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Fluffy Vegan Pancakes

Fluffy Vegan Pancakes

  • Total Time: 25 minutes
  • Yield: 2 1x


Makes about 8 pancakes.


Units Scale

Dry Mixture

  • 2 1/2 cups All-Purpose Flour
  • 2 tbsp Cane Sugar
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt

Wet Mixture

  • 2 1/4 cups Unsweetened Plant Milk
  • 1/4 cup Unsweetened Applesauce
  • 1/4 cup Melted Butter
  • 1 1/2 tbsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract

For Cooking

  • 1/4 cup High Heat Oil (I use coconut oil)


  1. Whisk together dry ingredients in a large bowl.
  2. Add apple cider vinegar to milk and let sit for 2-3 minutes, then add remaining wet ingredients and whisk to combine.
  3. Add wet mixture to the dry mixture.
  4. Mix gently with a spoon.  Batter should be fully incorporated and a little lumpy. Avoid over-mixing.
  5. For fluffy pancakes, allow batter to rest for about 2-5 minutes.
  6. Add butter or oil of your choice to skillet on medium-low heat (I like to use coconut oil and butter).
  7. When butter melts and starts to sizzle a bit, add your desired amount of batter to the pan. This is also a good time to toss on your toppings before flipping.
  8. Cook until the surface of the pancake starts to bubble, about 2 minutes, then flip over and cook for an additional 1-2 minutes.  Pancakes should be golden brown in color. 
  9. Serve with your desired toppings or syrups. 
  10. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast

Keywords: breakfast, easy, pancakes, plant-based, vegan