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a large stack of pancakes with yogurt and star anise on top being drizzled with maple syrup

Vegan Vanilla Chai Spiced Pancakes

These fluffy Vegan Pancakes are filled with vanilla beans and chai spices for a truly special breakfast recipe that is eggless, dairy-free, oil-free, & refined sugar-free too!
4.84 from 6 votes
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Course: Breakfast + Brunch
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5 large pancakes


Wet Ingredients

Dry Ingredients

  • 1 cup+ 2 Tablespoons all-purpose flour
  • 1 Tablespoon cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg or cloves
  • ¼ teaspoon salt
  • ¼ teaspoon star anise ground, optional
  • pinch of black pepper ⅛ tsp or less, optional


  • First, add the milk and apple cider vinegar to a mixing bowl and let sit 5-10 minutes until milk "curdles" and becomes a vegan buttermilk.
  • Then add in the maple syrup and vanilla bean paste and whisk to combine.
  • Next, add the all-purpose flour, cornstarch, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, salt, and optional anise and black pepper. Whisk until a smooth batter forms.
  • Let the pancake batter rest at least 5 minutes before cooking to get truly fluffy pancakes. *DO NOT SKIP THIS STEP*. The batter may seem a little thin but this resting period allows the flour and cornstarch absorb some liquid.
  • While the batter is resting, heat your pancake cooking surface on low/medium heat (I use a cast iron pan, but a griddle is also perfect). Spray the pan with non-stick oil or lightly coat with vegan butter. Then, use a soup ladle or measuring cup to spoon about ¼-1/3 cup of pancake mix per pancake onto the hot surface. It's very important the surface is hot before adding any batter, or the pancakes spread too much.
  • Let each pancake cook until the edges look dry, bubbles begin to form on the uncooked surface, and the bottoms are golden brown. Then use a spatula to flip the pancakes.. Cook the next side until it is golden and the batter in the middle has completely cooked through. Each side should take around 3-5 minutes when cooked at low/medium heat.
  • Repeat until all the pancake batter has been used. Make sure to lightly grease the cooking surface between each pancake so they do not stick to the pan. This recipe makes 5-6 medium sized pancakes.
  • Serve immediately topped with a plant-based yogurt or extra maple syrup. Enjoy!


  • Plant-based milk: I used almond milk, but you can use oat or rice milk to make these chai pancakes completely nut-free. It is just a 1:1 substitution.
  • Apple Cider Vinegar: Necessary to make the vegan buttermilk and is really important to interact with the baking soda in this recipe for fluffy pancakes. Can be subbed 1:1 for lemon juice.
  • Maple Syrup: Keeps these pancakes sweet and refined sugar-free. Can be subbed for any liquid sweetener like date syrup (makes these pancakes naturally sweetened) or agave.
  • Cornstarch: helps to reduce the protein amount in these pancakes and makes them so much lighter and fluffier. Can substitute 1 Tbsp cornstarch for 2 Tbsp flour
  • Pancake recipes can easily be doubled or tripled to serve more people.
  • Store any leftover pancakes in a closed container in the fridge for 2-3 days or freezer for up to 3 weeks and reheat in a pan or in the microwave.


Serving: 1pancake | Calories: 177kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 314mg | Potassium: 88mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!