Name: Fluffy Vegan Vanilla Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 275 g (2 1/4 cups) plain (all-purpose) flour; 30 g (3 Tbsp) cornflour (cornstarch); 3 tsp baking powder; 1/4 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)

Fluffy vegan vanilla pancakes – these delicious pancakes are easy to make and have a perfectly soft and fluffy texture and sweet vanilla flavour. Egg and dairy free.

I’ve been making these fluffy vegan vanilla pancakes a lot recently as they are so easy to whip up and have a very moreish soft and fluffy texture and just sweet enough vanilla flavour.

Their fluffiness makes them perfect for soaking up a drizzle of maple syrup, and the vanilla flavour goes wonderfully with fresh berries; my ideal breakfast!

The fluffy texture comes from adding cider vinegar to the batter, which reacts with the baking powder creating lift. The reaction between the two happens as soon as you mix the wet and dry ingredients together, so you need to cook the pancakes as soon as you have made the batter.

If you leave it sitting around before cooking them then the pancakes will not be as light and fluffy (but will still be tasty); so make sure that your frying pan is ready to go before you start making the batter. And don’t worry about being able to taste the vinegar in the pancakes – it is totally undetectable.

How To Make Fluffy Vegan Vanilla Pancakes:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. *

Start by whisking together plain flour, cornflour (cornstarch), baking powder and salt in a large bowl. The cornflour helps to act as a binder in place of the egg.

Add maple syrup (or you can use agave), sunflower oil (or another flavourless oil/melted coconut oil if you prefer), vanilla extract and cider vinegar.

Gradually whisk in the dairy free milk of your choice (soy is best but any other kind will work too) until you have a smooth batter.

The pancakes need to be cooked straight away so get a really good non-stick pan on a medium-low heat (I use two pans at once for speed). I don’t grease mine as it is very non-stick but if yours isn’t as good you will need to add a little bit of oil.

Pour about a 1/4 cup of 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 golden and cooked through. Repeat with the rest of the batter. You can keep the cooked pancakes warm in a low oven if needed.

Serve with your choice of toppings; maple syrup and berries is my favourite but they are also great with chocolate sauce!

Can I Freeze Them?:

Yes, these fluffy vegan vanilla pancakes can be frozen – freeze in a single layer then place them in a container or freezer bag. Reheat in a medium-low oven as needed.

More Vegan Pancake Recipes:

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