Vegan pancakes, made in less than 20 minutes with 8 simple ingredients. They’re so light and fluffy, easy to make, and perfect for breakfast.
Vegan pancakes are a great way to start the day! They are a delicious, fluffy and simple breakfast, although you could also have them for dessert or even as a snack. Homemade pancakes are so healthy and you can customize them however you prefer.
This recipe is made with whole wheat flour, which is affordable and easy to get. However, I have many gluten-free pancakes recipes on the blog and you can also read the tips for a gluten-free alternative.
Although pancakes are best when fresh, you can make big batches and keep them in the fridge to enjoy during the week. I reheat them in a pan or griddle, but you could use the microwave or the toaster as well.
Making pancakes at home is extremely easy and you can use and add all your favorite toppings. Serve them with fresh fruit (I specially like them with banana), maple syrup, or even vegan butter and enjoy a delicious breakfast!
How to make vegan pancakes – Step by step
- Mix all the dry ingredients in a bowl (photo 1).
- Add the liquid ingredients and mix until well combined (photo 2).
- Place 1/4 cup of the batter (4 tbsp or 65 ml) on a lightly greased hot pan and cook each side for 2 minutes (photo 3).
- Flip over onto the other side with a spatula when the underside is golden brown (photo 4).
- Serve immediately with banana slices and maple syrup.
Pro tips
- Feel free to use any other type of flour.
- If you want to make this recipe gluten-free, I would combine 1/2 cup of oat flour (60 g) and 1/2 cup of buckwheat or brown rice flour (60 g).
- You can use other types of sugar. If you use syrup or any liquid sweetener you’ll probably need to add less milk.
- Replace baking powder for baking soda if you don’t have any.
- I always use Himalayan pink salt, although any type of salt will work. It is actually optional, but it enhances the flavor.
- Feel free to use any kind of unsweetened plant milk – I used soy milk.
- Oils with a neutral flavor are the best option for this recipe (I used melted coconut oil). I always cook with extra virgin oils when possible because they’re healthier. If you don’t eat oil, just omit this ingredient and add more plant milk if needed.
- Vanilla extract is optional. If you don’t want to buy it, feel free to make it at home.
How to serve vegan pancakes
Eat these vegan pancakes for breakfast or even as a dessert or snack. You can serve them with vegan butter, vegan Nutella, or even raspberry jam. You can also eat them with maple syrup, cacao nibs, and fresh fruit, or serve them with your favorite plant milk.
Can I freeze these vegan pancakes?
Yes, you can freeze them once they’re cold. To do it, put them into a freezer bag or wrap them in aluminum foil and put them into the freezer. To thaw, heat them up in the microwave, the toaster or the pan or griddle for 1-2 minutes or until warm.
You can also leave them at room temperature for 1-2 hours. They will last in the freezer for up to 2 months. I wouldn’t freeze the batter before cooking because the pancakes would get a weird texture.
How long will these vegan pancakes keep?
Pancakes are best when fresh, but you can also keep the leftovers in a sealed container in the fridge for 3-5 days.
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Did you make this vegan pancakes recipe?
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Vegan Pancakes
- Prep: 10 mins
- Cook: 10 mins
- Total: 20 mins
- 6 pancakes 1x
- Breakfast, Dessert
- American
- Vegan
Servings 6 pancakes 1x
Scale Tap or hover over number to scale servings
Vegan pancakes, made in less than 20 minutes with 8 simple ingredients. They’re so light and fluffy, easy to make, and perfect for breakfast.
Ingredients
- 1 cup whole wheat flour (120 g)
- 2 tbsp brown, cane or coconut sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsweetened plant milk of your choice (190 ml), I used soy milk
- 1 flax egg
- 1 tbsp oil (optional), I used melted coconut oil
- 1 tsp vanilla extract (optional)
Instructions
- Mix dry ingredients in a large bowl (flour, sugar, baking powder, and salt).
- Add the liquid ingredients (milk, flax egg, oil, and vanilla extract) to the bowl and stir until well combined. Let the batter stand for 5-10 minutes before using it.
- Place 1/4 cup of the batter (65 ml) in a lightly greased hot pan or griddle and cook for about 2 minutes for each side or until golden brown. When the underside is golden and bubbles begin to appear on the surface, it’s time to flip over onto the other side. If you don’t eat oil, don’t grease the pan or griddle, just use a non-stick one.
- Serve immediately with vegan butter, vegan Nutella, or even raspberry jam. You can also eat them with maple syrup, cacao nibs, and fresh fruit, or serve them with your favorite plant milk.
- Keep leftovers in an airtight container in the fridge for 3-5 days or in the freezer for up to 2 months.
Notes
- Feel free to use any other type of flour.
- If you want to make this recipe gluten-free, I would combine 1/2 cup of oat flour (60 g) and 1/2 cup of buckwheat or brown rice flour (60 g).
- You can use other types of sugar. If you use syrup or any liquid sweetener you’ll probably need to add less milk.
- Replace baking powder for baking soda if you don’t have any.
- I always use Himalayan pink salt, although any type of salt will work. It is actually optional, but it enhances the flavor.
- Feel free to use any kind of unsweetened plant milk – I used soy milk.
- Oils with a neutral flavor are the best option for this recipe (I used melted coconut oil). I always cook with extra virgin oils when possible because they’re healthier. If you don’t eat oil, just omit this ingredient and add more plant milk if needed.
- Vanilla extract is optional. If you don’t want to buy it, feel free to make it at home.
Nutrition
- Serving Size: 1 pancake (with no toppings)
- Calories: 124
- Sugar: 3.6 g
- Sodium: 105 mg
- Fat: 3.7 g
- Saturated Fat: 2.4 g
- Carbohydrates: 20.2 g
- Fiber: 3.1 g
- Protein: 3.9 g
Update Notes: This post was originally published in December of 2018, but was republished with new photos, step by step instructions and tips in May of 2020.
