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Vegan Pancakes

These fluffy Vegan Pancakes are light, delicious, and super easy to make with pantry staples. No eggs or dairy required—just simple ingredients for the perfect breakfast stack everyone will love.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 Pancakes
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tbsp sugar coconut sugar or cane sugar
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1 cup non-dairy milk almond, soy, or oat
  • 2 tbsp melted coconut oil or any neutral oil
  • 1 tsp vanilla extract

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Add the non-dairy milk, melted coconut oil, and vanilla extract. Mix until just combined. Do not overmix.
  3. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
  4. Pour 1/4 cup of batter for each pancake onto the hot surface.
  5. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
  6. Serve warm with maple syrup, fruit, or your favorite toppings.

Notes

For extra fluffiness, let the batter rest for 5 minutes before cooking.
Add blueberries, chocolate chips, or banana slices to the batter for variety.
Leftovers can be stored in the fridge for up to 3 days or frozen.