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Easy Vegan Pancakes Recipe

Easy Vegan Pancakes Recipe

The best simple and Easy Vegan Pancakes Recipe made with only six ingredients in one bowl. Healthy vegan pancakes are perfectly moist, fluffy and amazingly delicious. It’s a quick and easy plant based vegan recipe that everyone will love.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Main Course
Cuisine Vegan
Servings 2 Servings
Calories 350 kcal


  • 1 ½ cups all-purpose flour (whole wheat, buckwheat, spelt flour or gluten-free all purpose flour also work)
  • 1 tablespoon baking powder
  • 2 tablespoons cane sugar (coconut sugar or raw maple syrup as a sweetener.)
  • ½ teaspoon salt
  • 1 cup unsweetened almond milk (soy milk, rice milk, hemp milk, cashew milk, oat milk, etc.)
  • 2 tablespoons water (if needed to thin out batter)


  • Preheat:
    Preheat a greased griddle or pan on medium heat. You can use vegan butter or non-stick cooking spray to grease the pan.
  • Dry ingredients:
    In a bowl, mix together the flour, salt, baking powder and sugar. Use a whisk to sift through any clumps of flour and to help fully incorporate the ingredients.
    Ingredients for pancakes
  • Wet ingredients:
    To the same bowl, slowly add in the unsweetened almond milk (or any plant-based milk.) Fold the batter until the dry and wet ingredients are completely combined to form a batter. If the batter is thick, add 1/2 tablespoon of water to thin it out, otherwise the batter should be just right.
  • Cook the pancakes:
    Use a ladle or large spoon and pour 1/4 cup of batter onto the greased hot griddle or pan.
    Cook the pancakes for 2-3 minutes until you see bubbles forming on the surface of the batter. That signals that they are ready to be flipped.
    Flip and cook for another 2-3 minutes. The pancakes are ready when they are golden brown, slightly crispy on the outside and fluffy on the inside.
    Easy Vegan Pancakes Recipe



How thick or thin should my pancake batter be?
The recipe directions yield the perfect consistency of pancake batter- not too thin but not too thick. Thin batter will make thinner and lighter pancakes. Thicker batter will make thicker pancakes but risk being dense. Either way, they come out tasting great.
Why are my pancakes turning out dense?
You may be measuring the ingredients incorrectly. To correctly measure flour, spoon the flour into the measuring cup and level off with the back of a knife. Do not dig the measuring cup into a bag of flour. This will compact the flour and you’ll end up using too much.
Can I make this recipe gluten-free?
Yes. Use gluten-free 1:1 all purpose flour.
Can I use coconut or almond flour for this recipe?
Avoid at all costs! Coconut or almond flour does not work well in this pancake recipe as they don’t combine well.
Can I use this recipe to make waffles?
Yes, simply cook the batter using a waffle maker.
Can I store this pancake batter?
You can store pancake batter overnight in the fridge since this recipe doesn’t use eggs. After one day, that’s up to you. I suggest making all of the pancakes and then storing leftovers in the fridge. Leftover cooked pancakes last up to 5 days in an air-tight container.


  • Fridge: store cooked vegan pancakes in an air-tight container for up to 5 days.
  • Freezer: store cooked pancakes for up to 3 months in the freezer. To freeze, let the pancakes cool completely and store in sealed freezer safe container or ziplock bag.
  • Reheat: To reheat, place frozen or refrigerated pancakes in the toaster or toaster oven. Alternatively, microwave using 30 – 60 second intervals until warmed through (it does help to cover them so they do not dry out).


  • Vegan Blueberry Pancakes: add a cup or so of fresh pancakes to the batter or to the tops of the batter when cooking.
  • Vegan Chocolate Chip Pancakes: add a cup of non-dairy vegan chocolate chips to the batter or to the tops of the batter when cooking.
  • Vegan Apples + Cinnamon: dice an apple up and add it to the pancake batter along with 1 tablespoon of cinnamon.
  • Vegan Pumpkin Pancakes: add a cup of vegan pumpkin puree to the pancake batter. Add in cinnamon and all spice for extra flavor.


Drizzling pure maple syrup on pancakes is of course the classic way of serving this dish. You can also serve with:
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