Vegan Classic Pancakes with Maple Syrup
Fluffy, golden, and completely dairy-free, these Vegan Classic Pancakes with Maple Syrup are the ultimate plant-based breakfast indulgence. Made with simple pantry staples like all-purpose flour, almond milk, and a touch of apple cider vinegar for a perfect vegan buttermilk effect, these pancakes cook up light and airy every time. Quick to prepare with just 10 minutes of prep and 15 minutes of cook time, this recipe is perfect for busy mornings or weekend brunches. Drizzle them generously with rich maple syrup for a naturally sweet finish, and pair with fresh fruit or your favorite toppings. Whether you're a seasoned vegan or simply seeking a healthier pancake option, this recipe is a heartwarming classic you’ll come back to again and again!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 0.25 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil
- 0.5 cup maple syrup
Directions
Step 1
In a mixing bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 2 teaspoons baking powder, 2 tablespoons sugar, and 1/4 teaspoon salt.
Step 2
In a separate bowl, mix the wet ingredients: 1 cup unsweetened almond milk and 1 tablespoon apple cider vinegar. Stir and let it sit for a minute to curdle, creating a vegan buttermilk effect.
Step 3
Add 1 teaspoon vanilla extract and 2 tablespoons melted coconut oil to the vegan buttermilk mixture. Whisk until combined.
Step 4
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; some lumps are fine.
Step 5
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of coconut oil if needed.
Step 6
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Step 7
Flip the pancakes and cook for an additional 2 minutes, until golden brown.
Step 8
Remove from the skillet and repeat until all the batter is used.
Step 9
Serve the pancakes warm, drizzled with 1/2 cup of maple syrup.
Nutrition Facts
| Serving size | (567.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1252.0 |
| Total Fat 32.1g | 0% |
| Saturated Fat 23.6g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 0mg | 0% |
| Sodium 1647.2mg | 0% |
| Total Carbohydrate 229.1g | 0% |
| Dietary Fiber 3.5g | 0% |
| Total Sugars 132.0g | |
| Protein 13.9g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 440.6mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 234.4mg | 0% |
Source of Calories