Vegan pancakes, made in less than 20 minutes with simple ingredients. They’re so light, fluffy, easy to make and perfect for breakfast.
There’s no better way to start your morning than eating pancakes. They only require 20 minutes and are super healthy. I also have them as a dessert sometimes or even as a snack. I’m a pancake addict!
We already have 4 pancake recipes on the blog because I really LOVE them. I think it was the first sweet recipe I made after going vegan and also one of the first recipes I shared on Simple Vegan Blog.
This recipe contains gluten as we’re trying to make recipes for everyone. We have so many sweet gluten-free recipes and want to create others that are made with whole wheat flour and other ingredients that contain gluten, but are more affordable and also easier to get.
However, if you’re gluten-free, read the tips to make vegan pancakes, I give you a gluten-free alternative and my others pancake recipes are gluten-free as well.
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 as well.
Making pancakes at home is extremely easy and you can use and add any ingredients you want. In addition, there are so many toppings you can serve your pancakes with, but my favorite ones are fruit (especially banana) and maple syrup.
I’m not a huge fan of vegan butter and I try to avoid it, but it’s another option. I (almost) always add some type of fruit as it’s a super healthy choice. Besides, fruit and pancakes make a great combo.
vegan pancakes ingredients
- Whole wheat flour – I’ve never made this recipe using other types of flour myself, but I think it should work, just add more or less if needed. 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).
- Brown, cane or coconut sugar – Feel free to use other types of sugar. I’ve never tried this recipe using other sweeteners, like maple or agave syrup. If you give it a try and it works, please let me know in the comments. You’ll probably need to add less milk if you use a liquid sweetener.
- Baking powder – You could also use baking soda instead or omit this ingredient, but you’ll get flat and less fluffy pancakes.
- Salt – I always use Himalayan pink salt. Any type of salt is okay though. This ingredient is optional, but it enhances the flavor.
- Unsweetened plant milk – Any type of unsweetened plant-based milk is okay. Soy milk is my favorite for this recipe though.
- Flax egg – I’ve never tried this recipe using any other egg replacer myself, I think it should work though.
- Oil – I used melted coconut oil, but any other oil will do. Oils with a neutral flavor are the best choice (for example extra virgin olive oil has an intense flavor that can ruin your pancakes). I always use 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 – This ingredient is optional, but if you have some vanilla extract on hand, please use it because your pancakes will taste even better.
tips to make vegan pancakes
- Try to make your own vanilla extract at home. It’s more affordable, so easy to make and tastes amazing.
- Just in case you don’t follow my recipe exactly because you want to use another flour or sweetener, keep in mind this: if the batter is too thick, add more milk, and if it’s too runny, add more flour.
- It’s better to use a good quality, non stick pan or griddle.
- Suggested toppings and mix-ins: fruit (my favorite),
vegan chocolate chips or cacao nibs, seeds, nuts, nut butters or coconut butter, healthy nutella, maple syrup, vegan butter, shredded coconut, etc.
looking for more pancake recipes?
- Vegan Gluten-Free Pancakes
- 3-Ingredient Vegan Pancakes
- Oil-Free Vegan Pancakes
- Pumpkin Chocolate Chip Vegan Pancakes
did you make this vegan pancakes recipe?
Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 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 accompany 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.
- 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 more or 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.
- 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