Vegan Pancakes with Maple Syrup
A stack of fluffy, golden pancakes made with plant-based ingredients, drizzled with rich maple syrup for a sweet, satisfying breakfast.
Ingredients
- 1 cup all-purpose flour or whole wheat for extra fiber
- 1 tbsp baking powder for fluffiness
- 2 tbsp sugar or maple syrup for a refined sugar-free option
- 1 cup plant-based milk almond, oat, or soy
- 1 tbsp apple cider vinegar reacts with baking powder for extra rise
- 1 tsp vanilla extract for that hint of sweetness
- ¼ tsp salt because pancakes need balance
- 1 tbsp melted coconut oil or neutral oil
- Maple syrup for drizzling—don’t skimp!
Instructions
- Whisk flour, baking powder, sugar, and salt in a bowl.
- Mix plant-based milk, vinegar, and vanilla in a separate bowl.
- Combine wet and dry ingredients, stirring gently to avoid over-mixing.
- Let the batter sit for 5 minutes to activate fluffiness.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour ¼ cup of batter for each pancake, spacing them apart.
- Cook until bubbles form on top (about 2 minutes), then flip.
- Cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, keeping cooked pancakes warm.
- Stack them high, drown them in maple syrup, and enjoy.
Notes
Nutritional Values (Per Serving - 3 Pancakes)
- Calories: ~320
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 7g
Vitamins & Minerals (Per Serving)
- Iron: 15% DV
- Calcium: 12% DV
- Magnesium: 10% DV
- Vitamin B6: 8% DV
- Potassium: 7% DV
Additional Notes & Tips
- Want extra fluff? Let the batter rest longer.
- Need more protein? Add a scoop of plant-based protein powder.
- Craving toppings? Try fresh berries, nut butter, or coconut yogurt.
- No non-stick pan? Lightly grease a cast iron skillet.