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!
🥞 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
Jump to:
See the printable recipe below for quantities & complete details.
Ingredients
- Flour - all-purpose (replace with 1-1 gluten-free flour if needed)
- Sugar - granulated
- Baking powder
- Salt
- Vegan butter - melted
- Egg replacer
- Non-dairy milk - soy, oat, almond, rice (your choice)
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 just thoroughly combined. Don't over-stir.
🥕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.
- 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.
- 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.
🥞 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
- Griddle or large skillet
- Flat turner (to flip pancakes)
- 2 mixing bowls
- whisk
- Measuring cup
- Measuring spoons
- Small Ladle or table spoon
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below.
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
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!