Vegan Pancakes

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These are truly the best Vegan Pancakes ever! Golden crisp on the outside, ridiculously fluffy on the inside, every bite is deliciously rich and buttery. Just like classic diner-style pancakes, but vegan.
Prep 15 mins
Cook 20 mins
Total 35 mins
5 from 34 votes

Trust me when I say, these vegan pancakes are the best pancakes I’ve ever tasted. We tested this recipe 30 times and with countless variations so they would be perfect

The precise blend of baking powder, vegan sour cream, and soy milk, transforms into a thick yet airy batter bursting with buttery flavor. When cooked, the pancakes become perfectly crispy and golden brown, and yes, they even have that classic golden ring around the edges. But the interior remains pillowy and soft, with an incomparable fluffiness

If you’ve ever felt underwhelmed by flat, soggy, flavorless vegan pancakes, this is the recipe you’ve been waiting for. Classic American diner-style pancakes, but made vegan. 

Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card

woman's hands pouring maple syrup onto a stack of fluffy golden vegan pancakes on a brown plate.

Why this recipe works

Not your average pancake.

These pancakes involve a tad more work than your average vegan pancake recipe. They are, however, anything but average. 

A mix of vegan butter, vegan “buttermilk,” sour cream, and vanilla fills them with rich, buttery flavors. The flavor is so good that I sometimes just eat them plain with my hands like the animal I secretly am. 

Fluffy. Crispy. Buttery.

You get the best of both worlds here: a pancake with a fluffy interior, a crispy exterior, and incredible buttery flavor. 

Baking powder, lemon juice, and protein-rich soy milk work together to create serious air bubbles in the thick batter. And a bit of sugar aids in caramelization. 

Once a scoop hits the hot oiled pan, the pancakes rise, fluff up, and crisp around the edges.

They’re filling, too.

It’s likely you’ll be quite full after only one or two pancakes. They’re the fluffiest pancakes ever and, with the addition of vegan sour cream and soy milk, very filling. I’m happy with just one pancake but even Max never eats more than two.

Tested meticulously. We take pride in being thorough at RPL, and we tested this recipe at least 30 times (no exaggeration).

We tried 4 different sour creams, 3 different yogurts as substitutes, tested without sour cream, tried whole wheat flour, used a nonstick pan and a stovetop griddle, and more variations than I can count. 

I’m confident if you follow the instructions and tips, you will be treated to WORLD CLASS PANCAKES! 

a stack of vegan pancakes sliced into showing the fluffy exterior of the pancakes on a brown plate with berries.

Ingredient notes

ingredients for vegan pancakes laid out on a wooden cutting board with ingredients labeled.

Soy milk. When mixed with an acid like lemon juice or vinegar, soy milk curdles a lot due to its high protein content, yielding a super yeasty pancake batter that fluffs up fantastically when it hits the hot pan. 

Substitute: If you can tolerate soy, please use soy milk. If you have a soy allergy, creamy, full-fat oat milk is a pretty good alternative (we like Oatly and Califia Farms extra creamy oat milk). 

Vegan sour cream. The idea to add sour cream to the batter came after flipping through J. Kenji Alt López’s seminal book The Food Lab. The vegan sour cream plays a few roles:

  • Adds rich flavor and a very subtle tang, very much needed in a standard vegan pancake.
  • Along with lemon juice, the acidity activates the baking powder, giving you that serious fluff factor
  • Yields pancakes that are tender and moist on the inside and crisp and golden on the outside.


We tried this recipe with four different sour creams: Follow Your Heart, Tofutti, and Kite Hill Foods, and Forager.

The first 3 produced excellent results: fluffy interior, crispy edges (Tofutti was the absolute best). Forager was good but didn’t fluff quite as well.

Substitute: Check out the FAQ section below. 

All purpose flour. The standard flour for almost any pancake recipe. 

Substitute: You can use 100% whole wheat flour. See the FAQ section for details. 

Baking powder. A generous amount is key for a light and fluffy pancake. Double-acting baking powder starts reacting once it’s mixed with the liquid ingredients and acid, and again as it hits the hot pan.

Vegan butter. For excellent buttery flavor, a requirement in any excellent pancake. 

Substitute: Melted refined coconut oil is a nice alternative; however, plain oil (e.g., canola oil) adds zero flavor so don’t do that.

