Extra Easy Vegan Pancakes
- PREP 10min
- COOK 10min
- TOTAL 20min
This quick and easy vegan pancake 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.
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
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.
Cook Pancakes
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.
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