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A tall stack of vegan pancakes with a pour of syrup falling over the side.
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Pancake Fridays: Basic Vegan Pancakes, 2 ways

This basic vegan pancake recipe is handy for vegans and non-vegans alike--it's a great recipe for when you're out of eggs and a delicious way to get your whole grains in.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 9 -12 pancakes
Calories: 96kcal
Author: Erika Kwee

Ingredients

  • 1 cup almond milk or soy milk
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon ground flax seed
  • 1.5 cups white whole wheat flour
  • 3.5 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • ½ cup water or additional milk
  • 3 tablespoons neutral oil or olive oil
  • 1/2 teaspoon vanilla extract

Instructions

  • Add milk, vinegar and flax to a measuring cup and whisk to combine with a fork until slightly foamy.
  • In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center and pour in the milk mixture. Add the additional milk or water, oil and vanilla and use a fork to mix until just combined—you want a thick, lumpy batter.
  • Preheat the pan over medium-low heat and let the batter rest for 5-10 minutes.
  • Lightly coat the pan in oil. Make sure the pan is nice and hot before you add the batter (if it doesn’t seem hot enough, increase the heat to medium) or else run the risk of pale pancakes. Add 1/4 to 1/2 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.
  • For pumpkin pancakes: swap maple syrup or brown sugar for the sugar, add ½ cup pumpkin instead of the additional water, and add 1 teaspoon cinnamon + dashes of nutmeg, ginger OR 1 teaspoon pumpkin pie spice. Batter will be VERY thick--I like them this way, but add additional milk if you want thinner pancakes.

Notes

Adapted from here.