There’s nothing like waking up to the smell of pancakes cooking—especially when they’re these ridiculously easy Simple Vegan Pancakes! I stumbled onto this recipe one lazy Sunday morning when I realized I was out of eggs and dairy, but still wanted that classic pancake comfort. What came out of that kitchen experiment was magic: fluffy, golden stacks made with just a handful of pantry staples. Now it’s my go-to when friends sleep over or when my niece begs for “auntie’s special pancakes.” The best part? You probably have everything you need already—flour, plant milk, a dash of sugar—and 15 minutes to spare. No fancy ingredients, no complicated steps, just warm, delicious breakfast happiness.
Why You’ll Love These Simple Vegan Pancakes
Trust me, these aren’t just any pancakes—they’re the breakfast game-changer you didn’t know you needed! Here’s why:
- 5-minute prep: Seriously, just whisk and go—no waiting around
- Pantry staples only: No hunting for obscure ingredients
- Crazy fluffy: That baking powder magic gives them lift like nobody’s business
- Totally versatile: Dress ’em up with fruit or keep it classic with syrup
- Forgiving batter: Too thick? Add milk. Too thin? More flour. No stress!
I make these at least twice a week—they’re that good and that easy.
Ingredients for Simple Vegan Pancakes
Here’s the beautiful part—you likely have everything in your kitchen right now! These measurements make perfect golden stacks every time:
- 1 cup all-purpose flour (spooned & leveled—don’t pack it!)
- 1 tbsp sugar (I use coconut sugar, but any works)
- 1/4 tsp salt (just enough to balance the sweetness)
- 1 cup plant-based milk (my fave is oat—it’s creamier)
- 1 tbsp vegetable oil (or melted coconut oil for flavor)
- 1 tsp vanilla extract (optional but oh-so-good)
1 tbsp baking powder (yes, a full tablespoon—trust me!)
See? Nothing weird—just simple ingredients that work magic together.
How to Make Simple Vegan Pancakes
Okay, let’s get cooking! This is where the magic happens—turning that simple batter into golden, fluffy clouds of joy. I’ve made these so many times I could do it in my sleep, but here’s exactly how to get them perfect on your first try.
Mixing the Batter
Grab a big bowl—trust me, you’ll need the space. Whisk together the flour, sugar, baking powder and salt until they’re best friends. Now here’s my secret: make a little well in the center and pour in the plant milk, oil and vanilla all at once. Stir gently just until combined—lumps are totally fine! Overmixing makes pancakes tough, and we want these babies light as air. Let the batter sit for 5 minutes (go feed the cat or check your phone) while the baking powder works its magic.
Cooking the Pancakes
Heat your pan over medium heat—not too hot or they’ll burn before cooking through. I test it by flicking a few water drops—if they sizzle, you’re golden. Pour ¼ cup batter per pancake (an ice cream scoop works great!) and wait for those telltale bubbles to pop up across the surface—about 2-3 minutes. This is your sign to flip! Slide the spatula underneath, do one confident flip (no second-guessing!), and cook for another minute until the bottoms are toasty brown. Pro tip: Keep finished pancakes warm in a 200°F oven while you cook the rest—they’ll stay perfect till serving.
Tips for Perfect Simple Vegan Pancakes
After burning more pancakes than I’d care to admit, here are my hard-earned secrets for flawless stacks every time:
- Batter consistency is key – It should pour like heavy cream. Too thick? Add milk 1 tbsp at a time. Too runny? Sprinkle in flour gradually.
- Medium heat is your friend – If your pan smokes when you add oil, it’s too hot! Aim for a steady 350°F if using a thermometer.
- Let the batter rest – Those 5 minutes while the baking powder activates make all the difference in fluffiness.
- First pancake test – The first one’s always wonky—use it to adjust heat or batter thickness before pouring the rest.
See? No pancake disasters on my watch!
