Fluffy Vegan Almond Milk Pancakes with Tangerine Pancake Syrup

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Learn how to make the best vegan fluffy almond milk pancakes and serve them with my homemade refined sugar-free tangerine pancake syrup for the ultimate vegan breakfast treat! No pancake mix needed! The perfect healthy pancake recipe.Jump to Recipe

Fluffy Vegan Almond Milk Pancakes with Homemade Tangerine Pancake Syrup:

Nothing says Christmas Morning like a stack of fluffy vegan almond milk pancakes drizzled with homemade tangerine pancake syrup. Don’t you think so?

This easy pancake recipe is just perfect when you need some carby homemade pancake goodness to fuel up for the stressful holidays ahead.  

If you’re a meat-eater who just really wants a dang good dairy-free pancakes recipe, you can top these with some bacon. If you’re vegan, you can slather them up with peanut butter, pistachio, pumpkin seed or almond butter to add some plant-based protein.  

Either way, served with fresh fruit and a dollop of vegan butter these fluffy vegan almond milk pancakes will be your new favorite weekend breakfast treat. 

Let me be real with you – I don’t avoid dairy completely. I actually love yogurt, dairy milk and used to cook with it all the time.

And then a couple of years ago I got diagnosed with PCOS and changed my diet completely – whole foods only, no refined sugar, no wheat, very little alcohol, and way fewer dairy products than I used to consume.  

My favorite pancakes recipe, these fluffy buttermilk pancakes, are still a treat we indulge in with great pleasure but I like mixing things up and hubby has yet to complain about these fluffy vegan pancakes.

I doubt he noticed they were vegan altogether – that’s how light and fluffy they are.

Can you make light and fluffy pancakes with almond milk? 

Believe it or not, these vegan pancakes with almond milk– despite being dairy and egg-free – actually taste great and stay fluffy even when loaded with citrus fruit and drizzled with copious amounts homemade tangerine pancake syrup.

In a traditional pancake recipe whipping the eggs (and folding in whipped egg whites ) adds that signature fluffiness to pancakes. But obviously, in this vegan pancake recipe, I had to skip the eggs. But don’t worry. We still only use simple pantry ingredients!

I discovered that the secret to fluffy vegan pancakes is using quite a bit of baking powder in the pancake batter as a leavening agent. 

As a rising agent, baking powder will help create plenty of air bubbles in the almond milk pancakes as they are baking in the pan. This keeps them light and fluffy. No more sad, dense pancakes for us.

Now, adding a lot of baking powder to pancake batters can make your cakes slightly bitter tasting. 

But in this almond milk pancakes recipe, I’ve used quite a bit of vanilla, cinnamon, nutmeg and vanilla almond milk. Ingredients that completely offset any bitterness. A drizzle of homemade pancake syrup infused with tangerine juice and zest and we are all set for a feast of egg-free pancakes!

Best toppings for vegan almond milk pancakes: 

For these almond milk pancakes, I opted for a homemade tangerine-infused pancake syrup instead of plain maple syrup or store-bought pancake syrup. The recipe for my homemade pancake syrup is below. 

Segments of fresh juicy sweet tangerines and blueberries on top and you got yourself a gorgeous vegan Christmas morning breakfast. 

But you don’t have to stop there. Get creative with your favorite toppings!

Other great vegan pancake toppings include: 

• chopped nuts
• nut butter
• seeds (hemp, chia, sunflower, pepita) 
• strawberries 
• homemade pistachio coconut cream 
• vegan hazelnut cream 
• homemade vegan sour cream 

How to make the best vegan pancakes with almond milk: 

Let’s make some delicious pancakes!

This vegan almond milk pancake recipe is no different from making a regular pancake batter.  Mix dry ingredients, mix wet ingredients and stir everything together. It does not have to be super smooth. 

Now let the batter rest 5 minutes and watch the baking soda do its magic. Heat a skillet of non-stick pan over medium heat and add some coconut or avocado oil. 

Scoop up 1/4 cup of vegan pancake batter and drop them into the hot pan forming small-medium sized pancakes. Fry the pancakes on medium-low heat until you see small bubbles on the surface, then flip and fry for another 2 minutes or so, or until golden brown and done. 

Check the recipe card for detailed instructions.

How to make homemade tangerine pancake syrup: 

I like serving my homemade almond milk pancakes with tangerine aka mandarin syrup.

Ingredients for homemade pancake syrup:

• ½ cup pure organic maple syrup (125ml)
• ⅛ cup freshly squeezed tangerine juice (35-40 ml)
• ½ teaspoon finely grated tangerine zest
• 1 big pinch of salt
• Optional: half a cinnamon stick

In a small pot add the syrup, tangerine juice, and zest. Bring to a slow simmer and let reduce for about 2 minutes. Strain and serve. The syrup can be made in advance and stored in the fridge. It keeps for weeks. 

