Best 20 Vegan Pancakes Recipes

VEGAN PANCAKES

Steps:

• Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

EASY FLUFFY VEGAN PANCAKES

Steps:

• Combine soy milk, oil, vinegar, and vanilla extract in a large bowl. Let sit until milk starts to curdle, about 5 minutes.
• Combine flour, sugar, baking powder, and salt in a separate bowl. Make a well in the center of the dry ingredients and add the soy milk mixture. Whisk together until smooth.
• Heat a greased frying pan over medium heat. Fry pancakes until edges are brown and bubbles form in the center, 3 to 4 minutes. Flip and cook about 3 minutes more.

VEGAN BLUEBERRY PANCAKES

Steps:

• Preheat a skillet or griddle over medium heat.
• Combine flour, baking powder, sugar, and salt in a large bowl and mix thoroughly. Add soy milk and oil and beat with a wire whisk just until batter is smooth. Fold in blueberries.
• Pour 1/4 cup batter onto the hot skillet or griddle. Flip when bubbles appear on the upper surface of the pancake, 3 to 4 minutes. Continue to cook until golden brown, 2 to 3 minutes more. Repeat with remaining batter.

FLUFFY VEGAN PUMPKIN PANCAKES

Steps:

• Combine flour, baking powder, pumpkin pie spice, and salt in a bowl.
• Stir milk, brown sugar, pumpkin puree, vanilla extract, oil, and water together in a second bowl; mix thoroughly. Make a well in the flour mixture, add milk mixture, and mix until evenly combined.
• Heat a nonstick skillet over medium-high heat. Drop 1/4 cup pancake batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

VEGAN, GLUTEN-FREE BUCKWHEAT PANCAKES

Steps:

• Mix dry ingredients in a large mixing bowl (flours, flax seeds, baking powder, cinnamon, and salt).
• Create a well in the center and add the remaining (wet) ingredients. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large skillet over medium-high heat.
• When pan is hot, spray with cooking spray and use an ice cream scooper to pour batter and form pancakes. The pancake will form little air bubbles, but not as much as "normal," so don't worry. Cook for 2 1/2-3 minutes, then flip and cook for 2 minutes more.

THE BEST VEGAN OAT & WALNUT WAFFLES (OR PANCAKES)

Steps:

• If toasting walnuts, toast in a single layer on an unoiled baking tray at 350 for 5 to 10 minutes, until fragant and golden brown.
• In a large bowl, sift the flours, salt, baking powder, cinnamon, and nutmeg, Stir in the walnuts and oats.
• In a separate bowl, stir together the milk, oil, and maple syrup or sugar.
• make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined.
• Do not overmix the batter. When combining wet and dry ingredients, it is better to leave a few lumps than to stir too much.
• After mixing, let the batter sit for a few minutes until bubbles form on the top. This 'rest' gives the baking powder time to start working so the waffles (or pancakes) will be lighter.
• Preheat waffle iron and lightly oil to prevent sticking.
• Use 1/3 cup of batter for each waffle and bake accoring to the directions for your waffle iron.

VEGAN WHOLE WHEAT APPLE PANCAKES

Steps:

• Blend flour, apples, almond milk, coconut oil, water, baking powder, cane sugar, nutmeg, and cinnamon in a blender until smooth.
• Heat a non-stick griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

EASY VEGAN BANANA PANCAKES

Steps:

• Combine almond flour, baking powder, sugar, and salt in a bowl; mix well. Stir in mashed banana, almond milk, and vegetable oil until well combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

EASY VEGAN WHOLE GRAIN PANCAKES

Steps:

• In a medium bowl, stir together the whole wheat flour, rye flour, soy flour, sugar, baking powder, salt and cinnamon. Make a well in the center, and pour in the vanilla, water and soy milk. Mix until all of the dry ingredients have been absorbed, then stir in the pecans.
• Heat a large skillet or griddle iron over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter onto the hot surface, and spread out to 1/4 inch thickness. Cook until bubbles appear on the surface, then flip and brown on the other side. Serve warm.

FLUFFY VEGAN PUMPKIN PANCAKES

Steps:

• To a medium bowl, add the flaxseed and water. Mix to combine. Set aside for 5 minutes to gel up.
• To a 2-cup or larger measuring cup, add the vinegar. Fill with almond milk to the 2-cup mark. Set aside for a couple of minutes to curdle a bit and form a buttermilk.
• If your coconut oil isn't yet melted, you might want to set it in a small saucepan over low heat to melt while you prepare your dry ingredients.
• To a large bowl, add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk to combine.
• To the medium bowl with the flaxseed mix, add the almond milk mix, melted coconut oil, pumpkin, brown sugar, and vanilla. Whisk to combine.
• Pour the wet ingredients over the dry ingredients and mix with a whisk just until incorporated. Don't overmix - that can develop the gluten in the flour and lead to tough pancakes!
• Let the batter rest for 5 minutes. They'll start to puff up and that'll give you fluffier pancakes! While the batter rests, preheat your non-stick griddle or a large frying pan over medium heat (or, if it's an electric griddle, set to 325 degrees Fahrenheit).
• If desired, melt a little vegan butter on the cooking surface (I like Earth Balance). If your surface is non-stick, this probably isn't necessary. Using a 1/3 cup measure (or, my pancake scooping weapon of choice, a trigger-handled ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, about 2 minutes. Flip and cook on the other side until golden and completely cooked through, about another 90 seconds or so. I like to give these vegan pancakes a bit of extra time on the grill vs. traditional pancakes. They like to be nice and golden before being flipped, or else the inside might not cook through quite enough.
• Serve immediately topped with vegan butter and maple syrup, if desired.