Variations for Simple Vegan Pancakes
Oh, the possibilities! This basic batter is like a blank canvas for your breakfast dreams. Here are my favorite ways to jazz it up:
- Berry bliss – Toss in a handful of blueberries or diced strawberries right after pouring the batter
- Cinnamon swirl – Mix 1 tsp cinnamon into the dry ingredients for cozy warmth
- Chocolate chip – Because everything’s better with chocolate (use dairy-free chips!)
- Gluten-free – Swap the flour for a 1:1 gluten-free blend – works like a charm!
- Banana boost – Mash half a banana into the batter for natural sweetness
My niece loves when I make rainbow pancakes – just divide the batter and add different food colorings. Breakfast should be fun!
Serving Suggestions
Now for the best part—loading up those golden stacks with all the good stuff! My absolute favorite is classic maple syrup with a pat of vegan butter melting into all the nooks. But when I’m feeling fancy, I’ll pile on fresh berries, a drizzle of almond butter, or even a scoop of coconut yogurt. For a fun twist, try lemon juice and powdered sugar—it tastes like sunshine on a plate. Honestly? These pancakes are so good, you could eat them plain straight from the pan (not that I’ve done that… often).
Storage & Reheating
These pancakes keep like a dream! Let them cool completely, then stack with parchment paper between each one. For the fridge, pop them in an airtight container—they’ll stay fresh for 3 days. Freeze them in a zip-top bag for up to 2 months (my emergency breakfast stash!). To reheat, just toss them in the toaster or microwave for 30 seconds—they’ll taste just-made every time.
Simple Vegan Pancakes FAQs
I’ve gotten so many questions about these pancakes over the years—here are the ones that pop up most often from friends and readers!
Can I use almond flour instead of all-purpose?
You can, but you’ll need to adjust the ratios since almond flour behaves differently. Try replacing just half the flour with almond flour, and add an extra tablespoon of baking powder for lift. The texture will be denser but delicious!
Why are my pancakes gummy inside?
This usually means your pan was too hot—the outside cooked too fast while the inside stayed raw. Next time, lower the heat and cook them slower. And don’t press down with the spatula—that squeezes out all the air bubbles we worked so hard to create!
Can I make the batter ahead?
Honestly, fresh is best since the baking powder loses its oomph over time. But if you must, mix the dry and wet ingredients separately, then combine them right before cooking. Stored separately in the fridge, they’ll last a day.
What’s the best plant milk to use?
My top pick is oat milk—it’s creamier and adds a hint of sweetness. But soy, almond, or even coconut milk work great too! Just avoid the super watery ones like rice milk unless you adjust the flour.
Nutritional Information
Here’s the scoop on what’s in these fluffy stacks (per 2-pancake serving): about 180 calories, 4g fat, and 3g protein. Remember—nutritional values are estimates and vary based on the specific ingredients you use. Now go enjoy them guilt-free!
Final Thoughts
There you have it—my foolproof Simple Vegan Pancakes that never let me down! I’d love to hear how yours turn out. Snap a pic of your golden stacks and tag me—nothing makes me happier than seeing your breakfast wins. Now go flip some pancakes!
Print
Simple Vegan Pancakes
- Total Time: 15 minutes
- Yield: 8 pancakes 1x
- Diet: Vegan
Description
Easy vegan pancakes made with simple ingredients for a quick and delicious breakfast.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup plant-based milk
- 1 tbsp vegetable oil
- 1 tsp vanilla extract (optional)
Instructions
- Mix flour, sugar, baking powder, and salt in a bowl.
- Add plant-based milk, oil, and vanilla extract. Stir until smooth.
- Heat a non-stick pan over medium heat.
- Pour 1/4 cup batter for each pancake.
- Cook until bubbles form, then flip and cook the other side.
- Serve warm with syrup or fruit.
Notes
- Adjust thickness by adding more flour or milk.
- Use a non-stick pan or lightly grease it to prevent sticking.
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
