Description
These vegan pancakes are light, fluffy, and delicious, made without any animal products. Perfect for a quick and easy plant-based breakfast, they combine simple pantry ingredients into a tasty stack you’ll love. Serve them warm with maple syrup or fresh fruit for a wholesome start to your day.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 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 all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl or measuring cup, mix the unsweetened almond milk, vegetable or coconut oil, and vanilla extract.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients, stirring just until combined. It’s important not to overmix; a few lumps should remain for tender pancakes.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or cooking spray to prevent sticking.
- Cook Pancakes: Pour 1/4 cup of batter for each pancake onto the hot skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges appear set.
- Flip and Finish Cooking: Carefully flip the pancakes and cook on the other side for another 1 to 2 minutes until golden brown and cooked through.
- Serve: Serve the pancakes warm with maple syrup, fresh fruit, or your favorite vegan toppings for a delightful breakfast experience.
Notes
- Add cinnamon or nutmeg to the batter for extra flavor.
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
- These pancakes freeze well—just reheat in a toaster or microwave.
