Deliciously Fluffy Vegan Vanilla Pancakes: Your New Favorite Plant-Based Breakfast
Discover the secret to perfectly soft, incredibly fluffy, and wonderfully sweet vegan vanilla pancakes. This easy-to-follow recipe creates delectable, egg-free and dairy-free pancakes that are ideal for any breakfast or brunch occasion.
There’s nothing quite like waking up to the aroma of freshly cooked pancakes, and these fluffy vegan vanilla pancakes have become a staple in my kitchen for good reason. They are incredibly simple to prepare, requiring minimal effort for maximum deliciousness. Their perfectly soft and light texture, combined with a delightful hint of sweet vanilla, makes them utterly irresistible. Whether you’re vegan, dairy-free, egg-free, or simply looking to try a plant-based alternative, this recipe promises a stack of pancakes that will satisfy every craving.
The beauty of these pancakes lies in their exceptional fluffiness, making them the perfect canvas for soaking up generous drizzles of golden maple syrup. The classic vanilla flavor pairs wonderfully with a vibrant array of fresh berries, creating a balanced and utterly satisfying breakfast experience. Imagine a lazy Sunday morning, a warm cup of coffee, and a plate piled high with these delectable treats – truly, my ideal start to the day!
The Secret to Unbeatable Vegan Fluffiness
Achieving that signature light and airy texture in vegan pancakes is often a concern for many, but this recipe has a clever trick up its sleeve: cider vinegar. When combined with baking powder in the batter, the vinegar creates a chemical reaction, releasing carbon dioxide bubbles. These bubbles get trapped within the batter, expanding as the pancakes cook, which results in an incredible lift and a delightfully fluffy interior. It’s a simple yet effective method that replaces the leavening action typically provided by eggs in traditional pancake recipes.
This reaction starts almost immediately after the wet and dry ingredients are mixed, so timing is key. For the lightest, fluffiest results, you need to cook the pancakes as soon as the batter is ready. If the batter is left to sit for too long, the gas bubbles will dissipate, and your pancakes won’t be as light and airy – though they will certainly still be tasty! So, before you even start mixing, make sure your frying pan is heated and ready to go. And don’t worry about any lingering vinegar taste; it completely disappears during cooking, leaving behind only perfect vanilla flavor and an amazing texture.
How to Make These Irresistible Fluffy Vegan Vanilla Pancakes:
(For a complete list of ingredients and detailed step-by-step instructions, please refer to the comprehensive recipe card below.)
*For optimal results and truly spectacular pancakes, it’s crucial to adhere to the recipe instructions diligently. I always recommend using a digital kitchen scale for gram measurements, as these provide far greater accuracy compared to cup conversions, which can vary significantly and impact baking outcomes. While cup measurements are provided for convenience, using them may not guarantee the consistent, fluffy perfection this recipe is known for.*
Prepping Your Ingredients: The Foundation of Fluffiness
Begin by combining your dry ingredients in a generously sized mixing bowl. Whisk together the plain (all-purpose) flour, cornflour (also known as cornstarch), baking powder, and a pinch of salt until they are thoroughly blended. The cornflour plays a vital role here; it acts as an excellent binder and thickener, effectively replacing the structural and binding properties that eggs would typically provide in non-vegan recipes. Ensuring these dry ingredients are well combined is the first step towards an even texture.
Mixing the Wet Ingredients: Flavor and Moisture
Next, it’s time to introduce the wet components that bring flavor and moisture to your pancake batter. Add the maple syrup (a natural sweetener that can be substituted with agave nectar if preferred), sunflower oil (or any other neutral-flavored oil such as canola, or even melted coconut oil for a subtle tropical hint), fragrant vanilla extract, and, of course, the magical cider vinegar. These liquid elements will infuse your pancakes with their signature sweet and tangy notes.
Bringing it All Together: The Batter
Gradually pour in your chosen dairy-free milk. While soy milk is often recommended for its protein content and creamy texture which mimics dairy milk closely in baking, any other non-dairy milk like almond, oat, or cashew milk will also work beautifully. Whisk continuously and gently until all the ingredients are fully incorporated and you achieve a smooth, lump-free batter. Remember, overmixing can lead to tough pancakes, so stop as soon as the batter is smooth.
Cooking Your Pancakes: Timing is Everything!
