Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4
- Crispy edges with a tender, fluffy center make these pancakes irresistible
- Simple pantry ingredients combine for gourmet-tasting results
- Perfect for beginners with foolproof step-by-step instructions
- Ready in just 35 minutes for a quick weekend breakfast treat
The Secret to Perfect Vegan Pancakes (Without Eggs!)
Making fluffy pancakes without eggs or dairy feels like mission impossible. Most vegan pancakes turn out flat, dense, or fall apart during flipping.
These cornmeal pancakes solve that problem. The cornmeal adds structure while plant milk and apple cider vinegar create the perfect rise. You’ll get golden, crispy edges and a tender interior every time. If you’re looking for more breakfast inspiration, check out these pancake inspiration that can transform your morning routine.
Nutrition Facts
| Nutrient | Amount Per Serving | % Daily Value |
|---|---|---|
| Calories | 285 | – |
| Total Fat | 8g | 10% |
| Saturated Fat | 1g | 5% |
| Sodium | 320mg | 14% |
| Total Carbohydrate | 48g | 17% |
| Dietary Fiber | 4g | 14% |
| Sugars | 6g | – |
| Protein | 6g | 12% |
What You’ll Need
Ingredients (Serves 4)
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 cup | Unbleached preferred |
| Yellow cornmeal | ¾ cup | Medium-grind works best |
| Baking powder | 2 teaspoons | Aluminum-free |
| Baking soda | ½ teaspoon | |
| Salt | ¼ teaspoon | |
| Ground cinnamon | ½ teaspoon | Optional but recommended |
| Unsweetened plant milk | 1½ cups | Oat or soy milk works best |
| Apple cider vinegar | 1 tablespoon | |
| Maple syrup | 2 tablespoons | Plus more for serving |
| Vanilla extract | 1 teaspoon | |
| Vegetable oil | 3 tablespoons | Plus more for cooking |
| Fresh berries | 1 cup | For serving (optional) |
Equipment
| Tool | Purpose |
|---|---|
| Large mixing bowl | For dry ingredients |
| Medium mixing bowl | For wet ingredients |
| Measuring cups and spoons | For accurate measurements |
| Whisk | For mixing batter |
| ¼ cup measuring cup | For portioning batter |
| Non-stick skillet or griddle | For cooking pancakes |
| Spatula | For flipping pancakes |
| Cooling rack | Optional, for keeping pancakes warm |
Substitutions
- Flour: Substitute whole wheat flour for up to half of the all-purpose flour
- Cornmeal: Fine cornmeal works but gives less texture
- Plant milk: Any non-dairy milk works, but oat and soy provide the richest results
- Oil: Melted coconut oil or avocado oil can replace vegetable oil
- Maple syrup: Agave nectar or date syrup work well as alternatives
Step-by-Step Instructions for Beginners
Before You Start
- Read through the entire recipe:
- Familiarize yourself with all steps before beginning
- Check that you have all ingredients and equipment ready
- Clear counter space for easy workflow
- Wash hands thoroughly before handling ingredients
- Gather and measure all ingredients:
- Use separate measuring cups for dry and wet ingredients
- Level off dry ingredients with a knife for accuracy
- Place measured ingredients in small bowls if it helps you stay organized
- Allow refrigerated ingredients to come to room temperature (about 15 minutes)
Preparation Phase (15 minutes)
- Make vegan buttermilk:
- Take your medium bowl
- Measure 1½ cups plant milk using a liquid measuring cup
- Pour the measured milk into the bowl
- Add exactly 1 tablespoon apple cider vinegar to the milk
- Use a spoon to stir gently 3-4 times to combine
- Set aside for 5-10 minutes until it looks slightly thickened and tiny curdles form
- What’s happening: The acid in the vinegar is reacting with the plant milk to create a buttermilk substitute
- Prepare your workspace:
- While waiting for the buttermilk to curdle, set out your large bowl for dry ingredients
- Place your whisk, spatula, and measuring tools within easy reach
- If serving immediately after cooking, set your table now
- Mix dry ingredients:
- In your large bowl, add 1 cup all-purpose flour
- Add ¾ cup cornmeal
- Add 2 teaspoons baking powder
- Add ½ teaspoon baking soda
- Add ¼ teaspoon salt
- Add ½ teaspoon ground cinnamon (if using)
- Take your whisk and whisk the dry ingredients for a full 30 seconds
- Why this matters: Thorough whisking distributes the leavening agents (baking powder and baking soda) evenly, ensuring even rising
- Check your plant milk mixture:
- Look at your buttermilk substitute – it should appear slightly thickened
- If it doesn’t look curdled after 5 minutes, don’t worry – it will still work!
