There’s something so comforting about waking up on a slow weekend and making a big stack of homemade pancakes. I don’t think there’s a better way to kick off the day than with warm, fluffy pancakes that practically melt on your tongue.
I’ve been making these vegan pancakes for years now, and they’re my go-to for when friends stay over or when I want to treat myself on a quiet Sunday. Even my family, who are usually skeptical of anything “vegan,” have been completely won over by how light and airy they are.
What I love most is that you only need a handful of pantry staples, and you can whip them up before you’ve even had your coffee.
Why These Pancakes Make Breakfast Special
What makes these pancakes stand out is that they’re so pillowy soft, you barely need to chew. I remember the first time I tested this recipe—standing at the stove, flipping them, feeling slightly unsure. But once I took a bite, it was like eating a cloud.
The secret here is the baking powder. It really does all the heavy lifting by puffing up the batter with tiny air bubbles. Don’t stir it too hard—just enough to bring everything together. Trust me, those little lumps mean the batter is airy, and airy batter equals fluffy pancakes.
And let’s talk about the vanilla. I never skip it. It adds such a lovely aroma that hits you the second you pour the batter into the pan. Even though there’s barely any sugar in this recipe, the vanilla makes them taste special—like you put way more effort in than you actually did.
What You’ll Need from Your Pantry
- All-purpose flour – I just use regular flour, but if I’m cooking for someone gluten-free, I swap in a 1:1 gluten-free blend. Works just fine.
- Baking powder – Don’t skimp here. It’s the magic ingredient that makes them rise.
- Salt – Just a pinch to balance everything out.
- Non-dairy milk – I usually have oat milk in the fridge, but almond or soy work great too. Even coconut milk if you want a richer flavor.
- Vegan butter – For richness and that buttery taste. You can also use oil or even applesauce if you’re avoiding added fat.
- Vanilla extract – Don’t leave this out. It’s what takes these from good to “please make these again.”
How I Cook Them in My Kitchen
- Grab a big bowl and mix the flour, baking powder, and salt. I usually use a whisk, but even a fork works.
- Pour in your non-dairy milk, melted vegan butter, and vanilla. Stir just enough to combine. It’s okay if it’s lumpy. Lumpy batter means fluffy pancakes.
- Heat up a non-stick pan on medium. I like to melt a little vegan butter in there so the edges get those crispy, browned bits that everyone fights over at my table.
- Pour in about 1/4 cup of batter per pancake.
- Wait for the bubbles to show on top—it’s my sign they’re ready to flip. Takes about 3-4 minutes. Then flip and cook the other side for about 1-2 minutes.
I always keep the first batch warm in the oven (on the lowest setting) while I finish the rest. That way, they’re all hot and ready to serve at once.
My Best Pancake Cooking Tips
Over the years, I’ve picked up a few tricks:
- Use a good non-stick pan. Mine’s a well-seasoned ceramic one that never fails me.
- If the batter is too thick, add a splash more milk. It should pour slowly, not plop.
- For crispy edges, use vegan butter in the pan. Those golden, crunchy bits are irresistible.
- Flip only once. Be patient—wait for those bubbles to appear, then flip. It helps keep them fluffy.
- Want to switch it up? Add cinnamon, nutmeg, or even almond extract for extra flavor.
- Between batches, if the butter in the pan gets too brown, I wipe it with a paper towel and start fresh. That keeps the pancakes from tasting burnt.
I love making these on lazy Sunday mornings, usually with some fresh fruit on the side. Blueberries, sliced bananas, or even roasted strawberries are fantastic here.
Make Them Your Own
I encourage you to make these your signature pancakes. Add-ins are a fun way to keep things interesting:
- Chocolate chips for an indulgent treat (I do this when my nieces visit—they love it)
- Fresh blueberries or raspberries mixed into the batter
- A swirl of peanut butter or Nutella on top before serving
How I Store and Reheat Leftovers
Whenever I make a big batch, I save the leftovers for easy weekday breakfasts. I just stack them with parchment in between and freeze them in a zip-top bag. They reheat beautifully in the toaster, getting nice and warm with a bit of crisp on the edges.
Sometimes I even take them on road trips—wrap them in foil, heat them at the rest stop in the microwave, and eat them with syrup from one of those tiny diner bottles.
Your Questions Answered
Can I add fruit or chocolate chips?
Definitely. I usually toss in half a cup of blueberries or chocolate chips. Fresh fruit works better than frozen, which can make the batter runny.
Can I make them oil-free?
Yep. Just skip the vegan butter and use a bit more non-dairy milk. They’re still fluffy, though they won’t have those crispy edges.
Can these be frozen?
Absolutely. I freeze them all the time. Up to two months is fine. Just pop them in the toaster or microwave to reheat.
Serving Ideas from My Table
When I serve these, it’s usually a full spread. Maple syrup (always the real stuff), plant-based butter melting on top, fresh berries scattered around. Sometimes I make a quick fruit compote with whatever fruit is about to go bad in the fridge.
For a special brunch, I’ll put out chopped nuts, coconut whipped cream, and even some vegan chocolate sauce.
If you make these pancakes, let me know how you liked them. There’s nothing better than sharing a good breakfast recipe with friends. Enjoy your slow mornings.
Vegan Pancakes
These homemade vegan pancakes are light, tender, and perfect for slow weekend mornings.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons melted vegan butter (or neutral oil)
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1 cup plain, unsweetened non-dairy milk
Instructions
- In a mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Pour in the non-dairy milk, melted vegan butter, and vanilla extract. Stir gently until just mixed—it's okay if the batter still has some small lumps. Avoid overmixing, which can make the pancakes tough.
- Heat a non-stick skillet or griddle over medium heat. For crisp edges, melt a bit of vegan butter in the pan before cooking.
- Scoop about ¼ cup of batter onto the hot surface for each pancake. Cook for 3–4 minutes, or until bubbles form on the surface and the edges look set.
- Flip and cook the other side for another 1–2 minutes, until golden and cooked through.
- Transfer to a plate and keep warm while you cook the rest. Serve with your favorite toppings.
Notes
- Be sure to use baking powder, not baking soda, for fluffy results.
- If your batter thickens while it sits, add a splash more non-dairy milk to loosen it.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 134Total Fat 5gSaturated Fat 1gTrans Fat 1gUnsaturated Fat 3gCholesterol 3mgSodium 352mgCarbohydrates 19gFiber 1gSugar 2gProtein 4g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
