These fluffy vegan pancakes are proof that simple can be delicious. Made in just one bowl, they’re quick, easy, and ready in about 10 minutes.
You're going to love how fluffy and delicious these pancakes are without any dairy or eggs. With minimal plant-based ingredients, they take the essence of traditional pancakes and make them better.
For more vegan pancake options, try Vegan Banana Oat Pancakes and Vegan Buttermilk Pumpkin Pancakes.
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Why You'll Love This Recipe
- These vegan pancakes are fluffy and delicious.
- Even if you're new to vegan cooking or cooking in general, this recipe is beginner-friendly.
- These vegan pancakes have six simple ingredients that are easy to find in any grocery store.
- For a personalized touch, you can customize these pancakes by adding your favorite mix-ins like chocolate chips, blueberries, or chopped nuts.
Ingredient Notes
- olive oil - Any neutral-flavored oil will work in this recipe. You can also substitute melted vegan butter or coconut oil if you prefer.
- organic granulated sugar - Some sugar processors still use bone char from animal bones to purify the product during refining. However, some vegans prefer sugar processed with alternatives like activated carbon. If the label says organic, it was not filtered through bone char. Choose brands labeled "unrefined" or made from beets for non-organic sugar.
Top Tips
- Use a non-stick pan or griddle to prevent sticking.
- Preheating the griddle or pan is important for even cooking, proper texture, faster cooking time, preventing sticking, better browning, activating leavening agents, and consistent results with each pancake.
- Level off the flour with a knife when measuring to get precise measurements for the batter.
- Sifting the dry ingredients (flour, baking powder, salt) helps remove lumps and aerate the flour for fluffier pancakes. This is optional.
- Be careful not to overmix the batter, making tough and chewy pancakes.
- Let the batter rest for a minute before cooking. This allows the baking powder to activate and will result in fluffier pancakes.
- Once you pour the batter onto the griddle, wait for bubbles to form on the surface of the pancake. When the bubbles start to pop and leave small holes, it's time to flip the pancake.
- While cooking, do not press down on the pancakes with the spatula. This can make them dense and remove the fluffiness.
- To keep the pancakes warm while cooking the rest of the batch, place them on a baking sheet in a 200°F oven.
Serving Suggestions
Vegan pancakes are versatile and can be topped with various delicious toppings. Here are some of our favorite vegan pancake toppings and variations:
- Fresh fruit, such as sliced bananas, strawberries, or blueberries
- Pure maple syrup or agave nectar
- Vegan butter and powdered sugar
- Chocolate chips or cocoa powder
- Vegan whipped cream for a decadent treat
Vegan Pancakes FAQS
Use a gluten-free flour blend instead of regular flour, and ensure all other ingredients are gluten-free.
To make fluffy vegan pancakes, make sure not to overmix the batter. A few lumps are okay. Also, letting the batter rest for a few minutes before cooking can help improve the fluffiness.
Once cooled, you can stack the pancakes with parchment paper in between and store them in an airtight container or freezer bag. Reheat in a toaster or microwave when ready to eat.
Top your pancakes with fresh fruits, maple syrup, vegan chocolate chips, coconut whipped cream, roasted coconut shreds, nut butter, or vegan yogurt.
You can omit or reduce the amount of sugar in the recipe. The toppings can add sweetness without the need for added sugar.
Got a minute? I'd love for you to dive into the comments and rate the Simple Vegan Pancakes. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Simple Vegan Pancakes
Ingredients
- 1 ¼ cup warm water plus 2 tablespoons
- 2 tablespoons granulated sugar
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon olive oil
Instructions
- Mix the Batter: Add all the ingredients into one large bowl and mix until just combined. The batter will be lumpy—don’t overmix.
- Cook the Pancakes: Heat a non-stick or lightly oiled griddle over medium-high heat (~325°F). Drop spoonfuls of batter onto the griddle, leaving space between each. Cook until bubbles appear and edges look dry, then flip and cook until golden brown, about 1–2 minutes per side.
- Serve: Enjoy warm with your favorite toppings!
Anonymous says
Best pancakes I have ever had.
Regi Pearce says
'Best pancakes I have ever had' is a compliment that truly makes my day! I'm so glad you loved the vegan pancakes. Thanks for trying them out and for sharing your incredible feedback!