Organic cane sugar. You don’t need much. It (1) gives the pancakes enough sweetness that you need just a tiny drizzle of maple syrup for serving; and (2) encourages browning, leaving you with pancakes with a crispy exterior. 

Vanilla extract. Because a pancake recipe without vanilla is just sad. 

crispy edged vegan pancakes spread out on a brown plate in morning sunlight.

Step-by-step instructions

Make sure the sour cream is at room temperature before you begin: measure it out and set on the kitchen counter for 30 minutes. If it’s too cold, it will be stiff and clumpy and won’t incorporate into the batter well.

Make the “buttermilk”. Pour the lemon juice into a mixing bowl. Pour the soy milk on top, stir, and leave it to curdle.

Start on the batter. Whisk the dry ingredients in a separate bowl.

Once the buttermilk has curdled, add the sour cream and vanilla. Use an electric mixer to mix on low until smooth.

Melt the vegan butter, and while it’s still hot, pour into the wet ingredients.

Pour the wet ingredients into the bowl with the dry ingredients.

Stir the batter with a wooden spoon until just combined (lots of lumps are fine). Don’t overmix!

Rest the batter for 5 minutes. It should feel almost like yeast bread dough when it’s done. Don’t stir after it’s done resting or else you’ll deflate the air bubbles!

Cook the pancakes. Heat some coconut oil in a nonstick pan over medium heat. You’ll know it’s hot enough when a small sprinkle of water sizzles in the pan.

Cook a heaping ⅓ cup of batter at a time. The thick texture makes it hard to get perfect circles, but who cares! Cook until bubbles form in the center and the edges begin to dry out, 2 to 2 ½ minutes. Flip and cook on the other side for 2 to 2 1/2 minutes.

Tip: Swirl the oil around in the pan after flipping to achieve super-crispy edges like this! 

vegan pancake with golden brown exterior cooking in a black skillet.

Tips for making the best vegan pancakes

The temperature of the ingredients matters. Stiff and cold vegan sour cream won’t incorporate into the batter as well as room temp sour cream. Measure it out and set on the kitchen counter for 30 minutes before you begin.

Hot melted butter will get rid of any clumps left in the batter. Melt it right before you drizzle it into the batter so it can remain warm. 

Achieving the right batter texture. After resting for just 5 minutes, the pancake batter will have a thin top layer, but right underneath, it will look like a yeasty bread dough. This is the baking powder reacting with the acid (lemon juice) and the proteins from the soy milk. 

Note: This batter is much thicker from your average pancake batter, but it’s this combo that results in a fabulously fluffy pancake. 

Reminder: Do NOT stir the batter after resting—this deflates the air pockets >> the pancakes won’t be as fluffy (the spatula below is just to show you the texture).

spatula running through a thick, airy vegan pancake batter in a glass bowl.

For the crispiest edges. Use 1 teaspoon of oil per pancake and swirl it around in the pan.

Refined coconut oil and avocado oil are our top choices because they can withstand relatively high heat (vegan butter tends to burn a bit). It also leaves the pancakes with a gorgeous golden ring around the edges and a crispy exterior.

If cooking two pancakes at once in a large skillet, use 1 ½ to 2 teaspoons of oil. 

Keep the measuring cup on the side. If you let the cup rest in the batter, it will deflate the air pockets.

Use a nonstick pan. A good nonstick pan will get you great pancakes. This nonstick frying pan (affiliate link) is our absolute favorite and works better than any nonstick pan I’ve ever had. 

Every stove is different. I’ve tried to provide super detailed instructions, but as always, use your eyes too. You may need to lower the heat after the first pancake like I do, or after the second or third. We have a gas stove, so if you have an electric stove, you may need to monitor the heat level more closely, as gas stovetops are more responsive.

The best time to flip pancakes. You’ll know the pancakes are ready to flip when the edges start to dry out. Only flip them once! Flipping them too early or checking them constantly will rob you of a uniform golden exterior and peak fluffiness. 

crispy edged vegan pancakes spread out on a brown plate in morning sunlight.

Frequently Asked Questions

I can’t find vegan sour cream. What can I use instead?

If you don’t have access to vegan sour cream, you can (1) omit it entirely.

The texture is great, but they have less flavor (the tang from the sour cream goes a long way). However, with maple syrup and vegan butter on top, they were still lovely. They also cook slightly quicker, 1 ½ to 2 minutes per side. 