- Complete wet ingredients:
- To your plant milk mixture, add 2 tablespoons maple syrup
- Add 1 teaspoon vanilla extract
- Add 3 tablespoons vegetable oil
- Whisk all wet ingredients together for about 15 seconds until fully combined
- The mixture should look uniform with no oil streaks
- Combine wet and dry ingredients:
- Hold the bowl of wet ingredients in one hand
- Hold a spatula in your other hand
- Pour all wet ingredients into the dry ingredients at once
- Immediately begin folding with the spatula using gentle, broad strokes
- Scrape from the bottom of the bowl and fold over the top
- Continue folding just until no dry flour is visible (about 10-12 strokes)
- IMPORTANT: You should still see small lumps – this is good! Stop mixing when there’s no visible dry flour but small lumps remain
- Beginner tip: Overmixing activates the gluten in flour, making tough pancakes. Less mixing = fluffier pancakes
- Rest the batter:
- Once mixed, place your spatula across the bowl
- Let the batter rest undisturbed for exactly 5 minutes
- Why this matters: This resting time allows the baking powder to activate and the cornmeal to soften slightly
Cooking Phase (20 minutes)
- Heat the pan properly:
- While batter rests, place your non-stick skillet or griddle on the stove
- Set heat to medium (not high, not low – around 5 on most stove dials)
- Allow pan to heat for 3-4 minutes to ensure even heating
- If you have an electric stove, you may need to adjust the heat slightly lower as they often run hot
- Test pan temperature:
- Sprinkle a few drops of water onto the pan surface
- If water sizzles gently and dances around before evaporating, your pan is ready
- If water disappears instantly with aggressive sizzling, your pan is too hot – lower heat and wait 1 minute
- If water sits without sizzling, your pan is too cool – increase heat slightly
- Prepare for cooking:
- Have a clean plate or cooling rack ready for finished pancakes
- Position your spatula, measuring cup, and batter bowl for easy access
- Keep a small bowl of vegetable oil and a pastry brush nearby (or use paper towel folded into a small square)
- Oil the cooking surface:
- Add 1-2 teaspoons vegetable oil to the hot pan
- Use a paper towel held with tongs or a heat-resistant pastry brush to spread oil evenly
- Make sure the entire cooking surface has a thin, even coating of oil
- Safety tip: Keep the oil bottle away from the stove to prevent accidents
- Pour the first pancake:
- Gently stir the batter once or twice with your spatula (just to recombine)
- Dip a ¼ cup measuring cup into the batter, filling it completely
- Hold the measuring cup about 1 inch above the pan surface
- Pour the batter slowly into the center of the pan
- The batter will spread naturally into a circle about 4 inches across
- Beginner tip: If making your first-ever pancakes, start with a smaller amount (2 tablespoons) for easier flipping
- Add more pancakes:
- Repeat the pouring process for 2-3 pancakes, depending on your pan size
- Leave at least 2 inches between pancakes to allow for easy flipping
- Important: Don’t overcrowd the pan – for beginners, cooking just 2 pancakes at a time is ideal
- Watch for cooking signs:
- Set a timer for 2 minutes
- Observe the pancakes – the edges will begin to look dry
- Small bubbles will start forming on the surface after 1-2 minutes
- The bubbles will increase and begin to pop, leaving tiny holes
- When many bubbles have formed AND the edges look set (not wet), it’s time to flip
- This typically takes 2-3 minutes, but trust the visual cues rather than just time
- Perfect the flip:
- Slide your spatula completely under one pancake, getting as close to the center as possible
