Easy Vegan Pancakes Recipe are the quintessential breakfast comfort food, but finding a recipe that’s both delicious and vegan-friendly can sometimes be a challenge. These Easy Vegan Pancakes recipe are a game-changer—fluffy, light, and made with simple ingredients you likely already have in your kitchen.
Easy Vegan Pancakes Recipe
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Non-stick frying pan or griddle
- 1 Spatula
- 1 Ladle or 1/4 cup measuring cup
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar (optional)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil or melted coconut oil
- Cooking spray or additional oil for the pan
Instructions
Prepare the Wet Ingredients:
- In a small bowl or measuring cup, combine the non-dairy milk and apple cider vinegar (or lemon juice). Stir and set aside for a few minutes to allow it to curdle slightly, creating a vegan "buttermilk."
Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar (if using), baking powder, and salt until well combined.
Combine Wet and Dry Ingredients:
- Add the vanilla extract and oil to the "buttermilk" mixture. Pour the wet ingredients into the dry ingredients, and whisk until just combined. Be careful not to overmix; a few lumps are okay.
Heat the Pan:
- Preheat a non-stick frying pan or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
Cook the Pancakes:
- Once the pan is hot, pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.Flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown.
Serve:
- Serve the pancakes hot, topped with your favorite vegan butter, maple syrup, fresh fruits, or any other toppings of your choice.
Notes
Whether you’re catering to a vegan diet or just looking to try something new, this recipe is perfect for a weekend brunch or a quick weekday breakfast. They’re versatile too, allowing you to customize them with your favorite toppings like fresh fruits, nuts, or a drizzle of maple syrup.
More Vegetarian Recipes:
- Paneer Tikka Recipe
- Chocolate Orange French Toast Recipe
- Lentil and Quinoa Salad Recipe
- Tofu Stir Fry with Vegetables Recipe
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar (or any sweetener of choice)
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 2 tablespoons vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. The baking powder is crucial for ensuring your pancakes turn out fluffy, so make sure it’s evenly distributed.
- Mix the Wet Ingredients: In a separate bowl, combine the almond milk, oil, and vanilla extract. Stir until the ingredients are fully integrated. If you prefer a sweeter pancake, you can add an extra tablespoon of sugar to this mixture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture. Stir gently until just combined—be careful not to over-mix, as this can make the pancakes tough. A few small lumps in the batter are okay.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of oil or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes on the other side until golden brown.
- Serve: Serve the pancakes warm with your favorite toppings. Classic options include maple syrup, fresh berries, sliced bananas, or even a dollop of vegan yogurt.
Tips:
- Make Ahead: You can prepare the dry mix in bulk and store it in an airtight container for a quick breakfast solution during busy mornings.
- Add-ins: For a fun twist, consider adding vegan chocolate chips, blueberries, or a pinch of cinnamon to the batter.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
Conclusion:
These Easy Vegan Pancakes are the perfect addition to your breakfast routine. They’re quick to whip up, endlessly customizable, and so tasty that even non-vegans will be asking for seconds. Whether you’re serving them to family, friends, or just treating yourself, these pancakes are sure to please. Enjoy a stack with your favorite toppings and start your day off right!