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
Scale
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
Nutrition
- Serving Size: 2 pancakes (1/3 of recipe)
- Calories: 380
- Sugar: 6g
- Sodium: 630mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg