VEGAN PANCAKES RECIPE
Vegan pancakes are fluffy, soft, and completely plant-based. Perfect for breakfast or brunch, these pancakes are easy to make, naturally sweet, and pair wonderfully with syrup, fruits, or nut butter for a wholesome meal.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar optional
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups plant-based milk almond, soy, oat, etc.
- 2 tablespoons vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Prepare Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, combine plant-based milk, oil, and vanilla extract.
- Combine Ingredients: Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Heat Pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease with oil.
- Cook Pancakes: Pour ¼ cup batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form on the surface, then flip and cook an additional 2 minutes until golden brown.
- Serve: Serve warm with syrup, fruits, or your favorite vegan toppings.
Notes
- Make Ahead: Batter can be prepared in advance and stored in the refrigerator for up to 24 hours.
- Flavor Variations: Add blueberries, chocolate chips, or cinnamon to the batter for extra flavor.
- Serving Suggestions: Serve stacked with maple syrup, fresh berries, or nut butter for a wholesome breakfast.
- Storage Tips: Store cooked pancakes in an airtight container in the fridge for up to 2 days; reheat in a skillet or microwave.