FLUFFY VEGAN PANCAKES

Steps:

• Whisk together the flour, baking powder, and sea salt; set aside.
• Whisk together the tofu, soy milk, canola oil, and water. Gradually whisk the flour mixture into the tofu mixture, making sure to beat out all lumps between additions.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until lightly browned on the bottom. Flip, and cook until lightly browned on the other side. Repeat with remaining batter.

VEGAN PUMPKIN PANCAKES

Steps:

• Combine almond milk and vinegar together in a measuring cup; set aside for 10 minutes.
• Combine water and flaxseed meal together in a bowl; allow to rest until gelatinous, about 5 minutes.
• Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl.
• Add almond milk mixture, flaxseed meal mixture, pumpkin puree, and coconut oil to the bowl with the flour mixture. Mix until well blended. Fold in pecans.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

EASY LOW-FAT VEGAN PANCAKES

Steps:

• Combine the 5 dry ingredients (flour, sugar, baking powder, salt, cinnamon) in a bowl.
• Add the soy milk and applesauce to your mixture.
• Mix until smooth - do not overmix.
• Let the batter sit breifly while heating pan over medium heat.
• Spoon one pancakes' worth of the mixture into the pan.
• Flip when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
• Repeat until the batter is gone.

VEGAN OAT AND WALNUT PANCAKES

Steps:

• In a large bowl, sift flours and all dry ingedients together.
• In another bowl mix wet ingredients.
• Make a well in the middle of the dry ingredients and pour in wet ingredients.
• Stir to combine.
• Oil a griddle and pour about 1/4 cup of batter for each pancake.
• Cook until golden brown on both sides.

VEGAN OVERNIGHT PANCAKES

Steps:

• Pour milk into a blender. Add flour, oil, sugar, baking powder, vanilla extract, and salt. Blend for a few seconds until combined. Scrape flour off the sides and continue blending until smooth. Cover and refrigerate batter, 8 hours to overnight.
• Blend water into the batter to restore the consistency.
• Preheat oven to the lowest setting; place a plate inside.
• Heat a nonstick skillet over medium heat. Pour a portion of the batter into the middle of the ungreased skillet. Cook until pancake starts to set and darken in color, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Place on the plate in the oven to keep warm. Repeat with remaining batter.

VEGAN PANCAKES

Steps:

• Preheat the oven to 250 degrees F. Whisk together the flour, sugar, baking powder and 1 teaspoon salt in a medium bowl. Whisk together the soy milk, coconut oil and vanilla in a second medium bowl (don't worry if the coconut oil clumps). Add the soy milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps).
• Heat a nonstick griddle or large nonstick skillet over medium-low heat. Add 1 teaspoon of the vegetable oil. Once the pan is hot, add three 1/4-cup mounds of batter, evenly spaced, and cook until the pancakes begin to bubble and are golden brown, 4 to 5 minutes. Carefully flip the pancakes and cook until the underside is golden brown and the pancakes are cooked through, 3 to 4 minutes (adjust the heat as necessary for consistent browning). Repeat with the remaining vegetable oil and batter. Transfer the cooked pancakes to the oven to keep warm. Serve 2 per person with maple syrup, nut butter, jam or your favorite topping.

HEALTHY, VEGAN AND TERRIFIC STRAWBERRY PANCAKES

Steps:

• Blend together dry ingredients.
• Add chopped strawberries and stir until coated.
• Make a well in the middle and add soymilk and oil.
• Blend well, but do not beat.
• Add more flour or soymilk if needed for the right consistency of the batter.
• Pour enough batter on a medium-hot griddle and flip when the edges look dry. Keep in a warm oven until ready to serve.
• ENJOY!

WORLD'S BEST VEGAN PANCAKES

Steps:

• In a large bowl, stir together the flour, sugar and custard powder. Mix in the soy milk with a whisk so there are no lumps.
• Heat a griddle over medium heat, and coat with nonstick cooking spray. Spoon batter onto the surface, and cook until bubbles begin to form on the surface. Flip with a spatula and cook on the other side until golden.

EASY VEGAN PANCAKES

Steps:

• In a large bowl, lightly mix all ingredients until just combined.
• Overmixing will make the pancakes tough.
• Leave mixture on the counter to rest for 3-5 minutes and then fold it onto itself two or three times, lightly to make sure that the batter is fairly well incorporated.
• Cook on a greased skillet or griddle over medium to medium high heat until golden.
• If there are large lumps, carefully break them apart with the spatula while the pancakes are cooking.
• Serve immediately.

PROTEIN-PACKED VEGAN PANCAKES

Steps:

• Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.
• Stir together all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined. Beat almond milk, 4 tablespoons vegan butter, and vanilla extract in a third bowl. Add flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.
• Melt 1 tablespoon vegan butter in a skillet over medium heat. Pour 1/2 cup pancake batter into the pan; cook until bubbles form on the top and batter is set on the bottom, 2 to 3 minutes. Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.