Best Ever Vegan Pancakes Recipe
Introduction
Experience fluffy, tender, and perfectly golden pancakes with this best ever vegan pancake recipe. Made without eggs or dairy, these pancakes use vegan sour cream and a simple homemade “buttermilk” to deliver incredible texture and flavor. Enjoy a wholesome breakfast that everyone will love!
Ingredients
- 1/2 cup (113g) vegan sour cream, at room temperature for 30 minutes
- 1 ½ tablespoons freshly squeezed lemon juice (or apple cider vinegar)
- 1 ¾ cups (420g) soy milk
- 2 cups (250g) all-purpose flour
- 2 tablespoons (~23g) baking powder
- ½ teaspoon fine sea salt
- 2 tablespoons organic cane sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons (42g) vegan butter, melted (or refined coconut oil)
- Refined coconut oil, avocado oil, or other high-heat oil for cooking
- Vegan butter and maple syrup for serving
Instructions
- Step 1: Add the lemon juice to a medium bowl. Pour the soy milk on top and stir well. It should curdle quickly, creating your vegan “buttermilk.”
- Step 2: In a large bowl, whisk together the flour, baking powder, salt, and sugar until combined.
- Step 3: To the buttermilk, add the room temperature vegan sour cream and vanilla extract. Use an electric mixer on low speed until mostly smooth. Tiny crumb-sized pieces of sour cream are okay.
- Step 4: Melt the vegan butter in the microwave or on the stovetop. Drizzle it into the wet ingredients and mix until fully combined with no lumps remaining.
- Step 5: Pour the wet ingredients over the dry flour mixture. Fold gently with a wooden spoon until just combined. Do not overmix—the batter should remain lumpy. Let the batter rest for 5 to 10 minutes without stirring; it will become thick and fluffy.
- Step 6: Preheat a nonstick frying pan over medium heat for several minutes. Add a teaspoon of coconut oil and heat for about 30 seconds. Test readiness by flicking a droplet of water onto the pan; if it sizzles, it’s ready.
- Step 7: Use a heaping ⅓ cup of batter for each pancake (or ¼ cup for smaller pancakes). Pour into the pan; the thick batter won’t form perfect circles. After 20-30 seconds, swirl oil around the edges to create crispy edges. Cook for 2 to 2½ minutes until edges dry and bottoms are golden brown. Flip once carefully and cook the other side for another 2 to 2½ minutes, swirling oil again.
- Step 8: Repeat with remaining batter, adding oil to the pan before each pancake. Reduce heat as needed to prevent burning.
- Step 9: Keep cooked pancakes warm by placing them on a wire rack set over a sheet pan in a 200ºF (95ºC) oven until ready to serve. Serve warm with vegan butter and maple syrup.
Tips & Variations
- Allow the vegan sour cream to come to room temperature to blend smoothly into the batter for fluffier pancakes.
- Use apple cider vinegar instead of lemon juice to create the vegan “buttermilk” if preferred.
- Resting the batter is crucial to develop airy texture—do not stir it after resting to preserve bubbles.
- Try adding blueberries or chocolate chips to the batter for extra flavor variety.
Storage
Store any leftover pancake batter in an airtight container in the refrigerator for up to 5 to 6 days. Cooked pancakes can be kept in the fridge for 2 days and reheated gently in a toaster or on a pan to maintain crisp edges. Avoid reheating in the microwave to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other plant-based milks besides soy milk?
Yes, you can substitute soy milk with almond, oat, or other plant-based milks. Just make sure to use unsweetened varieties and follow the same lemon juice or vinegar step to create the “buttermilk.”
How do I make sure my vegan pancakes are fluffy?
Fluffiness comes from not overmixing the batter and letting it rest to develop air bubbles. Also, be sure to flip the pancakes only once to keep them tender and with a uniform golden color.
