Vegan Pancakes Recipe

Vegan Pancakes Recipe

(Fluffy, Dairy-Free & Egg-Free)

These vegan pancakes are light, fluffy, and golden—made without eggs or dairy, yet just as satisfying as classic pancakes. Perfect for plant-based eaters or anyone looking for a simple, wholesome breakfast, this recipe uses basic pantry ingredients and comes together in minutes.

Whether it’s a relaxed weekend brunch or a quick weekday breakfast, these pancakes prove you don’t need animal products to enjoy a comforting stack of homemade goodness.

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Why You’ll Love These Vegan Pancakes

✔ Completely dairy-free and egg-free
✔ Soft, fluffy texture
✔ Simple, affordable ingredients
✔ Easy to customize
✔ Freezer-friendly

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Best Plant Milk for Vegan Pancakes

• Almond milk – light and neutral

• Oat milk – extra creamy

• Soy milk – higher protein, great structure

• Coconut milk (carton) – subtle sweetness

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Vegan Pancakes Recipe

Ingredients

• 1½ cups all-purpose flour

• 2 tablespoons sugar (white, cane, or coconut sugar)

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1¼ cups plant-based milk

• 2 tablespoons vegetable oil or melted coconut oil

• 1 tablespoon apple cider vinegar or lemon juice

• 1 teaspoon vanilla extract

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Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. In another bowl, whisk plant milk, oil, vinegar, and vanilla.

3. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.

4. Let the batter rest for 5 minutes to activate the leavening.

5. Heat a lightly greased non-stick skillet or griddle over medium heat.

6. Pour about ¼ cup batter per pancake.

7. Cook until bubbles appear and edges look set (about 2 minutes).

8. Flip and cook another 1–2 minutes until golden.

9. Serve warm.

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Tips for Perfect Vegan Pancakes

• Let the batter rest for fluffier pancakes

• Use medium heat for even cooking

• Do not overmix the batter

• Flip gently and only once

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Vegan Pancake Variations

Banana Vegan Pancakes

Add 1 mashed ripe banana and reduce plant milk by 2 tablespoons.

Blueberry Vegan Pancakes

Fold in ½ cup fresh or frozen blueberries.

Whole Wheat Vegan Pancakes

Replace half the flour with whole wheat flour.

Gluten-Free Vegan Pancakes

Use a 1:1 gluten-free flour blend with xanthan gum.

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Topping Ideas (All Vegan)

• Maple syrup

• Fresh fruit

• Vegan butter

• Nut butter

• Coconut whipped cream

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Make-Ahead & Freezing Tips

• Freeze cooked pancakes up to 2 months

• Reheat in toaster or skillet

• Store batter (covered) in fridge up to 24 hours

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Nutrition (Per Pancake – Approximate)

• Calories: 150

• Carbohydrates: 23g

• Protein: 4g

• Fat: 5g

• Sugar: 4g

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Final Thoughts

This Vegan Pancakes recipe is proof that plant-based breakfasts can be just as fluffy, comforting, and delicious as traditional ones. Simple ingredients, no special equipment, and perfect results every time.

OTHER RECIPES

Pancakes Ingredients 

•  1 1/4 cups all-purpose flour
•  2 tablespoons white sugar 
•  2 teaspoons baking powder 
•  1/2 teaspoon salt 
•  1 1/4 cups water 
•  1 tablespoon oil 

 Pancakes Directions 

 Sift the flour, sugar, baking powder, and salt into a large bowl. 

Whisk the water and oil together in a small bowl. 

Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy. 

 Heat a lightly oiled griddle over medium-high heat. 

Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. 

Flip, and cook until browned on the other side. 

Repeat with remaining batter. Cool. Enjoy the Vegan Pancakes Recipe !!!

Vegan Pancakes Recipe Video :