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Fluffy Vegan Pancakes

  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x



Dry Ingredients

Wet Ingredients


  1. Add all dry ingredients to a large mixing bowl and whisk together.
  2. Using a separate bowl or large measuring cup, combine the wet ingredients and whisk until everything is well combined. 
  3. Form a small well in the center of the dry mix, pour in the wet mixture, and whisk until the batter is smooth but still has just a few lumps. Set the batter aside and let it sit for 5-10 minutes.
  4. While the batter is resting, preheat a nonstick skillet or griddle to medium heat. Pour 1/2 cup of the batter onto the cooking surface. Once the top of the pancake starts to bubble, flip with a spatula. Then, cook until the pancake is golden. Usually about 45 seconds to 1 minute depending on the cooking appliance.
  5. Serve with maple syrup and favorite toppings.


Whole Wheat Pastry Flour is my favorite if Organic Unbleached Flour is not available. 

You may omit the dry sweetener if you prefer.

This recipe makes 8 large pancakes if you use 1/2 cup of batter. You will 12-16 smaller ones using 1/4 cup of the batter.

  • Author: Shane Martin
  • Prep Time: 10 mins.
  • Cook Time: 15 mins.
  • Category: Breakfast
  • Cuisine: Vegan
  • Diet: Vegan


  • Serving Size: 2 pancakes
  • Calories: 142
  • Sugar: 3.1 g
  • Sodium: 196.3 mg
  • Fat: 1 g
  • Carbohydrates: 29.1 g
  • Fiber: 0.9 g
  • Protein: 3.6 g
  • Cholesterol: 0 mg

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