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Easy Vegan Pancakes (Perfect Vegan Pancake Recipe)

  • Author: Shane Martin
  • Prep Time: 5 mins.
  • Cook Time: 10 mins.
  • Total Time: 15 minutes
  • Yield: 3-6 pancakes 1x
  • Category: Vegan Breakfast Recipes
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan


This easy vegan pancakes recipe is healthy, delicious, and so easy to make. With one bowl and only 4 ingredients, you can make the perfect vegan pancake.


  • 1/2 cup whole wheat pastry flour
  • 1 tablespoon brown sugar
  • 1/2 teaspoon baking powder
  • 3/4 cup unsweetened vanilla almond milk


  1. Place the dry ingredients into a bowl, followed by the milk, and whisk or stir all of the ingredients until the batter is smooth.
  2. Heat a large nonstick skillet or griddle over medium heat. Pour the desired amount of batter (I usually do 1/3 cup) into the skillet, When the bubbles appear on the surface and begin to break (about 30-45 seconds), flip the pancake and cook the other side for about 20-30 seconds.
  3. Repeat until you have used all of the pancake batter.
  4. Drizzle with warm maple syrup and enjoy! 


Place in a covered container and place in the refrigerator for up to 5 days. Reheat in the microwave or toaster oven.

These pancakes freeze very well. To freeze, stack them in a large ziplock plastic bag, seal, and freeze. Pop them in a toaster oven or microwave to reheat.

Most pancake recipes will tell you to leave some lumps or the pancakes will become too dense. These pancakes are not light and fluffy, they are thin and resemble more of a crepe. So, you want the batter to be very smooth and free of almost any lumps. 

If you prefer a thicker pancake use less almond milk.

The amount of batter you used for each pancake will determine how many pancakes you can get per batch. Using 1/3 a cup of batter usually yields about three pancakes and 1/4 cup of batter yields about 5 to 6 pancakes.


  • Serving Size: 3 pancakes
  • Calories: 135
  • Sugar: 6.1 g
  • Sodium: 169 mg
  • Fat: 1.5 g
  • Trans Fat:
  • Carbohydrates: 28.3 g
  • Fiber: 3.2 g
  • Protein: 4.3 g
  • Cholesterol: 0 mg

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