Classic Vegan Pancakes
Prep
10m
Cook
15m
Total
25m
Serves
8
Cal
160
“Fluffy, golden, and stackable - these pancakes prove you never needed eggs or milk to make the perfect lazy Sunday breakfast.”
Fluffy, golden, and stackable - these pancakes prove you never needed eggs or milk to make the perfect lazy Sunday breakfast. Inspired by American flavors, this easy-to-make classic vegan pancakes comes together with 10 simple ingredients and yields a crowd-pleasing 8 servings. At 160 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 25 minutes (10 min prep, 15 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Ingredients
- 1 1/2 cups All-purpose flour
- 2 tbsp Sugar
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 1/4 cups Oat milkBuy Oatly →
- 1 tbsp Apple cider vinegar
- 1 tsp Vanilla extract
- 2 tbsp Vegetable oil
- to taste Maple syrup (for serving)
Instructions
- 1
In a small bowl, combine the oat milk and apple cider vinegar. Stir and let sit for 5 minutes to create vegan buttermilk - it will curdle slightly.
- 2
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- 3
Add the vegan buttermilk, vanilla extract, and vegetable oil to the dry ingredients. Stir until just combined - a few lumps are fine. Do not overmix.
- 4
Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or vegan butter.
- 5
Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
- 6
Flip and cook for another 1 to 2 minutes until golden brown on both sides.
- 7
Serve stacked with maple syrup, fresh berries, or a pat of vegan butter.
Pro Tips
This recipe is quick to prep, so have all your ingredients measured and ready before you start cooking for the smoothest workflow.
Don't skip the seasoning. Vegan comfort food shines when you're generous with salt, pepper, garlic powder, and smoked paprika.
This makes a big batch. Leftovers store well in the fridge for 3-4 days, and most components freeze beautifully for up to 3 months.
Check our vegan swap guide for recommended brands of plant-based products that work perfectly in this recipe.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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