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.
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
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.