Print

EASY VEGAN PANCAKES

head on view of serving of stacked vegan pancakes on small plate being drizzled with pure maple syrup.

5 from 5 reviews

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.

Scale

Ingredients

Instructions

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.

Notes

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 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 topping for variation:

To the batter you can change it up by:

  • stir in a small handful of dark chocolate chips or fruit to the batter at the end of mixing
  • add spices of your choice such as cinnamon, vanilla, lemon or orange zest

Nutritional values are estimates only. See our full nutrition disclosure here.