A basic, everyday vegan pancake recipe that quick, easy, and everyone will enjoy! Top with fresh berries and pure maple syrup for a healthy start of your day.
Vegan Buttermilk: To make a vegan buttermilk, add juice of small lemon to the milk and let rest for about 10 minutes. This can be optional.
Preheat: If using griddle preheat to manufacturers instructions.
Make batter: Combine flour, salt, sugar and baking powder into a medium bowl or wide-mouthed pitcher. Add milk and vanilla, mix until well combined.
Cook: If using a skillet, heat oil on medium heat. Place batter on griddle/skillet (I like to scoop the batter using a 1/4 or 1/3 cup measuring cup for uniform pancakes), cook until bubbles form around the edges or top and flip, about 3 minutes per side.
Keep warm: If needed, keep the pancakes warm in a preheated oven set to 200 degrees, on a baking sheet.
Serve with syrup, fresh fruit or any dessert sauce of choice.
Makes about 6 pancakes, serves 3
Store: Leftovers can be stored in the refrigerator for up to 7 days in a covered container. For longer storage, keep in the freezer for 2 – 3 months. Reheat in toaster oven or microwave.
If using a heavier flour, such as oat, whole-wheat or whole-spelt flour, you may need to add a tad more milk to the batter before cooking.
For thicker pancakes, add a tad less milk. For thinner pancakes, add a tad more milk.
Make gluten-free by using gluten-free all-purpose flour or other gluten-free flour of choice.
Top with various toppings for variation:
To the batter, you can change it up by:
Nutritional values are estimates only. See our full nutrition disclosure here.