Description
What You’ll Need: Simple pantry staples + your favorite non-dairy milk make light, fluffy vegan pancakes in minutes. No eggs, no dairy, all comfort.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour (see notes for other flour options)
- 1 Tbsp baking powder (key to a fluffy lift)
- 1/2 tsp salt (balances sweetness)
- 2 Tbsp granulated sugar
Wet Ingredients
- 1 cup soy milk (or almond, oat, or coconut milk)
- 1/2 cup water
- 2 Tbsp canola oil (optional; omit for oil-free)
Instructions
- Whisk dry ingredients: In a large bowl, whisk flour, baking powder, salt, and sugar to evenly distribute leavening for an even rise.
- Combine wet + dry (do not overmix): Pour non-dairy milk, water, and optional oil into the bowl. Stir just until combined—a few small lumps are perfect for fluffy pancakes.
- Heat the griddle: Warm a non-stick griddle or skillet over medium-high until a drop of water sizzles. Lightly grease with vegan butter or coconut oil.
- Cook: Using a 1/3 cup measure, portion batter onto the hot surface. Cook 2–3 minutes until bubbles form and edges look set, then flip and cook ~1 minute until golden brown.
- Serve: Enjoy immediately with vegan butter and maple syrup, or your favorite toppings.
Notes
Pro tip: Overmixing develops gluten and makes pancakes tough. For oil-free, omit oil and add an extra 1–2 Tbsp milk if needed. Whole-wheat option: swap 1/2 cup flour for white whole wheat; add a splash more milk to maintain pourable batter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 4
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 25
- Protein: 3
