Our vegan pancakes are perfect for everyone (vegans and non-vegans alike!). They are just as fluffy as our classic pancakes and taste incredible. They also freeze really well! See my tips for freezing them below the recipe. I love these topped with fruit, our berry fruit salad, and this coconut whipped cream (also known as vegan whipped cream).
1 cup (130g) all-purpose flour, whole wheat flour, or gluten-free flour blend
2 teaspoons aluminum-free baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon, optional
1 cup (236ml) dairy-free milk, try homemade oat milk
1 ½ tablespoons sugar or maple syrup
3 tablespoons olive oil, melted coconut oil, or melted plant-based butter
1 teaspoon pure vanilla extract
Nonstick cooking spray, melted vegan butter, or oil for the skillet
1Prepare the dry ingredients: In a medium bowl, whisk the flour, baking powder, and salt until well blended.
2Prepare the wet ingredients: In another bowl, whisk the milk, sugar, olive oil, and vanilla extract until well combined.
3Make the pancake batter: Create a well in the center of the flour mixture, then pour the milk mixture into it. Use a fork to stir until no clumps of flour remain. It is okay if the batter has a few small lumps.
4Cook the pancakes: Heat a large skillet over medium heat (or use a griddle). The pan is ready if you splatter a little water onto the pan surface, and the water dances around the pan and eventually evaporates.
5Lightly brush or spray the skillet with oil or melted plant-based butter. Use a 1/4 cup measuring cup to spoon the batter onto the skillet. Gently spread the batter into a 4-inch circle.
6When the edges appear dry, bubbles start to form and pop on the top surface of the pancake, flip it over. This takes about 2 minutes. Once flipped, cook for an additional 1 to 2 minutes or until lightly browned and cooked through in the middle.
7Serve immediately with warm syrup and berries.