This is a simple, no-fuss recipe you can make half asleep on a Sunday morning. You can pair vegan pancakes with anything, from fresh fruit and maple syrup to non-dairy butter and hazelnut spread. But fear not—those little hotcakes are still plenty delicious and reeeeally easy to make. You’ll only need flour, non-dairy milk, baking powder, vanilla extract, salt, and whatever topping you are in the mood for. Really, it can’t get any easier than that! Here’s what some of you said:
Flour
We make vegan pancakes with all-purpose flour. Substitute cake flour, bread flour, or a gluten-free flour mix for all-purpose flour. You can also make pancakes with oat flour, but in this case, please look at our oatmeal pancakes recipe, as the ratios of wet to dry ingredients change.
Sugar
We recommend adding a little sugar for a touch of sweetness since there are no eggs or butter to flavor the batter. You can use white, brown, palm, and coconut sugar. Or you can replace sugar with mashed bananas. Here is our sugar-free recipe for banana pancakes.
Salt
Just a pinch. You can omit salt if you are on a low-sodium diet.
Baking powder
We use baking powder as a raising agent. It makes the pancakes light and fluffy. We don’t use baking soda in this recipe.
Non-dairy milk
Our favorites are soy and almond milk, but you can use any other non-dairy milk, such as rice, cashew, and oat milk.
Aromas
We like to add vanilla extract or cinnamon, depending on the topping. If you use maple syrup and vegan butter as a topping, then go for vanilla. If you serve them with an apple compote, then go for cinnamon.
Oil
We use a neutral vegetable oil to cook the pancakes on a non-stick pan. You can use coconut oil, avocado oil, sunflower oil, canola oil, or melted vegan butter.
Toppings
We serve our pancakes with vegan butter, fresh fruit like berries or bananas, and 100% pure maple syrup. Add flour, sugar, salt, and baking powder to a bowl. Mix with a whisk. Then, add non-dairy milk and vanilla extract and whisk to break most lumps without overmixing. Let the batter rest for 10 minutes. Tip: Over-mixing flour and water will develop the gluten network, making your pancakes heavy and rubbery. If you want light and fluffy pancakes, don’t over-mix the batter. In the meantime, heat a non-stick pan with a few drops of vegetable oil. Spread the oil across the pan with a piece of kitchen paper. Pour about 1/4 cup of batter (50 grams) onto the pan. Tip: Here’s where you must improvise and adjust the batter slightly. If the pancake spreads too much on the pan, add a tablespoon or two of flour. On the contrary, add more liquid if the pancakes are too dense. Cook the vegan pancakes in the hot pan on medium-low heat for 1.5 to 2 minutes. When they start to look dry on the edge, and most bubbles burst, turn them with a spatula and cook for 1 minute on the other side. The pancakes are ready when they are golden brown on both sides. Wipe the pan with kitchen paper and apply a few drops of oil every time you cook a new batch. Tip: To keep the pancakes warm while you cook the whole batch, arrange them on a platter or cooling rack and keep them in a slightly warm oven at 120°F or 50°C. We like to transfer the pancakes on a serving platter without overlapping them much so that each one gets the toppings. Then we add berries, sliced banana, maple syrup, vegan butter, and a light dusting of powdered sugar because it looks so pretty. No matter how precise you are with your measurements, sometimes your pancakes won’t turn out as beautiful and fluffy as you imagined them. Don’t despair! Here are some tips to help you.The secret to making beautiful vegan pancakes lies in the thickness of the batter. One extra tablespoon of flour can make all the difference regarding tall and fluffy pancakes.Why? The baking powder creates air that helps the pancake rise when exposed to heat. If the batter is too thin, it won’t be able to trap the air, and the pancake will not rise much. Observe your pancake before turning it. It should create small bubbles that pop and leave tiny holes behind.Some tiny bubbles are good; however, if your pancake makes too many small bubbles, the batter is probably a little too thin, and when you turn it, the pancake won’t rise much. If so, add 1 to 2 tablespoons of flour to thicken the batter. Mix the flour in gently without over-mixing. It should take 5 seconds.But remember, you don’t want to make a too-thick batter, or your vegan pancakes will become too bready and chewy. You still want a relatively thin and light batter. An over-mixed batter will produce rubber-like pancakes that are less fluffy and airy. PAN TOO HOT: Pancakes should be cooked on a hot pan but over medium-low heat. If the heat is too hot, the pancake will burn outside and still be raw and wet on the inside. NOT WIPING THE PAN: Wiping the pan with kitchen paper and applying a few drops of oil every second pancake helps make beautiful golden brown pancakes. HESITATING THE TURN: Once your pancake is on the spatula, lift it slightly, then swiftly turn your wrist towards the left (if you are right-handed). Your pancake will fall perfectly on the pan, hopefully without smearing it. FLIPPING TOO EARLY: While most of the internet will tell you to flip pancakes when they bubble on top, we think that’s too early. Instead, you need to wait for about 1 minute past that; most of the bubbles should pop, and the pancakes should be golden brown on the bottom.
Questions
Freezer: Transfer your vegan pancakes into a freezer-friendly bag and freeze them for up to 3 months. We recommend putting a piece of parchment paper between each pancake so it’ll be easier to thaw the ones you need. Thaw: Defrost and reheat the pancakes in the microwave. Some of our readers’ favorite breakfasts are banana pancakes, tofu scramble, easy apple muffins, vegan banana muffins, and our crunchy, oil-free granola. For more ideas, check out Louise’s list of delicious vegan breakfast recipes.
Banana Pancakes
Tofu Scramble
Homemade Granola (Oil-Free)
Vegan Banana Muffins
30 Vegan Breakfast Ideas
35 Plant-based Recipes
Egg-free Recipes
30 Vegan Brunch Recipes
