The fluffiest Vegan Pancakes

10 mins
15 mins
5-6 pancakes 1x
The Tasty K


  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 cup plant milk
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp maple syrup
  • 1 Tbsp vegetable oil (+ more for pan)
  • 1 tsp vanilla extract (optional)
  • Topping:
  • 1/2 cup frozen blueberries
  • 1 Tbsp maple syrup


  1. Place the plant milk together with the apple cider vinegar into a bowl. Let rest for 3 minutes to allow the milk to curdle. Add in the maple syrup, vanilla and oil and whisk together.
  2. Place a sieve on top and add in the flour, baking powder and salt. Sift everything into the bowl and use a whisk to combine until all flour lumps are gone (don’t over mix though).
  3. Heat a large pan with a bit of oil. Reduce to medium heat and pour about 1/4 cup of batter into the pan for each pancake. Wait until you see bubbles, then flip the pancake. Repeat until batter is gone.
  4. In the meantime, heat the frozen blueberries with the maple syrup and pour over the pancakes when done.


As in all of my recipes, 1 cup equals 250 ml.