Vegan Pancake Recipe | Quick, Tasty & Easy to Make at Home

Vegan Pancake Recipe | Pancakes are a classic breakfast dish, but did you know you can make them just as delicious, tasty, and satisfying without any animal-based ingredients?

Vegan pancakes are not only good for the planet, but they’re also incredibly easy to make with simple pantry staples. Whether you’re vegan, trying out plant-based recipes, or just want some healthier variations on breakfast, this guide is for you to make the perfect vegan pancakes.

Vegan Pancake Recipe Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar (organic or cane sugar is ideal)
2 tablespoons vegetable oil or melted coconut oil
1 teaspoon vanilla extract
1 cup plant-based milk (almond, soy, oat, or your favorite)
Fresh fruit (like blueberries or banana slices)
Dairy-free chocolate chips

Also Read: Why Plum Cake Is Famous for Christmas? Discover Everything

Vegan Pancake Recipe Kitchen Tools

Mixing bowl
Non-stick skillet or griddle
Whisk
Spatula
Measuring cups and spoons

Also Read: Simple Eggless Plum Cake Recipe With Oil And Sugar | 9 Steps

Vegan Pancake Recipe (Step-by-Step Guide)

Step 1: Start by gathering all of your ingredients and kitchen tools. Keep everything within easy reach to ensure a smooth cooking process. Clear your workspace and keep a damp cloth nearby for a quick cleanup.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This step ensures that the leavening agent is evenly distributed, leading to uniformly soft pancakes.
Step 3: In a separate bowl, combine the plant-based milk, oil, and vanilla extract. Mix the mixture thoroughly until it’s well blended. If your milk is cold, let it sit at room temperature for a few minutes to prevent the oil from curdling.
Step 4: Slowly add the wet ingredients to the dry mixture. Mix slowly using a whisk or spatula until you get a smooth consistency. Don’t over-mix as this can make the pancakes dense. If the batter seems too thick, add the plant-based milk a tablespoon at a time. If it’s too thin, sprinkle in a little more flour.
Step 5: Place a non-stick griddle or griddle over medium heat and let it heat up for a minute. Apply a little oil or non-stick spray to the surface. Test the heat by sprinkling a few drops of water on the pan; they should sizzle and evaporate quickly.
Step 6: Pour the batter onto the griddle using a 1/4 cup measuring cup. This helps to make evenly sized pancakes. Let the pancakes cook for 2-3 minutes, watching for bubbles to form and pop on the surface. This indicates the pancake is ready to be flipped. Gently insert a spatula underneath the pancake, flip it, and cook for 1-2 minutes until golden brown on both sides. Adjust the heat if the pancakes cook too quickly or unevenly.
Step 7: Place each cooked pancake on a plate and cover with a clean kitchen towel to keep them warm. For larger batches, place the pancakes in a warm oven (set to about 200°F or 90°C) until ready to serve.