Fluffy Vegan Pancake Recipe


Hey, Vegans: fluffy pancakes are still yours for the nom-nom-nomming.

Hey, Non-Vegans: give these a shot. They’re super easy, and you may not be able to tell the difference between these cruelty-free pancakes, and the traditional pancakes we’ve all grown up loving.

I may over-explain this super-simple recipe here, but that’s only because I want to give helpful hints and be thorough for new cooks. If it’s a little too explainy for you, just print this Pancakes recipe card.

This recipe will make about 6 average-sized pancakes. I usually double it because everyone I feed always goes for seconds.


1 Cup Almond Milk (vanilla unsweetened or original unsweetened)

1 1/2 tsp. Apple Cider Vinegar

IMG_72261 Cup All Purpose Flour

1 Tbsp. Organic Sugar

2 Tbsp. Baking Powder

1/8 tsp. Salt

1/8-1/4 tsp. Finely Ground Black Pepper (trust me.)

4 Tbsp. Earth Balance

1/2 tsp. Vanilla Extract


First, curdle the Almond Milk by stirring in the Apple Cider Vinegar and set aside. This will give the tangy, butter-milk flavor.





Combine all of the dry ingredients: Flour, Sugar, Baking Powder, Salt and Black Pepper.



Using a dough-cutter or the back of a fork, “cut” the Earth Balance into the dry ingredients until it’s well incorporated — basically, this means that you’ll break up the Earth Balance into the dry mixture, creating little buttery balls that will melt into the pancakes as they cook. When the flour mix has a crumbly texture, you’re all set.




Add the Vanilla Extract to the curdled Almond Milk.





Stir the Almond Milk mixture into the Flour mixture, and when you’ve stirred out any dry clumps, you’re ready to cook. Your mix may look a little clumpy, but that may be because of the Earth Balance clumps, so don’t work too hard to get those out.

Let the batter rest for 3 or 4 minutes while you prepare your skillet. This will allow the Baking Powder to do it’s job and fluff up the batter.


Heat your skillet or pan over med-high heat. Pour in a little oil and heat that too. Test the oil by dribbling a little pancake batter onto the pan’s surface. If it sizzles, it’s hot enough and ready for your pancake. If it’s not hot enough, the batter will just absorb the oil without cooking the pancake, and that’s yucky.

Pour your pancake(s).



When the top of the pancake starts to show bubbles, it’s ready to be flipped.







Then, when the edges of the flipped pancake begin to pull away from the pan, it’s ready to be served!




Serve up your pancakes in your normal, favorite way. Remind yourself that they’re vegan because you’ll probably have forgotten.

Well done!

Pancakes recipe card



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