Best Fluffy and Easy Vegan Pancake Recipe

Looking for the perfect vegan pancake recipe? You’ve found it! This Best Fluffy and Easy Vegan Pancake Recipe is everything you need for a delicious, plant-based breakfast. Packed with flavor, easy to make, and perfectly fluffy, it’s ideal for weekend brunches or a quick weekday treat. Whether you’re a seasoned vegan or just exploring plant-based options, this Best Fluffy and Easy Vegan Pancake Recipe will quickly become your go-to. The ingredients are simple, the steps are straightforward, and the results are unbeatable. Make mornings memorable with this Best Fluffy and Easy Vegan Pancake Recipe that everyone will love. From golden edges to a soft and tender bite, this truly is the Best Fluffy and Easy Vegan Pancake Recipe you’ll ever try.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 pancakes

• Dry Ingredients:
  • 1 cup all-purpose flour (or whole wheat flour for a healthier option)
  • 1 tablespoon baking powder
  • 1 tablespoon sugar (coconut sugar or any sweetener of choice)
  • A pinch of salt
• Wet Ingredients:
  • 1 cup almond milk (or any plant-based milk)
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil (or vegetable oil)
• Optional Add-Ins:
  • 1/4 cup dairy-free chocolate chips
  • 1/4 cup fresh blueberries

• Fresh fruits (e.g., sliced bananas, strawberries, blueberries)
• Maple syrup or agave syrup
• A dollop of coconut yogurt
• Crushed nuts or seeds (e.g., almonds, chia seeds, hemp seeds)

1. Prepare the Vegan Buttermilk:

In a small bowl or measuring cup, combine the almond milk and apple cider vinegar. Stir gently and let it sit for about 2-3 minutes. This will create a vegan “buttermilk” that helps make the pancakes fluffy and light.

2. Mix the Dry Ingredients:

In a large mixing bowl, whisk together the flour, baking powder, sugar and salt. Ensure all the dry ingredients are well combined to avoid lumps.

3. Combine Wet and Dry Ingredients:

Add the vegan buttermilk, vanilla extract and melted coconut oil to the dry ingredients. Gently fold the mixture together using a spatula or whisk until just combined. Avoid overmixing—a few small lumps are okay as they help the pancakes stay airy.

4. Rest the Batter (Optional):

If you have time, let the batter rest for about 5 minutes. This allows the baking powder to activate further, ensuring fluffier pancakes.

5. Heat the Pan:

Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of coconut oil or a cooking spray to prevent sticking.

6. Cook the Pancakes:

• Scoop about 1/4 cup of batter onto the skillet for each pancake.
• Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
• Flip the pancake carefully with a spatula and cook the other side for another 2-3 minutes until golden brown.

7. Serve:

Stack the pancakes on a plate and add your favourite toppings. Drizzle with maple syrup, sprinkle with fruits and finish with a dollop of coconut yogurt for a decadent breakfast or brunch treat.

1. Make it Gluten-Free:

Use a gluten-free all-purpose flour blend if you’re catering to dietary restrictions. Ensure the blend contains xanthan gum for proper binding.

2. Enhance Flavors:

• Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
• Mix in a tablespoon of cocoa powder for chocolate pancakes.

3. Achieve Even Cooking:

Maintain medium heat to cook pancakes evenly without burning. Avoid turning the heat too high, as it can cause the pancakes to brown too quickly while remaining undercooked inside.

4. Keep Pancakes Warm:

Place cooked pancakes on a baking sheet and keep them in a preheated oven at 200°F (95°C) while finishing the rest of the batch.

Nutritional Information (Per Pancake):

• Calories: 120
• Protein: 2.5g
• Carbs: 20g
• Fats: 3g
• Fiber: 1g
  (Note: Nutritional values vary based on specific ingredients and portion sizes.)