Extra Easy Vegan Pancakes
Our quick and easy vegan pancakes recipe makes pancakes that are light, extra fluffy, and so delicious. This recipe is dairy-free, egg-free, and can be made gluten-free when a gluten-free flour blend is used. Jump to the Extra Easy Vegan Pancake Recipe or read on to see our tips for making them.
We’ve shared quite a few pancake recipes with you over the years (see our essential fluffy pancakes or these easy whole wheat pancakes). With that said, all of the pancake recipes on Inspired Taste call for eggs and butter. So many of you have asked us for a recipe that’s both dairy- and egg-free so we knew we needed to share this easy and delicious recipe with you ASAP.
These pancakes are extra fluffy, light, and taste great. I love them just as much as the versions that call for egg. Better yet, they are incredibly simple to make. Let me show you!
The Ingredients
The ingredient list for these pancakes is a short one and you probably have everything you need to make them already. You’ll need the following (the full recipe with ingredient amounts is in the recipe below the article):
- Flour: All-purpose flour, whole wheat flour, and gluten-free flour blends will all work.
- Baking powder: For the fluffiest pancakes, use baking powder. We use quite a bit to achieve that fluffy middle (I know it seems like a lot, but trust us). I buy aluminum-free baking powder (Rumford and Bob’s Red Mill are examples) since they prevent that tinny flavor that can appear when baking powder is used in higher quantities (like in this recipe).
- Salt, vanilla extract and ground cinnamon: You only need a little of each, but they all add a lot to the flavor of these pancakes.
- Dairy-free milk: Use whatever you have on hand. Almond, coconut, hemp, cashew, and oat milk all work. Try our homemade oat milk recipe.
- Oil or melted vegan butter: I really enjoy coconut oil and melted vegan butter in these pancakes, but you do need to melt them before mixing into the batter. Oils will work, too. I even enjoy olive oil in these.
- Sugar: For sugar-free pancakes, you can leave the sugar out, but for the best tasting pancakes, I add a little sugar. You can use granulated, brown, coconut or other types of sugar. Maple syrup even works.
How to Make Vegan Pancakes
Making these vegan pancakes could not be easier. Simply whisk the dry ingredients together in a bowl, and then add the wet ingredients. Gently mix everything together until most of the larger lumps are gone. Since there is a hefty amount of baking soda in the recipe, you’ll notice that the batter begins to bubble straight away. This is a good thing since it means you are on your way to extra fluffy pancakes.
The recipe makes 6 pancakes, so depending on how many you eat at one sitting, this recipe could serve 2 to 3 people. If you have some leftover, you can freeze them! I love this trick for when just one of us wants pancakes in the morning.
How to freeze the pancakes: These are perfect for freezing and reheat nicely. This way, you can have pancakes for one, two or more any day of the week. To freeze them, cook the pancakes, and then lay them out in one layer on a baking sheet. Place the baking sheet into the freezer for 20 to 30 minutes (or until they are hard). Then divide them between freezer bags with a sheet of parchment or wax paper between them (so they don’t stick to one another).
To reheat, use the microwave or oven. To microwave, place them onto a plate and microwave for 20 seconds for one pancake or longer for multiple pancakes. To reheat in the oven, package them in foil then place into a 350F oven for about 10 minutes.
More Vegan Recipes
- Easy Black Bean Burgers: These bean burgers are dairy, egg, and gluten free, don’t require any complicated steps, are perfect for making ahead, and will make both the meat eaters and non-meat eaters in your life happy!
- Extra Easy Oatmeal Cookies: Pack these cookies with your favorite kind of dried fruits, nuts, and even chocolate. Instructions for making these 100% vegan are provided (they are delicious).
- Kale and Bean Salad with Tahini Dressing: This easy kale and bean salad is packed with good for you ingredients, is crave-worthy and can be made in advance.
- Fresh and Easy Veggie Spaghetti: Quick and easy vegetable spaghetti that tastes so good, you won’t even realize it’s loaded with nutritious veggies.
Extra Easy Vegan Pancakes
- PREP
Our quick and easy vegan pancakes recipe makes pancakes that are light, extra fluffy, and so delicious. This recipe is dairy-free, egg-free, and can be made gluten-free when a gluten-free flour blend is used.
Makes 6 pancakes
You Will Need
1 cup all-purpose flour, whole wheat flour or gluten-free flour blend
1 1/2 tablespoons sugar, see notes for substituting maple syrup
2 teaspoons aluminum-free baking powder, see notes
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon, optional
1 cup dairy-free milk of choice, see notes, try homemade oat milk
3 tablespoons olive oil, melted coconut oil or melted vegan butter
1 teaspoon pure vanilla extract
Nonstick cooking spray, melted vegan butter or oil for the skillet
Directions
- Make Batter
- Cook Pancakes
Whisk flour, sugar, baking powder, and the salt in a medium bowl.
Whisk milk, olive oil, and the vanilla extract until combined.
Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Lightly brush or spray skillet with oil. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup and berries.
Adam and Joanne's Tips
- Baking Powder: For the fluffiest pancakes, use baking powder. We use quite a bit to achieve that fluffy middle (I know it seems like a lot, but trust us). I buy aluminum-free baking powder (Rumford and Bob’s Red Mill are examples) since they prevent that tinny flavor that can appear when baking powder is used in higher quantities (like in this recipe). For extra fluffy pancakes, use 3 teaspoons.
- Maple syrup instead of sugar: You can substitute maple syrup for the sugar. Simply add the maple syrup to the wet ingredients.
- Dairy-free milk: We use unsweetened dairy-free milk in these pancakes. If you only have sweetened milk, you might want to consider reducing the sugar called for in the recipe.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition Per Serving: Serving Size 1 pancake / Calories 160 / Total Fat 7.7g / Saturated Fat 1g / Cholesterol 0mg / Sodium 131.4mg / Carbohydrate 21g / Dietary Fiber 0.7g / Total Sugars 3.3g / Protein 2.4g
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I loved this recipe! So easy and very similar to regular pancakes. I really appreciate vegan recipe because of my egg and dairy allergies but some recipes leave you wishful for the fluff of an egg. The baking soda supplied the fluffiness you want in a pancake. I added banana and a little coconut rum which kicked the flavor into high gear. Coated them with hot syrup and walnuts and brought down the house! Thanks for a recipe I will use forever and recommend to anyone.
Omg, I can’t believe how good are these pancakes! I wasn’t a big fan of pancakes until I tried this recipe! Much better than a pancake mix or any other recipes I tried. So fluffy and tender. Ahhhh Thank you so much for sharing, you changed my world 😀
SO seriously easy and so good!!