Best Easy Vegan Pancake Recipe ☀️ Add a little sunshine to your day with a stack of fluffy golden pancakes topped with your favorite fruit or syrup.
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 the best 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!
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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
How to prepare this recipe
This recipe is inspired by one I ran across almost 30 years ago. I had watched a morning TV talk show featuring a guest chef who demonstrated how to create the “perfect pancake”. I gave the recipe a go and loved how my pancakes turned out. A few years ago, I adapted the recipe with all vegan ingredients and, honestly, it’s even better than the original.
Once you see how easy is to prepare these simply perfect vegan pancakes, I predict you’ll be making them again . . . and again.
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.
Top with:
- 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
Looking for more easy & delicious vegan comfort food recipes? You’ll love these:
- Easy Vegan Waffles
- Vegan Cheese Fondue Recipe
- Easy Vegan Mac & Cheese
- Vegan Stuffed Shells with Spinach & Cheese
- Easy Vegan Tofu Scramble
very vegan ☀️ very good
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
Best Easy Vegan Pancake Recipe
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 4 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
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
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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
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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!