Nuts & nut butter: Peanut butter, cashew butter, almond butter, tahini, praliné paste, or even sunflower butter for a nut-free option. My guilty pleasure? Crushed caramelized pecans! Combined with banana slices and just a small drizzle of maple syrup, they make the cozyest pancakes!

Fresh fruits: If you prefer fresh and fruity flavors, you can top your pancakes with chopped tropical fruits, such as bananas or mangoes, or with fresh berries like blueberries, raspberries, or strawberries.

Chocolate: Sprinkle dark chocolate chips on top of the pancakes while still warm, so they become gooey and melty!

🥛 Great Drinks to Pair Them With

Breakfast is never complete without something to drink. Here are some suggestions for beverages you can serve alongside your pancakes:

Tea & coffee: Serve them with a cup of warm tea, a matcha latte, a glass of taro milk tea, or a refreshing peach and orange iced tea! More into coffee? Go with espresso, nitro cold brew, caramel latte, or Vietnamese-style coffee.

Milk: A simple glass of vegan milk is also a good option! For something a bit more unique, try banana milk or roasted hazelnut milk.

Juice: If you’re more into fruit, feel free to serve your pancakes with a glass of orange, apple juice, cranberry juice, or even coconut water!

And there you have it, a hearty, complete breakfast that’s perfect for starting the weekend!

💬 FAQs & Troubleshooting

I hope you will enjoy these pancakes as much as we do! It’s a classic recipe that is quick and easy to make (kids can even help!), and totally customizable with whatever topping you like!

🧇 More Breakfast Recipes

Perfect Vegan Waffles (Light & Crispy!)

The Best Vegan Crepes

Blueberry Overnight Oats

The Best Vegan Banana Bread

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!