Vegan Pancakes

4.92 from 25 votes

This easy vegan pancake recipe yields light, fluffy pancakes with simple ingredients. Perfect for a quick breakfast, these pancakes are dairy-free, egg-free, and loved by everyone—even non-vegans. Top them with your favorite fruits and syrup for a delicious start to your day!

Prep Time15

Cook Time15

Resting Time10

Total Time40

Method: Cooking

Course: Breakfast

Servings: 10 Pancakes

Ingredients

Dry Ingredients:

1 and ½ cups all purpose flour
1 tablespoon baking powder
2 tablespoons white sugar
¼ teaspoon ground cinnamon Optional
¼ teaspoon salt

Wet Ingredients:

1 and ½ cups almond milk
3 tablespoons sunflower oil
1 teaspoon vanilla extract

Instructions

In a medium-sized bowl, stir together all the dry ingredients. Make a well in the center.
Pour in the liquid ingredients one at a time into the well. Using a whisk, gently mix until just combined—some lumps in the batter are fine.
Allow the vegan pancake batter to rest for 5-10 minutes. This step helps ensure the pancakes turn out light and fluffy.
Preheat your pan over medium heat. Once warmed, pour about ⅓ cup of pancake batter into the pan.
Wait until bubbles appear on the surface of the pancake, then flip and cook the other side for another minute.
Make sure the pan doesn’t get too hot as you cook each pancake. To cool it slightly between pancakes, sprinkle a few drops of water onto the pan if needed.
Serve these plant-based pancakes warm, topped with maple syrup and fresh fruits for an extra touch of sweetness.

Notes

Cinnamon is optional. If you haven't tried adding cinnamon to your pancake batter, just try it for once, and I'm sure you will love the flavor of this spice in the pancakes.
I have tried using whole wheat flour instead of all-purpose flour but somehow was not satisfied with the taste and texture. So try it for yourself and see if you like it. I have also used a combination of all-purpose flour and whole wheat flour that works for me. These days I make it completely with whole wheat pastry flour and our family loves it.
Sometimes I use ⅓rd cup of quick cooking oats to this batter to boost up the fiber content. It is optional. If you are using oatmeal you may have to increase the quantity of liquid a little bit. The above quantity of 1.5 cups of milk is just for 1.5 cups of all-purpose flour.
I can't say this enough, to make light and fluffy pancakes resting the batter for 5-10 minutes is a must.

Taste & Texture

These vegan pancakes turned out great; the texture and taste were as good as the eggless pancakes. It was light and fluffy and I couldn't believe that it was vegan.

Nutrition