- In one quick, confident motion, flip the pancake over
- If some batter splashes, don’t worry – it happens to everyone
- Beginner technique: Lift the edge of the pancake slightly with spatula tip, then slide the full spatula underneath before flipping
- Safety tip: Flip away from yourself to avoid hot oil splatters
- Cook the second side:
- Cook the flipped side for 1-2 minutes
- The second side cooks faster than the first side
- Look for the edges to be dry and the center to spring back slightly when touched
- Resist the urge to press down on the pancake with your spatula
- If you’re unsure, it’s okay to peek underneath by lifting an edge with your spatula
- Check for doneness:
- A perfectly cooked pancake will be golden brown on both sides
- When lightly pressed in the center, it should spring back
- If the center seems wet or doesn’t spring back, cook for another 30 seconds
- Transfer to serving plate or warming area:
- Once cooked, use your spatula to transfer pancakes to a plate
- For multiple batches, place cooked pancakes on a cooling rack set over a baking sheet in a 200°F oven
- This allows air to circulate, keeping pancakes warm without getting soggy
- Prepare for the next batch:
- Using your paper towel or brush, apply a thin layer of oil to the pan
- Allow 30 seconds for the oil to heat up
- Stir the batter gently before scooping for the next batch
- Repeat the cooking process until all batter is used
- Adjust as you go:
- If pancakes are browning too quickly, reduce heat slightly
- If pancakes are taking too long to cook, increase heat slightly
- The first batch is often a test batch – don’t worry if it’s not perfect
Serving Phase
- Stack and serve properly:
- Place 3-4 pancakes per person on warmed plates
- Serve immediately for best texture and taste
- Drizzle with maple syrup (about 1-2 tablespoons per serving)
- Add fresh berries on top if desired
- Presentation tip: Dust with a tiny bit of powdered sugar for a professional look
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Pancakes too dense | Overmixed batter | Mix just until ingredients are combined, leaving some small lumps |
| Pancakes not rising | Old baking powder or baking soda | Check expiration dates and replace if needed |
| Pancakes burning | Heat too high | Lower temperature to medium-low |
| Pancakes raw in middle | Cooking too quickly at high heat | Keep heat at medium and cook longer |
| Batter too thick | Measurement error or flour absorption | Add 1-2 tablespoons more plant milk, one at a time |
| Batter too thin | Too much liquid | Add 1-2 tablespoons more flour, one at a time |
| Pancakes sticking to pan | Not enough oil or pan not hot enough | Ensure pan is hot before adding oil and batter |
| Pancakes don’t flip cleanly | Trying to flip too early | Wait until bubbles form and pop before flipping |
| Uneven cooking | Uneven heat distribution in pan | Rotate pan occasionally on burner for even heating |
| First pancake always fails | Pan not properly preheated | Give pan extra time to reach proper temperature |
Variations & Substitutions
Gluten-Free Version
Replace all-purpose flour with a 1:1 gluten-free flour blend. Add ¼ teaspoon xanthan gum if your blend doesn’t include it. The cornmeal already helps provide structure, which makes this recipe easier to adapt to gluten-free.
Flavor Additions
- Blueberry Cornmeal Pancakes: Fold in 1 cup fresh or frozen blueberries (unthawed) just before cooking. Sprinkle a few extra berries on top of each pancake right after pouring the batter.
- Lemon Cornmeal Pancakes: Add 1 tablespoon lemon zest and 1 tablespoon lemon juice to the batter. Reduce plant milk by 1 tablespoon to compensate for the extra liquid.
