Did you know that over 30% of people are now choosing plant-based options for breakfast? I’ve always loved pancakes, but switching to vegan ones has been a game-changer for me. They’re just as fluffy and delicious as traditional pancakes, but without the guilt. What’s even better is how quick and easy they are to make, using ingredients you probably already have on hand. Curious about how to whip them up in just 15 minutes? Let’s get started.
What You’ll Love About This Recipe
These easy vegan pancakes are perfect for a quick, delicious breakfast that everyone will enjoy. Here’s why you’ll love them:
- Simple ingredients – Made with pantry staples you likely already have.
- Quick to make – Ready in just 15 minutes, perfect for busy mornings.
- Fluffy and flavorful – Light, airy, and completely plant-based.
Recipe
Start your day with these simple, fluffy vegan pancakes that require just a few basic ingredients. Perfect for breakfast or brunch, this recipe is quick to make and completely plant-based.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- A pinch of salt
- 1 cup plant-based milk (such as almond, soy, or oat)
- 1 tablespoon vegetable oil or melted vegan butter
- 1 teaspoon vanilla extract (optional)
Instructions:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the plant-based milk, vegetable oil, and vanilla extract (if using). Stir until just combined; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or vegan butter.
- 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 the pancake and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter. Serve warm with your favorite toppings like maple syrup, fresh fruit, or vegan butter.
Notes:
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Adjust the thickness of the batter by adding more plant-based milk if needed.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Serving: 2-3 servings
Calories: Approximately 150 calories per pancake
Cuisine: Vegan
Equipment
Making vegan pancakes is simple and requires minimal equipment. Here’s what you’ll need to get started:
- Mixing bowl
- Whisk or fork
- Non-stick skillet or griddle
- Measuring cups and spoons
- Spatula
Nutrition
These easy vegan pancakes are not only delicious but also packed with wholesome ingredients. They provide a nutritious start to your day without compromising on flavor.
- Rich in plant-based protein from ingredients like almond milk and flaxseed.
- Low in saturated fat, making them heart-healthy.
- Contains dietary fiber for improved digestion.
- Free from cholesterol, supporting overall cardiovascular health.
- Provides essential vitamins and minerals from whole wheat flour and plant-based milk.
What to Serve With This Recipe
I love serving my vegan pancakes with fresh fruit toppings like berries or banana slices, and a drizzle of maple syrup always hits the spot. Nut butter adds a creamy richness, while whipped coconut cream gives a fluffy, indulgent touch. For something different, I sometimes pair them with savory sides like avocado or roasted veggies.
Fresh Fruit Toppings
A few slices of fresh fruit can take your vegan pancakes from good to amazing. I love experimenting with fruit combinations, like bananas and strawberries or blueberries and peaches. Seasonal varieties add a special touch—think juicy summer berries or crisp fall apples. It’s an easy way to make your meal feel fresh and vibrant. Plus, it’s a healthy choice that never gets boring!
Maple Syrup Pairings
Maple syrup’s rich, sweet flavor makes it a classic partner for vegan pancakes, but it doesn’t have to stop there—I love pairing it with other toppings to create a whole experience. Try layering it with fresh fruit like bananas or berries for sweet flavor combinations or swap it for unique syrup alternatives like agave or date syrup. Each brings its own twist to the breakfast table.
Nut Butter Options
Nut butters are a fantastic way to add creamy richness and extra flavor to your vegan pancakes. I love experimenting with nut butter varieties like almond, cashew, or even walnut butter—each brings its own unique taste. Plus, nut butter benefits include healthy fats and protein, making your breakfast more satisfying. Swirl a spoonful on top or mix it into the batter for a delicious twist!
Whipped Coconut Cream
Whipped coconut cream is like the crown jewel of vegan toppings—it’s light, fluffy, and adds a touch of decadence to any dish. I love how it’s one of the best whipped cream alternatives, made with just coconut cream and a hint of sweetener. Plus, the coconut cream benefits, like its richness and creaminess, make it feel indulgent but still healthy. Perfect for topping pancakes!
Savory Side Dishes
Though these easy vegan pancakes are sweet and satisfying, I find they pair perfectly with savory side dishes to balance out the meal. I love adding savory toppings like avocado slices or sautéed mushrooms for extra flavor. A fresh side salad with greens, cherry tomatoes, and a tangy vinaigrette adds a crisp contrast. Together, they create a meal that’s both hearty and full of variety.
Frequently Asked Questions
Can I Use Almond Milk Instead of Soy Milk?
Yes, I can use almond milk instead of soy milk. Almond milk benefits include being lower in calories and rich in vitamin E. It’s one of my go-to soy milk alternatives when I want a lighter option.
Can I Make the Batter the Night Before?
Sure, you can make the batter the night before and let it sleep like a dream. Just know it’ll thicken overnight, so I’d recommend checking the batter consistency and adjusting during your night prep. Works like a charm!
How Do I Store Leftover Pancakes?
I usually let leftover pancakes cool completely before storing them. For pancake storage, I place them in an airtight container or freezer bag, separating layers with parchment. Reheating tips? I just pop them in the toaster or microwave for a quick warm-up.
Can I Freeze These Pancakes?
Of course you can freeze pancakes—because who wouldn’t want ice-cake for breakfast? Just follow some freezing tips: layer them with parchment for easy pancake storage, then toss them in a freezer bag. Thaw and reheat whenever you’re ready.
What’S the Best Way to Reheat Them?
I’d use the stovetop method for the crispiest results—just warm them in a nonstick skillet over medium heat. If I’m in a rush, I’ll follow microwave tips: 20-30 seconds on medium power prevents sogginess.
