My simple vegan pancake recipe produces lightweight, flashy pancakes that have a stunning flavor every time. Most importantly, they are naturally dairy-free and egg-free. If you are looking for a gluten-free option, just use your favorite gluten-free flour mixture.
I made these vegan pancakes countless times and my son absolutely loved them- he was asking for them all the time! Whether you’re vegetarian or not, this recipe is pure magic. They are suitable for plant-based diners, but when your refrigerator is almost empty, they are also a lifesaver and your eggs are running out.
Trust me, you won’t miss these pancakes. They are light and fluffy in the middle, still getting those perfect crisp brown edges that taste incredible. Go ahead and save this recipe. You will be glad you did it! For more vegetarian recipes, see our easy vegetarian blueberry muffins!
Key Ingredients
- flour: You have a choice! Use a universal, whole wheat or your favorite gluten-free flour mixture. All of this works great in this recipe.
- baking powder: This is your secret weapon to achieve those lightweight, glitz-like pancakes. We seem to use a lot of it, but believe in the process – it creates an incredible ventilation middle. To avoid any metallic aftertaste, I highly recommend using aluminium-free baking powder (such as Bob’s Red Mill). I used the same trick for my classic pancakes.
- Salt, vanilla extract and cinnamon: These make our pancakes incredible. Don’t skip these!
- Non-cream milk: Always use anything in the refrigerator. Almonds, coconut, hemp, cashews and oat milk all work well. For an extra special feel, you can even try our homemade oat milk recipe.
- Petroleum or vegetable butter: These add moisture and flavor. I especially like using coconut oil or melted vegan butter for a rich flavor. Regular oils (such as olive oil) are also a good choice and work well.
- sugar: For the most delicious pancakes, a little sugar does make a difference. Granules, brown, coconut and even maple syrup will work. While you can omit sugar, be aware that your pancakes won’t turn brown, and the flavor will also be reduced.
Vegetarian pancakes are very easy to make (my 4 years old can even help me make). I like vegetarian pancakes that drizzle fruit with fruit (such as bananas or berries) and maple syrup. You can also add a spoonful of vegan coconut cream (yum) and be even more special with this berry fruit salad!
Perfect vegetarian pancakes
-
Prepare
-
chef
-
All
Our vegetarian pancakes are perfect for everyone (vegetarian and non-vegetarian!). They are as fluffy as our classic pancakes and are incredible. They are also very frozen! See my tips for freezing them under the recipe. I love that these have fruit on top, our berry fruit salad and coconut cream (also known as vegetarian whipped cream).
Make 6 pancakes
You will need
1 cup (130g) all-purpose flour, whole wheat flour or gluten-free flour mixture
2 teaspoons aluminum-free fermentation powder
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon, optional
1 cup (236 ml) dairy-free milk, try homemade oat milk
1½ tablespoons sugar or maple syrup
3 tablespoons olive oil, melted coconut oil or melted plant-based butter
1 teaspoon pure vanilla extract
Non-stick cooking spray, melted vegetarian butter or skillet oil
direction
1Prepare the dry ingredients: In a medium bowl, stir the flour, baking powder and salt until well combined.
2Prepare wet ingredients: In another bowl, stir the milk, sugar, olive oil and vanilla extract until well combined.
3Make pancake batter: Make a hole in the center of the flour mixture and pour the milk mixture into it. Stir with a fork until there is no remaining flour. If there are a few small pieces of the batter, that’s OK.
4Cook pancakes: Heat a large skillet over medium heat (or use a grill). If you splash small water onto the surface of the pot surface and the water dances around the pot and eventually evaporates.
5Brush gently or spray the skillet with oil or melted plant-based butter. Use 1/4 cup measuring cup to pour batter onto a skillet. Spread the batter gently into a 4-inch circle.
6When the edges dry, bubbles start to form and pop out the top surface of the pancake, flipping it over. This takes about 2 minutes. After flip, cook for 1 to 2 minutes, or until light brown and cooked in the middle.
7Serve immediately with warm syrup and berries.
Adam and Joanne’s Tips
- storage: Place cooked and cooled vegan pancakes in an airtight container in the refrigerator for up to a week or freeze them for up to 2 months. If frozen, line pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer safety bag between each pancake to prevent sticking.
- Heat pancakes: Place them on a microwave safety board and cook for 20 seconds per pancake (add time to multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.
- baking powder: For the fluffiest pancakes, use baking powder. We use a lot of stuff to achieve this fluffy middle (I know this seems a lot, but trust us). I bought aluminium-free baking powder (Bob’s Red Mill) because it prevents a light scent when using higher amounts of baking powder (such a recipe). For extra fluffy pancakes, use 3 teaspoons baking powder.
- Non-cream milk: We use unsweetened dairy-free milk in these pancakes. If you only have sweet milk, consider reducing the sugar required in the recipe.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 pancake
/
Calories
160
/
Total fat
7.7 grams
/
Saturated fat
1G
/
cholesterol
0mg
/
sodium
131.4mg
/
carbohydrate
21g
/
Dietary fiber
0.7 g
/
Total sugar
3.3g
/
protein
2.4 grams
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
Previous post: Simple Vegetarian Blueberry Muffins
