These Simple Vegan Pancakes are soft, fluffy, and wonderfully comforting made with everyday ingredients and ready in minutes. No eggs, no dairy, no fuss. Just a cozy stack of pancakes that proves plant-based breakfasts can be easy and delicious.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cups unsweetened plant-based milk (almond, oat, or soy)
- 2 tbsp vegetable oil or melted coconut oil
- 1 tsp vanilla extract
Optional add-ins:
- Blueberries, chocolate chips, or sliced bananas
Steps
- Mix the dry ingredients. In a bowl, whisk together flour, sugar, baking powder, and salt.
- Add the wet ingredients. Pour in plant milk, oil, and vanilla. Stir gently until just combined. Don’t worry if there are a few small lumps that keeps the pancakes fluffy.
- Rest briefly. Let the batter sit for 5 minutes so it thickens slightly.
- Heat the pan. Warm a lightly greased skillet over medium heat.
- Cook the pancakes. Pour 1/4 cup batter per pancake. Cook until bubbles form on top, then flip and cook 1–2 minutes more until golden.
- Serve warm. Stack them up and enjoy right away.
Chef’s Tips
- Don’t overmix: Gentle stirring gives you tender, fluffy pancakes.
- Medium heat works best: Too hot and they brown before cooking through.
- Extra fluff: Add 1/2 tsp apple cider vinegar to the plant milk for a light, airy texture.
Variations
- Whole wheat vegan pancakes: Replace half the flour with whole wheat flour.
- Cinnamon vanilla: Add 1/2 tsp cinnamon to the batter.
- Protein boost: Stir in 1 tbsp almond butter or a scoop of plant-based protein powder.