This easy vegan pancakes recipe is great for those mornings when you want a breakfast that feels special but is simple and easy. These pancakes come together with 6 staple ingredients and can be topped with whatever your favorite toppings are – syrup, whipped cream, fruit, nuts, anything!
The key to cooking perfectly fluffy, golden brown pancakes is a good non-stick pan or skillet. I grew up with my mom using an old school pancake griddle. Due to our storage space, we don’t have a dedicated pancake griddle, but we do have a couple great non-stick pans. Our Green Pan is our favorite and I find myself reaching for it most when it comes to a non-stick pan. I also love my enamel coated Staub skillet.
When cooking pancakes, most people know to look for bubbles in the batter before flipping, but the other trick is to look at the edges. When the pancake is ready to flip you’ll see the edges start to firm up and look cooked. When you see that, not only is that a sign it’s cooked, but it will also make it much easier to flip.
I hope these easy vegan pancakes make your morning a little more special!
Easy Vegan PancakesCourse: BreakfastDifficulty: Easy
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup oat milk (or other non-dairy milk)
1 ½ tablespoons neutral oil or melted vegan butter
1 teaspoon vanilla (optional)
Toppings: vegan butter, maple syrup, fruit, whipped cream, nuts
- Combine all ingredients and mix until just combined.
- Heat non-stick pan over low-medium heat.
- Add 1/4 cup of batter and wait for it to bubble. Once there are bubbles on the entire surface and the edges are starting to look cooked, flip and cook the other side for another 1-2 minutes.
- Top with all your favorite toppings and enjoy!