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These Vegan Pancakes are proof that you don’t need eggs or dairy to create a stack of fluffy, golden-brown pancakes. Made with simple pantry ingredients, they have a light, tender texture with just the right amount of sweetness.
Perfect for a quick weekday breakfast or a leisurely weekend brunch, these pancakes come together in minutes and can be customized with your favorite flavors. Whether topped with maple syrup, fresh fruit, or nut butter, they’re a delicious, plant-based alternative to traditional pancakes!
Why You’ll Love This Recipe
- 100% Plant-Based: No eggs or dairy, yet still fluffy and delicious.
- Soft & Light Texture: Baking powder helps create an airy consistency.
- Quick & Easy: Just one bowl and 15 minutes from start to finish.
- Customizable: Add fruit, chocolate chips, or spices to make them your own.
- Perfect for Meal Prep: Make a batch and store extras for later.
Ingredients Breakdown
For the Pancake Batter:
- Flour: All-purpose or whole wheat for a heartier version.
- Baking Powder: The key to fluffy pancakes without eggs.
- Plant-Based Milk: Almond, soy, oat, or coconut milk all work well.
- Maple Syrup or Sugar: Lightly sweetens the pancakes.
- Oil or Melted Coconut Oil: Adds moisture for a soft texture.
- Vanilla Extract: Enhances the flavor.
- Salt: Balances the sweetness.
Optional Add-Ins:
- Cinnamon or Nutmeg: For a warm, spiced flavor.
- Lemon Zest: Adds a bright, citrusy note.
- Blueberries, Bananas, or Chocolate Chips: Stir these into the batter for extra flavor.
How to Make Vegan Pancakes
Step 1: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Step 2: Add the Wet Ingredients
- Pour in the plant-based milk, oil, and vanilla extract.
- Gently whisk until just combined—do not overmix (small lumps are fine).
Step 3: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or vegan butter.
- Pour about ¼ cup of batter onto the pan for each pancake.
- Cook for 2–3 minutes or until bubbles form on the surface and the edges look set.
- Flip and cook for another 1–2 minutes until golden brown.
Step 4: Serve & Enjoy
- Stack the pancakes and serve with maple syrup, fresh fruit, or nut butter.
Pro Tip Before Cooking
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking to allow the baking powder to activate.
Best Vegan Pancakes
Soft and fluffy pancakes made without eggs or dairy, using plant-based milk and vanilla for a delicious, easy-to-make breakfast.
Ingredients
For the Pancakes:
- 1 ½ cups all-purpose flour (or whole wheat)
- 2 tsp baking powder
- ½ tsp salt
- 1 tbsp sugar or maple syrup
- 1 ¼ cups plant-based milk (almond, oat, soy, or coconut)
- 1 tbsp oil (coconut, avocado, or vegetable)
- 1 tsp vanilla extract
For Cooking & Serving (Optional):
- Vegan butter or oil for greasing the pan
- Maple syrup, fresh fruit, or nut butter for toppings
Instructions
- Whisk dry ingredients in a bowl.
- Stir in wet ingredients until just combined.
- Heat a skillet and lightly grease.
- Pour batter, cook until bubbles form, then flip.
- Serve warm with toppings of choice.
Notes
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend.
- Make It Oil-Free: Swap the oil for applesauce or mashed banana.
- Make It Sweeter: Add an extra tablespoon of maple syrup or sugar.
- For Extra Protein: Stir in a tablespoon of chia seeds or flaxseeds.
Nutrition Information:
Serving Size:
4Amount Per Serving: Calories: 180Total Fat: 5gCarbohydrates: 28gFiber: 2gProtein: 4g
Pro Tip After Cooking
Store leftover pancakes in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a skillet or toaster!
Best Ways to Serve These Pancakes
- Classic: Drizzled with maple syrup and fresh fruit.
- Savory Twist: Topped with avocado and a sprinkle of sea salt.
- With Nut Butter: Spread with peanut butter or almond butter for extra protein.
- Dessert Style: Serve with dairy-free chocolate chips and coconut whipped cream.
Frequently Asked Questions
Can I make the batter ahead of time?
Yes! Store it in the fridge for up to 24 hours and stir before using.
Can I freeze these pancakes?
Absolutely! Stack with parchment paper between them and freeze for up to 3 months.
Why are my pancakes dense?
Overmixing the batter can cause dense pancakes. Mix gently and stop once combined.
Wrapping it up
These Vegan Pancakes are light, fluffy, and easy to make, perfect for a healthy, plant-based breakfast. Whether you enjoy them classic with syrup, loaded with fruit, or topped with nut butter, they’re a delicious and versatile way to start your day.
Try them today and enjoy a stack of soft, golden-brown pancakes—no eggs or dairy needed!
