Perfect Vegan Pancakes ☀️ Add a little sunshine to your day with a stack of these scrumptious, easy to make, fluffy golden vegan pancakes!
Sometimes I get a craving for pancakes, in fact I've been in the mood for them for about three weeks now. Just when I think, ok, I'm going to indulge myself and make a batch, my inner "grown-up-in-charge" self reminds me that what I want isn't necessarily what I need and pancakes aren't on my need list. I guess I can say the same thing about waffles, but right at the moment, it's pancakes I want.
Well, this morning my inner child prevailed and I got what I wanted - a beautiful breakfast featuring a stack of these easy perfect vegan pancakes topped with fresh berries. I also cooked up a pan of my favorite easy tofu scramble to go with it. Everything was so good!
Table of Contents
🥞 Why you're going to love this recipe
- Enjoy the fluffiest, tastiest pancakes!
- They're so easy to make
- Only a few basic ingredients
- Batter can be prepared in advance
- Dairy-free and no eggs
See the printable recipe below for quantities & complete details.
🥞 Ingredient Notes
- Flour - all-purpose (can be replaced with 1-1 gluten-free flour if needed)
- Sugar - granulated
- Baking powder
- Salt
- Vegan butter - melted
- Egg replacer - I prefer either Bob's Red Mill or Ener-G egg substitute in this recipe
- Non-dairy milk - soy, oat, almond, rice (your choice)
🥞 Instructions
- Measure the dry ingredients, then combine them in a large mixing bowl,
2. Measure the non-dairy milk, melt butter, and prepare the egg replacer.
3. In a separate bowl, thoroughly mix or whisk the wet ingredients together.
4. Gradually add wet ingredients into dry ingredients, stirring until just combined. A few small lumps are ok. Don't over-stir.
5. Ladle pancake batter onto a hot non-stick griddle or skillet. Cook over med-high heat until bubbles begin to pop and the surface of the pancakes no longer look glossy.
6. Flip pancakes and continue cooking for 2-3 minutes or until golden brown.
7. Serve hot with warm syrup, fresh fruit, and a dollop of vegan butter. Makes 24 medium-size pancakes.
🥕NOTE: If you would like to add blueberries to the batter, I suggest coating the berries first in flour and gently fold them into the batter. It will help keep the berry juice from making the entire batter purple.
Pancake Topping Suggestions
- Berries
- Bananas
- Pecans or walnuts
- Chocolate chips - sure, why not?
- Peanut butter
- Powdered sugar
- Apple pie filling
- Maple, boysenberry, strawberry or your favorite syrup
Perfect Pancake Tips:
- Make sure you have fresh baking powder, as it tends to lose its rising oomph over time.
- Stir the pancake batter by hand and don't over mix your ingredients. A few lumps are ok.
- Keep pancakes warm before serving by placing them in a low oven <200℉ on an oven-proof dish or pan, tented with foil.
🥞 Equipment
Here are the kitchen tools I use to prepare this recipe:
- Griddle or large skillet
- Flat turner (to flip pancakes)
- 2 mixing bowls
- whisk
- Measuring cup
- Measuring spoons
- Small Ladle or table spoon
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Easy Perfect Vegan Pancakes
Equipment
- Griddle or large skillet
- Flat turner (to flip pancakes)
- 2 mixing bowls
- whisk
- Small Ladle or table spoon
Ingredients
- 2 C flour all-purpose
- 2 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ C non-dairy butter melted
- 2 vegan egg replacer equivalent of 2 eggs using vegan egg replacer
- 2 C non-dairy milk I use plain organic rice milk, nut milk is fine too
Instructions
- In a large bowl, combine together dry ingredients.
- In separate bowl, mix together wet ingredients.
- Gradually add wet ingredients into dry ingredients, stirring until thoroughly combined, but don't over-stir.
- Ladle pancake batter onto hot non-stick griddle or skillet. Cook over med-high heat until bubbles begin to pop and the surface of the pancakes no longer look glossy.
- Flip pancakes and continue cooking for 2-3 minutes or until golden brown.
- Serve hot with warm syrup, fresh fruit, and a dollop of vegan butter.
- Makes 24 medium-size pancakes.
Notes
- Berries
- Bananas
- Pecans or walnuts
- Chocolate chips - sure, why not?
- Peanut butter
- Powdered sugar
- Apple pie filling
- Maple, boysenberry, strawberry or your favorite syrup
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Connie Edwards McGaughy says
Looking for the perfect vegan pancake recipe? Look no further! With only a few basic ingredients and a few minutes, you'll be enjoying the fluffiest, yummiest, comfy-est pancakes ever!