As mentioned earlier, the activated batter needs to be cooked without delay to preserve its airy structure. Therefore, have a good quality non-stick frying pan (or two, if you want to speed up the process for hungry crowds!) heating over a medium-low flame. If your pan is truly non-stick, you likely won’t need to add any oil. However, if you suspect it might stick, a very light coating of sunflower oil (or your preferred cooking oil) applied with a paper towel will prevent sticking and help achieve a beautiful golden-brown crust.
Pour approximately ¼ cup of batter per pancake into the hot pan. Allow them to cook undisturbed until small bubbles begin to appear and pop on the surface, and the edges look set. This usually takes about 2-3 minutes. Carefully slide a spatula underneath, flip the pancake over, and cook for another minute or so on the second side until it’s golden brown and cooked through. Repeat this process with the remaining batter. If you’re cooking for a group and want to keep earlier pancakes warm, you can transfer them to a baking sheet in a low oven (around 200°F/95°C) while you finish the batch.
Serving Suggestions: The Perfect Toppings
Once your stack of warm, fluffy pancakes is ready, it’s time for the fun part: toppings! My absolute favorite combination is a generous pour of pure maple syrup and a vibrant scattering of fresh berries – think strawberries, blueberries, raspberries, or a mix. The tartness of the berries beautifully complements the sweet vanilla pancakes. But don’t limit yourself! These pancakes are also fantastic with warm chocolate sauce, a dollop of vegan whipped cream, sliced bananas, a sprinkle of chopped nuts, or even a homemade fruit compote. Get creative and enjoy!
Tips for Perfect Vegan Pancakes Every Time:
- Don’t Overmix: Mix the batter until just combined. Lumps are okay; overmixing develops gluten, leading to tougher pancakes.
- Hot Pan is Key: Ensure your pan is at the right temperature (medium-low heat). Too hot, and they’ll burn; too cool, and they won’t brown nicely or cook through.
- Cook Immediately: As emphasized, the leavening reaction is fast. Cook the batter as soon as it’s mixed for maximum fluffiness.
- Don’t Overcrowd: Give your pancakes space to cook evenly in the pan. Typically, 2-3 at a time is ideal depending on pan size.
- Adjust Heat: If pancakes are browning too quickly, lower the heat slightly. If they’re not browning, increase it a touch.
Can I Freeze These Vegan Vanilla Pancakes?
Absolutely! These fluffy vegan vanilla pancakes are excellent for meal prepping and can be easily frozen for a quick breakfast later. To freeze them, allow the cooked pancakes to cool completely on a wire rack. Once cooled, place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together. Once frozen, transfer them to an airtight container or a freezer-safe bag, separating layers with parchment paper if stacking. They will keep well in the freezer for up to 1-2 months.
To reheat, you can pop them directly from the freezer into a toaster on a low setting, microwave them briefly, or reheat them in a medium-low oven (around 300°F/150°C) for about 5-10 minutes until warmed through and soft. This makes them perfect for busy mornings when you crave a delicious homemade breakfast without the fresh prep time.
More Delicious Vegan Pancake Recipes to Explore:
- Light and Delicate Vegan Crepes with Berry Compote and Chocolate Sauce
- Seasonal Vegan Pumpkin Pancakes for Fall Flavors
- Indulgent Vegan Chocolate Pancakes with Rich Chocolate Sauce
- Naturally Sweet Fluffy Vegan Banana Pancakes
If you tried this delightful recipe and loved it, we’d be thrilled to see your creations! Tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your pancake masterpieces with our community.
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Fluffy Vegan Vanilla Pancakes
Ingredients
- 275 g (2 ¼ cups) plain (all-purpose) flour
- 30 g (3 Tbsp) cornflour (cornstarch)
- 3 tsp baking powder
- ¼ tsp salt
- 6 Tbsp maple syrup (or agave)
- 5 Tbsp sunflower oil (or another flavourless oil/melted coconut oil)
- 3 tsp vanilla extract
- 3 tsp cider vinegar (or white wine vinegar)
- 300 ml non dairy milk (soy is best)
Instructions
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Place the flour, cornflour, baking powder and salt in a large bowl and whisk to combine.
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Add the maple syrup, sunflower oil, vanilla extract and cider vinegar then gradually whisk in the milk until you have a smooth batter.
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The batter needs to be cooked right away so get a good non-stick frying pan (or two for speed) on a medium-low heat. If your pan is not very non-stick then grease it with a little sunflower oil.
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Pour ¼ cup of the batter into the pan and cook until bubbles appear on the surface. Carefully flip the pancake over and cook for another minute or so until it is golden and cooked through.
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Repeat with the rest of the batter. You can keep the cooked pancakes warm in a low oven if needed.