Description
These Vegan Pancakes offer a delicious, fluffy, and dairy-free breakfast option perfect for a plant-based lifestyle. Made with simple ingredients like all-purpose flour, almond milk, and vegetable oil, they are quick to prepare and customizable with your favorite toppings such as maple syrup, fruits, or chocolate chips.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt to combine evenly.
- Combine wet ingredients: In a separate bowl, mix the almond milk, oil, and vanilla extract thoroughly.
- Form batter: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be slightly lumpy—avoid overmixing to maintain fluffiness. Let the batter rest for 5 minutes to activate leavening agents.
- Heat skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease it with oil or cooking spray to prevent sticking.
- Cook pancakes: Pour ¼ cup of batter for each pancake onto the hot skillet. Cook for 2–3 minutes or until bubbles form on the surface and edges look set.
- Flip and finish: Flip the pancake carefully and cook the other side for 1–2 minutes until golden brown and cooked through.
- Repeat and serve: Repeat the process with the remaining batter. Serve warm with maple syrup, fresh fruit, or your favorite vegan toppings.
Notes
- For fluffier pancakes, let the batter rest for 10 minutes instead of 5.
- Add blueberries, sliced bananas, or chocolate chips to the batter for extra flavor and texture.
- Swap all-purpose flour with whole wheat flour for a fiber boost.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