- Savory Cornmeal Pancakes: Omit cinnamon and maple syrup, add 2 tablespoons nutritional yeast and ¼ cup chopped scallions. These pair wonderfully with avocado and tomato slices.
- Spiced Cornmeal Pancakes: Add ½ teaspoon each of ground ginger and nutmeg along with the cinnamon for a warm, spiced flavor.
- Vegetable Pancakes: For a nutritious twist, try making squash and peanut butter pancakes that add extra vegetables to your breakfast in a delicious way.
Make-Ahead Option
Mix dry ingredients ahead of time and store in an airtight container for up to 1 month. Add wet ingredients when ready to cook. This homemade pancake mix makes weekend mornings much easier.
Storage & Reheating
Refrigerating
- Allow pancakes to cool completely on a wire rack (about 30 minutes)
- Place a piece of parchment paper between each pancake to prevent sticking
- Store in an airtight container in the refrigerator
- Consume within 3 days for best quality
Freezing
- Cool pancakes completely on a wire rack
- Place cooled pancakes in a single layer on a parchment-lined baking sheet
- Freeze until solid (about 1-2 hours)
- Transfer frozen pancakes to a freezer-safe bag or container
- Place a piece of parchment paper between layers if stacking
- Press out as much air as possible before sealing
- Label with the date and contents
- Freeze for up to 3 months
Reheating
- From refrigerated:
- Microwave: Place 3-4 pancakes on a microwave-safe plate and heat for 20-30 seconds
- Toaster: For crispier edges, toast on a low setting for one cycle
- Skillet: Heat a non-stick pan over medium-low heat, add pancakes and warm for 30 seconds per side
- From frozen:
- Microwave: Place 3-4 pancakes on a microwave-safe plate and heat for 45-60 seconds, then an additional 15 seconds if needed
- Oven: Preheat oven to 350°F, place pancakes on a baking sheet, and heat for 5-10 minutes
- Toaster: For individual pancakes, toast on a medium-low setting for one to two cycles
- Best method for groups: Arrange pancakes in a single layer on a baking sheet, cover loosely with foil, and heat in a 350°F oven for 5-10 minutes until warmed through
Safety Notes & Tips
Food Safety
- Vegan batter contains no eggs but should still be kept refrigerated if not using immediately
- Don’t leave batter at room temperature for more than 2 hours
- Always wash hands before cooking and after handling raw flour (raw flour can contain harmful bacteria)
- Use separate utensils for raw batter and cooked pancakes
Kitchen Safety
- Keep pan handles turned inward to prevent accidental bumping
- Use a timer instead of leaving the kitchen while pancakes cook
- Have a lid nearby to cover the pan in case of oil flare-ups
- Keep a kitchen towel or oven mitt handy for handling hot equipment
- For children helping, assign age-appropriate tasks like measuring ingredients or whisking the dry ingredients
Cooking Tips
- Heat control: The ideal pancake cooking temperature is medium heat. If unsure, err on the side of too low rather than too high.
- Oil amount: Use just enough oil to coat the pan – too much makes greasy pancakes, too little causes sticking
- Rest time: The 5-minute rest after mixing allows the cornmeal to soften and the leavening agents to activate
- Even cooking: If your stove heats unevenly, rotate the pan 180 degrees halfway through cooking each side
- Testing readiness: The first pancake is always a test. Adjust heat, oil, and timing based on how it turns out
Pro Tips
- Keep cooked pancakes on a wire rack rather than stacking them directly on a plate to prevent sogginess
- For extra light pancakes, replace ¼ cup of the plant milk with carbonated water
- The perfect flip happens when the edges look dry and bubbles on top start to pop (usually about 75% of the surface has bubbles)
- For a diner-style finish, brush the tops of finished pancakes with a tiny amount of melted vegan butter
- Make a double batch on weekends and freeze the extras for quick weekday breakfasts