(2) You can use a thick and tangy vegan yogurt instead. We like Culina, CocoJune, GT’S CocoYo or Kite Hill Greek Yogurt

2 tablespoons of baking powder seems like a lot. Is that right? 

Yes, it’s right! A generous amount is the secret behind light and fluffy vegan pancakes. We tried this recipe with less baking powder and we lost a lot of fluff.

Can I substitute all-purpose flour?

If you want to add a bit more nutrition, use 100% whole wheat flour. It’s not the same pancake but still excellent for a whole wheat pancake. 

1) Use 1 cup (120g) whole wheat flour and an extra ½ cup (120 mL) of milk, as it needs the hydration.

2) We preferred slightly smaller pancakes for this, a heaping ¼ cup of batter, as they developed a nice crispy top with a fluffy interior (larger pancakes were not very crispy on the exterior).

3) Cook on medium heat for 1 ½ minutes per side.

Can I make these pancakes on a stovetop griddle? 

Yes. A few notes.

(1) Preheat the griddle while the batter rests. (2) Generously spray the griddle with cooking spray (works better than oil).

(3) Use a heaping ¼ cup of batter per pancake instead of a heaping ⅓ cup. The larger pancakes we tested on a stovetop griddle were a bit too soft on the inside. 

Can I make the pancake batter ahead of time?

Yep! Once the 5-minute rest is over, refrigerate the batter in an airtight container (don’t let it sit out too long on the counter, or the air bubbles deflate).

The pancakes are fluffiest when the batter is cooked within 24 hours, but are good for 5 days.

Can I add mix-ins? 

If you can, keep the batter as-is the first time you try this recipe to experience the true magic. 

But, as with any pancake, vegan chocolate chips or blueberries would be nice. Gently fold in 1 heaping cup of either to the mixed batter. 

If it’s fall and you’re feeling cozy, try my Pumpkin Pancakes instead!

How do you store and reheat vegan pancakes?

Wrap them in plastic wrap or store in an airtight container in the fridge for up to 3 days. You can revive the crispy exterior by reheating them in a skillet for a few minutes, or in a 350ºF/175ºC oven for 10 to 15 minutes.

Can you freeze the pancakes?

Yes. once cooled, layer them between parchment or wax paper in an airtight container or freezer bag. Freeze for 1 to 2 months. 

stack of fluffy vegan pancakes on a brown plate with maple syrup drizzling down and butter on top.

How to serve vegan pancakes

Serve them any way you like :) For a loaded Sunday brunch spread, serve alongside my Tofu Scramble and a big platter of fruit. Of course, there are plenty of toppings to choose from to take them up a notch:

  • They’re already buttery and full of flavor, which means you should only need a light drizzle of maple syrup. Or, top them with an extra pat of vegan butter. This is what Max does and he swears by it. 
  • Make them extra fancy with vegan whipped cream or a whipped topping and fresh berries.
  • Or skip the maple syrup and use a berry compote instead, like this simple strawberry compote.
woman's hands pouring maple syrup onto a stack of fluffy golden vegan pancakes on a brown plate.

If you love these Vegan Pancakes as much as we do, please rate and review the recipe with your feedback below :) It’s always very much appreciated! 

Seriously The Best Vegan Pancakes

5 from 34 votes
These are truly the best Vegan Pancakes ever! Golden crisp on the outside, ridiculously fluffy on the inside, every bite is deliciously rich and buttery. Just like classic diner-style pancakes, but vegan.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Course: Breakfast
Cuisine: American
Diet Vegan, Vegetarian
Serving size: 9 large pancakes


  • 1/2 cup (113g) vegan sour cream, at room temperature for 30 min*
  • 1 ½ tablespoons lemon juice (or apple cider vinegar)
  • 1 ¾ cups (420 mL) plain-flavored soy milk
  • 2 cups (250g) all purpose flour**
  • 2 tablespoons (25g) baking powder
  • ½ teaspoon sea salt
  • 2 tablespoons organic cane sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons (42g) vegan butter, melted (or refined coconut oil),
  • Refined coconut oil, avocado oil, or other high heat oil for cooking pancakes

