There’s just something magical about a stack of Simple Vegan Pancakes — warm, fluffy, and golden, with that irresistible aroma drifting through your kitchen. These pancakes sing simplicity: only a handful of pantry-staple ingredients, no eggs or dairy, and yet the results are pure comfort. Whether you’re a breakfast enthusiast or a late-brunch lounger, these pancakes will win over vegans and non-vegans alike. Let’s dive in and make your mornings extra special!
Ingredients You’ll Need
The beauty of Simple Vegan Pancakes lies in their fuss-free ingredient list. Each element has its own starring role, contributing to the pancakes’ light texture and inviting flavor. Here’s what you’ll need—and why:
- All-purpose flour: The backbone of our pancakes, giving them structure and the perfect tender bite.
- Baking powder: This is what makes the pancakes rise—don’t skip it for maximum fluffiness!
- Salt: Just a pinch heightens all the other flavors and keeps the sweetness from feeling flat.
- Granulated sugar: Adds a hint of sweetness and balances out the savory notes beautifully.
- Soy milk (or almond, oat, coconut milk): Your choice of non-dairy milk makes the batter smooth and creamy.
- Water: Loosens the batter a touch for easy pouring and luxuriously soft pancakes.
- Canola oil (optional; omit for oil-free): Gives a richer taste and adds to that lovely tender crumb—leave it out if you prefer.
How to Make Simple Vegan Pancakes
Step 1: Mix the Dry Ingredients
Grab your biggest mixing bowl (you want room to stir!) and whisk together the flour, baking powder, salt, and sugar. This step evenly disperses the baking powder and salt, ensuring every bite of these Simple Vegan Pancakes is just right.
Step 2: Add the Wet Ingredients
Pour in the soy milk, water, and canola oil. Stir gently until everything is just combined—don’t worry if there are a few lumps! Being careful not to overmix is one of the secrets to especially fluffy pancakes.
Step 3: Preheat and Prep the Skillet
Heat a non-stick skillet or griddle over medium-high. Lightly grease with a splash of oil or a dab of vegan butter. That sizzling sound when the batter hits the pan? Pure anticipation!
Step 4: Pour and Cook the Pancakes
For perfectly sized pancakes, use about 1/3 cup of batter per round. Let the pancakes cook undisturbed until you see bubbles across the surface and the edges look a little dry—usually around 2–3 minutes.
Step 5: Flip and Finish
Gently flip your pancakes and cook for another 1–2 minutes, until the other side is beautifully golden brown. Transfer to a plate and repeat with the rest of the batter.
Step 6: Serve Warm
Stack your Simple Vegan Pancakes high and serve them warm, just begging for a drizzle of maple syrup, a crown of fresh fruit, or any toppings your heart desires.
How to Serve Simple Vegan Pancakes
Garnishes
Sometimes the right garnish transforms pancakes from simple to spectacular. Think juicy berries, roasted nuts, or chocolate chips sprinkled on top. Fresh banana slices, a sprinkle of cinnamon, or a dollop of coconut yogurt pair perfectly with these Simple Vegan Pancakes.
Side Dishes
Complement your pancakes with sides like a crisp fruit salad, vegan sausage patties, or even a scoop of creamy nut butter. If you’re building a brunch spread, serve with roasted potatoes or a green salad for a well-balanced meal that everyone at your table will love.
Creative Ways to Present
Try stacking pancakes with layers of vegan whipped cream and fresh strawberries for a “pancake cake,” or roll them up taco-style with your favorite fillings. For little ones, use cookie cutters to shape the pancakes—eating breakfast has never been more playful!
Make Ahead and Storage
Storing Leftovers
Keep any extra pancakes fresh by storing them in an airtight container in the refrigerator. Your Simple Vegan Pancakes will stay moist for up to three days, making them a fantastic grab-and-go option for busy mornings.
Freezing
To freeze, let the pancakes cool completely before stacking with parchment paper between each one. Place in a freezer bag or airtight container. They’ll keep beautifully for up to 2 months, ready to be enjoyed whenever you crave a quick vegan breakfast.
Reheating
For best results, reheat pancakes in a toaster or toaster oven until warmed through, which helps restore their fluffy texture. You can also microwave them for 20-30 seconds, but they taste best with a bit of crispness from a hot pan or oven.
FAQs
Can I use a gluten-free flour for these Simple Vegan Pancakes?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend (ideally one with xanthan gum). The texture may change slightly, but you’ll still get delicious, fluffy pancakes.
What’s the best non-dairy milk for this recipe?
Soy milk offers richness and protein, but almond, oat, or coconut milk all work great. Each will bring a unique taste and texture to your Simple Vegan Pancakes, so experiment to see which one you like best!
Can I make the batter the night before?
It’s best to mix the wet and dry ingredients separately, then combine them just before cooking. Once the baking powder is activated, you’ll want to cook the pancakes soon for peak fluffiness.
Do I have to use oil in the batter?
You can absolutely omit the oil for an oil-free version. The pancakes will still taste wonderful, though the crumb may be slightly less rich. Just be sure to use a non-stick pan or a bit of oil for greasing if you’re not totally oil-free.
What’s the secret to getting those classic fluffy pancakes?
The magic is in the baking powder and not overmixing your batter. Stir just until the ingredients come together (lumpy is good), and let the batter rest for a couple of minutes before cooking if you can — this gives you the fluffiest Simple Vegan Pancakes possible!
Final Thoughts
I hope you’re as excited to whip up these Simple Vegan Pancakes as I am to share them. Whether it’s a lazy weekend, a weekday treat, or your new breakfast tradition, this recipe guarantees happy plates and happy tummies. Pour your coffee, gather your toppings, and let’s get flipping!
Print
Simple Vegan Pancakes Recipe
- Total Time: 10 minutes
- Yield: 3 servings (about 6 pancakes)
- Diet: Vegan
Description
These simple vegan pancakes are delightfully light, fluffy, and made entirely from pantry staples. With no eggs or dairy, they’re the perfect quick breakfast for vegans and non-vegans alike. Ready in just 10 minutes, they’re ideal for busy mornings or lazy weekends when you crave classic flavor without the fuss.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 1 cup soy milk (or almond, oat, or coconut milk)
- ½ cup water
- 2 tablespoons canola oil (optional; omit for oil-free)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined and no clumps remain.
- Add Wet Ingredients: Pour in the soy milk, water, and canola oil (if using). Stir the mixture until just combined. It’s okay if the batter is a little lumpy—over-mixing will make the pancakes less fluffy.
- Preheat and Grease Skillet: Set a non-stick skillet or griddle over medium-high heat. Lightly coat with a touch of oil or vegan butter to prevent sticking.
- Portion the Pancakes: For each pancake, pour about ⅓ cup of batter onto the skillet. Space them out so they don’t run together.
- Cook the First Side: Let the pancakes cook until small bubbles form on the surface and the edges start to look set, about 2–3 minutes.
- Flip and Finish Cooking: Carefully flip each pancake and cook the second side for 1–2 minutes more, until golden brown and cooked through.
- Serve: Transfer pancakes to a plate and serve warm, topping with maple syrup, fruit, or your favorite vegan pancake toppings.
Notes
- Do not over-mix the batter—lumpy is best for fluffy pancakes.
- You can try different plant milks for subtle flavor variations.
- For oil-free pancakes, simply omit the oil from the batter and use a non-stick skillet.
- These pancakes freeze well—let them cool, then store in an airtight container and reheat as needed.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American