The Easiest Ever Vegan Pancake Recipe

Forget complicated recipes – this vegan pancake recipe is easy and totally foolproof! Enjoy a delicious stack of vegan pancakes cooked just the way you like them. Just 4 ingredients and 15 minutes are all that’s required.

We all love pancakes, but the most common feedback I receive is the issue of consistency when it comes to making them. Well, I’m happy to announce that is no longer an issue.

Now you can consistently make perfect vegan pancakes every time with only four simple ingredients. The best part? There’s no oil, butter, eggs, or milk! Just whole foods plant-based goodness.

And, the taste? Let’s just say if I had not made them myself even I would not have believed it.

Whether you are vegan or just love pancakes, this easy vegan pancake recipe is just what you need. Enjoy a stack of perfect vegan pancakes cooked just the way you like them without any animal products, fuss, or complicated steps.

Ingredients You’ll Need

You only need four simple ingredients to make the perfect vegan pancake.

• Flour: I prefer whole wheat pastry flour but you could also use organic unbleached all-purpose flour, regular whole wheat flour, or your favorite gluten-free flour mix.
• Baking Powder: you only need a tiny bit of baking powder for this vegan pancake recipe. These pancakes are not thick and fluffy and resemble a crêpe.
• Dry Sweetener: brown sugar, organic cane sugar, maple sugar, or date sugar. You may also omit this ingredient if you wish.
• Non-Dairy Milk: I love using unsweetened vanilla almond milk in this recipe. It adds a depth of flavor without the need for pure vanilla extract. But you may use any type of dairy-free milk that you wish: oat milk, soy milk, rice milk, etc.

How To Make The Easiest Vegan Pancakes

These easy vegan pancakes could not be easier to make. You simply stir, pour, flip, and serve.

Measure Your Ingredients & Prepare The Batter.

Measure out ½ cup of organic unbleached all-purpose flour, 1 tablespoon of organic cane sugar or other mentioned dry sweetener, ½ teaspoon of baking powder, and ¾ cup of any unsweetened plant-based milk.

Whisk the dry ingredients together in a bowl then add the milk. Stir the ingredients together until the batter is smooth but don’t overmix. Let the batter rest for a few minutes before cooking.

Cook Your Pancakes.

Heat a nonstick skillet or griddle over low to medium heat. Once the pan is ready pour ⅓ cup of batter into the pan making sure to spread it out. Let your pancake cook for a few minutes until bubbles form around the edges, then flip and cook the pancake for another minute or two.

The pancakes should turn golden brown when they’re done! The secret to your pancakes coming out perfectly cooked every time is steady low heat.

Once they’re done enjoy them with pure maple syrup or any other topping you desire!

Add Toppings & Enjoy!

Now that your pancakes are cooked up and ready to enjoy, it’s time to add toppings!

You can top your vegan pancakes with maple syrup, chocolate chips, your favorite nut butter, or anything else you can imagine. Fresh berries, bananas, apples, or sliced pears are also excellent!

Now, it’s time to put on some music and enjoy a delicious stack of vegan pancakes made just the way you like them. Enjoy!

What Do I Serve With Vegan Pancakes

Here are some more delicious vegan breakfast recipes that pair perfectly with these vegan pancakes.

• spicy vegan breakfast sausage patties
• tofu bacon
• vegan tofu scramble
• smoky maple tempeh bacon
• oil-free oven roasted potatoes
• the best vegan frittata

Clean Up and Store Leftovers Properly.

Once you’re ready to clean up, make sure to properly store your leftovers.

Leftover pancakes should be immediately stored in an airtight container. Make sure the pancakes are completely cooled before transferring them into the airtight container and place them immediately in the refrigerator and use them within 3-4 days.

You can also freeze your pancakes for later use – pop them in a toaster oven or microwave to reheat.

Notes and Tips

• 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 ⅓ of a cup of batter usually yields about three pancakes and ¼ of a cup of batter yields about 5 to 6 pancakes.
• For pancakes at any time of the day or night be sure and keep some of my pancake mix and ingredients to make vegan buttermilk on hand. You never know when the urge might strike

More Vegan Pancake Recipes

• the best vegan blueberry pancakes
• vegan carrot cake pancakes
• fluffy vegan pancakes
• apple cinnamon pancakes
• peanut butter pancakes

Enjoy making the PERFECT VEGAN PANCAKE. Please leave a comment below with a star rating. And, don’t forget to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!

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