Vegan pancakes are a wonderful way to enjoy a plant-based breakfast. They are easy to make, require simple ingredients, and can be customized with various toppings and flavors.
These simple vegan pancakes are fluffy, delicious, and easy to make with just a few basic ingredients.
Perfect for a weekend brunch or a quick weekday breakfast, they can be customized with your favorite toppings, such as fresh fruit, maple syrup, or nut butter.
This recipe is not only plant-based but also incredibly satisfying, making it a go-to for anyone looking to enjoy a hearty meal without the use of eggs or dairy.
Why This Recipe Is Simple and We Love It
This vegan pancake recipe is straightforward and requires minimal ingredients that you likely already have in your pantry.
The process is quick, taking only about 15 minutes from start to finish, making it ideal for busy mornings.
We love this recipe because it delivers perfectly fluffy pancakes without the need for complicated techniques or hard-to-find ingredients.
Plus, they can easily be made gluten-free by substituting the flour!
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour (or gluten-free flour blend for a GF option)
- 2 tablespoons sugar (optional for sweetness)
- 1 tablespoon baking powder (ensure it’s fresh for maximum rise)
- ½ teaspoon salt
Wet Ingredients:
- 1 cup non-dairy milk (such as almond, soy, or oat milk)
- 1 teaspoon apple cider vinegar (to create a vegan buttermilk effect)
- 2 tablespoons neutral oil (like canola or melted coconut oil)
- 1 teaspoon vanilla extract
Instructions:
1- Prepare the Vegan Buttermilk:
In a small bowl, mix the non-dairy milk with apple cider vinegar. Let it rest for about 5 minutes until it curdles slightly.
2- Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3- Combine Wet and Dry:
Add the buttermilk mixture, oil, and vanilla extract to the dry ingredients. Stir gently until just combined; small lumps are fine. Overmixing can result in dense pancakes.
4- Let the Batter Rest:
Let the batter sit for 5–10 minutes. This helps incorporate air for fluffier pancakes.
5- Cook the Pancakes:
Heat a lightly greased non-stick skillet or griddle over medium heat. Pour ¼ cup of batter for each pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
6- Serve:
Serve warm with your favorite toppings like fresh fruit, maple syrup, or nut butter.
Tips for Perfect Vegan Pancakes:
1- Use sparkling water in place of some non-dairy milk for extra fluffiness (optional).
2- Sift dry ingredients for a smoother batter and lighter pancakes.
3- Reheating: Store leftover pancakes in the fridge or freezer. Reheat in the toaster or oven for a quick breakfast.
Variations and Substitutions
Gluten-Free Option:
Substitute whole wheat flour with a gluten-free flour blend to make these pancakes gluten-free.
Flavored Pancakes:
Add cinnamon or nutmeg to the dry ingredients for a warm spice flavor.
Chocolate Chip Pancakes:
Fold in vegan chocolate chips after mixing the batter for an indulgent treat.
Fruit Add-ins:
Mix fresh or frozen fruits like blueberries or strawberries directly into the batter before cooking.
Nutritional Information (Per Pancake):
Calories: ~191 | Protein: ~4g | Carbohydrates: ~30g | Fat: ~4g (without toppings)
Can I make these pancakes gluten-free?
Yes! You can easily make vegan pancakes gluten-free by substituting regular flour with a gluten-free flour blend, such as Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
Just ensure that the baking powder you use is also gluten-free.
365 by Whole Foods Market, Baking Powder
What non-dairy milk works best in vegan pancakes?
You can use any non-dairy milk, but popular choices include:
- Almond milk
- Soy milk
- Oat milk
- Coconut milk
Each type will impart a slightly different flavor and texture, but they all work well in pancake recipes.
Can I make the batter ahead of time?
While it’s best to make the batter fresh for optimal fluffiness, you can prepare it the night before and store it in the refrigerator. Just give it a good stir before cooking, as it may thicken overnight.