Print
Best Ever Vegan Pancakes Recipe
- Total Time: 35 minutes
- Yield: 9 pancakes 1x
- Diet: Vegan
Description
These Best Ever Vegan Pancakes are fluffy, thick, and incredibly delicious. Made with vegan sour cream, soy milk, and simple pantry ingredients, these pancakes are perfect for a cozy breakfast or brunch. The recipe uses a stovetop frying method to achieve crispy edges and a golden brown exterior, ensuring every bite is a perfect balance of soft and crispy.
Ingredients
Scale
Pancake Batter
- 1/2 cup (113g) vegan sour cream, at room temperature for 30 minutes
- 1 ½ tablespoons freshly squeezed lemon juice (or apple cider vinegar)
- 1 ¾ cups (420g) soy milk
- 2 cups (250g) all-purpose flour
- 2 tablespoons (~23g) baking powder
- ½ teaspoon fine sea salt
- 2 tablespoons organic cane sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons (42g) vegan butter, melted (or refined coconut oil)
For Cooking and Serving
- Refined coconut oil, avocado oil, or other high-heat oil (for frying)
- Vegan butter (optional, for serving)
- Maple syrup (for serving)
Instructions
- Make the vegan buttermilk: Add the lemon juice to a medium bowl, then pour the soy milk on top and stir gently. Allow it to curdle quickly. This mixture acts as vegan buttermilk and helps tenderize the pancakes.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, fine sea salt, and organic cane sugar until well blended to ensure even leavening.
- Mix wet ingredients: To the vegan buttermilk, add room temperature vegan sour cream and vanilla extract. Using an electric mixer on low speed, blend until mostly smooth—it’s okay if tiny crumb-sized sour cream pieces remain for texture.
- Add melted vegan butter: Melt the vegan butter in the microwave or on the stovetop. Drizzle it gradually into the wet ingredients while mixing until combined and lump-free, enhancing richness.
- Combine wet and dry: Pour the wet ingredient mixture over the dry flour mix. Fold gently with a wooden spoon until just combined; do not overmix. Lumps are fine. Let the batter rest for 5 to 10 minutes without stirring after to retain air bubbles, resulting in thick and fluffy batter.
- Preheat the pan: Heat a nonstick frying pan over medium heat for several minutes. Add about a teaspoon of refined coconut oil and allow to heat for 30 seconds. Test heat readiness by sprinkling a drop of water; if it sizzles and dances, the pan is ready.
- Cook pancakes: Ladle a heaping 1/3 cup of batter into the pan (or 1/4 cup for smaller pancakes). Because of the thick batter, pancakes won’t be perfectly round. After 20-30 seconds, swirl oil around pancake edges to crisp them. Cook for 2 to 2 1/2 minutes until edges dry and the bottom is golden brown. Flip carefully once and cook the other side for an additional 2 to 2 1/2 minutes, swirling oil again to crisp edges.
- Repeat cooking: Add more oil as needed between pancakes and reduce heat gradually to avoid burning (start on medium then reduce). Cook all pancakes using the same method.
- Keep pancakes warm and serve: Transfer cooked pancakes to a wire rack set over a baking sheet and keep in a preheated oven at 200ºF (95ºC) until serving. Serve warm with maple syrup and a pat of vegan butter if desired. Store leftover batter in an airtight container in the fridge for 5 to 6 days.
Notes
- Room temperature vegan sour cream helps it incorporate smoothly into the batter.
- Soy milk is preferred for its neutral flavor and protein content, which improves texture, but other plant-based milks can be used.
- All-purpose flour is used for structure; whole wheat can be substituted but may affect fluffiness.
- Do not overmix the batter to maintain fluffiness; lumps are normal.
- Use a high-heat oil like refined coconut oil or avocado oil for cooking to avoid burning.
- Flipping pancakes only once preserves their fluffiness and color.
- Resting the batter allows it to thicken and develop air bubbles important for light texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: vegan pancakes, vegan breakfast, fluffy pancakes, plant based, dairy free pancakes
