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.
Table of Contents
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!
PrintThe Easiest Ever Vegan Pancake Recipe
- 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
Description
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.
Ingredients
- ½ cup whole wheat pastry flour
- 1 tablespoon brown sugar
- ½ teaspoon baking powder
- ¾ cup unsweetened plant-based milk
Instructions
- Place the dry ingredients into a bowl, followed by the milk, and whisk or stir all of the ingredients until the batter is smooth.
- Heat a large nonstick skillet or griddle over medium heat. Pour the desired amount of batter (I usually do ⅓ 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.
- Repeat until you have used all of the pancake batter.
- Drizzle with warm maple syrup and enjoy!
Notes
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 ⅓ a cup of batter usually yields about three pancakes and ¼ cup of batter yields about 5 to 6 pancakes.
Nutrition
- 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
Keywords: vegan pancakes, easy vegan pancakes, perfect vegan pancakes, best vegan pancakes, healthy vegan pancakes, vegan breakfast recipes
I made a batch on Friday and it was so good really great to eat every morning. I put a little Peanut Butter on them before I heat them.up and added a little Maple Syrup. Getting ready to maje another batch for this week.😁
★★★★★