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Tasty Fluffy Vegan Pancakes

Course: Breakfast
Keyword: breakfast, pancakes
Servings: 4 pancakes


  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup coconut creamer (unsweetened) or non-dairy milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla


  • Whisk dry ingredients together
  • Measure non-dairy milk in a measuring cup and add vinegar and vanilla; let stand for a few minutes
  • Incorporate wet ingredients into the dry ingredients.  I start by slowly pouring it into the center while whisking the flour on the outside into the center well of liquid.  This prevents clumps in the whisk and allows incorporation with as little mixing as possible.
  • Once incorporated (there still should be some small lumps), let sit for about 5 minutes
  • Using a non-stick skillet, scoop a half cup into the skillet and cook over medium heat.  If you don’t use an electric griddle, you may need to adjust the heat as you cook the pancakes.
  • Flip once the bubbles pop at the top of the pancake and it is no longer wet on top.
  • Let brown on second side and keep warm in oven.  I put the oven on at 175 degrees.
  • Pour some maple syrup on top and enjoy!