Guys, if you’re looking for an egg-free pancake that is incredibly easy, but also delivers on lightness and fluffiness, this is vegan pancake recipe is for you! Perfect for Christmas morning or any other weekend brunch! 

Tips for making the best vegan almond milk pancakes: 

• Good pancakes require fat, and these call for coconut oil for the batter and for frying. The coconut oil lends your vegan pancakes a subtle sweetness and nutty flavor that I love. If you do not like the taste of coconut, use a neutral tasting vegetable oil like canola oil or sunflower oil.
• Use a non-stick skillet
• Check your baking powder. Because this recipe solely relies on baking powder for getting its lift, you want to make sure yours is fresh. Here’s an easy test. 
• Always rest your batter before cooking it. This step gives the flour time to absorb the almond milk and break up any lumps. During the resting time, the baking powder will start making tiny bubbles that will lift the pancakes. Extra fluffy pancakes guaranteed
• Preheat the oven while you are frying the pancakes. Vegan pancakes do deflate a little bit when they cool, just like regular pancakes. Storing them in a warm oven keeps them fluffy and ready for some more homemade tangerine pancake syrup! This also works in a toaster oven.
• You can add more flavor to your batter by adding some almond extract for almond flavor or vanilla extract.

More pancake recipes:

• gluten free sheet pan pancakes
• German Apple Pancakes
• How to make Fluffy Pancakes

★ Did you make and love these vegan pancakes with almond milk recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

5 from 1 vote

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Best Vegan Pancakes with Almond Milk Recipe

Learn how to make the best fluffy vegan pancakes with almond milk! Serve them with my homemade refined sugar-free tangerine pancake syrup for the ultimate breakfast treat! The perfect healthy pancakes recipe for Christmas Brunch! 

Course Dessert

Cuisine American

Keyword best egg-free pancakes, pancakes with almond milk, vegan pancakes recipe

Prep Time 5 minutes

Cook Time 15 minutes

Resting time 5 minutes

Total Time 20 minutes

Servings 2 people

Calories 250 kcal

Author Kiki Johnson

Ingredients

• 1 cup white whole wheat flour you can sub 1/4 cup with oat flour
• 1 tablespoon baking powder
• pinch salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup unsweetened almond milk
• 1 tsp vanilla
• 1 tablespoon maple syrup
• 1 tablespoon coconut oil

For the homemade pancake syrup

• ½ cup organic maple syrup 125 ml
• ⅛ cup freshly squeezed tangerine juice 35-40 ml
• ½ teaspoon finely grated tangerine zest
• pinch of salt
• half a cinnamon stick optional

Instructions

For the tangerine pancake syrup:

1. In a small pot add the syrup, tangerine juice, and zest. Bring to a slow simmer and let reduce for about 2 minutes. Strain through a sieve and serve.
   

For the pancakes

1. In a large bowl combine flour, baking powder, spiced and salt, mix together.

2. Add in the almond milk, maple syrup, coconut oil and stir until well combined. Allow the mixture to sit for 5 minutes so the baking soda has the to active. You will notice that the batter because light and fluffy, that’s how you know it’s time to make the pancakes.
3. Heat a large non-stick skillet over a medium-low heat and coat the pan with some coconut oil.
4. Scoop up 1/4 cup of batter and drop them into the pan forming small-medium sized pancakes. Allow to cook until you see small bubbles forming on the top of the pancake, gently flip and cook for another two minutes or until the pancakes are golden brown and cooked through.
5. Remove from pan and repeat until you have finished all the batter. Serve with your favorite pancake toppings and enjoy!

Recipe Notes

Makes 8-10 small pancakes.

 

• Good pancakes require fat, and these call for coconut oil for the batter and for frying. The coconut oil lends your vegan pancakes a subtle sweetness that I love. If you do not like the taste of coconut, use a neutral tasting oil. 
• Check your baking powder. Because this recipe solely relies on baking powder for getting its lift, you want to make sure yours is fresh. Here's an easy test. 
• Always rest your batter before cooking it. This step gives the flour time to absorb the almond milk and break up any lumps. During the resting time, the baking powder will start making tiny bubbles that will lift the pancakes.
• Preheat the oven while you are frying the pancakes. Vegan pancakes do deflate a little bit when they cool, just like regular pancakes. Storing them in a warm oven keeps them fluffy and ready for some more homemade tangerine pancake syrup!