Fluffy, Golden, and Ready in Just Minutes
These are the fluffy, golden, melt-in-your-mouth vegan pancakes you’ll crave every weekend. Light yet satisfying, they come together with simple pantry staples and a quick whisk—no banana needed. The batter mixes easily, the pancakes rise beautifully, and each warm stack feels like a cozy breakfast treat. Whether you prefer them plain, with berries, or drenched in maple syrup, this recipe delivers perfect pancakes every time. They’re quick enough for busy mornings and delicious enough for slow brunches with family.
PrintThe BEST Vegan Pancakes
Fluffy, golden vegan pancakes made with simple ingredients and no banana—perfect for quick breakfasts.
Ingredients
1 1/2 cups all-purpose flour
2 tbsp baking powder
1/4 tsp salt
1 3/4 cups non-dairy milk
2 tbsp vegan butter, melted
1 tsp vanilla extract
Instructions
1. Mix flour, baking powder, and salt.
2. Add milk, melted butter, and vanilla; stir gently.
3. Heat skillet and add a little vegan butter if desired.
4. Scoop 1/4 cup batter per pancake.
5. Cook until bubbly and golden; flip once.
6. Cook remaining side until golden.
7. Serve warm with syrup and berries.
Notes
Add chocolate chips or fruit to batter.
Thin batter with extra milk if too thick.
Freeze pancakes up to 2 months.
Preparation Time
Preparation: 5 minutes
Cooking: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Ingredients
1½ cups all-purpose flour
2 tbsp baking powder
¼ tsp salt
1¾ cups non-dairy milk
2 tbsp vegan butter, melted
1 tsp vanilla extract
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large mixing bowl
Whisk
Measuring cups and spoons
Non-stick skillet or griddle
Spatula
Ladle or ¼-cup scoop
Preparation Steps (Beginner-Friendly)
- In a large bowl, whisk together flour, baking powder, and salt until evenly combined.
- Pour in the non-dairy milk, melted vegan butter, and vanilla. Stir gently until just incorporated—small lumps are perfect for fluffy pancakes.
- Heat a non-stick skillet over medium heat. Add 1–2 tsp vegan butter if you want crisp, golden edges. 🧈
- Scoop ¼ cup of batter into the pan for each pancake.
- Cook 3–4 minutes, until bubbles appear on the surface and the bottom turns golden. Flip once!
- Cook another 1–2 minutes until the second side is golden brown. 😊
- Repeat with remaining batter, wiping out the pan and adding fresh butter as needed.
- Serve warm with maple syrup, blueberries, or your favorite toppings. ✨
Chef’s Tips
Use a high-quality non-stick skillet for evenly puffed pancakes.
If the batter feels too thick, add 1–2 tbsp more non-dairy milk.
For crispy edges, cook in vegan butter.
Fold in chocolate chips or fresh fruit for extra flavor.
Freeze leftovers up to 2 months—toast to reheat.
Nutrition Information
Serving: 1
Calories: 180 kcal
Protein: 4 g
Carbs: 26 g
Fat: 6 g
Fiber: 1 g
Sugar: 3 g
Note: These values are estimated using online tools and may vary depending on the ingredients used. Consult a nutritionist for precise guidance.