For serving

  • Vegan butter + maple syrup


  • Add the lemon juice to a medium bowl. Pour the milk on top and stir. It should curdle pretty quickly. This is the "buttermilk."
  • In a large bowl, add the flour, baking powder, salt, and sugar and whisk well to combine.
  • To the buttermilk, add the room temp vegan sour cream and vanilla. Mix on low speed until mostly smooth (it’s okay if there are very tiny crumb-size pieces of sour cream, it doesn’t need to be 100% smooth).
  • Melt the vegan butter in the microwave or in a small saucepan. Drizzle it into the wet ingredients and stir until combined and no lumps remain.***
  • Pour the wet ingredients over the flour mix and fold with a wooden spoon until just combined. Do not overmix—lots of lumps are fine.
    Rest the batter for 5 minutes (or 10 minutes). The batter will be very very thick and fluffy, almost like a yeast bread dough. But don't stir after resting—the batter will lose air bubbles, resulting in a flat pancake.
  • Preheat the pan. Heat a nonstick frying pan over medium heat for several minutes. Add a teaspoon of coconut oil.**** Allow to heat ~30 seconds. Test to see if the pan is hot enough by adding a droplet of water—if it sizzles and dances, it’s ready.
  • Cook the pancakes. Ladle a heaping ⅓ cup pancake batter into the pan (since the batter is thick, it won’t ladle into a perfect circle). For smaller pancakes, use a heaping 1/4 cup batter.
    Cook until the bubbles become rather uniform in the center and the edges of the pancakes start to dry out and brown, 2 to 2 1/2 minutes. Carefully flip.
    Cook on the second side for 20 to 30 seconds, then swirl the oil in the pan around the pancake edges to get crispy edges, and cook the second side for a total of 2 to 2 ½ minutes.
    NOTE: don’t flip back and forth, just the one time. This makes pancakes less fluffy without a uniform golden brown exterior.
  • Cook the rest. Add a teaspoon more oil to the pan and lower the heat a touch to prevent burning (my burner is 1 to 7; I start at 4 for the first pancake, then reduce to 3).
    Repeat with the batter, adding a teaspoon of oil to the pan to preheat per pancake before adding more batter.
  • To keep pancakes warm, add them to a sheet pan in the oven at 200ºF/95ºC until you’re ready to serve.
    Serve pancakes warm with maple syrup and a pat of vegan butter, if desired.
    If you have leftover batter, store in an airtight container in the fridge for 5 to 6 days.


Please read all the Tips and FAQ sections in the blog post! Lots of important stuff in there, including what the batter should look like, how to get the crispiest edges, using an electric griddle, making batter ahea of time, and more! 
*It’s important that the sour cream is not cold and thick; it must be at room temp for ~ 30 minutes to incorporate well.
We tested with four different sour creams: Follow Your Heart, Tofutti, and Kite Hill Foods sour cream produced stellar results: fluffy interior, crispy edges (Tofutti was the absolute best). Forager sour cream was good but didn’t fluff quite as well. 
If you can’t find vegan sour cream, check out the FAQ section for alternatives.
** If you want to use whole wheat flour, (1) use extra milk to hydrate the batter, 2 cups or (480 mL) of soy milk; (2) use a heaping ¼ cup of batter per pancake for the optimal pancake texture (crispy edges with a soft fluffy interior). 
*** Add the butter while still warm. This helps blend everything together and ensures there are no lumps. 
**** If you have a large pan and are cooking two pancakes at once, use two teaspoons of oil. If using a stovetop griddle, read the FAQ section. 

Calories: 199kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 523mg | Potassium: 91mg | Fiber: 1g | Sugar: 4g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 220mg | Iron: 2mg

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36 comments on Vegan Pancakes

  1. Margaret Greene

    I have Celiac disease. Is Bob’s Red Mill flour OK? Or besan?

    1. Kaitlin @ Rainbow Plant Life

      Hi Margaret, we didn’t have luck using GF flour with this recipe unfortunately. We did have some luck with GF flour on these pumpkin pancakes, though. Scroll down to the FAQ section on the blog post to read more!

  2. Rachel

    5 stars
    These were perfection!! Followed the recipe exactly. These are the vegan pancakes I’ve been searching for! In a food coma on the couch now. Thank you!!!!!!

    1. Kaitlin @ Rainbow Plant Life

      Lovely to hear, Rachel! :) You’re welcome!

  3. Kathy

    Hi, these sound so good! I love pancakes but do not use any oils. Could I substitute apple sauce for the oil, and also so delicious coconut yogurt for the sour cream? I’ve also made my own sour cream out of cashews or tofu, would that work? Thanks so much

    1. Kaitlin @ Rainbow Plant Life

      Hi Kathy, the oil is used to cook the pancakes in this case. You can try cooking them on a very nonstick pan if you’d like, they won’t come out exactly as Nisha intended but you can try it and let us know how that goes!

