These easy vegan pancakes are extra fluffy and delicious made from scratch in under 10 minutes and all in one bowl! They are are crispy and tender without dairy or eggs, just basic pantry ingredients. This is a simple back-pocket breakfast recipe for any day of the week!
Who doesn't love a big stack of fluffy pancakes? I know our family does! The kids love their pancakes drowning in butter and maple syrup. But the great thing about this recipe is its versatility. You can include extra toppings like fruit compote and a creamy chocolate ganache for drizzling. Or add a handful of blueberries or chocolate chips to the batter to make blueberry pancakes or chocolate chip pancakes.
I've included both those recipes below. The compote is delicious on sourdough toast, vegan banana bread, dairy-free yogurt, and porridge too! And leftover chocolate ganache is fantastic on millionaire shortbread cookies, drizzled over cupcakes, vegan peanut butter cookies or as a dip for fresh pineapple and strawberries.
Vegan Pancake Ingredients
Pancakes are easy to make without eggs and without dairy! Here's what you'll need to make fluffy, crispy, perfect vegan pancakes with basic pantry ingredients:
- Flour - all purpose or gluten-free 1:1 flour
- Dairy free Milk - almond milk, oat milk or soy milk
- Acid - lemon juice or apple cider vinegar (to make vegan buttermilk)
- Baking Powder - leavening agent
- Salt - to enhance flavors
- Maple Syrup - for sweetness
- Vanilla Extract - flavor enhancer
Tips for Making Fluffy Pancakes without Eggs!
These pancakes are perfectly crispy on the outside, fluffy and tender on the inside. No eggs and no dairy needed! Ready in under 10 minutes, here's a few tips for making them (full instructions in the recipe card below):
- Mix the batter and let it sit while you heat the skillet. This will activate the baking powder and make the pancakes ultra fluffy.
- Make sure the pan is hot before adding the pancake batter.
- Once the batter is poured, don't try to adjust the pancake. Leave it until a crust has formed.
- The edges will start to look cooked and the surface will get a few bubbles (see photo) - that's when it's time to flip them.
- Flip once and leave the pancake until it turns golden and naturally releases.
- About 2 minutes or so per side depending on the pan you use and how hot your stove is.
- Serve the pancakes hot off the griddle with butter, maple syrup and fresh fruit.
- If not serving immediately, keep them warm in the oven at 250º F until all the batter is cooked.
Optional Pancake Toppings
If you want to impress (eg. Mother's Day!) or you're feeling a little fancy, go all out and make the optional toppings: decadent chocolate ganache (this stuff is a game changer) or fresh fruit compote. Recipes are below (they can be made a week in advance and stored in the fridge).
Storing and Reheating Pancakes
Place any leftover pancakes in the fridge for up to a week. Reheat them in a hot skillet, the microwave or toaster. Leftover pancakes are great for quick and easy weekday breakfasts - the kids love them!
Extra pancakes can also be frozen in a freezer bag or container for several months. Reheat them as above.
Vegan Breakfast Recipe Ideas
Our family loves pancakes for breakfast on Sundays but here's a few other favorites I think you'll enjoy too:
- Vegan Tofu Scramble
- Pancakes with Vegan Maple Bacon
- Vegan Cinnamon Rolls
- Banana Muffins (vegan)
- Banana Split Smoothie
Fluffy Almond Milk Pancakes (vegan)
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- 1 cup almond milk (soy or oat milk)
- 1 tablespoon acid (lemon, apple cider vinegar)
- 1 cup flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- Mix together 1 cup of non-dairy milk and 1 tablespoon acid (lemon juice or apple cider vinegar) - this is your buttermilk. Set aside.
- Mix dry ingredients, flour, baking powder, and salt together in a large bowl.
- Sir the vanilla and maple syrup into the buttermilk. Pour wet ingredients into the dry ingredients and stir until combined - careful not to overmix. Let the mixture sit while you heat the skillet.
- Heat a tablespoon of neutral oil in a skillet/griddle over medium heat.
- Once hot, pour ¼ cup portions of batter into the hot skillet - leaving room for the pancake to spread. Cook until bubble start to appear on the surface and edges of the pancakes (~2 minutes), flip and cook on other the side until brown and crispy ~2 minutes. Repeat for remaining batter.
- Serve warm with vegan butter, maple syrup, and fresh fruit.
Fresh Fruit Compote Recipe (optional topping)
- This is an easy homemade berry compote/jam recipe to make. It doesn't use any pectin or thickener. Add more maple syrup if your berries are tart.
- Stores well in the fridge for up to two weeks or freeze for up to 2 months.
Vegan Chocolate Ganache (optional topping)
- 1 cup chocolate chips (or any vegan chocolate)¼ cup coconut milk (or soy milk)1 teaspoon instant coffee granules⅛ teaspoon salt
- Melt the chocolate chips and dairy-free milk over low heat in a saucepan. Add the instant coffee and salt, whisking together to combine then remove from heat. Cool fully and transfer to a glass jar or airtight container.
- Store in refrigerator for up to 10 days.
Managing Your Time
- Make the fruit compote and the chocolate ganache before mixing pancakes. Both can be made several days in advance and stored in the fridge.
- Then mix the pancake batter and cook in batches until all the batter is used.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.