Perfect Vegan Pancakes
- PREP 10min
- COOK 10min
- TOTAL 20min
This quick and easy vegan pancake recipe makes light, extra fluffy pancakes that taste amazing. It is dairy-free and egg-free and can be made gluten-free when you use a gluten-free flour blend. These pancakes freeze really well! See my tips for freezing them below the recipe.
You Will Need
1 cup (130g) all-purpose flour, whole wheat flour, or gluten-free flour blend
2 teaspoons aluminum-free baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon, optional
1 cup (236ml) dairy-free milk, try homemade oat milk
1 ½ tablespoons sugar or maple syrup
3 tablespoons olive oil, melted coconut oil, or melted plant-based butter
1 teaspoon pure vanilla extract
Nonstick cooking spray, melted vegan butter, or oil for the skillet
Directions
Make Pancakes
Whisk flour, baking powder, and salt in a medium bowl.
Whisk milk, sugar, olive oil, and the vanilla extract until combined.
Make a well in the center of the flour mixture, pour the milk mixture into the well, and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps.
Heat a large skillet over medium heat (or use a griddle). The pan is ready if you splatter a little water onto the pan surface, and the water dances around the pan and eventually evaporates.
Lightly brush or spray the skillet with oil or melted plant-based butter. Use a 1/4 cup measuring cup to spoon the batter onto the skillet. Gently spread the batter into a 4-inch circle.
When the edges look dry, bubbles start to appear and pop on the top surfaces of the pancake, turn it over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup and berries.
Storing
Store vegan pancakes in an airtight container in the fridge for up to a week or freeze them for up to 2 months. If freezing, line the pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking.
To reheat pancakes, place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.
Adam and Joanne's Tips
- Baking powder: For the fluffiest pancakes, use baking powder. We use quite a bit to achieve that fluffy middle (I know it seems like a lot, but trust us). I buy aluminum-free baking powder (Bob’s Red Mill) since it prevents that tinny flavor that can appear when baking powder is used in higher quantities (like in this recipe). For extra fluffy pancakes, use 3 teaspoons.
- Non-dairy milk: We use unsweetened dairy-free milk in these pancakes. If you only have sweetened milk, consider reducing the sugar called for in the recipe.
- The nutrition facts provided below are estimates.