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Home » Recipes » Easy Vegan Pancakes

Published: Mar 24, 2021 · Modified: Sep 6, 2022 by Kelsey· This post may contain affiliate links ·

Easy Vegan Pancakes

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These plant based pancakes are light, fluffy, and full of sweet flavor in every bite!

A large stack of rainbow pancakes. There is frozen fruit on top and a drizzle of white cream on top.

This homemade vegan pancake mix is the perfect recipe to fit all of your breakfast needs.

This recipe is already plant-based and perfect if you're looking for an egg free pancake recipe or a dairy free pancake recipe.

With slight adjustments noted below (see the section called "Substitutions and Additions"), you can make vegan gluten free pancakes, vegan whole wheat pancakes, vegan protein pancakes, and more!

I hope you enjoy this recipe as much as I do!

Ingredients

Labeled ingredients including: salt, flour, vanilla, baking powder, sugar, olive oil, baking soda, baking powder

These are the basic ingredients for this vegan pancake recipe.

See below under the heading, "Substitutions and Additions" for alternative ingredients and delicious additions.

Flour: The original recipe calls for all purpose flour. You can use cup-for-cup gluten free flour or a flour alternative if you prefer, though they might come out slightly different.

Sugar: I used organic coconut sugar in this recipe.

Salt: Though it seems strange to add salt to a sweet recipe, it actually balances the flavors really well and brings out the sweetness. I used pink Himalayan sea salt.

Baking Powder: This is a really important ingredient for making the fluffiest vegan pancakes. Make sure your baking powder is fresh!

Check out this article about how to tell if your baking powder is still fresh.

Baking Soda: Again, make sure your baking soda is fresh.

Vanilla: I use pure organic vanilla extract. Did you know that imitation vanilla isn't vegan? I always use the real stuff for vegan purposes and for the best flavor.

Olive Oil: The olive oil helps make these pancakes moist and delicious.

Almond Milk: You can use water or oat milk instead, but I feel that the almond milk pancakes have the best flavor and consistency.

See the recipe card below for quantities.

A stack of 6 pancakes with fresh figs on top and a drizzle of maple syrup.

Instructions

Thankfully this is an easy pancake recipe!

You'll start out by mixing all of the wet ingredients together in a large bowl.

Then in a different large bowl, mix together all of the dry ingredients.

Combine the wet ingredients and the dry ingredients and mix until the ingredients are just combined.

It is very important not to over mix the ingredients here! Your batter will be slightly clumpy and that's okay and how it should be.

Now you will let your batter rest for about 5 minutes so the baking powder can activate, resulting in fluffy vegan pancakes, yum!

Heat your nonstick pan or griddle to medium heat, or 375 degrees.

Scoop out ¼ cup of batter for each pancake. Let them cook until you see small bubbles forming and the bottom of the pancake appears golden brown. Carefully flip onto the other side and let it cook for about 30 more seconds, or until the bottom is golden brown.

Let the pancakes cool slightly, add vegan butter, syrup, or any other desired toppings, and enjoy!

If you're looking for more vegan breakfast recipe, be sure to try these next:

  • Pumpkin Pancakes
  • Green Apple Smoothie
  • Raspberry Oatmeal
  • Overnight Oats Recipe
A stack of rainbow pancakes that are cut to see the fluffy inside.

Substitutions and Additions

Gluten Free Pancakes: To make these pancakes gluten free, swap out the all purpose flour with a cup for cup gluten free flour.

Rainbow Pancakes: Add your favorite superfood powders like spirulina powder, or dragon fruit powder, or alternatively food dye, to the pancake batter.

Protein Pancakes: To make vegan protein pancakes, add a scoop of your favorite vegan protein powder to the dry ingredients and you'll have homemade vegan protein powder pancakes.

Oat Milk Pancakes: I've already made these pancakes dairy free, and the recipe is written to make almond milk pancakes. To make them oat milk pancakes instead, just swap out the almond milk for oat milk.

Vegan Chocolate Chip Pancakes: Did you know that not all vegan is chocolate? Check out these vegan chocolate chip brands and add a handful to your batter.

  • Lemon Herb Tahini Sauce
  • Fried Peanut Butter and Jelly Sandwich
  • Creamy Miso Pasta
  • Spinach Artichoke Baked Pasta
A stack of colorful pancakes with frozen fruit on top and a drizzle of white sugar sauce on top.

Easy Vegan Pancakes

Kelsey Riley
This vegan pancake recipe is easy to make and yields 8 sweet and fluffy plant based pancakes.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 114 kcal

Equipment

  • Nonstick griddle or pan

Ingredients
  

  • 1 ½ cups flour all purpose
  • 2 tablespoon sugar I use coconut sugar or raw sugar
  • ½ tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups almond milk
  • 1 teaspoon olive oil
  • ¼ teaspoon vanilla extract

Instructions
 

  • Mix all of the dry ingredients together.
  • Mix all of the wet ingredients together separately from your dry ingredients.
  • Mix the wet and dry ingredients together until just combined. Be careful not to over-mix or the pancakes will lose their light and fluffy texture.
  • Let the batter rest for about 5 minutes so the baking powder can activate, which will make your pancakes nice and fluffy.
  • Scoop ¼ cup per pancake onto a greased griddle or non-stick pan and cook over medium-high heat (or 375 degrees if using a griddle) until you start to see small bubbles form on top of the pancake. Gently flip your pancake over and cook the second side until it's golden brown.
  • Let cool slightly and enjoy with your favorite toppings!

Notes

There are 114 calories per pancake.
These pancakes can be stored in the freezer for up to 3 months. Let them cool completely before placing them in an airtight bag. 
To make rainbow pancakes use your favorite super food powders or food coloring when mixing your batter.

Nutrition

Calories: 114kcal
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

This post is featured by Twinkl in their ‘Pancake Day 2022’ blog.

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About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

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Hi, I'm Kelsey!

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Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

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