      And as for the sour cream:
      If you don’t have access to vegan sour cream, you can (1) omit it entirely. The texture is great, but they have less flavor (the tang from the sour cream goes a long way).

      (2) You can use a thick and tangy vegan yogurt instead. We like Culina, CocoJune, GT’S CocoYo or Kite Hill Greek Yogurt.

      Hope those tips helped!

  4. Jane

    These are the best pancakes i have ever tasted, no joke! Even my non-vegan mom (who is VERY picky about her pancakes) could not get enough of them. No one would ever be able to tell theyre free from dairy and eggs. Once again Nisha hits it out of the park. Her recipes are incredibly informative, thorough, and delicious!

    1. Kaitlin @ Rainbow Plant Life

      We’re honored you’re such a big fan of the recipes, Jane! :) Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

      1. Jane

        5 stars
        Oops i missed that somehow, 5 stars all the way!

  5. Kirilly

    I was wondering if you have tried or had any luck making this recipe gluten free as unfortunately I am unable to tolerate gluten, however would really love to be able to try this recipe? Thanks!

    1. Kaitlin @ Rainbow Plant Life

      Hi Kirilly, no we didn’t have any success using a gluten-free flour, as the tests came out uncooked and/or gummy. We definitely try to provide GF alternatives when possible but it didn’t work out here, sorry!

  6. Mindy

    5 stars
    My non-vegan boyfriend made these for me for breakfast this morning (per my request). He followed the recipe exactly, and they turned out AMAZING. He’s very particular about pancakes, they’re kinda his thing, and has been underwhelmed when I’ve made other vegan pancakes for him, but THESE got his full approval 😋!!

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Mindy! Thank you so much for sharing, we’re happy to hear the pancakes were well-received!

  7. Katja

    5 stars
    Hey Nisha,
    as usual, the recipe was delightful.
    It was very easy to make and the pancakes turned out really fluffy.
    I didn’t have the sour cream so I put some yogurt in. Will try next time with the sour cream and see what the difference is 😊.
    Thank you for the recipe

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Katja!

  8. Michael

    5 stars
    As an experienced pancake maker, these cakes blew me away. So delicious!
    1. Cooking them in coconut oil, I got a fluffy well-risen interior and a crispy exterior.
    2. They kept well in the fridge until I had them as a snack later the same day. Tasty leftovers!

    Thank you, Nisha and team, for perfecting this recipe!

    1. Support @ Rainbow Plant Life

      Awesome, Michael. Thanks for your comment and for taking the time to review!

  9. Gloria

    5 stars
    These really are the best pancakes I’ve ever tasted! Even just tasting the batter I knew it was a home run. Fed them to non vegan friends and they agree. Thanks Nisha!

    1. Hannah @ Rainbow Plant Life

      Thanks for the lovely feedback, Gloria!

  10. Collrane

    5 stars
    Wow!! I am so impressed with this recipe (as I am with all of Nisha’s recipes) and it was well worth the wait. They had great flavor on their own and the crispy/fluffy elements really made these pancakes exceptional. My non-vegan partner said they are the best pancakes I’ve ever made!! I really appreciated the detailed recipe and learned a lot about how to improve my pancake technique in general, especially using oil before every pancake and swirling the oil after flipping.

    A couple notes/modifications: I used oat milk instead of soy and subbed half of the AP flour for spelt flour. I also cooked these in a cast iron pan and even on a medium-low setting, they were ready to flip after about a minute each side. My pancake got a lot darker than the photos, but were still delicious.

  11. Elsa

    5 stars
    I had been patiently waiting for Nisha’s pancake recipe ever since she started teasing us on IG and I was over the moon when she finally posted it. Today was the first time I could finally give it a try myself and I can confirm all other reviews speak the absolute truth. These are the best pancakes I’ve been able to make since going vegan. My non-vegan boyfriend was also really really happy about them. I didn’t tell him I was making a different recipe than my standard pancake today, so when he tried the first one (without even putting syrup on them too) he was like “WOW! These are great, what did you do differently?”. Well, I made Nisha’s recipe, that’s what. We both agree that 100% of the recipe we tried from Nisha has been nothing short of perfect. So thank you, Nisha and RPL team, for you great work. I know you tested these pancakes for a loooong time but it’s paid off.

