Vegan pancakes are a perfect breakfast treat, proving you don’t need eggs or dairy to make a stack of soft, fluffy pancakes. These pancakes are easy to whip up with pantry staples, customizable with your favorite toppings, and utterly satisfying. Whether you’re vegan or just looking to try something new, this recipe is sure to become a breakfast favorite!
Ingredients
- All purpose flour
- 2 teaspoons Baking powder
- ¼ teaspoon Salt
- 1 tablespoon Sugar
- 1 cup Soy milk ( or any other non dairy milk will work here such as almond coconut or oat milk)
- 1 teaspoon vanilla extract
- Water
- 2 tablespoons Oil
- ½ teaspoon cinnamon or a pinch of nutmeg for extra flavor (Optional)
Step By Step Guide
Mix The Dry Ingredients
Whisk together the dry ingredients in a large bowl flour, baking powder, salt and sugar and the optional spices until well combined.
Add The Wet Ingredients
Pour in the non-dairy milk, vanilla extract, water and oil. Mix until you get a smooth, thick batter.
Heat The Pan
Heat a pan over medium-high heat and lightly grease with a small amount of oil or butter.
Cook The Pancakes
Pour about ¼ 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 and cook the other side until golden brown, about 1-2 minutes.
Serve
Stack the pancakes on a plate and serve warm with your favorite toppings like maple syrup, fresh fruit, nut butter, or vegan chocolate chips.
