Name: Fluffy Vegan Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 25 min
Yield: 16
Ingredients: 3 cups organic unbleached flour; 1/3 cup coconut sugar; 2 tbsp baking powder; 1 tsp salt; 1 tsp cinnamon; 1/2 tsp nutmeg; 2 2/3 cups unsweetened plant milk; 1/2 tbsp apple cider vinegar; 1 tsp vanilla

Jump to Recipe

These delicious fluffy vegan pancakes are sure to become a family favorite! Full of natural, whole ingredients, these tasty pancakes are easy to pull together and will leave both kids and adults with full, happy bellies.

Pancakes have always been a fan favorite around here. Growing up, they were my favorite food. Most years for my birthday, I’d ask for them for breakfast. My grandmother had an amazing recipe that was passed down to her ten children. Each of my aunts would add their own spin to them, but it never failed to be the breakfast of choice each time we’d all get together.

When my family began eating a more plant-based diet, I was so worried about my beloved pancakes. How in the world would I make them without eggs, butter, and buttermilk? I tried many different combinations. Some were decent, while others quickly made their way to the trash can. For me, it was worth the time and effort to figure this out! By the grace of my God above, I found a combination that is packed with flavor and takes me right back to my childhood table.

Vegan Pancake Ingredients

3 cups organic unbleached flour

1/3 cup coconut sugar

2 tbsp baking powder

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

2 2/3 cups unsweetened plant milk

1/2 tbsp apple cider vinegar

1 tsp vanilla

Vegan Pancake Directions

In a medium bowl, combine the flour, coconut sugar, baking powder, salt, cinnamon, and nutmeg. Mix these well to incorporate.
Add the plant milk of your choice, apple cider vinegar, and vanilla on top of your dry ingredients.
Mix your ingredients until a batter forms. If it seems thick like cake batter, feel free to add more plant milk one tablespoon at a time. Stir it together. It should a bit more loose than a cake batter, but not runny.
Set the batter aside for about 5-10 minutes. This part is important to get the fluffy texture you’re looking for. Trust me! It’ll be worth the wait.
Heat a seasoned cast iron skillet to medium-high heat and add a half tablespoon of coconut oil (optional). If you would like to use a different plant-based oil, have at it! Just be mindful of the smoke point of the oil so it doesn’t burn. (That’s not ideal for the tasty treat we are going for.)
Once 5-10 minutes has passed and your skillet is ready, spoon roughly a 1/4 cup of batter into the skillet. After it has cooked for about 3-4 minutes and small bubbles have formed in the pancake, flip and finish cooking the other side for another 2-3 minutes.
Take them out of the skillet, add your favorite toppings, and ENJOY!

Want Jazzy Vegan Pancakes?

Some days, we feel a bit fancy around here. You really can’t go wrong with your toppings! The possibilities are endless. Some of our favorites are:

wild blueberries
chopped pecans
mini chocolate chips
coconut caramel sauce
powdered sugar
coconut whipped cream

For a boost of protein and antioxidants, add hemp seeds, ground flax or chia seeds. Whatever sounds tasty is perfect! This batter is easy to work with.

Tell Me What You Think!

Did you try them? Where they the hit I knew they’d be? Let me know what you think! I hope they bless your family and allow you to create lasting memories with the ones you love.

Yield: 16