Vegan pancakes Recipe

Name: Vegan pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 pancakes
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 3 tablespoons granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/4 cups unsweetened almond milk (or other plant milk); 2 tablespoons vegetable oil (plus more for cooking); 1 teaspoon vanilla extract

American · Breakfast · 25 min total

Vegan pancakes recipe videos

Fluffy, dairy-free, and egg-free pancakes that are perfect for a plant-based breakfast. Made with simple ingredients, they are golden, tender, and delicious.

10
min prep

15
min cook

4
servings

230
kcal/serving

Ingredients

1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups unsweetened almond milk (or other plant milk)
2 tablespoons vegetable oil (plus more for cooking)
1 teaspoon vanilla extract

Instructions

In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add almond milk, oil, and vanilla extract. Stir until just combined; batter may be slightly lumpy. Do not overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
Pour about 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
Flip and cook until golden brown, about 1-2 minutes more. Repeat with remaining batter.
Serve warm with maple syrup, fresh fruit, or vegan butter.

Tips

For extra fluffiness, let the batter rest for 5 minutes before cooking.
Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month.
To reheat, toast in a toaster or warm in a skillet.

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