Vegan Pancakes
These vegan pancakes are fluffy, light, and easy to make with simple plant-based ingredients. Perfect for a healthy breakfast or brunch, this recipe requires minimal preparation and is fully customizable with your favorite toppings. Whether you're vegan or not, these pancakes will quickly become a favorite morning treat!
Equipment
- 1 Mixing bowl
- 1 whisk
- 1 measuring cup
- 1 measuring spoons
- 1 Non-stick Pan or Griddle
- 1 Spatula
Ingredients
- 1 cup 120g All-purpose flour
- 1 tbsp Baking powder
- 1/4 tsp Salt
- 1 tbsp Maple syrup or sweetener of choice
- 1 tsp Vanilla extract
- 1 cup 240ml Plant-based milk (almond, oat, or soy)
- 1 tbsp Vegetable oil for cooking
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, combine the plant-based milk, maple syrup, and vanilla extract.
- Slowly pour the wet ingredients into the dry ingredients and stir gently to combine. Do not overmix; a few lumps are okay.
- Preheat a non-stick pan or griddle over medium heat. Lightly grease with oil.
- Pour about 1/4 cup of batter onto the pan for each pancake.
- Cook for 2-3 minutes or until bubbles form on the surface.
- Flip the pancake and cook for another 1-2 minutes, until golden brown.
- Repeat with the remaining batter.
- Serve with your favorite toppings, such as fresh fruit, syrup, or nut butter.
Notes
- You can substitute the all-purpose flour with whole wheat flour or a gluten-free flour blend for a healthier or gluten-free version.
- Let the batter rest for 5-10 minutes before cooking for fluffier pancakes.
- Add-ins like chocolate chips, berries, or banana slices can be added to the batter for extra flavor.
- Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.