    1. Elsa

      5 stars
      I forgot to add that because I live in Germany, I don’t have easy access to sour cream. In order to sub it, I used unsweetened soy yogurt. Because it wasn’t thick enough to really mimic sour cream, I put is over a coffee-filter lined sieve overnight in the fridge. That way, a lot of the liquid drains away overnight and the yogurt on top gets thicker the next morning. Hope this helps of you can’t find sour cream and/or Greek yogurt!

      1. Hannah @ Rainbow Plant Life

        Hi Elsa (again! :)) I lived in the Netherlands for a few years. I think you could use the Oatly greek yogurt, I’m hoping this is in Germany near you too!

    2. Hannah @ Rainbow Plant Life

      Hi Elsa, WOW, what a kind review, thank you! I’m so glad you were finally able to make and enjoy these pancakes! I have totally eaten these pancakes without butter or syrup, they are so yummy! Thanks again for a nice review.

  12. Deborah

    5 stars
    Dear Nisha,
    My husband and I adored these pancakes, made exactly as you suggested. I used whole wheat flour and added the extra oat milk to compensate.
    I was trying to get my husband’s reaction, but all he could say was “it’s so good I can’t talk…!”
    Thank you once again for making the vegan life so much more delicious.

  13. Amber

    5 stars
    BEST PANCAKES (vegan or not) EVERRRRR!!! I’ve made maybe 10 different vegan pancake recipes before, but this blows them all out of the water. My husband was still talking about them the next day. This is definitely our new go-to pancake recipe and will be in our weekly rotation. So happy to also have something to impress non-vegan houseguests for breakfast. Thank you, Nisha and RPL team!!

  14. PB

    5 stars
    These are truly the FLUFFIEST pancakes I’ve ever had. So delicious, buttery & filling. We make these for brunch for 4 people and had a few left over. 10/10 definitely making again!!

  15. Brittany

    5 stars
    Solid recipe!

    I took the time to read the notes, as I had feeling it was especially important for this recipe. I’m so glad I did, as this turned out exactly as advertised. I personally used Vegan yogurt instead of the sour cream, but it turned out flawless.

    I also made these for dinner, as I couldn’t put off making those any longer after she dropped the recipe.

    Thank you for this one, loved it!

    1. Hannah @ Rainbow Plant Life

      Brittany, thanks so much for the kind review & for taking the time to read the notes. I love that you made them for dinner, I’ve done the same thing! Thanks again.

  16. Uma

    5 stars
    I’ve been waiting for this recipe! I’m an avid pancake maker and these are the best I’ve ever had! Thank you for the detailed recipe, it truly is the best.

    1. Hannah @ Rainbow Plant Life

      Hi Uma, thank you so much for your lovely feedback! So glad you found your new favorite pancake.

  17. linh nguyen

    5 stars
    Wow, I didn’t have sour cream and subbed vegan unsweetened Greek yogurt (kite hill)! This is my new go to pancake recipe! I can’t believe the fluffiness and the crispy edges !

    1. Hannah @ Rainbow Plant Life

      Linh, so glad you enjoyed this recipe. The crispy edges are my favorite part!

  18. Hannah

    5 stars
    Hi, I’m Nisha’s recipe tester Hannah :) I’ve made these pancakes for so many people over the past year. No one was vegan and every single person said they are the best pancakes that they’ve EVER had in their entire existence. Not just the best vegan pancake, literally THEE best pancake. Nisha is meticulous & it doesn’t pay off more than this recipe – read all the notes, they’re so helpful. You will never need to search for another pancake recipe, isn’t that a relief?

  19. Amalia

    5 stars
    I’ve been refreshing your blog, waiting for this recipe to drop ever since you said in your last YouTube live that it will come this week. The wait has been so worth it! I’ve run to the store just to get sour cream, especially for this. The result? Best vegan pancakes I’ve ever made. And trust me, I’ve tried dozens of recipes from food blogs over the years. These are exactly what I look for in a classic pancake. Fluffy, crispy edges, buttery, and that subtle yeasty taste which I adore. And they’re undetectable vegan. Your recipes never disappoint, Nisha!

    1. Nisha

      Hi Amalia,

      I’m so thrilled you made these so soon and that they were a hit! I wanted these pancakes to stand out from your standard vegan pancake, so I’m more than delighted that you found exactly what you were looking for. Thanks for sharing!

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