Vegan Pancakes

This is the basic recipe for tasty vegan pancakes. These are American style vegan pancakes that are medium-sized, thick, and fluffy.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings pancakes

Calories 61kcal

First stir together the wet mix ingredients: 1 cup of soymilk, 1 teaspoon of apple cider vinegar, and ¼ cup of vegetable oil.
In a large mixing bowl, stir together the dry ingredients: 1 cup of flour, 1 tablespoon of sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, and ¾ teaspoon of salt.
Combine the wet and dry ingredients, and whisk together until there are almost no lumps. It's okay if there are a few very small lumps. If your vegan pancake batter seems too runny or too thick you can adjust it by adding in a spoonful of flour or soy milk as needed.
Heat an electric griddle to about 375° Fahrenheit. Wait a few minutes to let it heat up properly before you start adding your pancake batter. You can make one small test pancake to make sure it's up to temperature.
Add some vegan butter to the griddle to lubricate the surface, then pour on the pancake batter to the size of your choice. I prefer to make smaller pancakes because they are easier to flip!
When the pancake batter starts to look dry on the edges and the bubbles have started opening on the surface, you can flip them once. Cook on the reverse side until it is also golden brown.
Serve pancakes while they are warm, with vegan butter, maple syrup, fresh fruits, or other toppings of your choice!