Vegan Pancakes

Vegan Pancakes

The fluffiest most perfect pancakes. No eggs, no dairy, made using a 5 minute vegan "buttermilk". They take me right back to Sunday morning breakfasts as a kid.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 7 pancakes
Calories 93 kcal


  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1 tbsp organic sugar

For the Vegan "Buttermilk"

  • 1 cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 1/2 lemon, juiced
  • 1 tsp vanilla extract


  • Combine all of the vegan "buttermilk" ingredients in a small bowl and whisk together. Let stand for 5 minutes.
  • Meanwhile, combine all dry ingredients in a bowl and whisk together. Slowly add in the "buttermilk" and whisk to combine. Let stand for 10-15 minutes, or until you see some bubbles form on the top. The longer you let this stand, the more the pancakes will rise.
  • Grease a frying pan with vegan butter or oil and heat over medium-high heat.
  • Scoop 1/4 cup of batter at a time into the pan and flip once you see bubbles forming and the edges lift easily. Depending on how hot your pan is, this should be about 3-4 minutes per side.
  • Stack them up, top with vegan butter or maple syrup and enjoy!


Serving: 1pancakeCalories: 93kcal
Keyword dairy free, egg free, pancakes, vegan
Tried this recipe?Mention @thesimpleseagan or tag #thesimpleseagan!

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