These delicious vegan pancakes are proof that simple can be delicious. Made in just one bowl, with 6 ingredients, they're quick, easy, and ready in about 10 minutes.
You're going to love how delicious these dairy- and egg-free pancakes are. And with just six ingredients, they make a delicious pancake.
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.
Shopping List
- olive oil - Any neutral-flavored oil will work in this recipe. You can also substitute melted vegan butter or coconut oil if you prefer.
- sugar - Some sugar processors still use bone char from animal bones to purify the product during refining. Some vegans prefer sugar processed with alternatives, such as 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.
Variations
- Gently fold fresh or frozen blueberries into the batter just before cooking.
- Sprinkle vegan chocolate chips onto the pancakes after pouring the batter onto the griddle, or mix them into the batter.
- Add ½ teaspoon ground cinnamon to the dry ingredients.
How To Make Simple Vegan Pancakes
Step 1: Mix the dry ingredients
Whisk the flour, sugar, baking powder, and salt together in a large bowl until evenly combined.
Step 2: Add the wet ingredients
Pour in the warm water and olive oil, then whisk just until a smooth pancake batter forms. Lumps are normal so don't overmix.
Step 3: Cook the pancakes
Heat a lightly greased skillet or griddle over medium heat. Pour the batter onto the surface and cook until bubbles form on top.
Step 4: Flip and finish cooking
Flip the pancakes and cook until golden on the second side. Repeat with the remaining batter and serve warm.
Top Tips
- For fluffy pancakes, use fresh baking powder, stop mixing early, and resist the urge to press them.
- Preheating the griddle or pan is important for even cooking.
- Use vegan butter to brown the pancakes. If you don't use it, it will be a paler color.
- Level off the flour with a knife when measuring to ensure precise batter measurements.
- Sifting the dry ingredients (flour, baking powder, salt) helps remove lumps and aerate the flour, resulting in fluffier pancakes. This is optional.
- Be careful not to overmix the batter, or you'll end up with tough, chewy pancakes.
- Let the batter rest for a minute before cooking. This allows the baking powder to activate, resulting 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 popping and leaving 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
- 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
Simple 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.
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.
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Recipe Card
Simple Vegan Pancakes
Ingredients
- 1 ¼ cup warm water plus 2 tablespoons
- 2 tablespoons granulated sugar 30 grams
- 1 ¼ cups all-purpose flour spooned then leveled (170 grams)
- 1 ½ teaspoon baking powder 6 grams
- ½ teaspoon salt 2 grams
- 1 tablespoon olive oil
Instructions
- Combine Dry Ingredients: Mix together the flour, sugar, baking powder, and salt.
- Mix the Batter: Add the water and oil, then whisk just until the flour disappears. The batter will be slightly lumpy. Don't overmix or the pancakes will be dense. If you have time, let the batter sit for 5-10 minutes so the baking powder can activate.
- Cook the Pancakes: Heat a nonstick griddle or pan over medium-high heat (about 325°F). Lightly butter the surface-even if it's nonstick-to help the pancakes turn golden. Pour ¼-cup portions of batter onto the griddle, leaving space between each. Cook until bubbles form and the edges look set, 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!