Look no further! Check out these delicious, light yet fluffy, simple vegan pancakes made from only 6 ingredients. What’s better than a nice stack of pancakes to start off your morning? A little butter, a little syrup, so appetizing. With all of the anticipation for a delicious pancake, you don’t want to end up with a thick, dry, crumbly product. With these easy-to-follow steps, you’ll end up with the perfect mouth-watering product.
Substitutes are key to making these simple vegan pancakes. What are substitutes? Substitutes are vegan-friendly ingredients that mimic what a non-vegan ingredient does. For example, in these vegan pancakes you will use non-dairy milk such as soy or almond milk as well as vegan butter rather than regular milk or butter. Similarly, you will be using baking powder to give the pancakes their ideal fluffiness, and applesauce rather than an egg. Baking powder forms bubbles in the batter allowing for a light and airy pancake. When making the pancakes, you might notice that the batter gets very puffy. Give it a gentle stir, but be sure that you don’t get rid of all the bubbles, these are key! This recipe also calls for vanilla, which is different from a lot of other pancake recipes. With this recipe being generally lower than others in sugar content, the vanilla helps give the pancakes a savory flavor and helps take them to the next level.
If the batter is too thick, add a little more vegan milk (a teaspoon or so as needed). The batter should pour out rather than falling out in globs.
Add a teaspoon or two of vegan butter into the pan if you want your pancakes to have a crispy edge.
Use a reliable non-stick skillet. You’ll be glad you did when it comes time to flip the pancakes.
Only flip once. This allows the pancakes to keep their moisture and stay fluffy. Wait to flip until the first side is golden brown, and remember, the second side will take less time to cook.
Consider Add-ins. Chocolate chips, blueberries, and other delicious goodies are always welcome.
For more flavor, consider adding additional ingredients such as cinnamon, almond extract, etc.
If you’re interested in making the recipe oil-free, leave out the vegan butter and replace it with non-dairy milk.
Avoid overmixing! Don’t worry, some clumps are fine. Overmixing will lead to chewy and dry pancakes.
If you cook with butter, the butter will brown in the pan after a few pancakes. Be sure to wipe this out and replace it with fresh butter.
Made extras? Freeze them for later.
1 cup all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
1/4 cup applesauce (as egg replacement)
1 cup non-dairy milk - plain, unsweetened
2 tablespoons melted vegan butter
1.5 teaspoon vanilla extract
In a mixing bowl, stir together the flour, salt, and baking powder.
Lightly stir in the remaining ingredients (non-dairy milk, vegan butter, applesauce and vanilla extract). Refrain from overmixing. The batter should have some lumps in it.
Heat a non-stick pan to medium heat. Add a teaspoon or two of vegan butter into the pan if you want to give the pancakes crispy edges.
Scoop batter (use ¼ cup) into the pan per pancake.
Cook until the bottom of the pancakes looks golden brown (about 3-4 minutes) Flip! Cook on that side until golden brown (about 1-2 minutes)
Notes: Be sure to use baking powder, NOT baking soda.
Don’t let the term vegan pancakes fool you, these taste just as good if not better than regular pancakes. With only a 5 minute prep time and 15 minute cook time, these simple vegan pancakes are perfect for your next Saturday morning breakfast.