These vegan pancakes are light, fluffy, and delicious! They’re incredibly simple to make, taking only 15 minutes from start to finish.

Pancakes are one of my favorite foods. They come in so many flavors and varieties, and they make it socially acceptable to eat cake for breakfast! Every Sunday morning, I make a vegan breakfast for my dad and I. Sometimes, my mom will join in, although she’s usually pretty skeptical of vegan food. However, there’s one recipe she’ll never turn down: my fluffy vegan pancakes.

This pancake recipe is as basic as it gets. No egg replacers are necessary, just 6 basic ingredients: flour, sugar, baking powder, salt, non-dairy milk (or water), and oil. That’s it! Plus, these pancakes only take 15 minutes to make. It doesn’t get much simpler than that. If you’re looking to spice things up a little, you can always add in some blueberries, chocolate chips, or any other addition you can think of. Or, you can try one of my other pancake recipes here!

How To Make Vegan Pancakes

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups unsweetened soy milk
• 1 tbsp vegetable oil plus more for greasing

Instructions

1. Add the flour, sugar, baking powder, and salt to a large bowl and whisk to combine.
2. Pour in the soy milk and oil and stir just until combined.
3. Lightly grease a griddle and heat to medium-high. Drop large spoonfuls of batter onto the griddle and cook until bubbles form and the edges are no longer wet. Flip pancakes and cook until browned on both sides. Repeat until no batter remains.

Recipe Notes

• Calories are calculated for 1 of 3 servings (each serving is approximately 3 pancakes)

FAQ

Can I use a different type of plant-based milk in these pancakes?

• Yes, you can substitute soy milk with other unsweetened plant-based milk options like almond milk, oat milk, or coconut milk, based on your preference.

Is there a gluten-free alternative for the all-purpose flour in these vegan pancakes?

• You can use a gluten-free all-purpose flour blend as a substitute for regular flour to make these pancakes gluten-free.

Can I replace granulated sugar with a natural sweetener?

• Yes, you can use natural sweeteners like maple syrup or agave nectar instead of granulated sugar. Adjust the quantity to your desired sweetness.

Do I need to let the pancake batter rest before cooking?

• While it’s not mandatory, letting the batter rest for about 5-10 minutes can enhance the texture of the pancakes. This allows the flour to absorb the liquid, resulting in fluffier pancakes.

Can I make the pancake batter ahead of time?

• Yes, you can prepare the pancake batter in advance and store it in the refrigerator. Just give it a quick stir before cooking. The batter may thicken slightly, so you can adjust the consistency by adding a bit more milk if needed.

How do I know when to flip the pancakes?

• Flip the pancakes when you see bubbles forming on the surface and the edges are no longer wet. This indicates that the bottom side is nicely cooked. Cook the flipped side until it becomes golden brown for a perfectly cooked pancake.