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Vegan Pancakes

These light and fluffy vegan pancakes are the perfect dairy-free breakfast option, made with simple pantry ingredients that deliver flavor and satisfaction.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder Ensure freshness for best results
  • 1 pinch salt Enhances flavor
Wet Ingredients
  • 1 cup non-dairy milk Soy, almond, or coconut milk work well
  • 2 tablespoons melted vegan butter or coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice or apple cider vinegar Helps activate baking powder

Method
 

Preparation
  1. In a large bowl, whisk together the dry ingredients: flour, baking powder, and salt.
  2. In a separate bowl, combine the wet ingredients: non-dairy milk, melted vegan butter or coconut oil, vanilla extract, and lemon juice or apple cider vinegar.
  3. Gently fold the wet ingredients into the dry ingredients until just combined; the batter should have a slightly lumpy consistency.
  4. Let the batter rest for 5 minutes to allow the baking powder to activate.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease if necessary.
  2. Pour 1/4 cup of batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown.

Notes

For added flavor variations, try including chocolate chips, blueberries, or banana in the batter. Make sure to adjust the cooking time slightly.