Vegan Pancake Recipe

The BEST and fluffiest vegan pancakes made with just 6 easy pantry staples you probably have on hand right now! Made in 1 bowl, the recipe can easily doubled, tripled or even quadrupled.

These vegan pancakes are light, fluffy and are made with just 6 ingredients that you probably already have on hand right now. Did you know that you don’t need eggs or milk to make delicious pancakes? It’s true! Hands down the best pancakes, vegan or otherwise.

I wanted to create a recipe for vegan pancakes that was easy to double, triple, or even quadruple. I have spent many weekend mornings trying to calculate ingredients to accommodate my large family, and it can be such a headache! I’ve made it much easier for you. The recipe as written will serve about 3 people. I usually triple it for my family of 5. To change the serving size, in the recipe card below, hover over the number, and slide from 3 to 6, 9 or 12.

For blueberry pancakes, add a cup or so of fresh blueberries to the batter. Frozen blueberries work as well, but they will probably turn your pancakes blue!

You could also serve vegan pancakes with vegan lemon curd or vegan chocolate ganache. Blueberry pancakes with lemon curd would be fantastic!

In my home, we have breakfast for dinner once a week. But whether it’s breakfast for dinner, or a family brunch, it’s nice to know what else to serve alongside pancakes. Here are some tasty vegan breakfast/brunch recipes that go well with pancakes:

The Fluffiest Vegan Pancakes Recipe by Tasty

Here’s what you need: flour, organic sugar, baking powder, salt, non-dairy milk, apple cider vinegar, vanilla, maple syrup

Yield: 4 servings

Nutrition Facts: calories 157 calories, Carbohydrate 32 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 4 grams

Ingredients:

• 1 cup flour
• 2 tablespoons organic sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup non-dairy milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla
• maple syrup, to serve

Instruction:

1. In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
2. In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
3. Pour the liquid mixture into the dry mixture and whisk until smooth.
4. Let batter rest for 5 minutes.
5. Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
6. When the top begins to bubble, flip the pancake and cook until golden.
7. Serve warm with maple syrup.
8. Enjoy!

Simple Vegan Pancakes

The BEST and fluffiest vegan pancakes made with just 6 easy pantry staples you probably have on hand right now! Made in 1 bowl, the recipe can easily doubled, tripled or even quadrupled.

Prep: 5min

Total: 10min

Yield: 3

Serving Size: 1 serving

Nutrition Facts: calories 380 kcal, servingSize 1 serving, Carbohydrate 60 g, Protein 9 g, Fat 12 g, Saturated Fat 1 g, Sodium 434 mg, Fiber 2 g, Sugar 10 g

Ingredients:

• 1 1/2 cups all purpose flour (*see notes for options)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1 cup soy milk (*or use almond, oat or coconut milk)
• 1/2 cup water
• 2 tablespoons canola oil (*may omit for oil free)

Instruction:

1. In a large bowl, whisk together the flour, baking powder, salt and sugar.
2. Pour the milk, water and oil into the bowl with the dry ingredients, and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won’t be as fluffy.
3. Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or coconut oil, and drop about 1/3 cup of the batter onto it. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
4. Serve with vegan butter, pure maple syrup and perhaps some fresh fruit.

Vegan Pancakes

Soft, fluffy, and easy to make, these vegan pancakes are excellent for a cozy and delicious weekend breakfast, served with seasonal fresh fruit, dairy-free butter, and maple syrup.We only use the simplest pantry staples, so you can make them any time you want without running to the store.

Prep: 5min

Total: 35min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 118 kcal, Carbohydrate 24 g, Protein 3 g, Fat 1 g, Fiber 1 g, Sugar 5 g, unSaturated Fat 0.4 g, servingSize 1 serving

Ingredients:

• 1 cup all-purpose flour (add 1 to 2 more tablespoons to make extra tall pancakes)
• 2 tablespoons sugar
• 2 teaspoons baking powder (add 1 more teaspoon to make extra fluffy and tall pancakes)
• ¼ teaspoon salt
• ½ cup dairy-free milk (any, we use almond milk)
• ½ cup water
• 1 teaspoon vanilla extract (or cinnamon (aromas are optional))
• vegan butter
• maple syrup
• fresh fruit (berries, bananas, apples)

Instruction:

1. In a bowl, mix together the flour, sugar, salt, and baking powder.
2. Add the milk, water, and vanilla. Whisk gently until batter is just combined, without over-mixing.
3. Let the batter rest for 10 minutes. In the meantime warm up a non-stick pan.Lightly oil the pan, then cook the pancakes on low heat for about 1.5 minutes on one side.
4. Turn them gently and cook for another 1 minute on the other side.Tip: we like to scoop the batter into the pan with a 1/4 cup measuring cup (that is about 45 to 55 grams of batter per pancake).
5. Tip: when cooking pancakes, the pan should be hot but the heat low.Tip: cooking time will vary depending on your stove and pan. You’ll get the hang of it after the first couple of pancakes. Generally, you want the pancake to be golden brown before turning it.Tip: Depending on flour type, altitude, and temperature your batter can turn out a little thicker or thinner than ours. If your batter is too thin your pancakes will turn out a little flatter. If you want taller pancakes, add 1 to 2 tablespoons of flour in the batter, give it a quick mix, and try again. But don’t make the batter too thick or your pancakes will be bready.
6. Remove from the pan and serve with vegan butter, maple syrup, and fresh fruit.

VEGAN PANCAKES | Light + Fluffy Vegan Pancake Recipe

FAQ

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