Not only are vegan pancakes a tasty way to start your day, but they’re free from any animal products, making them a great choice for anyone following a vegan diet! They’re light, puffy, and perfectly soft. You’ll love them! I know finding good vegan recipes can be tricky, but I’ve got you covered! You’ll have to try this chickpea curry or my Buddha bowl recipe! They’re jam-packed with flavor and body-loving nutrients. And if you have a sweet tooth… vegan chocolate chip cookies are always the answer.
Quick and Easy Vegan Pancakes
Who doesn’t love a stack of fluffy, delicious pancakes for breakfast? And when you make them vegan and homemade, they’re even better! First of all, homemade vegan pancakes are incredibly customizable. You can add in your favorite fruits, nuts, or dairy-free chocolate chips to make them even tastier. Plus, you know exactly what ingredients are going into them, so you can make them as healthy or indulgent as you want. I always like to top them with fresh berries and all the maple syrup! These vegan pancakes really are the best. They’re so soft and fluffy! And since they’re homemade, you don’t have to worry about any weird additives or preservatives. So, the next time you’re craving vegan pancakes, skip that expensive boxed mix and whip up a batch at home!
Ingredients Needed
I love that these vegan pancakes use such simple ingredients. It makes them a breeze to whip up in the morning! Exact measurements can all be found in the recipe card below.
Flour: I just used regular all-purpose flour, but you could also use whole wheat flour if you wanted an extra boost of fiber.Baking Powder: Makes the pancakes light and fluffy!Salt: Keeps the vegan pancakes from tasting bland. You only need a little bit.Granulated Sugar: Adds sweetness to the pancake batter.Non-Dairy Milk: Adjusts the consistency of the batter and also adds creaminess. Feel free to use oat milk, almond milk, soy milk, whatever you prefer! You can also use water but it will change the texture of your pancakes a bit.Vanilla Extract: Adds sweetness to the pancakes. Canola Oil: Adds moisture to the batter and helps the pancakes cook properly.
How to Make the Best Vegan Pancakes
These delicious vegan pancakes cook up perfectly! Just be sure to pay attention to the bubbles that form at the surface so you know when to flip them.
Don’t Overmix: Overmixing the batter can make your pancakes tough and rubbery. Mix the ingredients until they are just combined, and then let the batter rest for a few minutes before cooking. This allows it to thicken naturally.Keto-Friendly Vegan Pancakes: To make these pancakes suitable for a keto diet, swap out the all-purpose flour for almond flour. You’ll also want to swap out the granulated sugar for Stevia or monk fruit sweetener. Be sure to use sugar-free maple syrup and avoid sugary toppings.Add Vinegar or Lemon Juice: Adding a small amount of vinegar or lemon juice to your non-dairy milk can help create a “buttermilk” effect, which can make your vegan pancakes even fluffier!
In the Refrigerator: Store pancakes in an airtight container for up to 3 days.In the Freezer: Wrap vegan pancakes in plastic wrap and then store in a freezer bag for 2-3 months. Thaw overnight in the fridge before reheating.Reheating: You can reheat your pancakes in the microwave for about 30 seconds or warm them over the stove on medium heat.
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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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