Think you need a laundry list of ingredients and a bunch of eggs to make perfect, fluffy pancakes? Think again! These Incredibly Easy 4 Ingredient Vegan Pancakes are here to prove that simple is spectacular. With just a handful of pantry staples, you can whip up a stack of light, tender, and delicious pancakes that everyone at the table will love; no one will even guess they’re vegan!
The secret lies in one brilliant kitchen hack: combining almond milk with apple cider vinegar to create a quick, homemade “buttermilk.” This reaction, plus the lift from self raising flour, gives these pancakes their unbeatable rise and fluffy texture. In less than 20 minutes, you can go from a nearly empty cupboard to a towering stack of warm, golden brown perfection. Get ready for your new go to weekend breakfast!
Why You’ll Make This Recipe Every Weekend
- Seriously, Just 4 Ingredients: Almond milk, flour, a sweetener, and apple cider vinegar. That’s it!
- Unbelievably Fluffy: The science of the homemade vegan “buttermilk” ensures pancakes that are light as a cloud.
- Naturally Dairy Free & Egg Free: A perfect recipe for those with allergies or anyone exploring plant based eating.
- Customizable Canvas: Enjoy them simply with maple syrup, or add your favorite mix ins like blueberries, chocolate chips, or vanilla extract.
Ingredients for 4 Ingredient Vegan Pancakes
Gather these simple staples:
- 1 cup (250ml) unsweetened almond milk (or any plant based milk)
- 1 tablespoon apple cider vinegar (or white vinegar or lemon juice)
- 1 cup (150g) self raising flour* (see crucial note below)
- 2 tablespoons granulated sweetener (like cane sugar, coconut sugar, or maple syrup)
- ½ teaspoon sea salt (enhances all the flavors)
- Cooking spray or a dab of oil for the pan
*CRUCIAL FLOUR NOTE: Self raising flour already contains baking powder and salt. If you only have all purpose flour, you must make this swap: Use 1 cup (120g) all purpose flour + 1 ½ teaspoons baking powder + ¼ teaspoon salt. Mix these dry ingredients together before using.
How to Make Perfect Vegan Pancakes
1Make the Vegan “Buttermilk”: In a large bowl or measuring cup, whisk together the almond milk and apple cider vinegar. Let it sit for 2-3 minutes. You’ll see it curdle slightly and get bubbly; this is exactly what you want! This mixture acts just like traditional buttermilk to tenderize and lift the pancakes.
2Mix the Dry & Wet Ingredients: In a separate medium bowl, whisk together the self raising flour, your chosen sweetener, and the ½ teaspoon of sea salt.
Pour the bubbly almond milk mixture into the bowl with the dry ingredients. Gently whisk until just combined. A few small lumps in the batter are totally fine; overmixing leads to tough pancakes!
3The Essential Rest: Let the batter rest, untouched, for 5 full minutes. This allows the gluten to relax (for tenderness) and the baking agents to activate (for maximum fluffiness). This step is non negotiable for the best texture!
4Cook to Golden Perfection: Heat a non stick skillet or griddle over medium low heat. Lightly grease it with cooking spray or a tiny amount of oil.
Once hot, use a ¼ cup measuring cup to pour batter onto the skillet. Cook for 3-4 minutes, until the top surface is covered in small bubbles and the edges look set.
Carefully flip the pancake and cook for another 1-2 minutes on the second side, until golden brown.
Repeat with the remaining batter, regreasing the pan as needed.
5Serve Immediately!: Serve your pancakes hot off the griddle with your favorite toppings. Classic maple syrup and fresh berries are always a winner!
Chef’s Notes & Pro Tips for Pancake Success
- Pan Temperature is Key: If your pancakes are browning too fast on the outside but staying raw inside, your heat is too high. Medium low is perfect for cooking them through evenly.
- Don’t Press Them Down! Resist the urge to press on the pancakes with your spatula after flipping. This squeezes out the air and makes them dense.
- Keep Them Warm: To serve a whole stack at once, keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.
- Customize Your Batter: Stir in ½ teaspoon of vanilla extract or a teaspoon of cinnamon to the wet ingredients for extra flavor. Gently fold in fresh blueberries or dairy free chocolate chips after the batter has rested.
- No Self Raising Flour? No Problem! Remember the swap: For every 1 cup of all purpose flour, add 1 ½ teaspoons baking powder + ¼ teaspoon salt. Whisk it together before using.
4 Ingredient Fluffy Vegan Pancakes
Ingredients
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1 cup self raising flour see note for all purpose flour substitute
- 2 tbsp granulated sweetener cane sugar, coconut sugar, etc.
- ½ tsp sea salt
- Cooking spray or oil for the pan
Instructions
- Make "Buttermilk": Whisk almond milk and vinegar. Let sit 2-3 mins until bubbly.
- Mix Dry: In a separate bowl, whisk flour, sweetener, and salt.
- Combine: Pour wet into dry. Whisk until just combined (small lumps ok). Let batter rest 5 mins.
- Cook: Heat greased non stick pan over medium low. Pour ¼ cup batter per pancake.
- Cook 3-4 mins until bubbles form on top and edges set. Flip and cook 1-2 mins more until golden.
- Serve immediately with toppings.
Notes
- Self Raising Flour Substitute: Use 1 cup all purpose flour + 1 ½ tsp baking powder + ¼ tsp salt.
- Letting the batter rest is essential for fluffy pancakes.
- For added flavor, mix in ½ tsp vanilla extract or 1 tsp cinnamon.
